Base for sponge cake
4 servings
30 minutes
Biscuit is the base for many exquisite desserts in European cuisine. Its history begins in France, where pastry chefs aimed to create a tender, airy cake. This recipe achieves the perfect texture: lightness from whipped egg whites and softness from the combination of flour and starch. Biscuit has a slightly sweet flavor with subtle vanilla notes that pairs wonderfully with creams, fruits, and chocolate. It absorbs syrups and creamy fillings, making the dessert especially juicy. This cake is used for cakes, rolls, and pastries, serving as a versatile foundation for culinary masterpieces.
1
Prepare the base for the sponge cake. Separate the egg whites from the yolks and place them in the refrigerator. Mix the yolks with sugar and beat until smooth. Combine flour and starch, add to the prepared mixture, and quickly knead a thick, uniform dough by hand in 30-40 seconds, ensuring there are no lumps.
- Chicken egg: 5 piece
- Sugar: 1 glass
- Wheat flour: 0.8 glass
- Potato starch: 0.3 glass
2
Add a pinch of salt to the egg whites and beat with a mixer until a thick, fluffy mass forms. Gradually add the beaten egg whites to the batter in small portions, about 2-3 tablespoons each time, mixing well with a spoon.
- Chicken egg: 5 piece
3
Line the bottom of the pan with parchment paper and grease with oil. Preheat the oven to 170–180 degrees. Place the dough in the pan and smooth it from the center to the edges, bake for about 40-45 minutes, and do not open the oven for the first 20–25 minutes.
4
After the sponge cake is baked, let it sit for a while, then remove it from the mold and place it on a rack to cool. Cut the sponge into layers and use it no earlier than 6-8 hours after baking, so it absorbs the cream well and the cake turns out moist and tender.