Air sponge cake
12 servings
30 minutes
Airy biscuit cake is an exquisite dessert of Thai cuisine that combines the tenderness of biscuit with a rich milky aroma. Its roots trace back to traditional Thai sweet recipes where the lightness of texture and richness of flavor are important. The egg-sugar base transforms into a soft and porous layer, while the combination of condensed milk and cream gives it delightful moisture. The preparation process is simple but requires patience: the cake must be left to soak for several hours, enhancing its creamy taste. This dessert is perfect for cozy tea gatherings or festive feasts and pairs well with fruits and hot beverages. The flavor of the biscuit is airy, sweet, with light caramel notes. This dish brings a sense of warmth and comfort, filling each bite with tenderness and harmony.
1
For the test, beat the eggs and sugar into a strong foam. Then mix the flour with the baking powder and add it to the egg mixture. Pour 3 tablespoons of boiling water and 3 tablespoons of vegetable oil into a glass, and immediately add this mixture to the dough. So — the dough is ready, its consistency resembles thick sour cream. Pour it into a mold and bake at 180 degrees for 25-30 minutes. Check with a toothpick.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Wheat flour: 250 g
- Dr. Oetker baking powder: 30 g
- Boiling water: 3 tablespoons
- Vegetable oil: 3 tablespoons
2
For the filling, mix condensed milk with cream. After the pie has risen and cooled slightly, poke holes in it (I used toothpicks) all over the surface — this is necessary for the filling. Then soak the pie (I don't take it out of the mold, I soak it right in it, pouring with a spoon over the entire surface).
- Condensed milk: 320 g
- Cream 20%: 300 ml
3
The pie should sit for 5–6 hours (I leave it overnight).