Airy biscuit

8 servings

60 minutes

Airy sponge cake is the embodiment of tenderness and lightness, a true symbol of European pastry tradition. Its history dates back to ancient times when bakers sought to create the perfect fluffy and soft dessert. This sponge has a velvety texture thanks to butter and carefully whipped eggs. Flour with starch gives it lightness, while milk adds softness to the flavor. It is perfect as a base for cakes, pastries, and various desserts, pairing wonderfully with fruits, creams, and syrups. Its softness makes it a favorite at celebrations and cozy family tea times. Baked using the right technique, it literally melts in your mouth, leaving a sweet aftertaste and a desire for another piece.

Energy value per serving

• Calories: 699.5
• Proteins: 9.7g
• Fats: 36.7g
• Carbohydrates: 82.9g

Ingredients

• Butter: 300 g
• Sugar: 350 g
• Salt: pinch
• Chicken egg: 6 pc
• Wheat flour: 300 g
• Potato starch: 100 g
• Milk 3.5%: 100 ml

Cooking steps

1. Beat the room temperature butter with sugar and salt until fluffy.

   Required ingredients:

   • Butter: 300 g
   • Sugar: 350 g
   • Salt:  pinch

2. Break the eggs one by one while continuously whisking.

   Required ingredients:

   • Chicken egg: 6 pieces

3. Mix the flour with starch and baking powder, and add it alternately with milk to the egg-butter mixture.

   Required ingredients:

   • Wheat flour: 300 g
   • Potato starch: 100 g
   • Milk 3.5%: 100 ml

4. Take 2 baking pans with a diameter of 26 cm and line them with parchment paper. I use silicone-coated paper, which does not need to be greased.

5. Preheat the oven to 180 degrees.

6. Pour the batter into the mold and bake for 35 minutes. Do not open the oven for the first 25 minutes to prevent the sponge from collapsing.

7. Let the cakes cool and cut them in half.

8. Then soak and decorate as you like.