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.
1
Beat the room temperature butter with sugar and salt until fluffy.
- Butter: 300 g
- Sugar: 350 g
- Salt: pinch
2
Break the eggs one by one while continuously whisking.
- Chicken egg: 6 pieces
3
Mix the flour with starch and baking powder, and add it alternately with milk to the egg-butter mixture.
- 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.
