Classic vanilla biscuit
2 servings
35 minutes
Classic vanilla sponge cake is the foundation of many desserts in European cuisine. Its roots trace back to French and Italian baking traditions, where the lightness and airiness of the batter are key qualities. This sponge has a delicate, slightly sweet texture with a subtle vanilla aroma, making it an ideal base for cakes and pastries. Due to its simple ingredients and preparation method, it retains its natural softness and fluffiness. It can be served on its own with berries and cream or used as a base for layered desserts. The main rule in baking is to gently fold in the flour to maintain the lightness of the structure. This is a true classic that has been passed down through generations, remaining an unchanging foundation for culinary creativity.
1
We separate the whites from the yolks.
2
We start beating the egg whites at the lowest mixer speed. Slowly, adding sugar one spoon at a time and sprinkling in vanilla.
- Sugar: 180 g
- Vanilla: pinch
3
Then, add the yolks one spoon at a time, continuing to whisk.
- Chicken egg: 4 pieces
4
Remove the mixer and start sifting flour into the bowl with egg whites, gently mixing with a spoon from bottom to top.
- Wheat flour: 150 g
5
Pour the prepared dough into the mold (it's advisable to line the bottom with a circle of parchment paper). Do not grease the sides.
6
We send the biscuit to a preheated oven at 190–200 degrees for 20–25 minutes.
