I have never managed such a tall biscuit !!!

Even when I baked a sponge cake according to the classic recipe, where it is necessary to carefully separate the whites from the yolks, whip until crazy ... this is not required here, which is very convenient, and the result exceeds the most daring aspirations!

Actually the dough for this simple biscuit prepared in exactly the same way as for apple charlotte. Only the ingredients are needed twice as much.

And it turns out a tall, fluffy cake, from which you can build a huge cake for the whole family!

Another recipe for a very tasty, tender, fluffy sponge cake appeared on the site - on starch, if you are interested, you can try both for comparison :)

Ingredients:

For a 24 cm shape:

• 6 eggs;
• 1 cup of sugar;
• 1 cup flour
• 1 teaspoon baking soda (or 1.5 teaspoon baking powder)
• 1 tablespoon vinegar 9% or lemon juice.

Now - the recipe in video format! 😀

How to bake:

We break the eggs into a high bowl (there is no need to separate the yolks, as I have already noted), add a glass of sugar and beat with a mixer until a lush, light, thick mass is formed. It will take 1.5 - 2 minutes. Important! You need to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5 ... (my mixer has 5 speeds, each for half a minute or a little more). Look at the consistency of the foam, it should become thick, light, when traces of the mixer beaters begin to remain, that's enough :)

Here is the state to which you need to beat eggs for a biscuit dough:

Pour a spoonful of soda on top, quench it with vinegar and mix. Attention - update! I read an article where it is written that soda should be mixed with dry foods (flour), and acid for quenching it (vinegar, lemon juice) - with liquid ingredients. And extinguishing it in a spoon or on the surface of the dough is impractical, since all the carbon dioxide that creates the bubbles goes into the air, not into the dough. And since there are no liquid ingredients in this biscuit, except for eggs, I switched to baking powder in this recipe :) I mix it with flour and sift everything together into the dough.

Then gradually add a glass of sifted flour, mix thoroughly but gently with a spoon.

Here is a gif image for clarity, how to mix correctly biscuit dough:

It is best to bake a biscuit in a split form, the bottom of which is covered with pastry parchment or tracing paper, greased sunflower oil... It is most convenient to lay paper on the bottom of the form, put on and fasten the sides, and then trim off excess paper along the edge. Lightly grease the inner sides of the mold. vegetable oil to prevent the biscuit from sticking. But you don't need to grease too generously: the greasy walls of the mold can prevent the cake from rising.

Better yet, grease the mold with a thin layer of soft butter and sprinkle with flour. The fat will not allow the biscuit to stick, and the thinnest layer of flour will allow the biscuit dough to rise well, enhancing the adhesion of the dough to the surface of the mold due to its texture.

Pour the dough into a mold. This is how a properly prepared biscuit dough is poured: spread with a wide ribbon.

We put it in the oven. In the original recipe it was written to put in a cold one, but I always put such a dough in an already well-heated oven. It seems to me that the cake will not work otherwise. And I don't want to take risks and check something.

So, we put the form in an oven preheated to 180C and bake at the same temperature until tender.
And since the cake is high, it will take about 45-60 minutes. From time to time, you can slightly open the door and quietly look into the oven. If the crust is browned around the edges, and the middle is liquid, slightly reduce the heat so that the middle is baked. Just do not subtract sharply, otherwise the biscuit will "sit down". If the crust looks ready, try it in the center with a wooden stick. Doesn't it have dough on it? Great - the biscuit is ready!

We take out the form from the oven, give the cake about 10 minutes to cool, then, carefully cutting the edges with a knife, open the form. Turn the cake over onto the lid of a large saucepan, quickly remove the paper from the bottom and turn it back onto the dish.

A chic tall biscuit is ready! When it has completely cooled down, ideally the next day, you can cut it with a sharp wide knife into 2-3 cakes, choose a cream and build a large a tasty cake!

Separate the whites from the yolks.

Begin to beat the whites at the lowest speed of the mixer. Slowly, add sugar one spoon at a time and add vanilla. Beat until stiff peaks.

When protein mass will become white and rather dense, just add the yolks on a spoon, while continuing to beat.

We remove the mixer and begin to sift flour into a bowl with proteins, gently kneading with a spoon in the direction from bottom to top.

Pour the finished dough into a mold (for me, ideally 21-23 cm, so the biscuit turns out to be taller). It is advisable to cover the bottom with a circle of parchment paper. Do not grease the sides.

We send the biscuit to the oven preheated to 190-200 degrees for 20-25 minutes.

The main rule when baking a biscuit is not to open the oven door - otherwise it will fall off. I also ordered my household not to stomp in the kitchen and not talk loudly. When the time is right, take out the form and turn the biscuit over onto a plate (wire rack, towel) and let cool.

Subject to all the rules, the biscuit turns out to be high and very airy. It can be a great base for cakes, pastries and desserts.

If the specified number of products are baked in a mold with a diameter of 21 cm, the biscuit is easily cut into 3 fairly decent cakes.

Biscuit is a versatile pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, used as a basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they can be very different, but they are united by the cooking technology. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes take place at the same time. Firstly, the air in the dough heats up and, accordingly, expands, it makes the dough rise in the oven, that is, increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the correct biscuit, you need to beat the eggs well, adding as much air as possible, stir the dough, being careful not to lose the added air, and then bake it correctly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of the professional pastry chef Oleg Ilyin!

What are we baking from?

FLOUR

Biscuits are baked due to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part wheat flour starch - the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, pastry chefs often make biscuits with nuts - it turns out very tasty!

EGGS

Without which, in principle, a biscuit cannot be baked - it is without eggs. It is the eggs that give it both splendor (when beaten) and strength (when baked). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For the biscuit, use regular sugar, preferably with small crystals... They dissolve faster, respectively, and eggs are better beaten with them.

Basic biscuit recipe

There are many options for biscuit, but it's worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if you use) - it is saturated with air and then it is better stirred in the dough. Divide the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for whites and medium in size for yolks.

Please note that the biscuit molds and trays must be prepared in advance, and the oven must also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to a mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly, and the finished products from the settled dough are low and dull.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed until thick, almost white.

3. Wash and dry the whisk and beat the whites at full speed until the mixture is white and thick. Mixer attachments should leave a clear, non-spreading mark. Only now add the remaining sugar and beat on until the mass becomes snow-white and shiny.

publishing house "Mann, Ivanov and Ferber"

4. Add the yolks to the whites and stir very gently with a spoon until the mixture becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and dip the side into the middle of the bowl. Pass the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue moving over the dough and again lower the spoon in the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not stir for too long, as the dough may thicken too much.

publishing house "Mann, Ivanov and Ferber"

As soon as the lumps of flour have disappeared, stop. Transfer the dough to a mold, flatten the surface and place in the oven.

publishing house "Mann, Ivanov and Ferber"

What to add?

Butter is often added to the biscuit. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How do I prepare a form?

There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter in what form you bake, and sometimes it matters.

Method number 1

Lubricate the inner surface of the mold with the softened butter(The melted butter will drip off and you won't get an even coating). Pour in a spoonful of flour and, shaking the mold, distribute the flour first along the sides of the mold, and then along the bottom. Tap the mold well to sprinkle out excess flour.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the wall of the form and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto the wire rack, it can be easily removed, while the slide will be at the bottom, and the top will be completely flat.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the dish, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “pea” will settle, thus, when the cake cools down, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the form. Remove the baking paper before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; silicone molds cannot be used.

Method number 3

Do not grease the baking dish or place baking paper on the bottom.

publishing house "Mann, Ivanov and Ferber"

This method is suitable for the lightest and tender biscuits, which settle under their own weight when they cool down. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the mold is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold, it does not fall out, but it also does not settle under its own weight. Please note that in this case, it is important to choose the correct size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the mold; silicone molds are not suitable for such baking.

Bakery

Always preheat the oven to a temperature of 180-200 ° C in advance. It is advisable to bake biscuits on the middle level of the oven; convection can be used. Try not to open the oven for the first 15 minutes of baking to keep the air cool. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no dough stuck on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To prevent the biscuit from getting soaked during impregnation, to be strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a sponge cake in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if there is dry air in the kitchen, you can put the biscuit in a bag after it has cooled completely.

publishing house "Mann, Ivanov and Ferber"

How to cut a biscuit?

One four-egg sponge cake baked in a 20 cm diameter pan can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.

Place the sponge cake with the bottom side up - it is very even, and your cake will also be flat on top. It is convenient to use a sheet of baking paper, a flat plate or wire rack as a substrate, the main thing is that you can easily rotate the cake along with the base. Prepare a knife - it is highly desirable that it is sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Use a knife to mark the cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the notch and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

1. Too much batter- poorly whipped whites or yolks, mixed the dough for too long;
2. The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven was too cold;
3. The biscuit sagged heavily after baking - the dough was poorly baked, there is little flour or starch;
4. Biscuit donkey in the oven - oven too hot;
5. The biscuit crumbles heavily - too much starch.

The best base for a cake is a simple 4-egg sponge cake with no baking powder, no baking soda, or any other additives.)

I make such a biscuit very often, cutting the cakes and soaking them with cream, syrups, or adding candied fruits and nuts to the dough.

Simple biscuit recipe:

• Chicken egg - 4 pcs.
• Flour - 120 g.
• Sugar - 120 g.

How to bake

1. Set the oven to preheat to 200 C.
2. Separate the whites from the yolks.
3. Let's start whipping the yolks: add 2/3 sugar, beat until a fluffy white mass, which will be stretching. The sugar grains should melt and not feel "to the touch."

4. Beat the whites in a fluffy foam (when turning the container with whipped whites, they should be beaten so well that they do not pour out of the dishes). Only then add the remaining sugar and continue beating until shiny.

On a note! When whipping proteins for biscuit and other airy dough, it is important not to overdo it with whipping - you should get a dense mass, but air bubbles with fairly dense walls that will not burst in the oven after expansion.

5. Add the sifted flour to the yolks with sugar, mix gently.
6. Add the whipped egg whites to the dough, stirring the dough as gently as possible, trying not to lose air.

7. Grease the mold with butter and sprinkle with flour.
8. Put the dough into a mold and send it to the oven.
9. During baking, do not open the oven, in order to avoid falling off the biscuit. After 20 minutes, check the readiness with a wooden stick (piercing in the center of the biscuit), if it is dry - a simple biscuit is ready!

Do not remove the finished biscuit from the oven right away, let it stand for 10 minutes in the switched off (but still hot) oven to avoid falling off.

Turn the biscuit over onto the wire rack so that it releases moisture evenly as it cools. Little secret: It is better to turn the biscuit upside down, in this case both the top and bottom of the biscuit will become even.

A well-cooled biscuit should be infused for 8-12 hours before being used as a cake layer.

On the basis of biscuit dough, you can make a delicious "Turtle" cake. Try this simple recipe and practice making a biscuit.

Answers to frequently asked questions

Dear readers and guests of my blog!
Thank you very much for your feedback and the questions you send me in response to recipes.
I will try to answer the most frequently asked ones:

How to beat yolks with sugar in white cream? What if the grains are still felt?

To speed up whipping, you can place the container with the yolk mass in a bowl of warm water.
And the sugar will melt faster, and the whipping will also go at a completely different speed.

What to do if you cannot correctly introduce proteins into the dough? Airiness is lost if you mix and achieve a homogeneous dough.

Don't worry about losing the airiness of the dough after adding proteins. She will be lost in any case, the most important thing is that she is not completely lost.

Help with advice! The biscuit in the shape "fits" unevenly: in the middle it rises in a slide, but does not rise at the edges. I read on the Internet that there is no need to lubricate the mold, then the cake will rise evenly. Is it so?

I recommend greasing the mold and sprinkling with flour: in this case, the cake rises in a slide, but when you take it out of oven the biscuit settles a little and must be turned upside down on the wire rack - you get a flat surface.

But if you do not lubricate the side walls of the mold, the biscuit will also rise up a hill, and after cooling down, the middle will fall a little and the biscuit will become even. You can only take it out of the mold after carefully cutting it with a knife in a circle.

I hope this simple sponge cake recipe will help you out many times before the holidays and in your everyday life!

Another version of a quick biscuit from the master in the Tasty Stories TV program.

In contact with

Among a variety of recipes biscuits for cake the most common and easy to prepare - a simple biscuit recipe in the oven. He always turns out to be delicate, lush and tall. I suggest you, together with the site "I love to cook", prepare a dessert of the aristocracy of the 18th century - a homemade biscuit for a cake.

Ingredients:

• chicken eggs - 6 pieces;
• sugar - 0.7 cups;
• wheat flour - 1 glass;
• baking powder - 2 teaspoons;
• vanilla - 1 teaspoon;
• salt - a pinch.

A simple sponge cake for the cake. Step by step recipe

1. To start making a simple biscuit, separate the yolks from the whites. Moreover, this must be done very carefully so that not a drop of yolks gets to the proteins. Advice. You can use an empty blank to separate the yolks from the whites. plastic bottle... Having pressed the neck to the egg yolk, press a little on the walls of the bottle - and the whole yolk will get inside.
2. Add a pinch of salt to the proteins: it not only adds flavor to our homemade sponge cake, but also helps the proteins whisk better and faster. And we begin to beat at first at medium speed, and after a few minutes - at high speed. Advice. The container in which the whites will be whipped must be dry and high. It is better to beat whites chilled: the process will go faster, and the result will be better.
3. After the proteins have turned into a fluffy mass of white, add half the sugar and continue to beat until the biscuit proteins turn into stable “peaks”. A very simple way to test the "persistence" of proteins is to turn the bowl over: if nothing has spilled, then you did everything right!
4. In a separate container, mix the yolks with the remaining sugar and beat at medium speed. The result should be a light yellow mass, increased in volume.
5. Into the yolks, add the whites whipped into a fluffy white foam and gently, from bottom to top, using a wooden or silicone spatula, mix. The mass for a simple biscuit should be light, almost "weightless".
6. Mix flour with baking powder and sift together. This must be done several times. Advice. The flour sifting process is needed not only to separate debris and excess particles, but also to enrich it with oxygen. How better flour will be sifted, the more magnificent our baked goods will become - homemade simple sponge cake. V egg mixture add flour, but not all at once, but gradually: in three or four stages. This method of introducing flour into the liquid minimizes the formation of lumps.
7. At the same stage, we gradually introduce vanilla into our biscuit dough, or vanilla extract or vanillin.
8. We continue to knead the dough from top to bottom. It is not necessary to knead the dough for a simple biscuit for too long, otherwise it will begin to thin and may lose its airy structure.
9. It is necessary in advance to prepare a form for our biscuit cake... There are several options for this. First, you can grease a dish or a deep baking sheet with vegetable or butter, or margarine, then grind it with flour or semolina. Secondly, you can cover the form parchment paper by preparing the blanks in advance and attaching them to the form with water.
10. Pour the biscuit dough into a mold, level the surface and bake in the oven at 180 degrees for about 30-35 minutes. Readiness homemade biscuit check with a wooden stick or a toothpick. The stick stuck in the middle should come out dry and clean. You can bake the whole dough at once, or you can divide it into parts. Neither taste nor appearance the biscuits for the cake will not change.
11. After baking, leave the biscuit for 10 minutes in the oven, slightly opening the door. This is necessary so that a simple cake biscuit adapts to the environment and does not sink from the temperature drop.
12. When the biscuit is finally "rested" and has cooled down, we wrap it in cling film and put it in the refrigerator for a few hours to infuse and become moist in the middle.
13. Cut the finished biscuit into three cakes. On the cut, the biscuit for the cake is tender, porous, "spongy".
14. If necessary, we saturate the biscuit and grease it with cream (you can look at recipes for various cake creams on our website "I love to cook").

The main ingredient for preparing any food is a good mood. A helpful advice and proven recipes (such as this one) can be found on our site "I love to cook". pay attention to