gluten-free and dairy-free
Preparing a tender and airy biscuit is not difficult at all! I have been preparing a biscuit according to this recipe for quite a long time, and it did not let me down; the most important thing is to beat the whites and yolks well and act as carefully as possible during mixing so that the whites do not fall off. If everything is done correctly, then the output is a very delicate and light biscuit, which is ideal for making cakes or pastries. Also, by replacing part of the flour with cocoa, you can make a chocolate biscuit exactly according to the same principle.
- Take eggs, sugar, flour, and vanilla sugar.
- Very carefully, trying not to get the yolk into the whites, separate the eggs. Set aside the whites and add half of all sugar to the yolks and all the vanilla sugar.
- With a mixer at maximum speed, beat the yolks for 5-7 minutes until a very dense and light mass is obtained.
- Wash the whisks of the mixer thoroughly and wipe dry and start whipping the egg whites.
- Mix the egg whites at the minimum speed of the mixer, and as the egg whites begin to increase in volume, increase the speed.
- Mixing constantly, drizzle the remaining sugar into the egg whites and mix them to firm peaks.
- Check the readiness of egg whites by tilting the bowl of egg whites to the side, and if the egg white mass does not move, then it is ready.
- Now we set aside the mixer and take a whisk or spatula. Mix egg whites and yolk mixtures gently together.
- Add half the flour (it must be sifted 1-2 times in advance) and mix again until smooth. Mix all the flour in gently.
- Mix the dough very carefully so that it does not lose its volume.
- Move the mixture into an 8-inch form round form. The bottom of the form must first be covered with baking paper; it is better not to grease the sides with anything, since during baking, the sponge cake will grow and “cling” to the sides of the mold.
- Bake a sponge cake in an oven preheated to 350 F for 40 minutes. During baking, the first 25 minutes, do not open the oven since the sponge cake may fall off from the temperature difference. The baking time can vary significantly since everyone’s ovens are different, so be sure to check the readiness with a wooden stick.
- Take the cake out of the oven and leave it to cool. To do this, you can immediately rearrange it in the form on a wire rack and leave it like that until it cools completely, but since such a sponge cake turns out to be very light and tender during cooling, it can sag a little under its own weight, cool it upside down.
- Release the completely cooled cake from the mold. To do this, take a long, narrow knife and go through it along the sides.
- This biscuit is perfect for making cakes or pastries, but other than that, it’s delicious on its own.
- Enjoy your meal!
*Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!