Description
The base for the cake, moist, porous and very tasty biscuit. Made several times and always turns out.
Ingredients
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Flour
2 cup
-
Sugar
1.5 cup
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Leavening agent
3 tsp
-
Salt
1 tsp
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Water
0.75 cup
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Instant coffee
1.5 tsp
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Cocoa powder
3 Tbsp
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Chicken egg
7 piece
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Vegetable oil
0.5 cup
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Vanilla
1 tsp
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Citric acid
0.5 tsp
Cooking
Separate eggs into whites and yolks, whites put into the refrigerator for the subsequent beating we'll need it cold. And turn on the oven at 170-180 degrees - it should be pre-warmed.
Dry ingredients mix in the following order: flour, sugar, baking powder, cocoa and salt.
Make a deepening in the middle and pour in oil, water, yolks, vanilla. Coffee brew 1 tbsp. boiling water, let cool and pour in mixture. Stir until smooth. I mixed without a mixer - and so all perfectly placed.
Beat chilled whites with citric acid until stable peaks.
Gently add the whites into the yolk mixture and stir with a spatula from the top down until smooth.
Prepare a form, covered with baking paper, grease the bottom of the form, sides 1 cm, Pour the batter and carefully put in oven. And bake for 50 minutes until cooked, test by pressing the top of the cake - if you push the sponge cake from takes the original shape - ready.
Remove from oven and allow to stand for in the form of 5 minutes. Flanks gently pry off with a knife, after remove from the mold. Let cool completely on wire rack.
Cut into 2 pieces, although you can 3, make the cream, Your favorite, at the request and collect the cake. It turns out 1kg of delicious biscuit.
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