The biscuit on the stove without an oven

Description

I described this recipe in my previous recipe for the cake "Vanilla cloud". But since many of you had questions and doubts, I decided separately and describe in detail the preparation of this wonderful cake. It is not the same as in the oven - more porous, springy, with no slides and a burnt top. I hope You use this recipe, as it is not always possible to cook a cake in the oven (e.g. country) or, like me, You may have an old oven or simply the lack of suitable shape for baking. Immediately I apologize for the mess in the kitchen - we repair.

Ingredients

Chicken egg

4 piece
Flour

1 cup
Sugar

1 cup

Cooking

First prepare the pan. I have a regular aluminum pan with a diameter of 17 cm Cut out of baking paper around the diameter of the pan, grease it with oil and put on the bottom. Boca is not lubricated, otherwise the cake will not rise!

The lid of the pot wrapped with a towel so that when baking a cake is not condensation and falling on the cake.

Turn on the stove at power 1. Because the panels are different, show what is in my power 1. Three in all and are divided further into half, so focused on his plate. Oven electric. If You have a gas stove, turn on the small fire and put the divider.

Turn to the biscuit. Share fresh, cold eggs into whites and yolks. The whisk yolks with half the sugar until whitening.

Protein whisk in a clean, cool (preferably iron) cookware to foam. Gradually add the sugar and whisk until stiff peaks and persistent. If the whites are whipped well, they won't fall if you turn the bowl. Keep in a bowl with proteins did not get a drop of yolk or water. Whites then don't get whipped.

Then in the beaten egg yolks sift flour. At this stage you can also add vanillin. Or other additives: nuts, poppy seeds, lemon or orange zest, cinnamon or other spices, and cocoa (if added cocoa then reduce the amount of flour), etc. mix Thoroughly with a spatula the egg yolks with flour until smooth.

Then gently three times, enter the beaten egg whites, each time stirring with a spatula with movements from the bottom-up, trying not to disturb the structure of proteins.

Put the saucepan on the stove and warmed up (it needs to be well heated). Then pour the biscuit dough a couple of times a scrolling pan to the dough is well distributed. Tightly close the lid, wrapped in a towel. If the cover is not sufficiently tightly closes the pan, put on top of the package (e.g., a jar with water).

Bake for 30 minutes. After the time check our cake on a dry toothpick. Biscuit, you can check without fear that it will settle. If You are unsure of his willingness to leave for another 5 minutes.

Biscuit you can get from hot, walking on the edges of the pan with a knife and inverting on a wire rack. Remove baking paper and turn back.

Here it is - a perfectly smooth, high, springy sponge cake. Height it turns out 7-8 see

Completely cool cake on wire rack. I suggest before cutting the cakes, allow the cake to "Mature". For this you need to wrap it in a towel, place in a plastic bag and put into the refrigerator for 12 hours. Due to this, the cake will not crumble when cutting, and will acquire a dense structure.

Well, and then cut the cake into cakes (I always get 4 Korzh), be sure to impregnate and coat any cream... or do any of your favorite cake.

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