Description
The recipe for this cake take a very long time. At first glance, it looks complicated but is actually quite easy, and the result is sure to delight! Found on the website is similar, but it uses the starch and baking powder. I do not like baking powder in baking, so I decided to post the classic version of the recipe of this cake that do not use neither soda nor baking powder. The dough without them turns out very airy due to the thorough whipping. This cake can be used as a separate dish or as a base for different cakes. The result is always excellent, if you do everything strictly by prescription. Cooking times are approximate.
Ingredients
-
Sugar
190 g
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Flour
130 g
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Chicken egg
6 piece
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Butter
80 g
Cooking
Prepare the ingredients for our cake. The specified quantity is enough for cooking the lush high of the sponge cake to form a 23-24cm in diameter. But since I was making this time a little sponge cake for the base cake, then, accordingly, took less than half products. All the photos and a small cake form with a diameter of 20 cm.
Preheat the oven to 180 degrees. Prepare the baking pan: the bottom with parchment and grease with vegetable oil. If not using parchment, simply grease the molds and lightly petrusite her misery.
In a bowl for whipping crack eggs and add sugar.
Put the bowl on a steam bath and whisk the eggs with the sugar with a whisk or with a mixer at minimum speed. We need the eggs with the sugar is heated to a temperature of 38-40 degrees. This temperature is easy to determine - I'm trying the little finger, the mixture should be slightly warm.
As soon as our ground warmed up - remove it with steam baths and then continue to whisk already at maximum speed with a mixer. The egg mass should increase in volume by 2-3 times. The criterion of readiness is that the mass has ceased to increase in volume and the tracks from the mixer disappear from the surface ( not spread out). Usually it takes 10-15 minutes.
Now we need to add the flour and butter. Oil pre-melt in a water bath and let cool, and sift flour several times. All at once the flour and butter cannot be added. We do it in 3 stages. Pour a third of the flour into the egg mixture and add one-third of melted butter. Stir the mixture with a spoon very carefully and not in a circular motion and from bottom to top. This is done in order to whipped weight lost splendor.
Thus gently beat in gradually all the flour and butter. If you want, at the end you can add the vanilla extract.
Now pour the mass into the baking dish and put in oven. If you use all the amount of ingredients, then at 180 degrees bake for about 30-35 minutes. Although, then you need to look at your oven. Readiness check cake with a toothpick (at piercing the cake needs to stay dry). Girls, better not to leave the cake unattended and when baking to be guided by your oven. And another thing: do not open the oven the first 20 minutes of baking. Since I took only half the ingredients, I have the biscuit was baked for about 20 minutes, not 30.
Get ready cake from the oven, allow to cool a little in shape. Then, carefully get out of shape. This cake is better to let them "ripen" for about 7-10 hours and then can be cut with fishing line or a sharp knife. Usually, I bake biscuits in the evening and collect the cake the next day.
This cake can be used as a basis for any sponge cakes. And, to get the same chocolate cake: you need to take is 130g flour 100g flour + 30g cocoa. Bon appetit!!!
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