You will need
- 5 eggs
- 250 g of sugar
- 200 g flour
- baking powder
- warm water
- a pinch of salt.
This recipe for classic sponge cake called "cold" because the eggs in the process of making the dough is not heated, and the egg whites separated from the yolks. So, the proteins separate from the yolks. In proteins add a pinch of salt and 50 g of sugar, whisk them in a lush foam with a mixer.
To the yolks add 5 tbsp of warm water and remaining sugar and also beat in thick white foam.
Into the beaten egg whites gently add the flour with the baking powder and mix. Then, very carefully, not in a circular motion, gently turning the mixture, add to the yolks the part of the protein. Stir and then gently add the remaining whites. If you fail to comply with this procedure caution the cake will settle and will not work lush.
The bottom of the form for baking cover it with parchment paper. Gently spoon the batter into the form.
Preheat the oven to 150 degrees. Submit the form in the oven for 10 minutes at a temperature of 150 degrees, and then increase it to 180 and bake for approximately half an hour. The willingness of cake check wooden stick. Once you turn off the heat, remove the cake from the form, and let it stand in hot oven another 15 minutes.
When cake has cooled, leave it in the fridge for at least 8 hours. Fresh hot biscuit almost not cut, but if you begin to impregnate, the impregnation it will get soggy and fall apart, so to stand in the refrigerator he needed.
During the shortbreads try not to open the oven, and in any case not to slam the door - this cake will settle and lose the fluffiness.
Ingredients for sponge cake choose only the freshest. This is especially true for eggs - the fresher they are, the easier it will be vzbivayte.