Dry sponge cake is a universal cake crust. This type of baking goes perfectly with any cream, and its dryness is easily smoothed out by impregnation.
The sponge cake itself tastes quite simple, but if you soak it and coat it well, and even add fruits or berries, you will get a wonderful dessert, in no way inferior to a store-bought delicacy.
General principles for preparing dry biscuits
• The dough for sponge cakes is prepared using eggs, sugar and flour. Standard proportions of products: for three medium eggs - 100 grams of wheat flour and 90 grams. fine sugar. Leavening agents, as a rule, are not added to such dough, an exception may be when preparing chocolate baked goods if melted chocolate is used. Fats, namely butter, are added rarely and in small quantities to just slightly soften dry baked goods.
• The most important thing in making a sponge cake is air, so you need to beat the eggs well. Whether it is a yolk or protein mass, if whipped correctly, it should approximately triple in size. Still, you shouldn’t overcook, otherwise the biscuit will turn out heavy.
• Flour must be mixed into beaten eggs with extreme caution so as not to precipitate the fluffy mass. Usually it is introduced in parts and mixed from the sides to the center, with movements from bottom to top.
• To change the taste, the biscuit dough can be seasoned with vanilla or chopped zest of any citrus. Chocolate color is achieved with cocoa powder or by adding melted dark chocolate. In the second case, the sponge cakes have a richer color and a bright chocolate taste.
• Bake biscuits in square or round pans in the oven. The optimal temperature for baking a biscuit is 170–180 degrees. A multicooker can easily replace an oven; any recipe can be adapted to it. To ensure that the biscuit is well baked, it is cooked in the “Baking” option for one hour, after which it is left in the “Warming” mode for another 10 minutes.
• It is recommended to prepare the molds just before preparing the dough. Their bottom and walls are coated with vegetable oil, and to make it easier to remove the finished baked goods, the oil layer is sprinkled with flour or the bottom of the mold is lined with parchment. You just need to coat the multicooker bowl with oil.
Biscuit for gastritis
Questions regarding various baked goods often concern patients with gastritis. After all, nutritionists impose especially strict restrictions on this category of sweets. And giving up delicious desserts is not at all easy.
But at its core, baking is food that is too difficult to digest. It is for this reason, for example, that patients with gastritis will have to completely give up baking.
So, is it possible to have a biscuit if you have gastritis? As a general rule, against the background of such a disease, it is undesirable to eat fresh baked goods. But dried biscuit baked yesterday is allowed.
and against the background of such a disease, it is undesirable to eat fresh baked goods. But dried biscuit baked yesterday is allowed
Unlike other types of baked goods, a sponge cake is a mixture of products such as eggs, flour, salt and sugar. Margarine or butter can also be added to it in small quantities. At the same time, do not forget that if inflammation of the gastric mucosa worsens, it is better to give up baking altogether. And only after the onset of remission, when the main unpleasant symptoms of the disease disappear, can you return the biscuit to your diet.
If we consider the question of whether it is possible to have a biscuit for gastritis, it is worth mentioning a number of features. So, in addition to the fact that it cannot be eaten fresh, it is worth remembering a few simple rules. In particular, due to the nature of the disease, you should only eat homemade biscuits, which are sure to be of high quality and natural. If you have to buy this product in a store, you need to carefully study its composition. Indeed, today the food industry is actively pursuing the path of maximizing the cost of production. For this purpose, special food additives of a chemical nature are included in almost every food product. But their use negatively affects the state of the gastrointestinal tract, not only of sick people, but also of healthy people. Therefore, in order to eat biscuit with gastritis without fear or harm to your health, you should prepare it at home.
Dry sponge cake: classic recipe with eggs
Ingredients:
• 160 grams of wheat flour;
• eight eggs;
• a glass of sugar;
• citric acid, crystalline.
Cooking method:
1. Select two small bowls. Rinse them thoroughly with hot water and wipe dry with a towel. There should not be a drop of moisture on the containers.
2. Pour the whites into one of the bowls, and the yolks into the second. Break the shell carefully so as not to damage the yolk. Even a small amount of it, if it gets into the egg whites, will interfere with whipping.
3. Place the container with the whites in the refrigerator, and carefully grind the yolks with half the prepared sugar. For flavor, you can add a little chopped citrus zest to the already ground homogeneous mass. For taste - crushed walnuts in a blender or coffee grinder.
4. Pour flour sifted twice with a fine sieve into the yolk mixture and mix well into it. There should be no lumps.
5. Degrease the mixer whisks with hot water and wipe dry with a towel. At low speed we begin to beat the chilled egg whites. Having achieved homogeneity and light foaming, add a few crystals of citric acid. We continue the process, gradually increasing the speed and adding a spoonful of the remaining sugar just under the whisks.
6. The main thing is not to rush; the next portion of sugar should not be introduced until the crystals of the previously added sugar have completely dissolved. Stop beating when, when the bowl is slightly tilted, a dense mass of whites will not flow out.
7. Place the whites into the yolk mixture. Add in portions, two spoons at a time. Mix carefully, and in order not to precipitate the proteins, mix from bottom to top.
8. When the biscuit dough is ready, transfer it to a mold rubbed with vegetable oil and place it in an oven preheated to 150 degrees by this time. We bring the temperature to 180 degrees. Cook the biscuit for about 45 minutes. Check readiness by piercing a wooden skewer.
Rules for preparing the dough
Ahead are the main secrets of preparing biscuit dough:
- In a separate bowl, grind the yolks with half the sugar indicated in the recipe. You can perform the procedure with a whisk, a regular fork or a mixer. It is important that the sugar dissolves completely and the mass acquires a whitish tint.
- In another bowl, beat the whites with the remaining sugar with a mixer. No fork can handle this. The mixer should operate at high speed for 5-7 minutes. The result is dense white foam.
- It is advisable to mix any additional ingredients that are not used in classic recipes with the yolks or add them after adding flour.
- Both masses unite. You can transfer the whites into the yolks using a spatula or spoon. Mixing is carried out from the bottom up so that air enters the mixture.
- Slowly add flour in small portions. Manual mixing with a spatula is used again.
Classic recipe for Genoese dry sponge cake
Ingredients:
• butter, preferably 72% butter – 80 g;
• eggs – 6 pieces;
• fine sugar – 190 gr.;
• 130 gr. quality flour.
Cooking method:
1. Prepare the biscuit pan. Cover the bottom with parchment and apply a thin layer of vegetable oil to it. If you don’t have parchment, just grease the inside of the pan with oil and lightly sprinkle its layer with flour. Remove excess flour by turning the pan upside down.
2. Re-sow the flour several times and melt the butter.
3. Fill the pan halfway with water and place on high heat.
4. Select a bowl according to the size of the pan. It will need to be placed on top so that the bottom does not touch the boiling water.
5. Pour sugar into a bowl and pour eggs into it. As soon as the water begins to boil, slightly reduce the heat and place a bowl of eggs on the pan and begin beating at low speed. After heating the whipped mass to 38 degrees, remove from heat and continue whipping for about a quarter of an hour. By this time, the mass should double in volume, and the marks from the brooms should not spread.
6. In three additions, carefully stir melted and cooled butter and flour into the air mass.
7. Pour the dough into the prepared pan. Bake the biscuit for half an hour.
8. We do not immediately take out the finished biscuit, let it cool right in the mold.
Dry chocolate sponge cake with cocoa
Ingredients:
• five eggs;
• 160 gr. flour;
• 250 ml glass of sugar;
• three tablespoons of cocoa powder.
Cooking method:
1. Turn on the oven to warm up and make the dough. We wash the eggs with water, carefully breaking the shells, and pour the whites into a dry bowl. Place the yolks in a separate bowl.
2. Take a container with whites and begin to beat them. Initially we do this at minimum speed. Having achieved light foaming, gradually increase the speed. Beat for at least 10 minutes - the fluffier the protein mass, the higher the biscuit rises. When the bowl is tilted, properly whipped whites do not flow out.
3. Without stopping the process, gradually add sugar, adding no more than a spoon. We do not leave any undissolved grains.
4. Move on to the yolks - like the whites, beat them with a mixer, but not for so long. Two minutes will be enough; the yolk mass needs to increase only slightly in volume.
5. Sift flour and cocoa onto the protein mass through a fine sieve, carefully pour in the beaten yolks. Mix with gentle, leisurely movements from the edges to the center.
6. Transfer the dough into a parchment-lined pan and level it out. Cook at 170 degrees, about half an hour. Take it out only after checking the dry match test.
The simplest recipe for a fluffy dry sponge cake for a slow cooker
Ingredients:
• wheat flour – 160 gr.;
• a glass of fine sugar;
• vanilla powder – 1 gram;
• eggs – 5 pieces.
Cooking method:
1. Pour sugar into a bowl, break eggs, add vanilla. Beat until smooth and the sugar crystals are completely dissolved. Pour the sifted flour into the egg mixture and beat for at least 8 minutes.
2. Apply a thin layer of sunflower oil to the bottom and walls of the cooking bowl. Slowly pour the dough from the bowl into the bowl and level it out.
3. On the multicooker panel, select the “Baking” program and activate it by setting the timer for one hour. After the end of the cycle, keep the biscuit, without opening the lid, on heating for 10 minutes. After cooling slightly, remove from the bowl using a steam container.
Honey biscuit in a slow cooker
Try making biscuits in a slow cooker. And not just a simple sponge cake, but a honey cake, which is also very easy to cook in a slow cooker.
Ingredients.
- 5 eggs.
- A glass of flour.
- A glass of sugar.
- Half a glass of honey.
- Salt.
- Baking powder for the dough.
Cooking process.
Beat the eggs into a thick foam without separating the yolks from the whites. Add sugar in several approaches. To make the eggs beat well, add a pinch of salt. Beat the eggs for about 10 minutes.
Melt honey in a water bath until liquid. Let cool slightly and mix with beaten eggs.
Sift flour and mix with baking powder. This amount of flour will require about a teaspoon of baking powder. Gently mix flour with eggs and honey.
Grease the multicooker bowl with oil and pour the airy dough into it.
Set the baking program for 40-50 minutes. After cooking, let the sponge cake cool slightly for about 10 minutes and you can take the finished cake out onto a plate.
Enjoy your tea.
Tricks for making dry biscuit - useful tips
• When adding flour, do not stir the dough quickly - during baking the sponge cake will settle and be heavy. For the same purpose, it is not recommended to beat the egg mixture; as soon as it becomes homogeneous and all large bubbles disappear, the process should be stopped.
• Strictly follow the recommended proportions of products. Excess sugar may cause the top crust to separate. This can also happen if the sugar crystals do not completely dissolve in the eggs.
• Do not add soda or baking powder to the dough; mix the flour and egg mixture thoroughly. Otherwise, the biscuit will have uneven porosity, and poorly mixed components may be visible when cut.
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