Biscuit on eggs classic

Step-by-step cooking

1. Step 1:

   

   How to make a classic biscuit on eggs? Prepare the products. Take the eggs of category C1. In order for the biscuit to rise well, the eggs must be at room temperature, so take them out of the refrigerator in advance. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

2. Step 2:

   

   Beat the eggs into a bowl. In this recipe, they are not divided into proteins and yolks. Start whipping them at low speeds of the mixer. When foam begins to appear on them, increase the speed to medium. Add half of the sugar without stopping whipping. Beat the mass for a couple of minutes, then pour in the other half. Beat the eggs with sugar until a light fluffy mass is formed. It will take about 10 minutes.

3. Step 3:

   

   Sift half of the flour into the egg mass. Carefully, so as not to damage the air bubbles formed during whipping, mix the flour into the eggs. Do this with burying movements from the bottom up. It is better to take a silicone spatula.

4. Step 4:

   

   Then sift the remaining flour into the dough. Add a pinch of salt — it will act as a flavor enhancer. Stir in the flour, achieving uniformity of the dough.

5. Step 5:

   

   Turn on the oven to warm up to 180 ° C, if it is electric, then the top-bottom mode, without convection. Prepare the form in which the biscuit will be baked. You can take the usual detachable, silicone, even a frying pan will do. I baked in a split ring without a bottom — in it the biscuit turns out very smooth. Instead of the bottom, I used foil. There is no need to lubricate the mold. The diameter of the mold is 16cm.

7. Step 6:

   

   Pour the dough into the mold, level the top with a spatula. If you bake also in a ring with foil, then pre-set the mold on a baking sheet.

8. Step 7:

   

   Bake the sponge cake for 30-35 minutes. The exact time will depend on the characteristics of your oven. When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be removed from the oven.

9. Step 8:

   

   Let the biscuit cool down a little and remove it from the mold. To do this, remove the foil layer (if you baked it like me), and then cut out the biscuit with a sharp knife, passing it between the walls of the mold and the biscuit. Leave the biscuit to cool on the grill.

10. Step 9:

    

    To make the biscuit more homogeneous and cut better, wrap it in a film or bag and put it in the refrigerator for 8 hours.

11. Step 10:

    

    You can use the finished biscuit as a base for a cake or serve it just like that, sprinkled with powdered sugar. Bon appetit!