How to bake a cake
How to bake a cake to Bake tender, flavorful, melt in your mouth biscuit — the dream of every housewife. No wonder, because this whimsical cakes requires considerable skill and patience. I want you to please their loved ones a lush sponge cakes, Swiss rolls? Then, together with the Country tips learn how to bake a cake .
To bake a biscuit in the classical way, you need fresh chicken eggs, sugar or powdered sugar, flour and potato starch. Some housewives introduce biscuit dough and other ingredients, such as spices or cocoa, but start best with "classics".
The main problem housewives who at least once tried to bake a biscuit - the "fall" of the finished biscuit. It would seem that all proportions are met, biscuit dough welled up during baking, but it's worth getting a biscuit from the oven - goodbye splendor!
If you want to avoid such problems. remember some simple rules for baking biscuits. So, during baking for the first 20-25 minutes, the oven door must never be opened, otherwise the dough will fall. In addition, you can not slam the oven door - the dough can also fall.
After cooking biscuit dough should immediately send in the oven. When baking the edges of the biscuit form, you do not need to grease with grease, otherwise the biscuit will only rise in the center of the mold.
How to bake a sponge cake in a classic way?
To make the biscuit you will need:
- eggs — 4 PCs.
- flour — 100 g
- sugar — 180 g
- potato starch — 1 tbsp (optional)
- a pinch of salt
Як спекти бісквіт
Take fresh eggs, wash them. Best of all, they were room temperature. Separate the whites from the yolks. Mixer whisk the proteins into a strong foam, gradually adding sugar to them. If you add a pinch of salt when whipping the proteins, the foam will get stronger.
Beat up the proteins until the mass increases and stops pouring out of the container (they say it again - until solid peaks). Previously, the separated yolks are mixed and start to add in small portions in proteins, whilst continuing to beat.
In beaten egg mixture gently add the sifted flour. Using a wooden spoon or a spoon start to mix the dough. Attention! Biscuit dough should stir not in a circular motion, and motion in the direction from below upwards, as if lifting the dough layer by layer. You need to stir until all flour absorbed into the dough.
Prepare baking dish - As a rule, they take a detachable one. The bottom of the mold should be oiled and sprinkled with flour or you can use parchment paper for baking. The form is recommended to cool slightly - so the biscuit will turn out to be more gentle.
In the form put the biscuit dough, gently level it and put the form in the preheated oven for 25-40 minutes. The biscuit oven is necessary at a temperature of 180-200 ° C.
The readiness of the biscuit It can be checked easily: when pressed, the finished biscuit will be elastic. Ready biscuit is recommended not immediately removed from the oven, and let him stand for another 10-15 minutes. Then the biscuit form should be placed on a damp towel. From the shape of biscuit should be obtained when it cools down to room temperature.