A biscuit recipe that always turns out and keeps its shape

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Want to get a biscuit that always comes out and keeps in shape? This recipe will become your favorite, because it is easy to prepare and is ideal for creating a base for cakes or desserts. A classic sponge cake has a light texture, but remains stable and does not fall apart after baking.

Tips for the perfect sponge cake

1. Whipping eggs. In order for the biscuit to turn out light, it is important to beat the eggs with sugar at high speed for 5 minutes until a lush, light mass is formed. This will ensure the maximum amount of air in the dough.
2. Sifting the flour. Don't miss this stage! The sifted flour is added gradually so that the dough remains light and uniform.
3. Baking temperature. Bake the biscuit in a preheated oven at 180°C for about 25-30 minutes. Do not open the oven during baking, so that the dough does not settle.

What proportion is suitable for a form up to 18-20 cm?

< strong>Ingredients:

• 4 eggs
• 1 cup of sugar (150 g)
• 1 cup of flour (180 g)

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• 1 tsp. baking powder
• a pinch of salt
• Vanilla sugar

It is easy to cook. Beat eggs with sugar at high speed until fluffy (about 5 minutes). Sift the flour with baking powder and salt, carefully add to the egg mixture. Pour the dough into the mold, bake at 180°C for 25-30 minutes. Cool and enjoy, and if you need to assemble the cake, keep it for 4 to 8 hours.