Hello, everyone! We have a new recipe for you!
It will explain how to cook a light, porous and very tasty sponge biscuit. It’s also very simple and quick to cook (you don't even need to separate the whites from the yolks).
If you replace the almond flour with the coconut one, then you will get the coconut sponge biscuit. The main secret of this delicacy are the well-whipped eggs.
This sponge biscuit is suitable for both biscuit and mousse cakes (don’t forget to adjust the amount of ingredients).
This sponge biscuit can be used in mousse cakes (peach-passionfruit, Pina Colada, tropical), and in biscuit cakes (for example, with raspberries, strawberries or pineapple).
You see, this sponge biscuit is pretty versatile.
You will need:
- 110 g flour | 3.90 oz
- 20 g starch | 0.70 oz
- 1 tsp baking powder | 1.00 tsp
- 40 g almond flour | 1.40 oz
- 150 g sugar | 5.30 oz
- 5 eggs | 5.00 items
- Sift the flour, the starch and the baking powder into a bowl; add the almond flour, and mix.
- Whip the eggs with a pinch of salt and sugar until fluffy and firm.
- Add the flour mixture to the whipped eggs, and mix gently with a spatula until smooth (don’t stir for too long).
- Bake the sponge biscuit in the oven preheated to 170-180C (338 to 356F) for about 35 minutes (until golden brown, or a dry skewer).
The calculation is for two molds with a diameter of 18 cm (7 inch).