Honey sponge biscuit

Let’s give the floor to Nadezhda: “I almost screamed “Aaaaaa”, when I first tasted it. In my head, of course. But I really closed my eyes in pleasure. The biscuit is so lush and soft, that it comes off with my lips. I didn’t even have time to bite it off. This is definitely my favorite sponge now, and I will use it in all the cakes. And now I will share the recipe with you!”Let’s give the floor to Nadezhda: “I almost screamed “Aaaaaa”, when I first tasted it. In my head, of course. But I really closed my eyes in pleasure. The biscuit is so lush and soft, that it comes off with my lips. I didn’t even have time to bite it off. This is definitely my favorite sponge now, and I will use it in all the cakes. And now I will share the recipe with you!”Let’s give the floor to Nadezhda: “I almost screamed “Aaaaaa”, when I first tasted it. In my head, of course. But I really closed my eyes in pleasure. The biscuit is so lush and soft, that it comes off with my lips. I didn’t even have time to bite it off. This is definitely my favorite sponge now, and I will use it in all the cakes. And now I will share the recipe with you!”

First, you should get some notes:

This is a sponge biscuit that doesn’t require tenderness and reverent attitude while cooking. You don’t have to mix it gently with a spatula, so that the mass does not fall off. It should be brutally whisked. Can you imagine how cool it is?!

As a result, you will get a fine-pored sponge, which will perfectly absorb the soaking.

The calculation is for an 18 cm (7 inch) mold. The finished biscuit should be cut into three.

• 110 g egg whites | 3.90 oz
• 75 g egg yolk | 2.65 oz
• 75 g sugar | 2.65 oz
• 75 g flour | 2.65 oz
• 25 g liquid honey | 0.90 oz
• 25 g milk | 0.90 oz

1. Whisk the whites until fluffy white foam, and add the sugar in a thin stream. Keep whipping at the high speed until crisp. Switch the speed to minimum, and stir in the yolks one at a time; then add the honey, the flour and the milk in turn. Don’t whisk for too long, just until smooth.
2. Now let’s move to the fun part: you need to remove large air bubbles from the dough. To do this, stir the mass with a spatula for several minutes, periodically knocking the bowl on the table so that the bubbles burst.
3. Pour the dough in a thin stream (again, so that the bubbles disappear) into the mold, and put it in the oven, preheated to 160C (320F) for 30 to 40 minutes (until a dry toothpick). DON’T OVERDRY!
4. Cool the finished biscuit, and wrap it with foil. Leave it for 5 hours to stabilize.

Voila!