Let’s give the floor to Julia: “Hello, everyone! Poppy sponge biscuit is in the same list with the chocolate and vanilla ones. It is good in its own way. Believe me: adding poppy seeds to any of your favorite recipes will be interesting.
I would like to share one of my poppy seed biscuits. It is very light and fluffy, and it’s definitely very simple."
The calculation is for an 18 cm (7 inch) mold.
Poppy sponge biscuit
- 4 eggs | 4.00 items
- 120 g sugar | 4.25 oz
- 80 g sifted flour | 2.80 oz
- 40 g starch | 1.40 oz
- 1/2 tsp baking powder | 1.00 tsp
- 40 g poppy seeds (ground, steamed, dry, whichever you like) | 1.40 oz
- All you need is to whip the eggs and sugar very well until a stable foam.
- Mix the dry ingredient, and gently add them to the egg mixture, with a spatula. The movements should be light and folding, don’t overdo it, the dough should not fall off.
- Bake the biscuit at 180C (356F).
- Wrap the cooled sponge biscuit in foil, and place it in the fridge for at least 8 hours.