Classic biscuit in the oven

A proven recipe for a lush homemade biscuit in the oven. This simple yet delicious sponge cake is perfect for making homemade cakes or pastries. Follow the recipe carefully and you will get perfect too!

Chicken eggs for making biscuits need rather large ones (50-55 grams each). If you bought small ones, use 6 or even 7 pieces. I do not recommend changing the amount of sugar. We take wheat flour of the highest grade.

Ingredients

• Chicken eggs(5 items)
• SugarSugar(150 grams)
• Wheat flour of the highest grade (130 grams)
• Corn starch(30 grams)

Directions

1. To prepare a simple classic biscuit in the oven, we need the following ingredients: chicken eggs, granulated sugar, premium wheat flour and cornstarch.
2. The first step is to turn on the oven to warm up (170 degrees). In addition, it is important to prepare in advance the form in which you will bake the biscuit. A split form or split ring is suitable for this. I use the ring, so it can be made of the required diameter - in this case, 20 centimeters. If you do as I do, wrap the ring with cling foil (in 2 layers), making the bottom. In addition, I wrap the walls of the ring on the outside with a foil tape, so that the finished biscuit will be baked evenly and no mound will form. If you are using a split oven, line the bottom with parchment paper. There is no need to lubricate the bottom and sides of the mold.
3. In a separate bowl, mix 130 grams of premium wheat flour and 30 grams of corn starch. Be sure to sift the mixture through a sieve, preferably twice. Thus, we will not only get rid of possible garbage, but also loosen the flour, enrich it with oxygen, which is important for biscuit dough.
4. Break 5 chicken eggs into a clean and dry bulk dish (I have a bowl from a 4-liter planetary mixer).
5. Pour in 150 grams of sugar. If desired, you can replace 1 tablespoon of granulated sugar with the same amount of vanilla sugar, or simply add a pinch of vanillin.
6. Beat eggs with sugar using a mixer at high speed. The whipping time depends on the power of your electrician. My mixer (800 W) at speed 4 can handle it in 15 minutes, but you may need less or more ..
7. Correctly beaten eggs with sugar are the key to a tall and fluffy sponge cake. If you beat them poorly, the finished baked goods will fall off. To check for quality, lift the whisk and evaluate the consistency of the whipped mass: ideally, it flows down in a wide ribbon and leaves a trail that does not spread for about 10 seconds. If the mass immediately loses its shape and floats, beat further!
8. Now in parts (in 2-3 doses) we sift the flour mixture into the egg mass. Stir in the flour in a circle with confident, but neat, sweeping motions.
9. You cannot knead the biscuit dough for a long time, since the longer you act on it, the more air bubbles you release. As soon as there are no flour lumps left, we stop stirring. The biscuit dough is not liquid, it is voluminous, fluffy and flows from the shoulder blade with a wide ribbon.
10. We shift the dough for the biscuit into the prepared form, level it with a spoon or spatula.
11. We put the form with the dough in the oven already preheated to 170 degrees to the middle level. I have a Hephaestus gas oven, bottom heating, no convection. In it, a biscuit is baked for 70 minutes according to such a layout of products and a form with a diameter of 20 centimeters. You should always focus on your oven and its features. It is very important not to open the door for the first 30-35 minutes, otherwise the dough will most likely fall off. In addition, you can check the readiness of the classic white biscuit both visually (the cap will turn red) and with a wooden toothpick. We insert it into the center of the biscuit: if the toothpick comes out completely dry and there are no lumps of dough on it, most likely the baked goods are ready. Do not take out the biscuit right away: unplug the oven and make a small gap. Let the temperature decrease gradually - 5-7 minutes. Then open the door completely - let the biscuit stand for another 5 minutes, then take out the mold. Do not be alarmed when, during the cooling process, the biscuit drops a little (by 1-2 centimeters) - this is normal.
12. Leave the finished biscuit on the table until it cools completely, then remove the foil (if baked in a ring) or parchment (if baked in a split form). Using a sharp knife with a thin long blade, cut out the biscuit, using gentle sawing movements, working close to the walls of the mold. For convenience, place the mold on its side and turn as you cut the biscuit. To make a homemade cake or pastries, the biscuit must necessarily lie down: after cooling, at least another 4, and preferably 6-8 hours. Then, when impregnated with syrup and an interlayer with cream, it will not get wet and will not turn into porridge.
13. This simple recipe makes a classic white biscuit with a diameter of 20 centimeters, a height of about 8 centimeters and a weight of 510 grams. Enough to cut it into 3-4 cakes.
14. Lush, delicate, airy and really tasty biscuit according to an affordable and detailed recipe. Cook for health, friends, and bon appetit!