Corn biscuit

A new recipe for a sponge cake in a slow cooker: we cook it with corn flour, and without adding a single gram of wheat flour, the baked goods will be gluten-free. In the finished form, the corn biscuit will be fluffy, airy, slightly crumbly, moderately dry, quite aromatic due to the addition of orange peel and so sunny.

I propose this recipe for simple homemade baking for a multicooker (I have a Scarlett SC-411, the power of the appliance is 700 W, the volume of the bowl is 4 liters). In the absence of this useful electrical appliance, corn biscuit can be cooked without any problems in a simple oven. If you want a tall crust, take a mold (do not forget to grease with butter) with a diameter of 20-22 centimeters. Bake it in a preheated oven at 180 degrees for about 35-40 minutes until dry.

Ingredients

• Sugar (180 grams)
• Corn flour (150 grams)
• Chicken eggs (6 items)
• Orange peel (1 tablespoon)
• Butter (1 teaspoon)

Directions

1. To prepare fluffy corn biscuit, take corn flour (precisely finely ground), chicken eggs (45-50 grams each) and granulated sugar. These are the three main and essential ingredients. I also added chopped orange zest to the biscuit dough, which made the finished baked goods win. If you don't want to, you can skip adding it. You will need butter to lubricate the multicooker bowl.
2. We take dishes suitable for making biscuit dough - preferably not very small. Pour granulated sugar into it and add the zest of 1 large orange crushed on a fine grater. The zest is the thinnest layer of the peel of a bright orange color, which is removed without affecting the white layer (it is this that gives the bitterness and can thus spoil the finished dish).
3. Grind sugar with orange peel using a whisk, spoon or fork - this will release most of the essential oils, which will become a natural flavoring agent for the future corn biscuit. Wash the chicken eggs thoroughly, wipe dry and separate the whites from the yolks. For now, pour the proteins into a separate bowl, and add the yolks to the flavored sugar. Don't look that I have so many yolks: in one tray there were 3 eggs with two yolks (2 pieces by weight as one normal).
4. Beat everything actively with a whisk or mixer at high speed, until the mass greatly increases in volume, and the sugar crystals practically do not dissolve - a stationary mixer can handle it for 6-7 minutes. Egg yolks, whipped with sugar, resemble condensed milk in consistency and texture.
5. Now it's time to tackle the egg whites. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. This degree of whipping of the proteins is called "hard peaks".
6. Sift corn flour to the sweet yolk mass to additionally saturate it with oxygen, and add about a quarter of the beaten egg whites. By the way, a few words about how you can make biscuit dough (in addition to what I showed in this recipe). The first option: chicken eggs are beaten with sugar, after which flour is introduced. Second: the yolks are whipped with some of the sugar, the whites - with the remaining sugar. The whipped yolks are combined with the whipped whites, after which flour is added. And another option: everything is the same as in the second, only flour is introduced into the yolks, after which the whipped proteins are added. All of them have the right to be, and in all cases the biscuits are wonderful. You can knead the dough as you like: the main thing is to preserve the airiness of the dough to the maximum before baking.
7. From theory to practice ... Stir everything with a tablespoon or spatula to moisten the flour. The dough turns out to be quite dense - it should be so. In parts, add the whipped proteins to the corn base. You need to add the next portion when the previous one completely interferes with the dough. The movements should be clear, neat, but at the same time quite fast, since the biscuit dough does not like to wait long.
8. This is such an airy and fluffy dough for corn biscuit. Under no circumstances, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
9. Since we will be cooking corn sponge cake in a slow cooker, grease the bowl with any refined vegetable or butter (this time I used butter). Put the biscuit dough into it and turn on the Baking mode. Time is 50 minutes. Depending on the power and volume of your assistant, the baking time may differ from the indicated one!
10. The readiness of the biscuit is checked either visually or with a wooden skewer (toothpick). If it comes out of the dough dry, then the baking is ready - this technique is called "dry torch test". I leave the sponge cake in the bowl for 10 minutes to rest - during this time it comes off easily by itself.
11. Using the steaming insert, remove the finished cornmeal biscuit. First, simply lower the insert into the bowl.
12. Then we turn the entire structure onto the table.
13. Remove the bowl - the corn biscuit is on the steamer insert.
14. Here we have such a ruddy, fluffy and sunny handsome man - he is about 6.5-7 centimeters in height. If you want to make a homemade cake with it, let the biscuit sit for a few hours so that it doesn't crumble when cut into cakes.
15. We love corn biscuit just with milk or tea. Cook for your health, friends, and bon appetit!