Oatmeal biscuit

I continue to share with you new homemade baking recipes and today we will make a sponge cake with oatmeal. It turns out to be very fluffy, almost weightless. Such a biscuit can be easily cut into several cakes and layered with your favorite pastry cream - your homemade cake is ready.

If you find it difficult to find ready-made oat flour, make it yourself. Just take oatmeal (for example, the same Hercules), grind it in portions in a coffee grinder, and then sift through a sieve. Don't forget to use a kitchen scale - accuracy is very important when making homemade cakes.

Ingredients

• Chicken eggs (6 items)
• Sugar (180 grams)
• Oat flour (130 grams)

Directions

1. To prepare the oat sponge cake, take medium-sized chicken eggs (45-50 grams each), oat flour and granulated sugar. These are the three main and essential ingredients. You can also flavor the biscuit dough with a pinch of vanillin (easily replaced with a teaspoon of vanilla sugar) or a teaspoon of ground cinnamon, if you like.
2. First, wash the chicken eggs and wipe them dry with a towel or napkins. Then we separate the whites from the yolks - it is most convenient to gently break the eggs into a container.
3. Then take out the yolks with your hand - this is how you get the maximum proteins. Just smash the eggs on a flat surface, not on the edge of the bowl, to avoid damaging the yolks.
4. Leave the egg whites in the container.
5. And put the yolks in another dish and add 100 grams of granulated sugar (vanillin, cinnamon).
6. 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. Egg yolks, whipped with sugar, resemble condensed milk in consistency and texture.
7. 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, we begin to gradually add 80 grams of sugar, make the maximum revolutions 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".
8. Sift oat flour to the sweet yolk mass in order to additionally saturate it with oxygen. Add about a quarter of the whipped proteins there. 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 and flour is added. And another option: everything is the same as in the second, only the flour is found in 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 keep the airiness of the dough as much as possible before baking.
9. You need to add the next portion of proteins 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.
10. This is such an airy and fluffy dough for an oat sponge cake. In no case, never combine the proteins with the base with a mixer - only with a spoon, spatula, or finally with your hand.
11. Since we will be cooking an oat 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 - 60 minutes. Depending on the power and volume of your assistant, the baking time may differ from the indicated one! In the oven, bake a biscuit with oatmeal in a preheated oven at 180-190 degrees for about 35-40 minutes (the time depends on the shape diameter and the characteristics of the oven).
12. 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".
13. Let the finished biscuit stand for 5-7 minutes in the bowl - during this time it will move away from the walls and settle slightly.
14. Using the steaming insert, take out the finished oatmeal biscuit and let it cool completely. If you plan to make a cake, let the biscuit sit for at least 4-8 hours so that it cuts better and does not crumble. When fully cooled, the biscuit weighs 550 grams.
15. I love biscuits for their airiness, tenderness and lightness. Oatmeal is no exception: it turns out to be very fluffy, almost weightless. It can be easily cut into several cakes and layered with your favorite pastry cream - your homemade cake is ready. We love biscuits just like that - with tea, coffee or milk. Help yourself, friends!