Sponge cake Margarita

The homemade baking recipe I'll share today is from Italy. Sponge cake Margarita is an integral part of Italian pastry shops, and it is adored by both children and adults. Still: soft, tender, airy, fragrant and very tasty biscuit is ideal for a cup of tea or coffee, and with a glass of milk it will become just an amazing afternoon snack.

I must say that the recipe for this biscuit, which is always obtained by everyone, is very simple and even a novice cook can handle it. Chicken eggs, which are beaten with sugar in an airy foam, do not need to be divided into whites and yolks - everything is combined together and beaten. I use vanillin and orange zest as the aroma component, which can be replaced with lemon zest if desired.

Ingredients

• Wheat flour of the highest grade (100 grams)
• Potato starchPotato starch (100 grams)
• Chicken eggs (4 pieces)
• SugarSugar (150 grams)
• Butter (80 grams)
• Orange peel (1 tablespoon)
• Baking dough (1 tablespoon)
• VanillinVanillin(1 pinch)

Directions

1. The recipe for this delicious pastry includes the following ingredients: premium wheat flour, potato starch (can be replaced with corn), medium-sized chicken eggs, granulated sugar, butter, orange peel, baking powder (see homemade recipe here) and a pinch of vanillin (or tea spoon of vanilla sugar).
2. For this fragrant biscuit, you do not need to separate the whites from the yolks - the eggs are whipped immediately and whole (without the shell, of course). So, break the pre-washed and dried chicken eggs into a bowl suitable for beating. Add granulated sugar and a pinch of vanillin. Beat everything with a mixer at first at medium speed, and then gradually increase to maximum.
3. After 5-7 minutes of beating, the eggs with sugar should increase in volume by 5 times, while turning into a lush, almost white airy mass. It is very important to beat the eggs well, otherwise the biscuit may not rise as it should when baking. Now add the aromatic orange zest. 1 tablespoon of zest is made from about one large orange. Stir in the zest with a spoon or spatula.
4. Then add in parts a mixture of wheat flour, potato starch and baking powder for the dough, which must first be mixed and sifted through a fine sieve. Also, with a spatula or a tablespoon, gently mix the dry mixture into the egg foam, trying to precipitate it as little as possible.
5. At the end, add butter to the biscuit dough, which must be melted in advance and cooled to room temperature. With similar movements from the bottom up, mix the butter into the dough for the Margarita biscuit. You do not need to mix for a long time - as soon as the oil is evenly distributed throughout the dough, stop.
6. The finished biscuit dough is airy and fluffy. You need to work with it immediately, since the egg mass in its composition quickly begins to fall off - this is typical for all biscuits.
7. The baking dish (in my case, the multicooker bowl) does not need to be lubricated with anything, since the biscuit dough already contains butter. Such biscuits need dry mold walls so that the dough itself climbs and rises during the baking process, clinging to them. We transfer the dough into the mold and cook in a multicooker on the Baking mode for 70 minutes. Depending on the power of your assistant, the time may vary up or down.
8. We check the finished biscuit with a wooden skewer or a toothpick. If it comes out of the dough dry, then the baked goods are ready.
9. Take out the sponge cake Margarita using the steaming insert. On it, let the biscuit cool completely.
10. You can serve a fragrant and very tasty Margarita biscuit with any sweet additives or simply sprinkle with powdered sugar. We had an orange Kurd as a complement to the biscuit. This is the perfect combination!