"Biszkopt" is a classic Polish sponge cake known for its light and airy texture. This fail-proof recipe offers an easier version, using whole eggs and baking powder instead of separating yolks and whites. Perfect for beginners or those looking for a simpler approach to baking this beloved cake.
Biszkopt is ideal for birthday cakes or any dessert requiring layers and cream. Its sturdy yet light texture ensures it doesn't become overly moist when soaked with coffee, punch, or other liquids, making it the perfect base for various sweet treats.
To make biszkopt, eggs and sugar are beaten together until thick and pale in color. Flour is then gently folded into the egg mixture, along with any desired flavorings. The batter is typically baked in a shallow pan to achieve a thin, delicate cake layer.
Biszkopt is a versatile cake base that can be adapted to suit a variety of dessert recipes. Its light and airy texture make it a favorite for special occasions and celebrations.
Ingredients:
- 6 eggs
- 180g sugar
- 200g flour
- 12g baking powder
Instructions:
1. Using an electric hand mixer, beat the eggs and sugar together in a large mixing bowl on high speed.
2. Continue beating until the mixture becomes light in color and increases in volume, forming soft peaks.
3. Gradually add the sifted flour and baking powder mixture to the beaten eggs and sugar.
4. Gently fold the dry ingredients into the wet ingredients until a smooth batter forms, ensuring there are no lumps.
5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
6. Grease and flour a baking tin or line it with parchment paper.
7. Pour the prepared batter into the baking tin, spreading it evenly to ensure even baking.
8. Place the baking tin in the preheated oven.
9. Bake the cake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes.
0 komentarze:
Post a Comment