Baking the perfect biscuit is the desire of every baking lover - both beginners and experienced masters. A real biscuit is the base that makes the cake special: it is soft, evenly airy, without a "hill" in the middle, and has just the right texture to support the filling or cream. But despite the simplicity of the recipe, biscuit baking can hide pitfalls - from uneven rise to a dry and rubbery structure. That's why we've put together proven tricks and tips to help you bake a sponge cake that always succeeds.
Whether you're making an elegant birthday cake or a simple dessert for Sunday lunch, this article gives you everything you need to know to biscuit without mistakes. You will learn how to prepare the mass so that it rises perfectly, how to avoid the "hill" in the middle and how to properly cool the biscuit to preserve its structure and taste. Even if you are a beginner in baking, your biscuit will look like it was baked by a real confectioner!
The perfect biscuit recipe that always works
Ingridients:
- 4 eggs (room temperature)
- 150 g of sugar
- 120 g of soft flour (type 400)
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- Pinch of salt
Process:
- Model preparation: Heat the oven to 170 °C (ventilation) or 180 °C (normal). Cover the cake mold with baking paper, brush the edges with butter and sprinkle with flour.
- Beating the egg mass: Beat the eggs and sugar with an electric mixer on high speed for at least 8-10 minutes until light, thick and fluffy. This step is crucial for the airiness of the biscuit.
- Adding dry ingredients: Sift the flour together with the baking powder and salt. Gently mix the dry ingredients into the egg mixture in three steps. Use a silicone spatula and mix from the bottom up so as not to destroy the air bubbles.
- Adding flavoring: Add vanilla extract to the mass and mix quickly.
- Baking: Pour the prepared mass into the model and smooth it slightly from the inside to the outside. Bake for about 25-30 minutes. The toothpick inserted into the center should come out clean after baking. Do not open the oven during the first 20 minutes of baking!
- Cooling: Leave the baked biscuit in the mold for 10 minutes, then carefully transfer it to a wire rack to cool completely. Cover with baking paper to retain moisture and prevent drying out.
Key tricks for the perfect cake sponge
- Room temperature eggs: Cold eggs are harder to beat.
- Beating long enough: The mass should be fluffy and thick enough to leave marks on the whisk of the mixer.
- Sifting the flour: Sifted flour enables an even distribution of the ingredients and prevents lumps.
- Temperature control: The oven should be heated enough, but not too hot, so that the biscuit rises evenly.
- Cooling the biscuit: When the biscuit is baked, always transfer it to a wire rack so that the steam does not get trapped in the lower part. This will keep it dry and pleasantly light.
By following these simple tips, you will always bake the perfect biscuit, which will be the basis of any superb cake.
