Peanut Sponge Cake
Description
Homemade baking for tea. Baking a peanut sponge cake is very easy; you just need to remember a few rules and it will turn out fine. The bowl for beating egg whites must be clean and dry. If even a drop of yolk gets into the whites, they will not whip. When baking the sponge, try to open the oven as rarely as possible. To prevent the sponge from collapsing, do the following. As soon as you take it out of the oven, turn the pan upside down and place it on a rack or on three cups (glasses) and keep it that way until completely cooled. The sponge turns out tender, airy, and fluffy. It can be served immediately at the table or you can make a cream and turn it into a cake. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for making the sponge cake.
- 2
Step 2
Slightly roast the peanuts in a dry skillet.
- 3
Step 3
Grind the nuts in a blender.
- 4
Step 4
Separate the egg whites from the yolks.
- 5
Step 5
Whisk the egg whites until soft peaks.
- 6
Step 6
Gradually add the sugar, continue beating the egg whites until a thick, dense, stable consistency is achieved.
- 7
Step 7
Add the yolks.
- 8
Step 8
Whisk the egg whites with the yolks again.
- 9
Step 9
Add the baking soda neutralized with lemon juice or vinegar. Gradually add the flour.
- 10
Step 10
Carefully mix the dough with a spatula.
- 11
Step 11
Add the ground peanuts and mix the dough again.
- 12
Step 12
Place the dough in a pan lined with parchment paper and put it in the oven preheated to 160‑165 °C. The diameter of my pan is 20 cm.
- 13
Step 13
Bake the sponge cake for 35–40 minutes. Check doneness with a wooden skewer. When piercing the sponge cake, the skewer should remain dry.
- 14
Step 14
The peanut sponge cake is ready. Let it cool and remove it from the mold.
- 15
Step 15
Slice the peanut biscuit into individual portions and serve.