Biscuit with sour cream
Description
Delicious baked goods for the whole family. Want to find out? Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Take eggs and carefully separate the yolks from the whites. You can do this by hand, but it's better to use a special tool that will help you perform this procedure quickly and accurately. Place the yolks in a deep bowl and add sugar.
- 2
Step 2
Now, using a mixer at the highest speed, beat the granulated sugar with the egg yolks until the mixture turns a light color. Add the sour cream (preferably with a higher fat content, around twenty percent) to the yolk mixture and mix thoroughly until smooth and uniform.
- 3
Step 3
Sift the flour into the egg mixture. This is essential to enrich the flour with oxygen, resulting in a soft texture and good rise during baking. Stir the batter with a spoon until all lumps have dissolved.
- 4
Step 4
Place the egg whites you separated from the yolks into a separate bowl dried thoroughly. Chill them well in the refrigerator. Then add a pinch of salt and beat with a mixer at high speed until you get stiff white peaks.
- 5
Step 5
Very carefully transfer the whipped egg whites to the container where the dough was mixed from flour, sour cream, and yolks beaten with sugar. Slowly mix the mixture in a clockwise direction until it becomes uniform. Also, add the activated baking soda.
- 6
Step 6
Take a removable mold and grease it with butter so the sponge cake doesn't stick. Pour the sponge cake batter into the mold. Preheat the oven to 180 degrees and bake for 50 minutes. Check for doneness with a wooden skewer. Pierce the sponge cake; if the skewer comes out dry, it's ready.