Classic sponge

This is a recipe of the most usual classic biscuit, on its basis many cakes, cakes are prepared or adding raisins, candied fruits to the dough, you can bake and serve it as a cupcake.

The dough will be prepared by separating the eggs into whites and yolks, in this way the biscuit turns out to be more lush and in this way you can prepare the dough even with a very powerful mixer. Divide the eggs very carefully so that not even a drop of yolk gets into the protein.

Biscuit dough is prepared very quickly so you just need to turn on the oven to warm up, the temperature is 170-180 degrees and prepare the form (preferably square).

Cover the bottom with siliconized parchment, if you have an ordinary food then be sure to lubricate it with crushed butter.

Pour the proteins into the container, add a pinch of salt and whisk until light fluffy foam, now without stopping whipping add sugar portions, 4-5 servings. After that, clean the container so that the sugar does not settle to the bottom and continue to whisk. Proteins should be glossy and dense. On all of this will need roughly 4-5 minutes (depends on speed your mixer).

Now it's time to add the yolks, add one at a time and knead until they are completely combined with the proteins. It turns out a dense lush, stable mass. Add the flour and mix gently so that the flour does not settle anywhere.

When all the flour is kneaded-the dough is ready, pour into the biscuit dough form and smooth. Bake for about 30 minutes at a temperature of 170-180 degrees. But the baking time depends on the size of the biscuit, its height and how your oven bakes.