Angel biscuit

Wednesday, July 1, 2020

The usual step-by-step recipe for homemade sponge cake in the oven. True, not the traditional one on whole testicles, but on egg whites. Tender, lush, finely porous and white on the cut - in general, angelic!

I have already shared with you a recipe for a squirrel biscuit, which I baked in a slow cooker and made an insert so that the baked goods did not fall off. But I wanted to test it: wouldn’t the protein sponge cake sag in the center if you bake it as a whole cake, in other words, without this notch.

Everything turned out unsurpassed and I am 100% satisfied with the result, so I boldly share with you all the subtleties and secrets of making angel sponge cake. When finished, it weighs 420 grams, the diameter is 20 cm, you can cut it into 2-3 shortcakes and create a cake.

And the squirrel sponge cake is perfectly stored in the refrigerator (up to a week) or in the freezer (1-1.5 months), so it can be prepared in advance. Just remember to wrap it tightly in cling film so that the shortbread does not absorb the odors of other goods.

Ingredients:

Making a dish step by step:

To make angel sponge cake in the oven, we will need the following ingredients: egg whites, sweet powder, wheat flour, lemon juice and a little flavoring (optional). I use vanillin, but you can use vanilla sugar (1 teaspoon) or vanilla essence.

So, take clean, dry and grease-free dishes. I simply wipe the bowl with a napkin soaked in lemon juice. Pour 7 egg whites into it. On average, protein alone weighs 30 grams, so we take 210 grams. If it is +/-10-15 grams, it doesn’t matter. Why am I writing about weight? It’s just that almost all cooks (including me) freeze egg whites a few at a time, because after thawing they do not differ at all from new ones.

We begin to beat with a mixer at a speed above medium until a large (like soap) foam forms at first, and then becomes like shaving foam. Then evenly, in 3-4 doses, add 150 grams of sweet powder. You can buy it ready-made in the store, but it’s even cheaper to simply grind ordinary sweet sand in a coffee grinder. Don’t forget about the flavoring: add it together with the powder.

We continue to beat (I do this not at high speed, but at a slightly lower speed) until the whites and powder turn into a fluffy, airy and white mass. It's meringue (for meringue) but with the least amount of sugar. This is precisely why it comes out more tender, but at the same time it holds its shape unsurpassedly, does not flow or even move.

This is what the base for the future angel cake looks like: this curl at the end of the corolla is called a bird’s nose. It doesn't have to be deformed. If it goes down, it means you didn’t beat it for a long time - continue working with the mixer. Another check to make sure the meringue is done: turn the bowl (yes, the meringue with it) over your head. Are you afraid it will leak? Then beat again, because with unbeaten whites there will be no fluffy sponge cake.

Sift 80 grams of wheat flour through a sieve into the properly whipped meringue (I use the highest grade).

And now there are 2 options for combining meringue and flour. 1st: carefully, in a circle, stir in the flour with a spatula using scooping movements (from bottom to top). But recently, for all the biscuits, I began to increasingly practice a different method, which became a discovery for me while making Polish chocolate biscuits. It is also called thrown because when finished it is thrown on the table. So, let's use the whisk we used to beat the egg whites. Very quickly, straight VERY quickly, in a circle, mix everything until combined. In almost 6-7 movements you will get a completely homogeneous biscuit dough without lumps, while in size it will be even less settled than when kneading with a spatula. Give it a try.

I recommend baking angel sponge cake with egg whites in a small shape or in a round shape with a hole in the center (for cupcakes). The fact is that this dough is very delicate, so during the baking process it can sag in the middle due to its heaviness. In the slow cooker recipe, I demonstrated how to use a glass (here). In this case, I took a detachable pastry ring and set the diameter to 20 cm. Because it does not have a bottom, I folded food foil in 3 layers, thus constructing this very bottom and additionally securing the walls. I installed the system on the bottom of a mold with a diameter of 28 cm. The mold in which we bake the biscuit does not need to be lubricated with anything. We transfer the biscuit dough into the mold: you see, it is like a delicate cluster, it holds its shape unsurpassed.

Using a spoon or spatula, level the dough and place in an oven preheated to 170 degrees. I have a gas oven, bottom heat, no convection. In an electric oven, I do not recommend turning on the top heat, because our biscuit is angelic and, in my opinion, should be as light as possible.

Cook it for about 40 minutes (that’s how long my oven takes) or until a wood toothpick comes out dry when you pierce the dough. Do not open the oven during baking!

While still hot, immediately after baking, turn the biscuit over right in the mold and place it on glasses (or other coasters). In this form, the angel sponge cake should cool completely. Thanks to the inverted position, it will not settle and will retain its original shape.

A completely cooled angel sponge cake with squirrels weighs 420 grams. We remove the foil and, using a knife with a long and narrow blade, cut it out of the mold, turning it on its side.

Fundamentally: immediately after cooling, such a biscuit is not ready for use, it must rest and ripen. If you cut it right away, the crumb will stick and crumble, and after soaking it will simply turn into porridge. We wrap it in cling film and put it in the refrigerator for 4-8 hours, or better yet, overnight (that is, in the dark) . By the way, a white sponge cake can be stored in the refrigerator for up to a week without problems, so bake it in advance if necessary.

After a while, it can be carefully cut (with a bread knife) into 2-3 shortcakes.

Blog of Maria Snow White

Angel biscuit with squirrels

Hi all. Now I will share with you a recipe for a very unusual sponge cake. It is prepared using egg whites, which is why it has an unusually delicate texture and snow-white color. For this reason he was christened - Angelic.

This biscuit came to us from America. I've had my eye on it for a long time, but there were a couple of aspects during production that stopped me. Firstly, it is better to bake this sponge cake in a small tin, or even better in a rectangular tin or in a muffin tin with a hole in the center. The dough is very tender, and the middle may fall off if it has nothing to cling to. Well, secondly, I always have a problem with what to do with the remaining yolks after meringue or other biscuits.

And finally, I got to the Frezier cake. What is this cake?! This is a sponge cake with soaking, strawberries on the edge, and custard inside. Well, since custard is most delicious when made with yolks, I decided to combine these two recipes together in order to get the most delicate dessert in the end.

As a lover of zero-waste production, I constantly try to adapt my recipes very much. If I make Pavlova, then I immediately go with lemon curd; if I dry meringue, then I make homemade mayonnaise. Here is my version of Frezier - without loss.

So, how to create an angel sponge cake with squirrels at home, step by step recipe with photos.

6 first grade proteins (or 5 selected)
65 g flour
130 g sweet powder
a pinch of salt
vanilla sugar (optional)
lemon juice

The most important thing in this recipe is to prepare the meringue correctly. In order for your egg whites to whip, there are a couple of rules.

Firstly, the whites must be fresh, at room temperature, without a drop of yolks! Otherwise, they may not fluff up.

Secondly, squirrels are afraid of water and fat. Therefore, dishes and whisks must be dry and before work they must be degreased by wiping their surface with lemon juice or vinegar.

Thirdly, it is better to use specifically sweet powder when working, so the sugar may not dissolve. In the latter case, take small sugar.

You need to bake only in iron molds; silicone ones are not suitable here. The biscuit clings to the walls when baking, and during the cooling process it hangs upside down, so in this case we put the silicone aside.

You need to cook in a mold no larger than 18-20 cm in volume, if you have an ordinary round mold, and not for cupcakes with a hole, as in the picture. In this one, you can safely prepare this biscuit in larger quantities.

Let's start making a sponge cake from proteins.

Wipe the bowl and whisks with lemon juice or vinegar.

We place our whites there with a pinch of salt.

We begin to beat at low speed, gradually increasing the speed.

Once the proteins have grown well in volume and a good foam has formed, we begin to introduce our powder.

This needs to be done evenly, adding powder one spoon at a time, without ceasing to beat. We also add vanilla sugar (vanillin). If the powder has lumps, then it needs to be sifted first.

The most important thing here is not to overbeat the whites. We don't need hard peaks like we do when making meringue. As soon as precise marks from the whisk remain on the surface, stop.

Whipped whites should hold their shape, but not yet have a sharp nose, in other words, if you scoop up some of the whites with a whisk and lift it up, the whites will fall to the side. If you beat the whites to elastic peaks, the sponge cake will turn out as hard as rubber.

While the whites are whipping, we need to sift the flour.

We introduce our sifted flour into the whipped whites, and carefully mix it in with a silicone spatula using movements from bottom to top.

This needs to be done confidently, and as quickly as possible, so that our proteins do not settle and retain all their airiness.

Pour our dough into the mold. We do not lubricate the form with anything! This is important, the dough needs to cling to the sides, otherwise it will not rise. I used a split ring for baking, a little more than 18 cm in diameter. I simply wrapped the bottom in foil. It is better to knock the mold on the table several times so that excess air comes out and there are no huge bubbles left in the dough.

Place the biscuit to bake in a preheated oven at 180º for 30-35 minutes.

Do not open the oven for the first 20 minutes! Starting from 25 minutes, check with a skewer to see if it comes out dry - take it out. The finished biscuit should spring back. Attention, when baking, the biscuit will initially rise, and then settle to the level at which it was at the beginning. So don't be scared!

Now the most important thing is to cool it properly. To do this, put 2-3 glasses or jars on the table. And on top of them we turn our form over. This is exactly how our biscuit should cool down completely.

As it cools, it will settle slightly and move away from the walls of the mold. All you have to do is just go a little along the sides with a knife and release it. Because I have a ring, there are no problems with taking out the sponge cake; if the oven is in a one-piece mold, then knock the mold on the table several times, the sponge cake should come out of the mold on its own. This biscuit can be immediately used in making desserts; it does not need to be wrapped in film and put in the refrigerator to ripen.

Just look at the structure of the biscuit on the whites. Very porous on the inside, with a thin crust on the outside (about mm), it looks like snow-white sliced bread. I didn’t notice any egg aroma, which made me very happy. The height came out to be about 4 cm, which was exactly the standard for me for 2 layers in a cake.

Yes, this biscuit is slightly capricious. And he doesn’t get ready for daily cooking until I change my beloved vanilla sponge cake in boiling water.

Protein biscuit: recipe with photo

How to make a biscuit with squirrels? What is this food? Answers to these and other questions are provided below. Angel food (squirrel biscuit) is a Yankee invention. Some people believe that it is not permissible to prepare it without a special shape with a cone in the center and a creamer. That’s why most housewives don’t prepare it at all. Meanwhile, such baking is a good method of recycling proteins that, say, remain after the production of ice cream. How to make a savory egg white sponge cake is shown below.

Biscuit

The sponge cake that we all know is made using eggs. But the inhabitants of the USA (the United States of America is a state in North America) were the first to make the product in question, which turned out to be very affectionate and snow-white. It is for this type of sponge cake that they called it angelic.

If you are a fan of delicious, exciting and unconventional baked goods, this pie is just for you. It is very light and tender, made from a couple of spoons of flour, sugar and proteins. The product comes out indescribably delicious.

Thanks to its weightless texture, it looks more like a dessert than the rich pastry we are all familiar with. In order for the product to turn out appetizing and tender, you must literally follow all the tips and advice.

With raspberries

How to make a squirrel biscuit with raspberries? The sweet and soft taste of these berries mixes amazingly with the protein biscuit. We take:

quarter tsp salt;
6 proteins;
sugar – 100 g;
flour - three tbsp. l.;
quarter tsp citric acid;
raspberries – 200 g.

Prepare this egg white sponge cake as follows:

Add citric acid and salt to the whites, beat at low speed. When the mass increases in size, but is not yet dense, add sugar in portions. The main condition for the production of such a biscuit is the gradual addition of sugar over 2 minutes. Be careful that the mixture does not become thick.
After you have beaten the protein mixture to soft peaks, add the flour to the dough. Stir the mixture with light movements.
Place a third of the dough into the baking dish. Place raspberries on top.
Cover everything with another layer of dough, again lay out the raspberries and the rest of the protein mass.
Bake the product at 180°C for about 25 minutes. You should have a light sponge cake that melts in your mouth.

Serve the dessert chilled with herbal tea, custard cream or raspberry jam.

Tips for baking raspberry sponge cake

Experienced cooks advise the following:

In order for the protein sponge cake to come out perfect, it is necessary to follow the recommended time for the egg mass.
During the winter months, frozen berries can be used to create the pie.
Instead of raspberries, you can eat any berries: strawberries, cherries, blueberries or blackberries.
To prevent the top of the biscuit from burning, cover it with foil.
Because the cake comes out weightless, for larger groups, bake two servings of sponge cake.

Chocolate sponge cake

A delicate sponge cake made with whipped egg whites with the subtlest aroma of chocolate is a real pleasure for a gourmet. If you like necessary and unique baked goods, make “Kiss of an Angel”. You will be captivated by this unusual pie. This chocolate biscuit is a great addition to breakfast with girlfriends or a romantic dinner.

It will also appeal to children who adore chocolate pastries. The biscuit contains only healthy ingredients, so children can eat it without harm (within reasonable limits). Take:

cocoa – 1 tbsp. l.;
four proteins;
flour - two tbsp. l.;
sugar – 0.5 cups;
salt – 1/8 tsp;
baking powder - a third of a teaspoon;
a pinch of citric acid.

This recipe with a photo of a biscuit made with whites slanderes the implementation of the following actions:

Beat the whites with sugar, salt and citric acid into a tight, strong foam.
Combine baking powder, flour and cocoa, mix.
Add the dry mixture to the whites and stir the dough with light movements.
Spread the mold with vegetable oil and sprinkle with flour. Place the dough in the mold and place in the oven preheated to 150°C for 30 minutes.
After cooling, place the biscuit on a plate and cut into portions.

Serve dessert with fragrant coffee, milk or mint tea.

Tips for making chocolate sponge cake

We suggest you study the following tips:

Check the doneness of the cake with a wooden toothpick.
Don't try to get a smooth dough. Even if you come across the lightest or blackest pieces, it’s not scary. Here it is important to preserve the “airiness” of the mass.

Angel biscuit

To create this dessert, it is better to use “aged” proteins. To do this, separate them from the yolks, pour them into a bowl, cover with plastic and put them in the refrigerator overnight (that is, in the dark) (you can also leave them at room temperature).

Proteins can be kept in the refrigerator for up to 5 days; they will not spoil, but will acquire special properties. Such proteins are excellent for baking “Kyiv cake”, “Angel sponge cake”, meringues and meringues, “Macaroni” cakes and so on. You can also eat thawed egg whites.

If you are making angel cake, remove the egg whites from the refrigerator ahead of time and let them warm up to home temperature. So, you will need:

80 g flour;
190 g sugar;
seven egg whites;
salt (on the tip of a knife);
vanilla sugar – 1 tbsp. l. (10 g);
lemon juice – 1 dessert spoon.

How to cook?

This simple egg white sponge cake recipe gives you the following steps:

Sift flour into a bowl, add vanilla sugar, salt and ½ part sugar (95 g). Whisk the dry mixture to saturate it with oxygen.
Pour the whites into a clean container, add lemon juice and beat until a fluffy light foam forms with a mixer at medium speed.
Add the remaining sugar in small portions, without stopping whisking.
Beat egg whites with sugar until medium foam. Recommendation: egg whites whipped to medium foam do not flow off the mixer blades as much as they do at first. At the same time, a trace of the protein falling from the whisk remains on the surface of the whipped mass for some time. The mixture is still liquid and when the dish is tilted it simply pours out of it (unlike the hard foam phase, where when the dish is turned the whites remain in place).
Pour a mixture of flour, sugar and salt into the whipped whites. Quickly stir the mixture with a spoon or spatula, moving from top to bottom, until the whites absorb the flour completely.
Sprinkle the biscuit mold (in the form of a ring with a gap in the center) with water (no need to grease it with oil). Place the dough into it and level the surface.
Place the mold in the oven, preheated to 180°C, for 20-35 minutes.
The finished biscuit will be covered with a golden crust and will increase in size by 1.5 times. Remove it from the oven and carefully turn it over, placing it on a bottle with a long neck.
Leave the product for 1 hour to cool.
Carefully remove the biscuit from the sides of the pan with a knife, turn it over onto a wire rack and cool completely.

In a slow cooker

We suggest you make angel sponge cake in a slow cooker. The finished dessert will pleasantly surprise you with its finely porous crumb and airy texture. Remember that the multicooker bowl must not be greased, because the biscuit dough must climb the walls. It can only be lightly sprinkled with water. Be sure to place a thick-walled glass in the center of the bowl, imitating a shape with a hole. Cool the finished product in the mold, upside down, because otherwise it may settle. You will need:

80 g wheat flour:
seven egg whites;
0.25 tsp citric acid;
50 g sugar;
a pinch of salt;
140 g sweet powder.

Prepare this dish like this:

Pour the chilled egg whites into a large bowl, add salt and citric acid. Beat everything at medium speed into a coarse foam and until white. Next, add sugar in small portions, beating the mixture at high speed until soft peaks form.
Combine the sifted flour with sweet powder and mix. Pour the dry mixture into the protein mass, mix with a spatula using upward movements. The dough should turn out shaggy and airy.
Sprinkle the multicooker bowl with water, place the dough in it, and smooth it out.
Now take a glass and insert it in the center to the very bottom of the mold.
Bake the angel sponge cake on the “Baking” mode for 60 minutes. If the power of your device is more than 700 watts, 45 minutes may be enough for you.
When the biscuit is ready, turn this entire structure onto inverted glasses and let it cool completely in this position.
Then turn the cooled pan over again. Grasp the glass and carefully run the knife along the walls (of the glass). Now carefully roll the glass along the bottom and the sponge cake will come off the mold. To make sure that it no longer clings to the bottom and walls, slightly pry the baked goods with a silicone spatula. Next, turn the bowl over and remove the biscuit.

Do you want to make a squirrel sponge cake? Sour cream or protein-butter cream is perfect for these airy shortcakes. But keep in mind that the angel sponge cake does not come out wet, so be sure to soak it before creating the cake. Decorate the product the way you like. Have fun in the kitchen!

Angel biscuit with squirrels

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We will need:
5 large proteins (I have 6)
50 g sugar
80 g sweet powder
60 g flour
a pinch of salt
8-10 g vanilla sugar
1/2 tsp. citric acid

Angel sponge cake with squirrels - white magic, the most delicate, airy sponge cake. I have never tried such a delicious biscuit.

And it all started with the fact that after baking Easter cakes I had a lot of proteins left and I found a recipe where I could spend them. On the Internet I came across a recipe for Chadeika. Her recipes have never let me down.

So this time I was amused by the recipe for making “angel food” - as the Americans call it.

How to make angel sponge cake with squirrels

Step-by-step recipe description

Show as huge photos with description

1. Sift flour with sweet powder.

2. Beat the whites with salt.
Beat not until stiff peaks form, but until thick. Add sugar, vanilla sugar and citric acid.
Beat slightly more, about 1-2 minutes. The mass does not have to be the same as on meringue, but as soft as possible.

So I needed my frozen egg whites. By the way, did you know that egg whites can be frozen? After defrosting, they whip up magically.

3. Add flour sifted with sweet powder to the protein mass.

4. Mix thoroughly until the mass is homogeneous.

5. There is no need to grease the baking pan.
The cake should stick slightly to the sides of the pan when baking. Pour the mixture into a baking dish (I don’t dare call this air accumulation “dough”). Lightly tap the pan on the table to release oxygen bubbles.

The baking dish can be either rectangular or round. But if the diameter of the mold is large, then the middle of the biscuit may fail.

6. Bake the biscuit in a preheated oven at 180 degrees for 25-30 minutes.

7. Cool the finished biscuit completely, but you need to do this without removing it from the mold and upside down, turning the mold over onto a mesh or pan.

8. To remove the cooled biscuit from the mold, run a sharp knife along the edges of the mold, turn it over and tap the bottom.
The sponge cake can be served with whipped cream or berry compote.
And we ate it with tea. Bon appetit!