Biscuit with lemonade; fragrant, airy and savory

Biscuit with lemonade - fragrant, airy and tasty

The sponge cake can be prepared using a somewhat unusual method - add lemonade to the dough. This way the baked goods will turn out very fragrant, but at the same time still airy, soft and very tasty. Lemonade can be purchased at any office. There is no need to add vanillin to the dough. It is better to eat chicken eggs at home. Flour should be of the highest grade.

Before cutting the finished biscuit into pieces and serving, it is better to cool it. It is mixed with tea, a glass of milk or compote. You can also cut it in half lengthwise and coat it with some kind of cream. This will make a very tasty and satisfying cake.

Ingredients:

• Chicken eggs – 3 pcs.
• Lemonade from any company - 0.5 tbsp.
• Baking soda – 1 dl.
• Sugar – 0.5 tbsp.
• Premium flour – 1 tbsp.

How to cook:

1. Beat the chicken eggs into a deep bowl or any other beating container. Add sugar to them immediately.

2. Now connect the mixer to the network. Beat the egg mixture until it has at least tripled in volume. This procedure usually takes about 5 minutes.

3. Pour lemonade into the dough.

4. Add soda right away.

If there is no soda, then you can use baking powder.

5. Stir the dough with a spatula and add flour. Stir it again.

6. Line a baking pan with parchment paper and pour the dough into it. If necessary, then level it with a spatula.

7. Place the mold in an oven preheated to 190 degrees for 30-35 minutes. Be sure to check the readiness of the biscuit with a wooden skewer.

8. Transfer the biscuit to a plate and remove the paper. When the biscuit has cooled, cut it into pieces and serve.

Biscuit with lemonade

The lemonade sponge cake in the slow cooker comes out fluffy, perfectly round in shape and is the basis for an endless number of cakes. It’s very easy to prepare and everyone loves it, so give it a try!

Manufacturing Description:

Ingredients:

• Flour - 3 Cups (snow-white wheat, without slide)
• Oil – 1 Cup (refined sunflower)
• Sugar - 1.5 cups (you can take a little less if the lemonade is sweet)
• Lemonade – 1 Glass (sprite, citro, lemon, duchess)
• Soda - 1 teaspoon
• Eggs – 4 pieces

Number of servings: 5-7

How to make “Lemonade Biscuit”

Rate the Lemonade Biscuit recipe:

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Everything comes out great in the oven, it just takes a lot less time. 180-200 degrees approximately 40 min. But the time is approximate - it depends on the oven. And, by the way, I am a big opponent of any sweet soda, so I made it with regular sparkling water. It turned out unsurpassed! )

I want to try baking now

Wouldn't it work in the oven?

it will work out) just a recipe for a slow cooker

I only baked it with cane sugar and it came out dark, soaked it in currant syrup and coated it with butter and condensed milk cream. And in the oven, how long does it take to bake the roll next time.

Biscuit on lemonade with gas. This kind of biscuit comes out all the time!

It is thanks to the gas contained in the lemonade that the sponge cake comes out very high.

The main secret of this biscuit is lemonade. It must be with gas. Lemonade left open without gas will not work. It is thanks to the gas contained in the lemonade that the sponge cake comes out very high. This kind of biscuit comes out all the time!

Products:

1. Eggs - 4 pcs
2. Sugar - 1.5 cups
3. Vanilla sugar - 1 packet
4. Lemonade (any kind) - 1 cup
5. Vegetable oil - 1 cup
6. Flour - 3 cups
7. Baking powder - 10 g

How to make a biscuit with lemonade or gas-water:

Using a mixer, beat eggs, sugar, vanilla sugar.

Continuing to beat, pour in the vegetable oil and immediately after the oil, pour in the lemonade.

Next, while constantly beating with a mixer, add flour and baking powder in parts and mix until smooth. The dough will be watery, like sour cream.

Making sponge cake in a slow cooker:

Pour the dough into the multicooker bowl.
Beforehand, the multicooker bowl must be greased with oil. Set the BAKE mode and baking time to 50 minutes. After the signal, add another 50 minutes. In other words, bake 2 times for 50 minutes. At the end of baking, turn the multicooker bowl onto a stand (see photo) and leave the biscuit in this state until it cools completely.

Making sponge cake in the oven:

In the oven, a regular sponge cake is baked as usual - at a temperature of 180 degrees for approximately 40 minutes.
We check readiness with a match or a wooden skewer. The shape must be very high, so that the biscuit rises quite a lot. At the end of baking, leave the finished biscuit in the switched off oven for 20 minutes.
Then turn the pan with the biscuit onto a stand and let it cool completely.

The sponge cake comes out very tall, shaggy, with the smell of pear (if you take ordinary Duchess lemonade). To create a chocolate sponge cake, you need to take ordinary mineral water without aroma and add cocoa.

You can cut the resulting sponge cake into 3 cakes and coat them with your favorite cream. This way, you will always have delicious cakes at home, effortlessly prepared with your own hands.

Solert › Blog › Fragrant sponge cake with lemonade.

I had yolks left over from all the types of meringues, I needed to dispose of them somewhere.
I decided to try baking this simple biscuit. I made lemonade “tarragon” and the dough came out green)))

What is needed:
- Flour - 3 cups
- Baking powder - 10g
- Eggs - 4 pcs (I have 5 yolks)
- Sugar - 1.5 cups
- Lemonade - 1 cup
- Vegetable oil - 1 cup
- Vanilla sugar - 1 packet

Let's get started:
Lemonade should be very well carbonated, open and standing will not do!
Combine eggs with sugar. Beat with a mixer until the size increases.

Pour in vegetable oil without aroma. Mix the mass.

Add lemonade to the dough.
You can use whatever you like: lemonade, cream soda, duchess - any of them will make a fragrant white cake.
You can use cola or tarragon, but then the cake will depend on the color of the lemonade.
The trick is that the carbon dioxide contained in the drink will force the dough base to foam - this will give extra fluffiness to the sponge cake.

Add the sifted flour and baking powder in parts, and carefully mix the dough with a spoon or spatula.

You need to take a high-quality baking pan; the biscuit will rise quite a bit. My form was 30 cm in diameter, and even then it rose quite high.

Grease the mold with some oil and lay out the dough.

Bake in the oven at 180–200 degrees for 45–50 minutes.

Tip: if the oven is hot, like mine, place a bowl of water under the biscuit pan.
After 30 minutes of baking, reduce the temperature from 180 to 170.
After 10 minutes, remove the water and finish baking the sponge cake, if the skewer still comes out with pieces of dough,
at 160 degrees until the skewer is dry.

Check readiness with a skewer; do not open the oven for the first 30 minutes!
Turn off the oven.
Place the finished biscuit in the slightly open oven for about 20 minutes. Turn the biscuit over onto a wire rack and let it cool completely.