(translated with Google translator)
The sponge cake is universal, it can be used for cakes and eaten as an independent dessert!
This is not a classic version of a biscuit, it does not dominate its taste over cream and other layers in the cake, but perfectly complements them. It does not need to be impregnated in combination with yogurt, cream, cottage cheese creams. And with more oily creams, it needs moderate impregnation. The color of the biscuit directly depends on the quality of the vegetable oil and eggs that are used in the recipe.
Cream cake without cream:
2 CO eggs (weight with shell 120 gr.)
500 gr. milk
130-150 gr. sugar (can be adjusted)
40 gr. starch (I have corn)
180 gr. butter
A pinch of vanillin
10 medium-sized eggs at room temperature (weight of 1 egg about 50 g without shell)
1/2 teaspoon salt
30 grams of vanilla sugar or vanilla extract
500 grams of sugar
250 ml of milk (room temperature)
250 g of odorless vegetable oil
700 gr flour
30 g of baking powder
bake at a temperature of 180 degrees Celsius top-bottom mode without convection at an average level for 45 minutes at first (we do NOT open the oven for the first 45 minutes!), after 45 minutes we cover the biscuit with foil and bake for another 25 minutes also at 180 degrees Celsius until ready and check with a wooden stick so that it comes out of the biscuit dry and clean. The total baking time is approximately 1 hour and 10 minutes.
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