RECEPT ZA BISKVIT - SAČUVAJTE OVAJ RECEPT

Today I bring you a recipe for a wonderful sponge cake. I also reveal to you the secret of a successful Genoise sponge cake. When you watch the video, you will see that all these ingredients are ordinary. Eggs, sugar, flour, oil... What makes this sponge cake special is the preparation method. If you treat these ingredients with care, the result you will get is an incredibly airy, light and soft cake. Of course, this biscuit recipe gives you the ideal ratio of ingredients, but it's really not all about the ingredients. You have to do everything slowly and carefully so that the end result is just like this. Don't miss this recipe for this sponge cake because I know that once you make them it will definitely be written down in your notebooks. INGREDIENTS: 9 eggs 270 g of powdered sugar 180 g of plain flour 120 g of starch or corn starch bag of baking powder (16 g) 1 lemon - peel and juice 75 ml of oil (olive or sunflower) PREPARATION Prepare 9 eggs and separate the whites from the yolks. Beat the egg whites just a little, until they become liquid and start adding 270 g of powdered sugar spoon by spoon. Beat until you get a foamy and firm mass. Meanwhile, mix 180 g plain flour, 120 g starch and 1 bag of baking powder. When the egg whites and sugar are sufficiently whipped, put the mixer aside, add the egg yolks and mix briefly with a wire whisk. Add the zest and juice of one lemon and mix. The lemon for which you use the peel must be organically grown and must not be treated during storage. Prepare 75 ml of oil. Start adding the mass alternately with the flour, mix lightly and add a little oil. Stir, add the mass with flour again and continue like this until you have used up the flour and oil. Mix everything gently until you get a very fine and uniform mass. Prepare one large pan. The size of the pan I use is 43x37 cm. Grease the pan with butter and sprinkle with flour. Shake the pan and return the excess flour to the bowl. Gently transfer the crust mixture to the pan and level it well by pulling it all the way to the edges so that the crust doesn't pull inward during baking. Bake the crust at 170 °C for 15 to 20 minutes, depending on the power of the oven. When you take the crust out of the oven, leave it in the pan to cool completely. When the crust has cooled, cut off the edges and cut it in half and cut each half horizontally to get a total of 4 crusts.