Vanilla biscuit: cooking does not require skills! The best recipes for lush, airy vanilla biscuit on milk or sour cream

Vanilla biscuit: cooking does not require skills! The best recipes for lush, airy vanilla biscuit on milk or sour cream

Vanilla biscuit is good because it can be served as an independent dish for tea, or used to make all kinds of desserts. The composition of vanilla biscuit includes the minimum amount of available products, the time for mixing and baking will take no more than an hour, the product does not require special culinary skills and talents - therefore, anyone can cook flavored pastries.

Vanilla Biscuit - General Principles

For the preparation of vanilla biscuit using the main four ingredients: eggs, granulated sugar, flour and vanilla. The remaining components are added to the dough, depending on the recipe and preferences of the chef. Prepare a sponge cake based on sour cream, milk, condensed milk, boiling water.

It is permissible to add additional ingredients to taste in the vanilla biscuit dough: nuts, poppy seeds, cocoa, grated chocolate and so on.

Properly cooked sponge cake is very delicate, so it can be safely served without soaking with creams, without filling. You can sprinkle the biscuit with powdered sugar, chocolate, pour the icing. And you can cut the cake into several parts and smear your favorite cream, jam, boiled condensed milk, jam, spreading between layers, for example, sliced ​​fruits, nuts, dried fruits, berries.

1. Classic vanilla biscuit


• 4 eggs;

• 200 g of sugar;

• flour - a little less than a glass;

• sunflower oil - 30 ml;

• soda - 5 g;

• packaging of vanilla;

• small amount of hot water;

Cooking Method:

1. In a small bowl, beat the eggs until airy foam.

2. Add vanillin, sugar, whip again until the sugar is incomplete.

3. Mix flour with baking soda and slowly pour it into the beaten egg mass.

4. Simultaneously with flour, pour in some hot water and sunflower oil.

5. Knead everything well with a spoon.

6. Pour dough into deep form on parchment paper, put it into a hot oven and bake for a little more than half an hour at a moderate temperature. 7. Divide the baked cooled biscuit into several shortcakes, brush with any cream at will, decorate the cake with fruit.

2. Vanilla sponge cake with milk and butter


• 4 medium chicken eggs;

• flour - incomplete glass;

• sugar - 250 g;

• starch - 10 g;

• a half package of butter;

• medium-fat milk - 200 ml;

• a pack of vanilla.

Cooking Method:

1. In two different cups separate the whites from the yolks.

2. Beat egg yolks with half a glass of sugar and half a pack of vanillin for about five minutes. At the end of whipping, the yolks should double in size and acquire a slightly white color.

3. Pour the starch into the sifted flour and mix well.

4. Flour with starch slowly pour to the yolks.

5. Simultaneously pour in milk and melted chilled butter.

6. Stir everything well with a spoon to a delicate thick consistency and set aside.

7. Rinse the mixer whisk, wipe dry, wipe with a soft cloth moistened with acetic acid, and whip the proteins until airy foam. First, beat at low speed, and then increase (you can add a pinch of citric acid or salt to the proteins, so the mass will turn out even more magnificent).

8. As soon as the proteins are foamed, pour the rest of the sugar and vanillin in several stages, without stopping to beat.

9. When the last portion of sugar is poured out, increase the speed of the mixer to the largest and beat it up to a stable thick mass.

10. Combine the whipped whites with the yolk mass, thoroughly kneading with a wooden spatula in the direction of the bottom-up for about three minutes.

11. Lay the parchment in the split form, do not grease the sides, put the dough.

12. Put the form in the oven heated to 170 degrees, bake for less than an hour.

13. Baked vanilla semi-finished product to pierce with a toothpick, if it is dry, then the sponge cake is ready.

14. Turn the baked biscuit straight in the shape onto some rack, for example, put mugs or jars in a row, leave to cool.

15. Wrap the cold biscuit in a plastic bag and put in the refrigerator for 7 hours to infuse. 16. Cut the finished sponge cake into cakes, smear with cream, decorate the cake with fruit slices.

3. Chiffon vanilla sponge cake


• 2 yolks;

• 4 proteins;

• flour - 130 g;

• sugar - 250 g;

• a pack of vanilla;

• salt - pinch;

• baking powder - 1 teaspoon;

• refined sunflower oil - 30 ml;

• milk - 80 ml.

Cooking Method:

1. Sift the flour into a dry cup, mix it with a glass of sugar, vanilla, a small amount of salt and baking powder (baking powder, not soda).

2. In another container, put 2 yolks, pour in the sunflower oil and milk, whip everything up to air foam.

3. Pour flour into the yolks with all the dry ingredients, mix well with a wooden spatula.

4. In another container, beat the whites. After the appearance of foam, pour in the remaining sugar and beat at high speed until a stable foam.

5. Slowly put the whites in small portions to the beaten yolks and mix with a spatula for no more than 3 minutes.

6. Put the dough in the form of parchment, smooth over the entire surface and put in a preheated oven, bake at 160 degrees for a little less than an hour.

7. After baking, check the biscuit for readiness with a wooden stick.

8. Turn the finished vanilla semi-finished product straight upside down in the form and cool.

9. Slice cold biscuit into portions, brush with cream.

4. Vanilla biscuit in the microwave


• 4 eggs;

• sugar - 250 g;

• flour - a little less than a glass;

• salt, vanilla - on a pinch.

Cooking Method:

1. Divide the eggs into yolks and proteins. Proteins put in the freezer for two minutes.

2. Beat yolks until white, slowly add sugar and beat again about five minutes to a creamy color.

3. Remove the proteins from the freezer, add salt, and beat with a mixer with a clean and dry whisk until a stable foam.

4. Combine the whites with the yolks, at the same time slowly pour the prepared flour and vanilla, stir well with a spoon.

5. Cover the form with parchment paper, lay out the dough. 6. Microwave, set the time to 8 minutes.

7. Take the baked biscuit out of the microwave, cover with a clean cloth and allow to cool for 20 minutes.

8. Cut the sponge cake into portions, sprinkle with powdered sugar.

5. Vanilla sponge cake on sour cream


• 6 eggs;

• flour - a little more than a glass;

• medium fat sour cream - 250 g;

• sugar - 30 g;

• soda, salt - on a pinch;

• a pack of vanilla.

Cooking Method:

1. Mix the prepared flour with soda, vanillin.

2. Separate the proteins, cool for a few minutes in the refrigerator.

3. Pour sugar into yolks and beat to air for about 3 minutes.

4. While beating, add sour cream in several steps and beat again to a thick consistency.

5. After sour cream pour flour with soda and vanilla, mix well with a spoon.

6. After the yolks, wash and dry the mixer whisk and beat the chilled proteins with a small amount of salt to a stable fluffy mass.

7. Mix the protein mass with the yolk and put it into the prepared mold, put in the preheated oven for 25 minutes and bake at a moderate temperature.

8. Cool the baked biscuit on a special grill, turning it upside down.

9. Serve, cut into pieces, sprinkle with powdered sugar or pouring icing.

6. Vanilla biscuit on condensed milk


• 1.5 cans of condensed milk;

• flour - 1 cup without a slide;

• a couple of eggs;

• a pack of vanilla;

• 10 g of soda;

• vinegar - half a teaspoon.

Cooking Method:

1. Beat eggs in a bowl at high speed for two minutes.

2. While beating, add the condensed milk slowly, beat another 2 minutes.

3. After the condensed milk, pour in the prepared flour, beat until homogeneous consistency.

4. Pour the vanilla, soda, slaked with vinegar, mix well.

5. Pour the prepared dough into parchment form, bake in a hot oven at a moderate temperature for half an hour.

6. After baking, turn off the oven and leave the biscuit there for a few minutes.

7. Serve the finished sponge cake, cut into portions as an independent dessert with any jam or honey.

Vanilla Biscuit - Tricks and Tips

A heavy, dense biscuit, perhaps, is suitable for the construction of cakes and pastries, but it is not as tasty as light and airy. Let's open some secrets of a magnificent vanilla biscuit:

• Use high grade gluten free flour. Before putting this ingredient in the dough, be sure to sift it a couple of times. Other dry ingredients, such as cocoa powder, baking powder, vanillin, should also be sifted.

• Eggs should be beaten for a long time and thoroughly, the foam should be weightless. If you miss this stage, the biscuit during baking will certainly rise, but it will settle immediately after it cools.

• Use products of the same temperature. It is best to take everything on the table for an hour or two before the start of cooking vanilla biscuit.

• Do not open the oven door during baking.

• Biscuit dough is sent to a well-heated oven, if you put the dough into a cold form - the proteins begin to peel off, which is why the top of the biscuit will resemble meringue, and the bottom of the cake will become too moist and heavy, and, accordingly, the biscuit will not rise.

• Do not put granulated sugar more than specified in the ingredients, it will make the dough heavier, and the sponge cake will not turn porous and airy.

• When adding extra dry ingredients such as cocoa, remember to reduce the amount of flour used by the same amount.

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