A method for making dough for biscuits with the addition of lemonade is relatively new and quite convenient. Despite the ease of cooking, ready-made cakes on the "soda" are very lush and soft. Instead of lemonade, you can take any sparkling water, even champagne or ordinary mineral water with gas. The taste and color of lemonade give the biscuit a pleasant aftertaste and a slight color hue, which makes this baking original and unique.
Sponge cake on lemonade - general principles of cooking
Lemonade for such a biscuit must be with gas, to suit any. If he stood for some time in the open and he ran out of gas, then this drink will not work. Eggs should be fresh, room temperature. Flour must be of the highest grade, sifted through a sieve several times. Butter and vegetable oil should be fresh, proven brand.
First you need to beat the eggs with sugar or powdered sugar, then only you can add lemonade and the rest of the ingredients to them. The consistency of the dough for such a cake should be similar to thick sour cream. Fruits, berries, nuts or dried fruits can be mixed in immediately.
Biscuit with the addition of lemonade rises very well, so it is better to take a high baking dish. It should first be smeared with vegetable or butter and sprinkled with breadcrumbs or flour. Cooking a biscuit in a slow cooker should be no more than an hour, then it should be kept for half an hour on the heating. In the oven, the sponge cake is baked for no more than half an hour. After that, he should also be held there for some time, not forgetting to turn off the fire. The readiness of the biscuit should be checked only after 25 minutes of baking, otherwise the baking may be blown away.
Ready cake should be turned over to any stand and leave it on it until it cools completely. Only then already decorated or plain biscuit can be served for tea or cut into cakes, sandwiching the cream to make a cake out of it.
Sponge cake on lemonade - a classic recipe
Ingredients:
• 200 ml of regular lemonade with gas;
• 450 g of wheat flour;
• baking powder bag;
• 180 grams of butter;
• 185 g of sugar;
• 1 g of vanilla;
• a pinch of salt;
• four chicken eggs.
Cooking Method:
1. Put baking powder in flour and sift.
2. Butter (leave 30 g for the lubricant form) melt, but do not bring to a boil. If desired, you can replace it with margarine.
3. In a bowl, chop the eggs and whisk until a thick foam appears.
4. Mix the sugar with vanilla and eggs. Add a pinch of salt. Beat on.
5. Now, in portions, pour in the butter and then lemonade in a bowl and continue to beat at low speed.
6. Then pour the flour, without stopping the beating.
7. Now is the time for baking! Pour into the greased with the remaining butter form and put in a hot oven for about 25 minutes. Temperature not above 180 ° C.
8. After baking, let the biscuit “settle” and cool.
9. Decorate with powdered sugar.
10. If desired, such a biscuit can be cut into cakes and smeared with any cream to taste. It is not necessary to soak such baking in syrup.
Sponge cake on lemonade with orange in a slow cooker
Ingredients:
• three eggs;
• a glass of sugar;
• bag of vanilla;
• a glass of lemonade with gas (fanta);
• a glass of sunflower oil;
• 500 g of wheat flour;
• 10 g of baking powder;
• one orange.
Cooking Method:
1. Orange wash and scald with boiling water, then rinse it in cool water and remove 10-15 g of zest. Crush it with a knife and cut the orange into two parts and squeeze the juice (about 50 ml).
2. Mix orange juice with zest and lemonade.
3. Sugar mix with vanilla and eggs. Beat with a blender or mixer.
4. Now pour the sunflower oil and carbonated mixture into the whipped mixture.
5. Pour the flour and baking powder, beat for a few more minutes until the dough is homogeneous in consistency.
6. It's time for the multicooker. In her bowl, greased with any butter, pour the dough and close the lid. Put the mode “Baking” and the time is 65 minutes. 7. Once the time has elapsed, set the heating mode for the same time.
8. Then cool the sponge cake, not pulling out of the bowl.
9. After cooling, remove the biscuit from the bowl and cut into pieces.
Sponge cake on lemonade with apples and lemon
Ingredients:
• three eggs;
• 180 g of sugar;
• bag of vanilla;
• 200 ml of apple lemonade (with gas);
• 200 ml of sunflower oil;
• a pound of wheat flour;
• baking powder bag;
• 50 grams of lemon;
• one apple.
Cooking Method:
1. Beat eggs with sugar, gradually add vanilla and sunflower oil (180 ml). Then lemonade.
2. Pour flour and baking powder. Mix to a smooth consistency.
3. By this time, turn on the oven. The temperature should be 180 ° C.
4. Wash the apple, peel and cut out the middle. Pulp cut into slices.
5. Grease the form with butter and lay out half the dough.
6. Put the apple slices on a layer of dough and lay out the second half of the dough.
7. Put in the oven for half an hour.
8. Cut the lemon thinly into slices or slices and decorate the finished sponge cake.
Sponge cake on lemonade with pear and raisin
Ingredients:
• one glass of soda “Duchess”;
• 450 g of wheat flour;
• 10 g of baking powder for biscuits;
• a pack of margarine;
• one glass of sugar;
• four chicken eggs;
• 50 g of seedless raisins;
• two ripe pears;
• pinch of ground cinnamon;
• 30 ml of sunflower oil.
Cooking Method:
1. Whisk eggs, add soft margarine and sugar. Stir until smooth.
2. Add soda, mix.
3. Wash the raisins and pour them in warm water. Now pull out and wring out.
4. In the dough, add flour and baking powder, then raisins, mix. For now, set aside.
5. Wash the pear and peel off the skin and seeds. Cut ripe and soft pieces into small pieces.
6. Lubricate with a biscuit tray.
7. Place the pear slices on the bottom of the pan and sprinkle with cinnamon.
8. Put the dough on the pears and level with a spatula. 9. Send to hot oven for baking. Cooking time 35-45 minutes at 200 degrees.
10. Serve sponge cake cool.
Sponge cake on lemonade with quick-frozen blueberries and mint
Ingredients:
• half a cup of any soda;
• 300 g of wheat flour;
• slightly less than a whole teaspoon of edible soda;
• 130 ml of sunflower oil;
• 70 g of sugar;
• three eggs;
• 100 g of quick-frozen blueberries;
• 5 g dried mint (10 g fresh can be);
• 60 g semolina.
Cooking Method:
1. For some time, put blueberries in the fridge so that they do not defrost prematurely.
2. Pour sugar into a bowl and add sunflower oil (100 ml).
3. Add eggs and mint. Beat with a whisk or blender.
4. Fill with soda and mix.
5. Now add flour and soda, stir until a little batter is obtained.
6. Cover cooking paper in a biscuit pan, spread sunflower oil and sprinkle with semolina.
7. Remove the blueberries from the fridge and roll them in flour.
8. Pour approximately half of the dough into the form. Pour the berries on it.
9. Pour the second half of the dough.
10. Send to bake in a hot oven at a temperature of 180-200 ° C.
11. When the sponge cake rises and browns, it is ready.
12. Leave it to cool in shape, and then cut into portions.
Sponge cake on lemonade with candied fruit
Ingredients:
• half a cup of soda;
• 300 g of wheat flour;
• half a teaspoon of baking soda;
• 200 g margarine;
• 100 g of sugar;
• three eggs;
• 100 g pecan nuts;
• 100 g candied fruit.
Cooking Method:
1. Pecans have a mild sweetish taste, their peel is not bitter like that of walnuts. But, if you take walnuts instead, you have to remove the peel. Pecan cut the knife on the cutting board into crumb.
2. Fill the candied fruit with a little warm water to make it softer.
3. Mix soft margarine with sugar, mash with a fork. Add eggs and mix. You can beat with a mixer. 4. Add soda and flour with soda. Stir or whisk.
5. Then add the nuts and candied fruit to the dough. Mix so that they are distributed throughout the test.
6. Cover cooked paper in the prepared baking sheet and grease it with any butter.
7. Lay out the dough and put bake for about 40 minutes at 180 ° C.
8. Decorate with berries or chocolate.
9. Cut the biscuit only after complete cooling.
Sponge cake on lemonade - tricks and tips
• In any of the recipes, eggs can be replaced with corn or any other starch.
• For dough, it is better to use refined butter, otherwise you can spoil the taste of baking.
• To make a sponge cake without a slide, you need, after the dough is poured into a mold, to make a recess in the middle.
• To make the sponge cake as high as possible, lemonade and flour should be added in small portions and very carefully.
• It should be remembered that with what taste will be lemonade, with such a taste and get a sponge cake.
• It is not necessary to add baking powder and soda for such a biscuit.
• To make the sponge cake airy, you need to beat the eggs with sugar for at least a quarter of an hour until the fluffy, cool foam, which should increase 3 times.
• To prevent biscuit from falling off, it is recommended not to open the oven or the slow cooker while cooking.
• The baking readiness can be checked with a bamboo skewer.
• It makes an excellent cake base. For the layer, you can use any cream, and the cake itself is not necessary to soak.
