Share Link:
Ingredients:
5 eggs
1 tbsp sugar
1 tbsp
vanilla flour (optional)
Cooking:
We turn on the oven at 170 degrees.
Eggs, without dividing, place in a mixer bowl, immediately pour sugar, vanillin.
Beat at maximum power for 5-10 minutes.
(it may take more time, depending on the mixer, I have 5 minutes on both stationary and manual). The mass increases very well in size, about 3-4 times, becomes thick, viscous and white.
Sift the flour and carefully mix with a spoon ( spatula) from top to bottom. Cover the bottom of the form with paper, grease the whole (both the bottom and the sides with oil), dust well with flour. Pour the dough into the mold, I have a little more than half of the mold and be sure to tighten the mold on top with foil (I greased the foil with oil from the inside) and put in a preheated oven. We bake 170 degrees for 25-30 minutes, then reduce 150 degrees for 25-30 minutes. A total of 50-60 minutes of free time, the main thing is not to look into the oven. The foil comes off (with oil) easily. And now the fluffy, tasty, finely porous, 6 cm high, remarkably soaking, EVEN SPONGE is ready! let the biscuit rest overnight or 6-8 hours, and can be used to make cakes.
Bon appetit!