Protein sponge cake recipe is simple. Protein biscuit. Secrets of baking protein biscuit

Juicy, elastic, and at the same time airy, like a cloud, you will definitely cook this aromatic sponge cake with egg whites often - it is truly universal! Based on it, you can make a variety of sponge cakes, all kinds of cakes, mind-blowing desserts, and just like that, a fresh sponge cake with milk or tea - it’s so delicious! And even if you are completely hopeless when it comes to making biscuits, such a biscuit always turns out, unlike, you just need to follow the simple instructions with the photo below 😉.

This recipe is also very convenient to use when you have a couple of egg whites in the refrigerator. After all, quite often, for the preparation of various sauces, dressings, creams, pies, cakes and desserts, only egg yolks are required - in this case, you can freeze the whites for quite a long time in a thick plastic bag. I’ve been doing this myself for a long time and recommend it to you, just before putting it in the freezer, don’t forget to tie the bag tightly and write on it the number of proteins to be frozen. And then, as needed, the whites can be thawed and used for their intended purpose, so to speak :) - for making meringues, all kinds of creams, desserts and protein vanilla sponge cake, of course!

By the way, such whites from the freezer are called “aged” - oddly enough, this has the best effect on their qualities (which cannot be said about you and me 🙂): these whites whip better and faster, and for some desserts it is recommended to use “aged egg whites” " - for example, everyone’s favorite ones in this case turn out to be more neat and beautiful, and Italian meringue whips faster.

We will need for two cakes with a diameter of 18-20 cm:

• butter - 120 g
• sugar - 450 g
• flour - 440 g
• baking powder - 3 tsp.
• salt - 0.5 tsp.
• vanilla extract - 1 tsp.
• cold water - 330 ml
• egg white - 4 pcs

Preparation of biscuit dough:

In a large deep bowl, using a spatula, fork or mixer, grind 120 g of soft (not melted!) butter with 450 g of sugar until smooth.

Sift 440 g of flour into another deep bowl and mix with 3 tsp. baking powder and 0.5 tsp. salt.

Add the flour mixture and 330 ml of cold water in two additions to butter with sugar, stirring thoroughly each time. Add 1 tsp. vanilla extract and mix the dough until smooth.

In a clean, fat-free, deep bowl, beat 4 chilled egg whites with a mixer until stiff peaks form - the whipped protein mass will hold its shape well, and if you turn the container with whipped whites over, they will not spill out of it.

Carefully add the whipped whites into the container with the dough, carefully mixing the dough with a spatula from bottom to top, trying not to damage the airy consistency of the whipped whites.

Sponge cakes can be baked in two forms at once (if available) with high sides with a diameter of 18-20 cm, but you can bake the sponge cakes alternately. The bottom of the baking dish must first be lined with parchment or foil.

Baking the biscuit:

The biscuit should be baked in an oven preheated to 180°C for about 30-40 minutes. In the first 20 minutes, do not open the oven door under any circumstances - the biscuit may fall off. As soon as the sponge cake is browned, you can cover the sponge cake pan with foil (shiny side up) or reduce the baking temperature to 160°C so that the sponge cake is well baked and does not burn. You can check the readiness of the sponge cake with a wooden toothpick (when piercing the sponge cake, the toothpick should come out dry) or by lightly pressing the middle with your finger (it should spring back and quickly take the shape it had before pressing).

Let the finished biscuit cool slightly, carefully remove it from the mold and turn it over onto a cooling rack.

Bake the second sponge cake in the same way and let it cool.

And now you can finally assemble a delicious cake or simply serve biscuits with milk or tea, sprinkled as desired powdered sugar and garnished with fresh berries.

Bon appetit!

What else can you cook with leftover whites?

It seems that if you have at least a few extra proteins, you don't have to worry about the menu. You can cook an incredible amount of protein from proteins. delicious dishes. For example, garlic sauce Tum, a protein omelet that fits perfectly into almost any diet or is suitable for baby food. There are also batter recipes for meat and fish or a cocktail for those who want to get in good shape.
Classic is. Who among us has not prepared it to fill straws or to decorate cakes? We have more than once baked the ones we and our children love most from French meringue.
Protein-butter cream- another frequent guest in our kitchen. It holds its shape perfectly, is stable, light, almost airy, it is beautifully colored, delicate, even without flavoring additives, which is why it is widely used by confectioners to create simply fabulous decorations.
We all know well how to prepare these two versions of the cream. And we are happy to diversify them by adding ingredients such as cocoa, cream, condensed milk, cottage cheese or even fruit.
But I’ll share the mousse recipe. You know, I only appreciated my mother’s favorite candies when I made them myself

For candies we will take:

• Proteins – 2 pcs.;
• Powdered sugar - 4 tbsp;
• Gelatin – 2 tbsp;
• Water – 100 ml;
• Milk (cream) – 50 ml;
• Chocolate – 50 gr;
• Nuts (any) – 50 g;
• Salt - a pinch.

Let's prepare the most delicate and elegant sweets in their simplicity:

1. Let the gelatin swell in cold water in advance.
2. After 10 minutes, put the gelatin on low heat. Our goal is to warm it up so that the gelatin completely dissolves. After this, leave it alone so that the gelatin cools. And we make the cream ourselves.
3. Beat the whites with salt.
4. Gradually add powder. Take your time, thoroughly stir each portion until smooth.
5. When the foam becomes fluffy enough, without stopping whisking, pour in the gelatin in a thin stream.
6. We should have a stable mass. We fill out the form with it. You can pour it into separate molds. But I prefer the classic candy shape. So I pour the whole mass onto a baking sheet. I let it cool and then cut it into rectangular portions.
7. Before cutting, I put it in the refrigerator for a short time (to be sure). And after I divided the mousse into parts, I returned my sweets to the cold again.
8. While the base of the dessert reaches its condition, let's prepare chocolate glaze. Personally, this activity is a great distraction from tasting sweets)))
   Melt the chocolate in a bathhouse.
9. Add cream to chocolate.
10. Pour glaze over the finished sweets and sprinkle them with crushed or chopped nuts.

I kept talking about candy. But in fact, the mousse can become a layer in the cake, or serve as an independent dish. Choose options for yourself, try the mousse in different roles.
Another dish that I would like to remind you of is pastila. In fact, it is berry, fruit or fruit-berry puree. It requires very little protein, but it can’t be done without protein. This delicacy will diversify our menu, it will especially come in handy if you are preparing for a children's party.

Apple protein paste

What should we take for apple marshmallow:

• Apples (sour or sweet and sour) – 5 pcs. (average);
• Sugar (or honey) – 170g (you need a little less honey);
• Egg white – 1 pc.;
• You can dust the finished product with powdered sugar.

How to make apple marshmallow:

1. There are 2 ways to make apple puree. I like the first one because it preserves more vitamins (I hope so) due to baking the fruit in the skin. The second is to wash and peel the apples and only then bake.
   Now I choose the first method. Let's wash the apples and put them in the oven until they become soft. Perhaps the skin will crack, but it’s not a big deal, because we have to remove it anyway.
2. Cool the baked apples. Now you can easily peel them and remove the core.
3. Grind the mixture through a sieve. I like the sieve better than the blender. This will make it easier to remove all membranes and seeds.
4. Add sugar. Because applesauce still retains heat, the sugar will melt. If the puree has cooled down, then transfer the mass into a saucepan and heat it up. We can even boil it down a little.
5. Add the protein to the cooled puree. Mix thoroughly, you can use a mixer, but you can also use a whisk. The main thing is that we stir until the mass increases 2-3 times.
6. Place the puree in a mold and place in the oven for 8 (!) hours at 70°C. I'll stop here a little and note that 8 is in my oven. In yours it could be 9, 10, or 11 hours, depending on the oven itself. We determine complete readiness by the product itself. A small crust should appear on top, which can be easily pierced.
7. When the marshmallow is ready, cut it into portions. You can sprinkle it with powder, but you can also grease it with a thin layer of puree (if you leave it for a couple of spoons).

I think it's time to move on to baking: cookies and cakes.
I read one recipe and couldn’t help but try it; my nutty soul simply cannot resist if the recipe contains even one, even a tiny nut. I present to you this delicacy

Italian cookies with hazelnuts

For nut cookies we need:

• Hazelnuts (but peanuts, almonds, and walnuts are also acceptable) – 340 g;
• Sugar – 250 g;
• Proteins – 4 pcs.;
• Vanilla and salt.

Preparing nut cookies:

1. Preparing the nuts. Fry and clean.
2. Grind nuts and sugar in a blender or coffee grinder. The recipe said: “to the point of flour.” But I ended up with very small crumbs. But what a scent! Fairy tale!
3. Beat the whites with a pinch of salt.
4. Mix the whites with ground nuts until smooth. We do this carefully.
5. Cover a baking sheet with paper.
6. Place our cookies in an oven preheated to 200°C for 15-20 minutes.

Cookies Tuile

Another favorite of mine is the Tuile cookies. The almond flavor is simply amazing, sheer magic and enjoyment of life!
So, what do we need for Tuile cookies:

• Almonds – 60 gr;
• Egg – 1 pc.;
• Protein – 2 pcs.;
• Sugar – 120 gr;
• Flour – 50 gr;
• Oil – 30 g;
• Salt – a pinch.

Step-by-step preparation of cookies:

1. Let's keep the almonds in boiling water a little to make it easier to peel.
2. Peel, toast and chop the nuts.
3. We must have oil room temperature. It will be easier to mash it with sugar and yolk.
4. Mix the resulting mass with flour.
5. Beat 3 egg whites with salt until stiff peaks form.
6. Combine the dough with the whites. Gently mix until smooth. The recipe said "quick". But I couldn’t do it very quickly and accurately. I walked to the side “carefully.”
7. Add crumbs and knead again.
8. Now we distribute our thin small (about 5cm) blanks on a baking sheet covered with a silicone mat (!!!). Silicone is a prerequisite for subsequent cookie molding.
9. Place in a hot (180°C) oven for 5 minutes.
10. And after baking, we give the cookies a shape. While still hot, place it on a rolling pin. Press lightly until it bends.
11. The final touch is to sprinkle with powder.

And to finish the theme - CAKE! I already have it on the site, so I’ll just remind you of it, and invite you to get acquainted or refresh your memory of its recipe: Cake! I think you can’t help but like it, it’s the most delicious, the most tender, I fell in love with the homemade “Poljot” from the very first sight. And the taste... try it, and then you will understand my delight!
Of course, this is not all that can be made from proteins. This product is incredibly useful and versatile. So share your finds! Tell us what you managed to make from the recipes I wrote about. Ask if you have any questions. I'm always happy to help!

In the next article I will tell you how to make a delicious biscuit using this biscuit)

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1 I advise you to keep the whites warm so that they come to room temperature. Let's start whipping the whites, for this we need an absolutely clean bowl and mixer, I even spray them for greater confidence lemon juice and wipe it dry. Pour salt into the whites and begin to beat at the minimum speed of the mixer, gradually increasing the speed, then when the whites become more stable, pour in citric acid and continue to beat, then gradually add 2 tbsp. Add powdered sugar, half of the specified amount, beat the whites until stiff peaks form.

2 The whites are whipped to the desired consistency, when they do not “run away” from the bowl when it is turned over.

3 Mix the flour with soda and the remaining powdered sugar and sift it directly into the whites through a fine sieve, stirring gently, as if wrapping it inside, wrapping it up. We also add finely grated lemon zest and vanilla extract.

4 The dough will be airy and weightless.

5 We do not grease the baking dish under any circumstances, whites are very afraid of fat, especially since we will cool the sponge cake “upside down” so that the sponge cake does not settle. Place the dough in a dry form and place in a preheated oven at approximately 170-180C. Bake until done, check readiness with a toothpick or wooden skewer, keep in mind that it is better not to open the oven before 30 minutes, as the biscuit can very easily settle.

6 When the biscuit is ready, we immediately set it to cool directly in the mold, turning it upside down and placing it on objects of the same height, I have cups. The sponge cake will not fall out if the mold has not been greased with oil and it has stuck fairly firmly to the walls of the mold.

The finished biscuit comes out quite elastic, like a sponge. To remove the biscuit from the mold, you need to run a knife along the walls of the mold, turn it over and knock on the table.

If the cloud were sweet and had a slight hint of vanilla, it would be Angel Cake. The biscuit just melts in your mouth, makes you lick the spoon and reach for a new portion. As you already understand, this is an amazing “yummy” recipe. And, best of all, Angel sponge cake is easy and quick to prepare! This sponge cake is great for cakes, but it needs to sit for at least a day. Then it can be easily cut in half and coated with cream. The taste of a biscuit made from proteins complements especially well the creamy, chocolate cream and fruits.

Recipe information

Cooking method: in the oven.

Total cooking time: 40 min.

Number of servings: 4 .

Ingredients:

• wheat flour – 80 g (approximately ½ cup)
• egg whites – 5 pcs.
• powdered sugar – ½ cup
• sugar – 2 tbsp. l.
• citric acid - a pinch
• vanillin - a pinch
• salt - on the tip of the knife.

Preparation

1. 
   Take powdered sugar and pour it into the flour. Mix a little with a spoon and sift through a sieve.
2. Break the eggs carefully so as not to damage the yolks. Separate the yolks from the whites. Pour the whites into a separate bowl, add salt and beat well. You should get a dense thick mass. Then pour sugar and citric acid into this protein mass and continue beating for about two minutes. Next, add vanilla and beat a little more (about half a minute).
3. 
   Take the sifted flour and powder, set aside for a while, and mix with the resulting protein mass. We do this delicately so that our protein miracle remains airy.
4. 
   At the same time, we work with a spoon from the bottom up, scooping movements. Do not stir for too long, just until the consistency is homogeneous.
5. 
   Next, pour the dough into the mold. It can be anything: round or rectangular. But the preferred material is glass or metal. It is very important that the surface of the mold is perfectly dry and clean. There is no need to cover the surface of the mold with oil or lay parchment on it.
   Lightly hit the pan on the table to release excess air from the dough.
6. 
   Pre-turn on the oven to 180 degrees and preheat. We put our wonderful dough in the oven and leave it for about half an hour. After 25 minutes we look inside. If the biscuit looks sufficiently browned, take it out. (It may take less than 30 minutes to cook, as ovens have different power ratings). Stick a wooden stick or toothpick into the middle of the biscuit. If it becomes wet, let the sponge cake finish baking. Our sponge cake should turn out airy and elastic.
7. 
   Invert the pan with the pie onto a wire rack and wait until the pie cools completely.
8. 
   Then we knock a little on the bottom of the mold. The biscuit should fall out onto the plate. If it doesn’t fall out, carefully run it along the sides of the mold with a thin knife.
9. 
   Serve the angel sponge cake on whites to the table cut into pieces and decorated with powdered sugar, berries, whipped cream or sour cream, in general - as you like.

Sponge cake with squirrels, also known as angel sponge cake, is a delicious and snow-white sponge cake that is also very easy to prepare. This is an American classic, also called Angel food. These names very accurately reflect and appearance biscuit and its taste. White, incredibly light as a cloud sponge cake made with whites, melting in the mouth and leaving behind an amazing taste, captivated everyone who tried it. To receive absolutely white cake This biscuit is a must.

A very convenient recipe when you have unused egg whites in the refrigerator after cooking.

Ingredients

• egg whites 5 pcs.
• powdered sugar 100 g
• flour 60 g
• vanillin 1.5-2 g
• citric acid 1/3 teaspoon
• salt pinch

If you made a sponge cake from whole eggs, then the remaining yolks can be used later for cooking or.

Instead of vanillin you can use vanilla sugar, you will need 15-20 grams of it, this amount will need to be subtracted from 100 g of powdered sugar. You should not ignore vanillin or vanilla sugar - here the flavoring is not only appropriate, but also successfully extinguishes the egg smell.

Citric acid is needed to keep proteins plump. It also gives some pleasant sourness.

Preparation

We prepare everything necessary ingredients so that the right amount of powdered sugar, flour, citric acid and vanillin are at hand. Wash the eggs thoroughly with warm water. You can now turn on the oven at 180°C. To bake the sponge cake, I used a mold with a diameter of 18 cm. I do not recommend using silicone molds or molds of a larger diameter for this. When baking, the dough should seem to stick to the walls, cling to them and climb up, which does not happen in silicone molds. If the mold is large in diameter, then under its own weight the middle of the cake collapses a little even during baking. If you use a mold with a tube in the middle or a rectangular one, there will be no such problem.

Separate the whites from the yolks. Place the yolks in a separate bowl, cover with film or a lid and put in the refrigerator.

Add a pinch of salt to the whites and beat them until they turn white and foam begins to appear. By the way, when salt is added, the whites acquire a stable structure when whipped.

Add half the powdered sugar, vanillin and citric acid. A little sugar at this stage is needed in order not to overbeat the whites, since it will be more difficult to do this with sugar.

Beat until soft peaks form; they should curl when you remove the whisk. The mass itself turns out to be soft and tender, but at the same time not runny.

Sift the flour and the second half of the powdered sugar into the whites and gently mix with a silicone spatula or spoon using upward movements until the dough is homogeneous.

We shift ready dough into a mold (which does not need to be greased with anything), knock it a couple of times on the table so that there are no large holes later, and bake at 180°C for 25-30 minutes.

At first, a hump will grow on top of the biscuit, but then everything will return to its place and the biscuit will turn out even. Immediately remove the finished white sponge cake from the oven and turn it over onto a wire rack or onto a bowl. In this position, the biscuit should cool completely. This must be done so that the center does not collapse during cooling and the crumb retains its porosity.

Snow-white sponge cake with squirrels ready! You can eat it immediately when it has cooled down, but it is better to wrap it in cling film and stand for several hours, you can not remove it directly from the mold, put it in a bag and in the refrigerator. The structure of the biscuit will become stronger, stabilized and the biscuit will be easier to cut. By the way, to properly cut this very delicate biscuit you need a fairly sharp knife. Protein sponge cake goes well with any cream, but the ideal addition is cream or berries. Well, and powdered sugar, of course, but this is more for aesthetics. Bon appetit!

The question always arises of where to put the squirrels next. I usually do the following. I put the whites in a plastic container, label the quantity and put them in the freezer. I keep them there until needed. Then I defrost the required amount and use it. And now I have accumulated freezer a decent amount of proteins, some of which I used to prepare this tasty and tender sponge cake.

To prepare a biscuit with whites we will need:

Recipe for making a tender sponge cake with whites.

In a bowl, mix the sifted flour, powdered sugar and vanilla powder.

Let's start beating the whites with a mixer, first at low speed, gradually increasing it to maximum. Beat the whites into a fluffy, thick mass, but do not beat the whites to the point where they stop flowing out of the cup if you turn it over.

Add sugar and citric acid to the whites and continue beating until soft peaks form.

Add flour and powdered sugar to the whites. Mix thoroughly, ensuring the dough is homogeneous.

Place the dough in the mold and smooth it out (no need to grease the mold). And, as Chadeika advises, hit the mold on the table several times to avoid large bubbles.

It’s worth talking about the baking form for this sponge cake separately. Studying all the nuances of preparing a sponge cake with whites, I came to the conclusion that the shape should be either round, but with a hole in the middle, or rectangular, otherwise the sponge cake may fall in the middle. Although there are housewives who can do everything in ordinary round molds and even in multicookers. I followed the recommendations and used a round pan with a hole.

Since the egg white sponge cake is cooled upside down in the mold, it is better to use non-stick molds, since silicone molds can be difficult due to their softness.

Bake the egg white biscuit in an oven preheated to 180 degrees for about 25-30 minutes. The finished biscuit is elastic and rises approximately 1.5 times.

When our biscuit is ready, take it out of the oven, turn the pan upside down and cool. For convenience, you can put the uniform on a bottle with a narrow neck.

After the biscuit has cooled, carefully run a knife along the sides of the mold and shake it out.

The squirrel biscuit is ready. Now you can make a cake out of it, layer it with cream, or serve it with tea, topping it with jam, syrup, sweet sour cream, cream, as you like.

Enjoy your tea.