07.01.2019
The earliest known recipe for Sponge Pie (sponge cake or biscuit bread) was described in the 'Gervase Markham's The English Huswife' (1615). It was prepared by mixing flour and sugar into eggs, then was seasoned with anise and coriander seeds.
I, myself do cook the Biscuit Bread this way (it's a classic recipe of sponge pie for some CIS countries):
10 egg yolks thoroughly whip together with 150 g of sugar and half teaspoon of real vanilla powder for 7 min, average blender speed 20 RPM (do not use turbo mode)
10 egg whites should be whipped with 150 g of sugar for 15 min, the blender speed should be gradually increased from 5 to 20 RPM, adding small amounts of sugar constantly.
You should knead the dough manually (do not use a blender) adding constantly small amounts of flour (200 g) and egg whites to whipped with sugar yolks alternately. Notice: You can't knead the dough for a long time, you should capture a moment to stop kneading. Otherwise, the dough won't rise.
Bake for 35-40 min at 180 Celsium.
Best to allow to cool at ambient temperature for 7-12 hours.
I think you could use a little powdered sugar on top.
I've made a standard 5 cm height classic Sponge Pie for Orthodox Christmas yesterday (pictured below).
The earliest known recipe for Sponge Pie (sponge cake or biscuit bread) was described in the 'Gervase Markham's The English Huswife' (1615). It was prepared by mixing flour and sugar into eggs, then was seasoned with anise and coriander seeds.
I, myself do cook the Biscuit Bread this way (it's a classic recipe of sponge pie for some CIS countries):
10 egg yolks thoroughly whip together with 150 g of sugar and half teaspoon of real vanilla powder for 7 min, average blender speed 20 RPM (do not use turbo mode)
10 egg whites should be whipped with 150 g of sugar for 15 min, the blender speed should be gradually increased from 5 to 20 RPM, adding small amounts of sugar constantly.
You should knead the dough manually (do not use a blender) adding constantly small amounts of flour (200 g) and egg whites to whipped with sugar yolks alternately. Notice: You can't knead the dough for a long time, you should capture a moment to stop kneading. Otherwise, the dough won't rise.
Bake for 35-40 min at 180 Celsium.
Best to allow to cool at ambient temperature for 7-12 hours.
I think you could use a little powdered sugar on top.
I've made a standard 5 cm height classic Sponge Pie for Orthodox Christmas yesterday (pictured below).
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Эту запись оставил(а) на своей стене Алексей Дурнев
