A method of making dough for biscuits with the addition of lemonade is relatively new and quite convenient. Despite the ease of preparation, ready-made pies on 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 cast, which makes this baking original and unique.
Sponge cake on lemonade - general principles of preparation
Lemonade for such a biscuit must be with gas, anyone will like it. If he stood for some time in open form and he ran out of gas, then such a drink will not work. Eggs should be fresh, at room temperature. The 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 other ingredients to them. The consistency of the dough for such a pie should look like thick sour cream. There you can immediately interfere with fruits, berries, nuts or dried fruits.
The sponge cake with lemonade rises very well, so it’s better to take a high baking dish. It should first be greased with vegetable or butter and sprinkled with breadcrumbs or flour. Cooking a biscuit in a slow cooker does not need more than an hour, then you should keep it for half an hour on heating. In the oven, a biscuit is baked no more than half an hour. After that, he should also be kept in it 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 deflate.
The finished biscuit should be turned onto any stand and left on it until it cools completely. Only then can a decorated or simple biscuit be served with tea or cut into shortcakes, layered with cream to make a cake out of it.
Lemonade Sponge Cake - Classic Recipe
Ingredients:
• 200 ml of ordinary lemonade with gas;
• 450 g of premium wheat flour;
• bag of baking powder;
• 180 g butter;
• 185 g of sugar;
• 1 g of vanillin;
• a pinch of salt;
• four chicken eggs.
Cooking Method:
1. Pour baking powder into flour and sift.
2. Melt butter (leave 30 g for mold grease) melt, but do not bring to a boil. If desired, you can replace it with margarine.
3. In a bowl, chop the eggs and beat until thick foam appears.
4. Mix sugar with vanilla and eggs. Add a pinch of salt. Whip on.
5. Now pour the oil in portions and then the lemonade into the bowl and continue whisking at low speed.
6. Then, add flour without stopping whipping.
7. Now it's time to bake! Pour into the dish greased with the remaining butter and place in a hot oven for about 25 minutes. Temperature is not higher than 180 ° C.
8. After baking, let the biscuit "settle" and cool.
9. Garnish with icing sugar.
10. If desired, such a biscuit can be cut into cakes and greased with any cream to taste. It is not necessary to impregnate such baking with syrup.
Sponge cake on lemonade with orange in a slow cooker
Ingredients:
• three eggs;
• a glass of sugar;
• bag of vanillin;
• a glass of lemonade with gas (fanta);
• a glass of sunflower oil;
• 500 g of premium wheat flour;
• 10 g of baking powder;
• one orange.
Cooking Method:
1. Wash the orange and scald with boiling water, then rinse it in cool water and remove 10-15 g of zest. Grind it with a knife, and cut the orange into two parts and squeeze the juice (approximately 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 sunflower oil and aerated mixture into the whipped mixture.
5. Pour flour and baking powder, beat for a few more minutes until a dough is uniform in consistency.
6. It's time to cook. In her bowl, greased with any oil, fill the dough and close the lid. Set the "Baking" mode and the time is 65 minutes.
7. As soon as the time runs out, set the heating mode for the same time.
8. Then cool the biscuit without pulling it 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 vanillin;
• 200 ml of apple lemonade (with gas);
• 200 ml of sunflower oil;
• a pound of premium wheat flour;
• bag of baking powder;
• 50 g of lemon;
• one apple.
Cooking Method:
1. Beat eggs with sugar, gradually introduce vanillin and sunflower oil (180 ml). Then lemonade.
2. Pour flour and baking powder. Mix until smooth.
3. By this time, turn on the oven. The temperature should be 180 ° C.
4. Wash the apple, peel and cut the center. Cut the flesh into slices.
5. Lubricate the mold and put half of the dough.
6. Put apple slices on a layer of dough and lay out the second half of the dough.
7. Put in the oven to bake for half an hour.
8. Cut the lemon thinly into slices or slices and decorate the finished biscuit.
Sponge cake on lemonade with pear and raisins
Ingredients:
• one glass of soda "Duchess";
• 450 g of premium wheat flour;
• 10 g baking powder biscuit;
• a pack of margarine;
• one glass of sugar;
• four chicken eggs;
• 50 g pitted raisins;
• two ripe pears;
• a pinch of ground cinnamon;
• 30 ml of sunflower oil.
Cooking Method:
1. Whisk eggs with a whisk, add soft margarine and sugar. Stir until smooth.
2. Add soda, mix.
3. Wash raisins and pour in warm water. Now pull out and wring out.
4. Add flour and baking powder to the dough, then raisins, mix. Set aside for now.
5. Wash the pear and peel and peel. Ripe and soft slices cut into small pieces.
6. Oil the biscuit pan.
7. Put pieces of pear on the bottom of the pan and sprinkle them with cinnamon.
8. Put the dough on pears and smooth with a spatula.
9. Send to a hot oven for baking. Cooking time 35-45 minutes at 200 degrees.
10. Serve the biscuit in the cooled form.
Sponge cake on lemonade with quick-frozen blueberries and mint
Ingredients:
• half a glass of any soda;
• 300 g of premium wheat flour;
• A little less than a whole teaspoon of baking soda;
• 130 ml of sunflower oil;
• 70 g of sugar;
• three eggs;
• 100 g quick frozen blueberries;
• 5 g of dried mint (you can 10 g of fresh);
• 60 g semolina.
Cooking Method:
1. For the time being, place the blueberries in the refrigerator so that they do not thaw early.
2. Pour sugar in a bowl and add sunflower oil (100 ml).
3. Add eggs and mint. Whisk with a whisk or blender.
4. Pour soda and mix.
5. Now add flour and soda, stir until a little batter is obtained.
6. Cover the cooking paper with biscuit, cover with sunflower oil and sprinkle with semolina.
7. Remove the blueberries from the refrigerator and roll them in flour.
8. Pour approximately half of the dough into the pan. Pour berries on it.
9. Pour in the second half of the dough.
10. Send for baking in a hot oven at a temperature of 180-200 ° C.
11. When the biscuit rises and is browned, it is ready.
12. Leave it to cool in shape, and then cut into portions.
Walnut sponge cake with candied fruit
Ingredients:
• half a glass of soda;
• 300 g of premium wheat flour;
• half a teaspoon of baking soda;
• 200 g margarine;
• 100 g sugar;
• three eggs;
• 100 g pecans;
• 100 g candied fruit.
Cooking Method:
1. Pecans have a soft, sweet taste, their skin is not bitter, like walnuts. But, if you take walnuts instead, you’ll have to remove the peel. Cut the pecans with a knife on a cutting board into crumbs.
2. Pour candied fruits with a small amount of warm water so that they are softer.
3. Mix soft margarine with sugar, mash with a fork. Add the eggs and mix. You can beat with a mixer.
4. Add soda and flour with soda. Stir or whisk.
5. Then add nuts and candied fruits to the dough. Mix to distribute throughout the test.
6. Put cook paper on the prepared pan and grease it with any oil.
7. Put the dough out and set to bake for about 40 minutes at 180 ° C.
8. Garnish with berries or chocolate.
9. Cut the biscuit only after it has cooled completely.
Lemonade Sponge Cake - Tips and Tricks
• In any of the recipes, eggs can be replaced with corn or any other starch.
• For the test, it is better to use refined oil, otherwise you can ruin the taste of baking.
• To make a biscuit without a slide, you need to make a depression in the middle after the dough is poured into a mold.
• To make the biscuit as high as possible, lemonade and flour should be added in small portions and very carefully.
• Do not forget that with what taste the lemonade will be, with such a taste you will get a biscuit.
• For such a biscuit, baking powder and soda are not necessary.
• To make the biscuit airy, you need to beat eggs with sugar for at least a quarter of an hour until lush, cool foam, which should increase 3 times.
• To prevent the biscuit from opal, it is recommended not to open the oven or multicooker during cooking.
• The readiness of baking can be checked with a bamboo skewer.
• From such a biscuit, an excellent base for the cake is obtained. Any cream can be used for the interlayer, and it is not necessary to impregnate the biscuit itself.
