Tea sponge cake – a detailed recipe for cooking. Share with друзьями: 
Photo of the dish:Sherry Zeitlin Time: – Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 eggs
- 1 tbsp. vegetable or butter
- 1 tbsp. Sahara
- 1 tsp vanilla
- 1 tsp salt
- 3.5 tbsp. wheat flour
- 1 tsp baking powder
- 1 tbsp. chopped almonds
- Additional Ingredients: Lemon or Orange Zest, cocoa, other nuts, almond essence, cinnamon sugar for sprinkles
Recipes with similar ingredients: eggs, flour, biscuit dough, vanillin, lemon zest, cocoa, almond extract, cinnamon, almond
Recipe preparation:
- Preheat the oven to 180 ° C. The electric mixer is good beat eggs, then add and beat well butter, sugar and vanilla. Mix salt and baking powder, add to the egg mixture and whisk until they mix. Add almonds and any other additional ingredients, mix, but do not beat too much long. The dough will be sticky, if necessary, put it in refrigerator for several hours or longer.
- Dip your hands in flour and divide the dough into 3 parts. Form from each part on a baking sheet a long log 8 cm wide. leave them straight or form a semicircle. Bake for 30 minutes. before pale golden color.
- Remove from the oven, cut into slices with a knife with cloves 1 cm wide and lay the sliced pieces on the baking sheet again. You you can put slices on its side or stand up. At this stage they can be sprinkled with cinnamon sugar. Put the baking tray back in oven and turn off the heat. Leave in the oven until it cools down. or at night. The longer the slices are in the oven, the harder they are will become.
