A sponge cake made from whole grain flour is no less tasty than from wheat flour. Its structure is slightly different, but the color and taste of the biscuit is much more interesting. I highly recommend trying to cook!
Cooking description:
The key to the success of a delicious whole-grain sponge cake lies in its "ripening". It is after the aging time that the baked goods reveal their taste.
Purpose: For breakfast / For an afternoon snack
Main ingredient: Flour / Eggs / Whole grain flour
Dish: Baking / Sponge cake
Ingredients:
- Eggs - 3 Pieces
- Whole grain flour - 90 Grams
- Sugar - 90 Grams
- Baking powder for dough - 1.5 Teaspoons
- Salt - 1 Pinch
Servings: 6
How to make Whole Grain Biscuit
Prepare the required ingredients. Separate the whites from the yolks. Combine proteins with 2/3 of sugar and salt. Beat until the sugar grains disappear. Beat the egg yolks separately with the remaining sugar. Combine the whites with the yolks and beat on medium speed until fluffy. Add baking powder to flour, mix. Add flour in portions, each time stir from bottom to top with a spatula or spoon.
