Before starting cooking (about 2 hours), be sure to take the eggs out of the refrigerator so that they come to room temperature, otherwise you won’t get such an airy sponge cake.
We prepare everything you need: The eggs are warm, separate the whites from the yolks into 2 dishes, the whites into a deep bowl, in which we will prepare the dough for the biscuit. I sift the flour in advance, but you can do this during the process - whatever is more convenient for you.
We beat the whites as follows: first add a pinch of salt to the whites, then take a mixer and look at the clock: beat for 2 minutes at the lowest speed, 2 minutes at medium, and 2 minutes at the highest speed - this way you won’t beat them, but also the liquid It won’t remain, it turns out to be an excellent foam.
Our dough remains airy, despite the sugar.
Already at this stage you can preheat the oven - 190 degrees. The trick here is that the finished dough should not wait a minute, otherwise the protein bubbles will burst and the cake will settle, so we are heating our oven now so that immediately after cooking we load the dough into a hot environment
If there is a convection mode in the oven, then the temperature can be set to 170-180 degrees and bake without foil.
Carefully pour 4 yolks into it one at a time, do not turn off the mixer.
Only at this stage do we add flour - I have it already sifted, I just add it into the dough in small portions without ceasing to beat.
Lastly, I add 1 tsp. baking powder, bring the dough until smooth.
We grease the mold with margarine, or put parchment on the bottom, and don’t touch the barrel, but when removing the biscuit, run a knife along the sides
