Presentation of a prescription completed pupil of the 10th form Helen Mykheydina

Ingredients eggs - 8 PCs; flour g

sugar g, vanilla sugar- 15 g soda to test butter to grease the form

Prepara tion of cake Form for baking oil lightly and covered with parchment paper.

Sift flour several times. Eggs separated from yolks.

Yolks put in a bowl whisk,add half the sugar andvanilla sugar.Well-pound yolks with the sugar until the increase in the volume and pobelenija mass.Yolks you can grind with a fork, the Corolla or a blender.

Proteins put in a bowl and beat on low or medium speed mixer until the formation of the light lush foam.Increase the speed of the mixer to medium or maximum (speed depends on the power of the mixer) and, without stopping whipping, pour in a thin stream of sugar. When added all the sugar, continue to beat until the tilting (or rolling) of the bowl proteins will not be out of it spill out.

The third part of whipped protein and add carefully, bottom-up, stir.Add the yolk mass sifted flour and mix well.

Then add the remaining egg whites, and very carefully, movements from below- upwards as if raising a layer behind a layer, mix the dough.

Put the batter into the pan and smooth the surface. Bake cake in a pre-heated to 180 C oven for about minutes. Council. During the baking process, the oven door, it is desirable not to open the first minutes, otherwise the biscuit might drop off. But, if not necessary, the door is better not to open during the entire time baking cakes. Sponge cake is ready, if he cringed a bit,

YOUR CAKE IS READY!