Biscuit dough first appeared in Persia, where it was used to make sweet pastries. Later, biscuits became known during the Renaissance. In Italy, biscuit dough was a real discovery. However, this discovery was not related to the pastry world. The biscuit in the past was a bread that could be kept moist for a long time. A
few centuries later, the French figured out how to make airy and soft cake dough from bread. We now know biscuits as they were created in France.
Ingredients for sponge cake:
- Flour – 240 g;
- Sugar – 170 g;
- Cocoa powder – 40 g;
- Soda – 1 tsp;
- Salt – 1 pinch;
- Water – 250 ml;
- Vegetable oil – 125 ml;
- Vanillin – ½ tsp;
- Apple cider vinegar – 1.5 tbsp.
Preparation of sponge cake:
Sift flour and cocoa into a deep bowl, pour sugar and baking soda into the same. Pour salt and vanillin to the loose products, pour in water and vegetable oil, mix thoroughly with a whisk.
Pour apple cider vinegar into the dough, stir.
The color of the dough changes slightly when vinegar is added.
Grease a baking dish with vegetable oil, put parchment on the bottom beforehand. Pour the dough into the mold and distribute evenly.
Bake the pie at 180 degrees for 25-30 minutes.
It turns out tender and soft pie. You can divide it into two cakes and add jam filling inside, decorate the top with chocolate.
