Emma Miller
A biscuit is a rather finicky pastry that likes a stable temperature and does not tolerate the oven door is opened. However, chefs assure that a lush, high biscuit can be made even without an oven.
A biscuit is a unique pastry. While the dough preparation technology is simple enough, the baking process itself is so complex that good biscuit cakes do not turn out for everyone.
In order for the cake to rise, you need to take into account a lot of important nuances: combine the ingredients correctly, do not violate the temperature mode, do not open the oven during baking, etc. However, biscuits can be made even in the absence of an oven.
A biscuit made without an oven will be almost the same as a classic biscuit, but to make it you need to know some nuances.
A classic sponge cake in a pan
- Flour – 200 gr.
- Sugar – 200 gr.
- Eggs – 4 pcs.
- Butter – 100 gr.
- Baking powder – 1 tsp.
Whip the eggs with sugar to a fluffy airy foam. Mix flour and baking powder, sift them, and add to the beaten eggs. Mix the dough with a spatula, not a mixer, as whites can fall off.
Pour melted cooled butter into the batter and mix everything again.
Cover a thick-bottomed pan with parchment, so that the walls of the pan are also covered with parchment. The paper on the bottom of the pan is greased with vegetable oil, while the walls of the pan are left without oil. The point is that the dough will not be able to rise up on a slippery surface, so if you grease the walls of the pan with oil, the biscuit simply will not rise.
Pour the batter into the pan. Cover the pan with a lid and put it on minimum heat. Bake the batter for 30-40 minutes. Check the readiness with a skewer. For the first 20 minutes, it is better not to lift the lid of the pan, as the biscuit may fall off.
Biscuit in a pan
- Flour – 1 cup.
- Sugar – 1 cup
- Eggs – 4 eggs.
Break the eggs, separating the whites from the yolks. Mix egg whites with sugar and beat. Add egg yolks to whisked whites. Once again whisk together the egg mixture. Combine beaten eggs with sifted flour.
Lightly heat a pan, put a few sheets of parchment on the bottom, and top with an oiled sheet. It is not necessary to grease the walls of the pan with oil, otherwise, the dough will not rise. Pour the dough into the pan. Cover the pan with a towel, and put a lid over the towel.
Put a flame spreader on the burner and turn the heat to a minimum. Bake the biscuit for about an hour, depending on the amount of dough. Check the readiness of the biscuit with a skewer.
Quick biscuit with berries in a pan
- Sugar – 200 gr,
- Flour – 200 gr,
- Butter – 100 gr,
- Baking powder – 1 spoon.
- Eggs – 5 pcs.
- Berries – 200 gr.
We beat the eggs and sugar into a fluffy mass. As soon as the appearance of stable peaks we add flour and baking powder. Gently mix the mass with a spatula and pour melted butter. Note that the butter must be chilled. Do not pour hot butter into the dough. Thoroughly mix the batter and butter.
Cover the bottom and sides of the pan with several layers of parchment paper. Pour the batter into the pan, and place berries on top of the batter. You can use both fresh and frozen berries. If you will use frozen berries, you do not need to defrost them before cooking. However, note that you should not add too many berries to the batter, as they will drip and make your batter soggy instead of having a nice berry flavor.
Cover the pan with a lid and bake the batter on low heat for about 40 minutes. Check the readiness of the biscuit with a skewer.
