John Myers
Ingredients for 1 servings:
- 5 eggs
- n. B. Flour
- n. B. sugar
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
very old biscuit recipe from my great-grandmother
First, weigh the eggs—they should all be the same size—on a scale. Then, remove one egg, and the weight on the scale corresponds to the sugar that needs to be added. Then, remove another egg (now there are only 3 eggs left on the scale), and this weight corresponds to the flour that needs to be added. Sift the flour and separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar for at least 5 minutes. Then fold in the beaten egg whites and, finally, the sifted flour. Pour the batter into a baking pan (or 1 1/2 times the amount onto a baking sheet). Bake in a preheated oven at 170°C (top/bottom heat) for about 45 to 55 minutes. This recipe can also be made with fewer or more eggs. But always remember the “1 egg removed” method. I’ve tried it with just 3 eggs and also with 8 eggs, and it worked wonderfully every time. Tip: For a dark sponge cake, simply add 2 tablespoons of cocoa powder and a little oil (1 tablespoon full for a mixture of 5 eggs).
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