ReceptnaptárLeavened sponge biscuits
Risen sponge biscuits are a classic of old Hungarian pastry-making: a light, airy lemony dough rested overnight so that it rises slightly and bakes crisp and tender. They are often served among Christmas tea biscuits. The secret is the resting, not long kneading.
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Ingredients
Method
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- Separate the eggs. Beat the yolks with the sugar with a mixer for 5-6 minutes until pale and fluffy, then add the lemon zest and vanilla.
- Beat the egg whites with a pinch of salt to stiff peaks and gently fold into the yolk mixture in two batches.
- Mix the flour with the baking powder, sift it into the mixture and fold in gently without kneading. You should get a thick dough that can be rolled out. If it is too soft, add a little more flour.
- Divide the dough in two, put it in a floured bowl, cover with cling film and rest it overnight in a cool place (or the fridge). It rises beautifully.
- The next day, preheat the oven to 180 °C (165 °C fan). Roll the dough out to the thickness of the back of a knife and cut out shapes, keeping the other half covered while you work.
- Place on a lined tray and bake for 10-12 minutes until pale golden. Dust with icing sugar once cool. They keep for 2 weeks in a tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The overnight rest is the key.
- Don't knead, just fold.
- Rest it covered in a cool place.
- Cut-out shapes look lovely.
Frequently asked questions
What can replace baker's ammonia?
Baking powder works too.
How long do they keep?
2 weeks in a tin.
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