Many housewives complain that the biscuits turn out with a small bump, and sometimes even with a real “volcano” in the middle.
Fortunately, solving such a problem is not as difficult as it may seem at first glance.
So, some chefs advise wrapping the form in foil, inside which you need to put a wet towel.
Agree – this method may be effective, but it is quite troublesome.
If you don’t want to waste your time and energy on making such a “device”, try using another method.
It consists of placing the form filled with dough not in a preheated oven, but, on the contrary, in a cold oven.
You don’t have to worry – even using different recipes you will get a smooth sponge cake – classic, sour cream, butter, boiled water, chocolate – basically, any.
Let us repeat once again: the well-whipped dough should be transferred to a baking pan and sent to the switched-off oven. Only then turn the heating knob to the temperature you usually use for baking the sponge cake.
Another important point: do not forget to cover the form with perforated foil to let out air. After 30-35 minutes, remove the foil and continue baking the biscuit until done.
