Amazing three ingredient nut biscuit

Ingredients

Sponge Biscuit

6 eggs
225 grams (7.94 ounces) nuts
200 grams (7.05 ounces) powdered sugar

Equipment

Oven
Preheat it to 356F (180C) to achieve the perfect baking temperature. Always allow your oven to reach the desired temperature before placing your dough inside.
Baking Paper
Used to line the bottom of your baking mold, it helps prevent sticking and makes for an easy cleanup.
Baking Mold (24cm / 9.45 inches)
Grease the sides with a thin layer of butter to ensure your sponge biscuit comes out smoothly.
Dry Frying Pan
Essential for roasting the nuts to bring out their rich flavors before chopping them.
Electric Mixer/Whisk
Whip the egg whites until fluffy and mix the yolk-sugar mixture until white and creamy.
Sifter
Sift the powdered sugar for a finer texture, ensuring no lumps in your egg yolk mixture.
Spatula
Gently fold the egg whites into the yolk-nut mixture to maintain the airy texture of the batter.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Line the bottom of a 24cm (9.45 inch) cake pan with baking paper and grease the sides lightly with butter. If your oven tends to run hot, consider reducing the temperature slightly.

Step 2

2. In a dry skillet, roast the nuts until they are golden brown and fragrant. Allow them to cool slightly, then chop them finely. Chopping the nuts finely ensures an even distribution throughout the sponge.

Step 3

3. Separate the eggs into whites and yolks, ensuring no yolk gets into the whites. In a clean, dry bowl, beat the egg whites until they form stiff peaks. Room-temperature eggs will whip up better than cold ones.

Step 4

4. In a separate bowl, sift the powdered sugar over the egg yolks and whip until the mixture turns pale and creamy. Sifting helps to avoid lumps in the batter.

Step 5

5. Fold the chopped nuts into the egg yolk mixture gently. Then, gradually add the beaten egg whites in parts, folding them in gently with a spatula to maintain the airiness of the batter. Use a gentle folding motion to keep the whites from deflating.

Step 6

6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a dry skewer inserted into the center comes out clean. Avoid opening the oven door frequently while baking.

Step 7

7. Let the finished sponge biscuit cool in the pan for 5 minutes, then remove it from the pan and allow it to cool completely on a wire rack. Cooling on a wire rack prevents the bottom from becoming soggy.

Step 8

8. This sponge biscuit can be layered with cream or simply covered with chocolate ganache and sprinkled with coarsely chopped nuts for a quick and tasty cake perfect for Sunday tea time. Consider using a whipped cream or buttercream filling for extra richness.

Servings

Bask in the delicious simplicity of your homemade sponge biscuit! For a layered delight, slice your biscuit horizontally and add your favorite whipped cream or buttercream between the layers. Top it off with a decadent chocolate ganache and a sprinkle of coarsely chopped nuts for a dessert that looks as good as it tastes. For a lighter option, simply dust the top with powdered sugar and serve with a side of fresh berries and a dollop of whipped cream—great for a refreshing summer treat. Whether it’s a cozy family tea or an elegant dinner party, this sponge biscuit adapts to every occasion, ensuring you always have a crowd-pleasing dessert.

Variations

For a gluten-free variation, swap out the nuts with finely ground almonds or a mix of your favorite gluten-free flours. This keeps the texture light while making it friendly for those with gluten sensitivities. On the vegan front, replace the eggs with aquafaba—chickpea water is an excellent egg white substitute, whipped to the same fluffy peaks. Use a vegan powdered sugar, and incorporate finely ground nuts for richness. With these adjustments, everyone can enjoy this delightful sponge biscuit.

Faq

Why isn't my egg white mixture becoming fluffy?
Ensure that your mixing bowl and whisk are completely clean and free of grease, as even a small amount can prevent the egg whites from whipping properly.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar is recommended because it dissolves more easily in the egg yolk mixture, giving a smoother texture.
How do I know when the sponge biscuit is done baking?
Insert a dry skewer into the center, and if it comes out clean, your sponge biscuit is ready.
Can I store the sponge biscuit for later use?
Yes, you can store the baked sponge biscuit in an airtight container at room temperature for up to two days, or freeze it for up to a month.
How can I keep the sponge biscuit from deflating after baking?
Leave it in the mold for about five minutes to cool slightly before removing; this helps it maintain its shape.
What's the best way to roast the nuts without burning them?
Roast the nuts in a dry frying pan on medium heat, stirring constantly to ensure they brown evenly without burning.