Biscuit dough is the classic and most common version of cake layers for cakes and other desserts that we are used to using. In fact, there is nothing complicated in making a sponge cake, and any cook can make it themselves at home with a minimum of effort.
Classic biscuit dough
This biscuit dough is suitable for almost any type of cake.
What you will need:
- chicken eggs – 4 pcs.;
- sugar – 150 g;
- flour – 100 g;
- vanilla sugar – 1 teaspoon.
First of all, prepare all the necessary ingredients. Take a small mold with a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. The flour must be sifted a couple of times so that it does not contain unnecessary impurities. The whites are separated from the yolks. Be very careful when doing this.
In a separate bowl, mix the yolks with 75 g of sugar and vanilla. We rub them with a whisk until they increase noticeably in volume. Beat the egg whites with a mixer at low speed until peaks form. After this, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.
Add 1/3 of the beaten egg whites to the yolks, mix gently with a spoon and pour in flour. Mix well again, add the remaining whites and knead the dough. Do not overdo it, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the mold, level it and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, owners of multicookers can rejoice, because they are able to make biscuit dough using a miracle of technical thought. Multicups are listed as a measure of weight in the ingredient list.
What you will need:
- flour – 1 glass;
- chicken eggs – 4 pcs.;
- drain butter – 20 g;
- sugar – 1 glass;
- vanilla sugar – 1 teaspoon.
Separate the yolks and beat the latter until peaks form. Add the yolks and both sugars one by one and continue beating with the mixer. Gently add flour to the mixture and mix with a spoon or spatula.
After this, grease the multicooker bowl with a piece of butter and carefully pour the dough into it, leveling the surface. Sponge cakes are prepared in the “Baking” mode for about an hour. The result is a fluffy base that can be used to create any dessert.
Biscuit for 4 eggs in the oven
To make sponge dough for a 4-egg cake, you will need the following ingredients:
- flour – 1 glass;
- sugar – 1 glass;
- rast. oil – 1 tbsp. spoon;
- chicken eggs – 4 pcs.
All the eggs are broken into a bowl at once and the sugar is poured in. An important point: the surface of the dishes and any objects in contact with the dough must be dry. Even a drop of moisture is not acceptable in the biscuit, otherwise it will not rise.
Beat the mixture until the sugar is completely dissolved, and at the same time add a little flour there. Gently knead the dough. We line a baking dish with parchment, greased with oil, pour the dough into it and put it in the oven for 40 minutes.
With sour cream for cake
What you will need:
- flour – 2 cups;
- sour cream – 1 glass;
- chicken eggs – 5 pcs.;
- sugar – 1 glass;
- drain butter – 20 g;
- soda – ½ teaspoon.
The yolks are separated from the whites and mixed with sugar. After this, sour cream is added to them. The mixture is thoroughly mixed. Pour flour into the resulting mass. Separately, beat the whites to stable peaks and combine them back with the yolk component.
In a greased pan, bake the sponge cake for about 45 minutes at a set temperature of 180 degrees. The finished dessert can be divided into several identical cake layers and used to make a cake with any filling.
Custard on boiling water
Choux pastry in boiling water is one of the non-standard options for preparing a sponge cake. Be sure to try it using the following step-by-step recipe!
What you will need:
- chicken eggs – 4 pcs.;
- sugar – 1 glass;
- flour – 1 glass;
- baking powder - 1 teaspoon;
- rast. oil – 3 tbsp. spoons;
- boiling water.
First of all, set the oven to preheat to 180 degrees, since preparing the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Beat the eggs with sugar until white foam appears.
Flour and baking powder are sifted through a fine sieve into the egg-sugar mixture. Beat the dough, pour in vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough into the mold. We wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the crust with a toothpick.
Quick sponge cakes in 5 minutes
Even a kitchen amateur can make a sponge cake in 5 minutes. This recipe is so simple that it is almost impossible to mess it up.
What you will need:
- chicken eggs – 3 pcs.;
- drain butter – 50 g;
- sugar – ½ cup;
- flour – ¾ cup;
- baking powder - 1 teaspoon;
- cocoa – 2 tbsp. spoons;
- vanilla sugar – 2 teaspoons.
The eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanillin, cocoa powder, melted butter and baking powder to the mixture. At the end, sifted flour is added.
We take a special glass that can be used in the microwave and place it right in the middle of the bowl with biscuit dough, having first filled it with water. This will help the biscuit bake more evenly.
We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after which we keep it on heating for another couple of minutes. The finished biscuit can be greased with honey or chocolate.
How to make it with kefir?
Kefir sponge cake is a simple and tasty version of homemade cakes that can be served at a holiday table or a regular tea party.
What you will need:
- chicken eggs – 3 pcs.;
- drain butter – 100 g;
- flour – 2 cups;
- kefir – 1 glass;
- sugar – 1 glass;
- vanilla sugar – 1 teaspoon;
- salt – 1 pinch.
Beat eggs, melted butter and sugar in a bowl until smooth. Next add flour mixed with baking powder, a pinch of salt and vanilla sugar. Beat the mixture again with a mixer at medium speed. Lastly, pour in the kefir and stir with a wooden spatula. The result should be a dough similar in consistency to that used to make pancakes.
Don't forget to preheat the oven to 200 degrees. The mold is greased with oil, covered with parchment paper and the dough is poured into it. Make sure that it is evenly distributed over the surface. Bake for 40 minutes and constantly check the doneness with a skewer or toothpick.
No added eggs
Need to make sponge cakes urgently, but don’t have eggs at home? Do not despair! After all, you can use a recipe where you don’t need to add them.
What you will need:
- flour – 200 g;
- sugar – 200 g;
- baking powder - 1 teaspoon;
- rast. oil – 100 ml;
- lim. juice – 2 tbsp. spoons.
First of all, preheat to 180 degrees. oven and line the bottom of the pan with parchment paper. Mix flour, sugar and baking powder in one bowl, butter, lemon juice and 200 milliliters of warm boiled water in another.
Carefully pour the liquid component into the dry one and mix thoroughly.
As soon as the mass becomes homogeneous, immediately pour it into the mold and set to bake for half an hour.
A delicious sponge cake without eggs is ready!
Chocolate sponge dough for cake
What you will need:
- chicken eggs – 6 pcs.;
- flour – 100 g;
- sugar – 100 g;
- baking powder - 1 teaspoon;
- cocoa – 2 tbsp. spoons;
- vanilla sugar – 1 teaspoon;
- drain butter – 20 g.
Separate the yolks and beat them together with sugar. Please note that The fresher the eggs, the tastier the biscuit will be.. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.
What you will need:
- chicken eggs – 2 pcs.;
- drain butter – 50 g;
- flour – 1 glass;
- honey – 2 tbsp. spoons;
- sugar – 5 tbsp. spoon;
- baking powder - 1 teaspoon;
- salt – 1 pinch;
- fat sour cream – 0.5 kg;
- boiled condensed milk – 1 can;
- milk chocolate – 50 g;
- walnuts.
Mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, then send to a boil in a water bath, stirring constantly. When the mixture visually increases in volume, remove the dishes from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream, beat the sour cream and remaining sugar at medium speed. Heat the oven to 180 degrees. and bake the cakes one by one for 10 minutes. They must be very thin, so when rolling out the dough, we visually control the size. Each new cake is greased with cream, and the third and sixth ones are additionally coated with boiled condensed milk. The leftovers are brushed onto the sides of the cake. Decorate the resulting dessert with grated chocolate and walnuts on top.
Creams for sponge cakes: options
As a rule, a cake without cream is no longer a cake. In this matter, you can only be limited by your imagination and taste preferences.
Using creams you can not only make a layer for the cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation will not be difficult. You will need heavy cream (33, 35%) and a mixer. Beat the product at the highest speed, then pour it into a pastry syringe.
- Protein cream. It is also very easy to prepare. You need a couple of egg whites and sugar. Using a mixer at medium speed, beat the eggs until peaks form and after that they can be used directly for layering the cake.
- Custard. If you are afraid to take raw proteins, you can try this option. In addition to sugar, add a teaspoon of lemon juice and a little water. The mixture is cooked over medium heat. Determine the degree of readiness by scooping the cream into a teaspoon. The thicker the jet, the better.
- Sour cream. This cream is tastier than butter and not as high in calories. However, to prepare it you must use sour cream, which contains at least 30% fat. The recipe is incredibly simple - just beat the product at high speed with a mixer. Experienced confectioners advise using the cream immediately after preparation.
- Butter cream. This option is used more for decoration than for use. Just take full-fat butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick, homogeneous mass is obtained.
Sponge cake is considered to be the most popular in the baking section. It is worth noting that it will definitely not be a culinary masterpiece, but its taste will be excellent, and if you consider that it is not difficult to prepare, then you can forgive it.
Moreover, you can buy ready-made sponge cakes, this will significantly save time and simplify the cooking process.
If you want to do everything yourself, then you should know how to make a delicious sponge cake at home. Don't panic, because this is a fairly simple process and it takes little time.
Making a classic sponge cake
The sponge cake turns out very fluffy, it will give your cake a special tenderness.
Ingredients:
- egg 6 pcs.
- sugar 190 g.
- flour 240 g.
- baking powder 2 tsp.
- vanilla.
Cooking method:
1.First we separate the yolks from the whites.
2. Lightly salt the whites, then beat with a whisk at low speed.
3. The result should be a mass as in the photo.
4.Take half the volume of sugar, add it and beat further.
5.Continue the process until the foam begins to stretch along with the whisk.
6.Now we do the same with the yolks: add the remaining sugar and beat. The mixture should lighten and its volume increase.
7.Should be approximately as shown in the photo.
8. Move the mixture with the yolks into a bowl, then add the whites in small portions and mix immediately.
9.Now you need to sift the flour, then add baking powder. Sift again, but this time into the egg mass. We do this slowly.
11.Add refined oil to the baking dish and lightly sprinkle with flour. You can use baking paper instead.
12.Place the entire dough into the mold. If you have enough time and effort, you can immediately divide it into cake layers and bake them separately. We will cook it at one time, divide it into layers when finished.
13. Heat the oven to 180 degrees and bake the biscuit for 35 minutes. You can check readiness using a wooden stick: it should be dry.
14.Turn off the oven, open it and leave the biscuit there for a while. Now you can carefully remove it and place it in the refrigerator for a short time, be sure to cover it with cling film.
15.Take a large and sharp knife and divide our dessert into cakes. They should be very fluffy.
Video recipe:
Bon appetit!!!
Preparing chocolate biscuit
Ingredients:
- egg 6 pcs.
- flour 6 tbsp.
- vanilla.
- cocoa 3 tbsp.
- baking powder 1 tsp.
- sugar 6 tbsp.
- salt on the tip of a knife.
Cooking process:
1. We will start preparing the sponge cake in the same way as in the previous recipe. First of all, we need to separate the whites from the yolks and beat well separately.
2.Add equal amounts of sugar to the whites and yolks and beat them again.
3. Mix the whites with the yolks, beat the resulting mixture with a mixer.
4. Sift the flour and add to the total mass.
5.When a small part of the flour remains, add 2 tbsp. cocoa and further sift.
6.Take a wooden spatula and stir the entire mass until smooth.
7.The result should be a dark brown dough, the volume of which will become smaller.
8. Melt 1 tbsp in any convenient way. butter and mix with a small amount of dough. After this, add to the total mass, then mix thoroughly.
9. You should not add butter to the total mass, in which case you will have to stir the dough much longer. Thanks to the butter, we should get a creamy sponge cake.
10.Move the dough into the mold and put it in the oven. We set the temperature to 180 degrees. The biscuit will take about half an hour to cook; after 20 minutes, check the readiness with a wooden stick.
11. The prepared biscuit should cool at room temperature.
You're probably wondering what happens if you make a sponge cake without baking powder? In fact, the taste is almost the same, only the height of the sponge cake and its porosity will change. Decide for yourself which dough is best for you. It all depends on the specific situation.
This is what a sponge cake with baking powder looks like.
It was not used here.
If you need fluffy cakes, then of course you need to add baking powder.
It is not needed for a dense dough.
Delicate strawberry cake based on curd mousse
The first step is to make a classic sponge cake, the recipe for which we told you at the beginning of the article.
Cut off a thin layer from the top.
Place it in a mold and fill it with sweet syrup. To prepare syrup, mix 100 ml. water and 50 g sugar.
Cake ingredients:
- strawberry yogurt 1 tbsp.
- cottage cheese 200 g.
- gelatin.
- powdered sugar 1p.
- strawberry jelly 1p.
- fresh strawberries 0.3 kg.
1.Mix yogurt with cottage cheese, add powdered sugar. Using a mixer, mix the mixture until smooth.
2. Pour gelatin with water and wait until it swells.
3.Now you need to heat it up very much, do not bring it to a boil. Then mix the curd mass with it and mix thoroughly with a mixer.
4. Pour the mixture on top of the biscuit and put it in the refrigerator for 60 minutes.
5.Wash the strawberries and cut them into thin slices.
6. Fill the strawberry layer with jelly. You can read how to dilute it on the packaging.
7. Place a new layer of strawberries on top and fill in the jelly again.
8. Place in the refrigerator. Once the mixture has hardened, you can take a sample from the cake!
Bon Appetit everyone!
Cake with condensed milk at home
This is a good dessert, both on a weekday and at any feast.
Ingredients:
- egg 3 pcs.
- sugar 150 g.
- flour 150 g.
- butter 250 g. For cream.
- boiled condensed milk 0.5 cans.
- chocolate 1 bar.
- peanut.
- jam.
1. Break all the eggs and beat with a mixer at low speed. Add sugar and start mixing faster. After 5 minutes a light foam should form.
2.Slowly add flour and mix thoroughly.
3. Fill the mold with dough and place in the oven for 25 minutes at 160 degrees.
4. Our biscuit is ready. Let it cool for a while, then divide it into 2 layers.
5.Each cake needs to be soaked in jam. We dilute a few tablespoons. jam in a small amount of water and spread on the biscuit.
7. Evenly coat one cake layer with chocolate cream, glue both cake layers together, coat the top part again with cream.
8.Roast the peanuts a little and chop them with a knife.
9.Grate the chocolate and mix with peanuts.
10. Decorate the top of the cake with chocolate and nut sprinkles.
Our cake with condensed milk is ready! Let it sit in the refrigerator for a bit so that the cream thickens. Divide the cake into pieces and serve. Bon appetit!
Homemade sponge cake
1. Let’s go back to the beginning of the article and make a classic sponge cake. Cut it into 2 layers.
2.Now you need to make buttercream, which will require butter and condensed milk. We mix both components using a mixer, add vanillin.
3. Soak the bottom one cake layer with jam. Any one will do, choose to your taste.
4. Spread a layer of cream on top.
5. Place the second cake layer on top and coat its top as well.
6.Now cover all parts of the biscuit with cream, sprinkle with crushed sweet breadcrumbs.
7.Use bisette cookies to decorate the cake.
8.Sprinkle the top with grated chocolate and our dessert is ready.
Video recipe:
If you've ever tried to bake a classic sponge cake, you probably know that it's a terribly tricky pastry. You need to separate the whites from the yolks, then beat everything separately, combine, mix... The slightest mistake and you will end up with a “rubber” cake, it will fall or not rise at all. It’s very disappointing when so much effort and products are wasted in vain.
Down with the classic sponge cake! Today I will make a sponge cake, a very tasty and simple recipe, without separating the whites from the yolks. Don't be afraid, you will succeed the first time! This is the simplest sponge cake that always succeeds.
Everything is very simple and clear. Beat the eggs, then add sugar, beat again, add flour and baking powder. That's all! You can bake! And so that no difficulties arise, I have collected all the main rules, subtleties and little tricks - so that you and I always get delicious biscuits!
Products for sponge cake
Eggs
Chicken eggs used to make lazy sponge cake should be fresh and at room temperature. It is very important. They will take a little longer to beat than cold eggs. But the dough will immediately come out at room temperature, which means that when we put it in the oven, it will warm up faster and immediately begin to bake, and the cake itself will cook evenly.
I don't separate the whites from the yolks. First, beat the eggs until foamy, then gradually add sugar and beat for another 5-6 minutes. The result is a delicate egg mixture, airy and fluffy - ideal for baking a quick sponge cake!
Flour
The flour must be of the highest quality, and it must be sifted to enrich it with oxygen - for this the dough will be airy and the cake will rise better. I mix the flour with baking powder and sift it directly into the bowl with the egg mixture. I introduce it very carefully and gently. I move in a circle from top to bottom, stirring with a spatula (without a mixer!) so as not to precipitate the foam. As soon as the lumps disappear, stop mixing and the dough is ready.
Baking powder
According to this recipe, I prepare a sponge cake with baking powder. Soda is not suitable because there is no acid in the dough. The purpose of the baking powder is to maintain porosity and raise the dough a little more in the oven.
Which baking dish should I use?
A springform pan works best. The cake comes out of it very easily. If you don’t have a special mold, take heat-resistant dishes with thin walls and a side at least 5 centimeters high. The dough will increase in volume, so it should fill no more than 2/3 of the volume. Silicone and glass will not work.
I use a springform pan with a diameter of 26 cm - it turns out a sponge cake 5 cm high, from which it is easy to assemble a large cake! If you want, you can take a 25 or 24 cm mold without changing the amount of ingredients - but then the baking time will have to be increased by about 10 minutes (depend on your oven).
But don't use a mold that is too small, as there will be a lot of dough and there won't be room for it to rise. You cannot simply divide the ingredients in half; for molds of smaller diameter you need to completely recalculate all proportions.
The perfect sponge cake recipe: what else you need to consider
Don't reduce the ingredients
In order for the quick sponge cake to turn out tall and not fall off, you need to correctly measure the flour and granulated sugar. For a good result, feel free to beat 6 eggs and add all the products strictly according to the list. If you don’t have scales, you can measure with a glass, volume 200 ml: sugar 170 g = 1 partial glass, flour 190 g = 1 glass + 2 tablespoons.
Bake immediately in a preheated oven.
The oven must be heated in advance so that the biscuit begins to cook immediately. In a cold oven, the dough will fall faster than it warms up. For the same reason, you cannot hesitate: as soon as the dough is ready, it must be baked immediately. The pan should be on the middle level of the oven, without fan mode. DO NOT slam the door or hit the pan too hard.
“Forget” about the biscuit while it’s baking
Under no circumstances should you open the oven for the first 30 minutes while the cake is baking, otherwise all the puffiness will go away along with the heat. Bake at a temperature of 175-180 degrees. Then carefully (!) check the readiness of the cake without removing it from the oven - a standard test with a toothpick. If it's dry, it's ready. If the toothpick is sticky and wet, close the door quietly and continue baking until done.
Let the crust rest
After baking, I let the cake rest in the pan for 15 minutes. After that, I remove it and wait patiently for the biscuit to cool completely. Fresh baked goods do not cut well, so it is best to assemble the cake on the second day. By this time, the cakes will have finally “strengthened”, they will be much easier to cut, they will not wrinkle and hold their shape better, and will not sag even under heavy cream.
Ingredients
- chicken eggs 6 pcs.
- sugar 170 g
- wheat flour 190 g
- baking powder 1.5 tsp.
Ingredients for impregnation and layering
- 21% sour cream 400 ml
- gelatin 1.5 tsp.
- milk 50 ml
- powdered sugar 4 tbsp. l.
- canned peaches 150 g
- syrup 100 ml
Ingredients for buttercream
- 33% cream 200 ml
- powdered sugar 2 tbsp. l.
- fruits, candies, meringues, marshmallows for decoration
Yield: 26 cm mold
How to make a very tasty and simple sponge cake
Before I start kneading the dough, I always turn on the oven to preheat to 180 degrees. Since the sponge cake recipe is quick, you need it to be warm when the dough is ready. I immediately prepare the springform pan so as not to waste time on it later. I line the bottom with parchment, and then grease the bottom and sides with oil (just a little, since the sponge cake doesn’t like excess fat). And I dust it with flour for easy removal so that the cake does not stick.
I take the largest and deepest bowl in which it will be convenient to beat the dough with a mixer. I beat eggs into it - large, whole, at room temperature. Let me remind you that there is no need to separate the yolks; we have the simplest sponge cake recipe, without separate beating of the whites and other difficulties.
I beat the eggs with a mixer. First at low speed for 1-2 minutes. Then I increase the speed and beat for another 5 minutes. The result is a very fluffy mass, it becomes more airy and increases in size by 3 times.
Then you need to gradually introduce sugar. Without stopping whisking, I pour it in in a thin stream. I run the mixer at high speed for about 5-6 minutes. The consistency of the mass is like a cloud, very light and weightless, with a million small air bubbles. I turn off the mixer only when traces of the whisk begin to remain.
Now it's time to add the dry ingredients. I immediately mix the baking powder with the flour and little by little, spoon by spoon, sift them through a sieve directly into a bowl.
Very carefully, so that the egg mixture does not settle, I stir with a spatula. Never use a mixer!
That's it, the dough is ready. I pour the biscuit mixture into the mold and gently turn it clockwise so that a dome does not form during baking. You can't knock on the form!
Immediately put the pan in the oven - on the middle level. I bake at 175-180 degrees for 30 minutes, without blowing. Do not open the oven during this time! At the end, I check the readiness without removing the cake from the oven using a wooden skewer. If it is sticky, then you need to bake for another 5-7 minutes at the same temperature.
My cake was baked in exactly 35 minutes, it was 5 cm high. The top was perfectly smooth, with a beautiful golden brown crust. If you have any bumps on the surface, it's okay, just turn the cake upside down.
After cooking, I always leave the biscuit in the mold for 15 minutes. Then I remove it from the pan, turn it upside down and leave it on a wire rack to cool completely. You shouldn’t cut it right away - the biscuit needs time to “strengthen”. I usually let the cake rest overnight and assemble the cake in the morning.
I cut the well-cooled cake into 2-3 parts. I don’t have a special device with a string for cutting sponge cake, so I use another method: from below, under the springform pan in which the cake was baked, I place a mountain of plates at the desired height, and then I cut it with a bread knife. This way you can evenly cut the biscuit into even the thinnest slices of any height.
The cakes need to be soaked to make them juicier. Any syrup will do, with cognac or non-alcoholic. I have syrup from canned peaches. I apply it with a soft brush, just a little, about 1.5-2 tablespoons.
Now you need to coat the cakes with cream. Any one you like will do. I have sour cream with peaches. To prepare it, I first beat the sour cream with a mixer for 5 minutes, adding powdered sugar to it. To thicken the cream, I dilute gelatin in milk (let it swell, bring to a boil and cool to room temperature), pour it in in a thin stream and whisk everything again. I add canned peaches, cut into large pieces, to the finished cream.
I spread half the cream on the bottom of the cake, spreading it in an even layer.
I cover with the second cake layer and apply the remaining cream. I leave the top of the cake clean - I will decorate it with whipped cream.- Whipping cream is very simple. Using a mixer, I bring well-chilled 33% cream to peaks, and then gradually add powdered sugar, constantly whisking. I apply it to the cake using a pastry bag. I decorate with fresh fruit, chocolate truffles, marshmallows and meringues.
This is how the sponge cake turns out, very tasty - a simple recipe that you can easily repeat, even if you have never baked sponge cakes before!
I won’t hide the fact that the sponge cake according to this recipe, which I will share today, is my favorite. It turns out tall, fluffy, when preparing it you do not need to divide the eggs into whites and yolks (as in), and the result is always amazing - fluffy airy cakes that can be used for a cake or eaten just like that, with milk.
I collected bit by bit the advice, secrets and mysteries of respected confectioners, repeated them, studied, tested, tried and... still achieved the desired goal. A fluffy sponge cake for 4 eggs that always works out - this is my discovery that I will share today! 
Delicious sponge cake for 4 egg cake:
- Chicken eggs (CO) - 4 pcs.
- Granulated sugar - 150 g.
- Premium wheat flour - 150 g.
- Baking powder - 1 heaped teaspoon
How to bake:
The biscuit dough mixes very quickly, so immediately turn on the oven to preheat at 180 C.
Break the eggs into a wide bowl in which the dough will be kneaded. Let me remind you that we will beat both yolks and whites together. But if you have a weak mixer or don’t have one at all, do this: first turn the whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in the protein foam at the very end (after adding flour).
So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add granulated sugar in a thin stream.
If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, place a container with sugar next to it and add by the tablespoon.
There is no need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.
Distributing evenly throughout the egg mass, sugar helps it turn into a thick, light foam. Look at the photo to see how the egg-sugar mixture should lighten.
Now add 1 teaspoon of baking powder to the flour and sift it into the bowl with the dough. Before sifting, be sure to take a spatula and mix the flour and baking powder. Whether the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.
You need to be careful with flour - if you add too much, the finished biscuit will be too dense.
Add flour in parts, in three approaches. Each time after adding flour, mix the ingredients with upward movements, as if you were lifting the dough in layers. When adding flour, we do not use a mixer, only a spatula or wooden spoon.
Now pour the dough into a prepared form (you need to grease it with a piece of butter and sprinkle it with flour, shake off the excess). Tap on the counter several times to distribute the dough evenly from the middle to the edges. You can sharply rotate the shape clockwise for the same purpose.
My mold has a diameter of 18 cm, the height of the finished sponge cake is 6 -6.5 cm.
The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and a dry wooden stick.
It is very important to preheat the oven! The dough contains a lot of air and in order to keep it inside, the walls of the sponge cake must begin to bake immediately. If you put the pan with the dough in a cold oven, the air bubbles will have time to escape from the dough, and the baked goods will turn out low and dense.
The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit “fails”, the hole left by the finger is not restored, which means that the biscuit is not ready yet, it needs additional time. The oven must not be opened for the first 25 minutes, otherwise the baked goods will settle.
Cool the finished sponge cake in the mold for 10 minutes, then run it along the sides of the mold (describe a circle) so that the cake is easier to separate from the springform pan, release the sponge cake and turn it upside down onto a wire rack. Thus, if a lump has formed on top of the baked goods, it will smooth out, and in the finished cake all the cake layers will be smooth and beautiful.
After cooling completely on a wire rack, wrap the biscuit in cling film and place in the refrigerator for 6-8 hours. Thanks to this cunning technique, the remaining moisture from the sponge cake does not come out, but is evenly distributed over the entire baking surface, making the sponge cake juicier.
Despite cooling in film, the sponge cake according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it in syrup from canned peaches or sugar syrup (cook the amount you need based on the proportion of 6 tablespoons water and 4 tablespoons sugar).
A sponge cake from a mold with a diameter of 18 cm can easily be cut into three layers (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and your homemade cake is ready for tea!
To decorate the cake, I used homemade apple marshmallows that I made myself, as well as marshmallows and confectionery sprinkles. The cake turned out tender and very tasty.
Pieces of canned peaches are added to the layer of cake between the fluffy biscuits.
Biscuit crumb goes well with sour cream, butter creams and fruits.
More recently, our site has opened a YouTube channel. And the first video I decided to make was about how to make a fluffy sponge cake. I believe that this recipe is basic, basic for preparing many desserts!
If you like to watch videos, welcome:
You and your loved ones will love this sponge cake as fluffy as a cloud! Show what you got with this recipe in a photo (you can attach it to the comment). If you have questions, be sure to ask without hesitation, I’m always happy to answer!
Bon appetit!
When adding photos to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo so that I can find the results of your efforts and admire them! I will be very pleased!
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A very tasty and simple sponge cake recipe - an alternative to store-bought confectionery masterpieces. It turns out really quickly, tasty and beautiful! A real joy for little sweet tooths and their mothers, who don’t need to stand at the stove for half a day to please their child. The simple cake recipe is based on chocolate cake layers, the dough for which does not need to be kneaded for a long time and left to swell. For the layer, use delicate sour cream and pieces of fruit, and grated chocolate for decoration. There is no shame in treating your loved ones and relatives to such a dessert.
Why do both adults and children love chocolate so much? Eating cocoa beans promotes the production of endorphin, the hormone of happiness. That's why eating chocolate cake lifts your mood so much.
Chocolate sponge cake is the basis for creating desserts with your own hands: it is well soaked in cream and goes well with any fillings. To get a simple sponge cake right the first time, check out the secrets of a soft sponge cake. The most difficult thing is to carefully cut the finished dough. Just wait until the biscuit cools down a bit; when hot it is soft and fragile. Second secret: how to make a sponge cake that tastes like chocolate and not just a hint of cocoa? Take real cocoa powder without sugar or dry cream in the composition. The last tip concerns baking itself. Place the mold in the already heated oven and do not forget to grease the mold if it is metal. This recipe uses a round silicone mold, which does not need to be lubricated with anything. Even without filling, this chocolate sponge cake turns out very tender. The sour cream will saturate it, making the layers moist and melting in your mouth. The recipe uses pieces of fruit as a filling. This cake turns out interesting and colorful, especially if you decorate it with fruit on top. Let's cook, the recipe with photos is in front of you!
Ingredients:
- 5 eggs;
- 1 tbsp. flour;
- 1 tbsp. Sahara;
- 2 tsp baking powder for dough (or 1 tsp soda + 1 tbsp vinegar);
- 5 tbsp. cocoa;
- 800 g thick sour cream;
- 1 tbsp. Sahara;
- 100 g chocolate;
- 1 banana;
- 1 orange;
- a pinch of salt.
How to make sponge cake, a very tasty and simple recipe with step-by-step photos
1. Combine eggs and sugar in a deep bowl. You need to make sure that all the eggs are fresh: if they are immersed in salted water, they should sink. If the eggs are small, you can take one more.
2. Beat until white into a strong and dense foam using a mixer. The mass should increase 2-3 times.
3. Add flour. Pre-sifted flour produces a lighter and airier sponge cake. Add baking powder for the dough (if we use soda and vinegar, pour it into the batter at the next stage).
4. Gently beat with a mixer.
5. Add cocoa. Chocolate fans are allowed to sprinkle heaping tablespoons. What you need is cocoa powder, and not a cocoa-based drink like Nesquik.
By the way, did you know that cocoa powder is the product remaining after squeezing cocoa butter from beans? Previously, cocoa butter was considered more valuable, and the powder was sold as a waste product and was cheaper. Now the situation has changed. Cocoa powder contains more beneficial microelements (potassium, magnesium, calcium, copper, phosphorus, zinc) and caffeine, known as a nervous system stimulant.
6. Beat the chocolate mass well.
7. Pour into the mold. If we take silicone, like I do, then we don’t lubricate it additionally. And if the mold is made of metal or heat-resistant glass, then you will need butter or baking paper.
8. If the shape is more than 25 cm in diameter, then bake at 180 degrees for 30 minutes, if smaller - at 200 degrees for 20 minutes. We check the readiness with a wooden toothpick: when pierced, the dough should not stick.
9. Cool the biscuit without removing it from the mold until the cap settles a little.
10. Meanwhile, peel the orange, remove seeds and white fibers. The film from the pulp can also be removed. This will create a very soft fruit filling.
11. Cut the banana into small pieces.
12. Prepare the impregnation for the cakes: combine sour cream with powdered sugar. We use powder because it makes the cream more delicate. If we take sugar, its crystals will be felt in the cream.
13. Gently stir with a spoon, just a few movements with the spoon are enough. We do not use a mixer; vigorous stirring will make the cream liquid and spread. We take thick sour cream, but there is no need to weigh it out (drain off excess water). The sour cream should still saturate the biscuit. I have thermostatic sour cream from the store.
14. Carefully cut the cooled biscuit into cake layers with a bread knife. There are special devices for cutting biscuits, which is very convenient, but you can also get by with improvised means, such as toothpicks: stick 4 toothpicks the width of your finger and cut them in a circle. By spending 5 minutes more time we will get very beautiful and even sponge cake layers.
15. We begin to grease the cakes with sour cream.
16. Coat the cake completely.
17. Lay out a layer of bananas.
18. Place a little more cream on top so that the layer is even.
19. Place the next cake layer on top and grease it with cream. Lay out the orange slices and add sour cream and powder again.
20. Place the last cake layer and coat it on all sides. You can cover the dish with foil so as not to stain it with dripping cream.
21. Sprinkle with grated chocolate and put the sour cream cake in the refrigerator to soak for 2-3 hours. You can put it in the freezer for half an hour if guests are already on the doorstep.
22. The chocolate sponge cake is ready, decorate it to taste with pieces of fruit, such as oranges. Serve with tea or coffee. Bon appetit!
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