A good housewife is not the one who lives in the kitchen from morning to night, but the one who has several quick recipes in her culinary piggy bank and always has time for herself.
Quick and simple biscuits will be a real find. They can be whipped up and used in a variety of homemade cakes.
A simple quick sponge cake for a cake - general principles of preparation
Most sponge cakes are made with eggs, sugar and flour. But in the classic version, the baked goods turn out to be slightly dry and require soaking and generous application of cream. On the one hand, this is great, the cake will easily take on the desired taste, such cakes can be combined with all types of cream. But if you want to cook something tender and rich, then you can’t do without other ingredients.
What products can be added:
Sour cream, kefir, milk;
Boiling water, lemonade and other liquids.
For taste, cocoa powder, fruits or berries, vanillin, coffee, coconut or nuts are added to the biscuit; it all depends not only on the recipe, but also on personal taste. You need to remember that dry ingredients like cocoa powder absorb moisture, you will need to reduce the flour, otherwise the sponge cake will turn out completely dry, heavy, and will crumble.
For baking you will need a greased form or a deep baking tray, they need to be greased from the inside and sprinkled with flour. But it’s better to cut a circle or rectangle out of parchment paper on the bottom, grease it and cover it; you can simply coat the sides. In this case, there will definitely not be any problems with removing the cake. You can cook not only in the oven, but also in a slow cooker; below there are a couple of interesting recipes for the microwave.
Easy biscuit recipe
For the easiest sponge cake recipe you will need only three ingredients and a little extra butter to grease the pan, vanillin or zest for flavor, but you don’t need to add any of this. As an option, put everything in cream or filling.
Ingredients
Four eggs;
120 g flour;
130 g granulated sugar.
Preparation
1. If you have a good, powerful mixer, you can simply break the eggs into a bowl, add granulated sugar and beat well. In another case, the yolks and whites are separated into different bowls, the sugar is divided in half.
2. Beat the egg whites and sugar into a stiff foam. The mass should be dense and light. Then beat the yolks. They will not turn into foam, but they will also become fuller and lighter.
3. Add flour, sift directly to the yolks, stir and add the whipped whites. Now stir gently to maintain the fluffiness of the dough.
4. Grease the mold and sprinkle with flour. Or we cover the bottom with a piece of oiled parchment, or you can just take a silicone mold. Transfer the dough and smooth the top with a spatula.
5. Send to bake. The temperature for a simple quick biscuit is around 180 degrees.
Simple quick sponge cake for cocoa cake
With cocoa powder you get dark and chocolate cakes. For a simple quick sponge cake for a cake, use dark powder without additives, then the color will be bright and the taste will be pronounced.
Ingredients
35 grams of cocoa;
5 grams of baking powder (0.5 sachet);
Five eggs (if they are small, then take six);
90 grams of wheat flour;
170 grams of granulated sugar.
Preparation
1. Sift the flour, previously mixed with cocoa, into a dry bowl and add baking powder. To give the biscuit a better aroma, you can add a couple of pinches of vanillin or a little vanilla sugar.
2. Break the eggs into another bowl. If they are small, then we will take one more.
3. Start beating the eggs with a mixer; after about two minutes a good foam will appear. You can add granulated sugar in parts.
4. After adding the last portion of sugar, beat the biscuit mixture for about five minutes.
5. Switch the mixer to the lowest speed. If there is no slow speed, then remove it and take a spatula. Add flour and stir the dough for a few seconds.
6. Immediately transfer it into the mold and send it to the oven, which should have already warmed up well to 180 degrees.
Easy microwave biscuit recipe
This easy microwave sponge cake recipe is a real find for those who are constantly short on time. You can bake one large cake or make several cupcakes using small silicone molds. If you need to make a large cake, you can bake several thin cakes.
Ingredients
0.5 cups flour;
0.5 cups sugar;
1 tbsp. l. starch;
1 tsp. cognac;
0.5 tsp. baking powder.
Preparation
1. Beat the separated whites into a stiff foam with half the amount of sugar, set the mixture aside for a few minutes.
2. Beat the yolks until smooth, pour into the egg whites, add flour mixed with baking powder, and pour in a teaspoon of cognac. But you can make a sponge cake without it.
3. Pour the dough. It is convenient to use a silicone mold. But you can take other utensils suitable for cooking in a microwave oven. Grease the inside and sprinkle with flour.
4. Place the sponge cake in the microwave for 5 minutes, maximum power.
5. As soon as the time is up, the oven will give a signal, time it for another five minutes. Do not open, let the biscuit stand for a while.
6. Remove, cool, and use any cream to lubricate.
Simple quick sponge cake for berry cake
Biscuits with berries have one huge advantage - they do not need to be greased or decorated, or filled with anything else. You can simply sprinkle with powder. But, if you really want, you can decorate it and cover it with glaze.
Ingredients
Four eggs;
A glass of any seedless berries;
Glasses of sugar;
A glass of flour;
1 tsp. ripper;
Spoon of starch.
Preparation
1. If the berries have seeds, for example, cherries, then take them out and prepare them before kneading the dough.
2. Break the eggs into a large bowl. Immediately pour in all the prescription sugar, turn on the mixer, and beat the mixture for about five minutes.
3. Add baking powder mixed with flour to the dough and stir.
4. Add starch to the berries, mix gently and also add to the biscuit mixture. Stir gently and transfer to the mold. You can pour the dough first and then arrange the berries on top.
5. Place the mold in a preheated oven. Temperature 170-180. Bake for about half an hour until fully cooked. Do not remove the biscuit from the mold immediately, let it strengthen a little.
Easy recipe for sponge cake in a slow cooker
Another option for a very juicy and light sponge cake in a slow cooker. It is prepared immediately with filling, it turns out to be incredibly tender, heavy, somewhat similar to a brownie.
Ingredients
A glass of milk;
A glass of sugar;
Two eggs;
Three spoons of cocoa;
130 grams of flour;
10 g baking powder;
100 ml oil.
Preparation
1. Take any two bowls, divide the milk in half, and pour it out. We also divide sugar and cocoa. First stir one mixture and put it aside. Stir the second one.
2. Add fresh eggs to the second mixture, shake the mixture until smooth.
3. Pour in vegetable oil, add flour, cocoa, baking powder and stir quickly.
4. Pour the dough into the greased multicooker bowl. Make sure that it is distributed in an even layer.
5. Bake for 50 minutes on the appropriate mode.
6. Open the multicooker. Quickly pierce the entire cake with a toothpick, making a lot of holes.
7. Stir the first mixture, which was set aside earlier, and water it. Close the multicooker and leave the chocolate biscuit for a couple of hours to soak.
Simple quick sponge cake for cocoa cake in the microwave
A quick version of a simple chocolate sponge cake for an egg and milk based cake. The oil used is refined vegetable oil, that is, odorless.
Ingredients
Two eggs;
Six st. l. flour;
Eight st. l. Sahara;
Five spoons of milk;
Two tbsp. l. starch;
10 tbsp. l. milk;
Three tbsp. l. cocoa;
6 tbsp. l. oils;
10 g ripper.
Preparation
1. Shake eggs with milk. You don’t have to beat it, but if you have a mixer on hand, you can completely knead the dough with it, it will turn out very quickly.
2. Add sugar, stir until lumps dissolve.
3. Combine cocoa with flour and other dry products, stir. It is best to sift the mixture to saturate it with oxygen.
4. Add flour to eggs and milk. Stir.
5. Add vegetable oil. Although, with melted margarine and butter, everything works too. Stir one last time.
6. Transfer to the mold and place in the microwave for five minutes.
7. After the signal, leave the biscuit to stand for another seven minutes. Only after this can you open the door and carefully remove the mold.
Simple quick sponge cake for a cake - useful tips and tricks
Any sponge cake can be poured onto a baking sheet, baked into a thin layer and used for rolls. Just make sure that the thickness of the layer is the same, the baking sheet is covered, and the sponge cake is not too dry, otherwise it will be difficult to roll.
The yolks don’t want to grind, do grains of sugar remain? Place the bowl in a saucepan with warm water, everything will dissolve perfectly in two or three minutes, the mass will become light.
To make the sponge cake even, the mold with the dough added to it needs to be gently rocked to the sides. Confectioners recommend hitting the bottom on the countertop several times.
Do not put the biscuit in a cold or insufficiently heated oven, as the whites will begin to peel off. A meringue-like crust will appear on top; the bottom cake will be moist, dense, and heavy.
The biscuit was taken out early, was it not baked inside? Only a microwave oven will help; you cannot put it in the oven again, the cake will only dry out.
Prepare the ingredients for the biscuit.
Lightly grease a baking pan and line it with parchment paper (or grease it with butter, sprinkle with flour and shake off excess flour).
Sift the flour 1-2 times.
Separate the whites from the yolks.
The whites must be separated from the yolks very carefully so that not a drop of the yolk gets into the whites, otherwise the whites will not beat. Also, the bowl in which the whites will be beaten must be clean, without traces of fat. It is better to wipe it with a paper towel soaked in vinegar or lemon juice.
Place the yolks in a bowl, add half the sugar and vanilla sugar.
Grind the yolks well with sugar until they increase in volume and turn white.
The yolks can be mashed using a fork, whisk, mixer or rod chopper.
Place the whites in a clean bowl or mixer bowl.
Beat the whites with a mixer at medium speed until a light fluffy foam forms (to soft peaks).
Without stopping whipping, add sugar in a thin stream.
When all the sugar has been added, continue beating until the whites come out when you tilt (or turn) the bowl (be careful not to overbeat the whites).
Add a third of the whipped whites to the yolks.
And carefully, from top to bottom, mix with a silicone spatula.
Add sifted flour to the yolk mixture.
And mix well.
Then add the remaining whipped whites.
And very carefully, using top-down movements, as if lifting layer by layer, mix the dough.
Tip 1. The dough does not need to be stirred for a long time so as not to destroy the air bubbles that cause the sponge cake to rise.
Tip 2. You can add grated lemon or orange zest, sifted cocoa, and chopped nuts to the biscuit dough. These ingredients are pre-mixed with flour. If cocoa or nuts are added to the dough, you should take less flour by the same amount. Also, some of the flour can be replaced with starch.
Tip 3. The mold is filled with dough to no more than 2/3 of the height, since during baking the sponge cake increases in volume by about 1.5 times.
Pour the dough into the mold and smooth the surface.
Bake the biscuit in an oven preheated to 180°C for about 30-35 minutes.
Carefully remove the cake from the pan, place on a wire rack and let cool.
Tip 1. During baking, it is advisable not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire baking time of the biscuit.
Tip 2. The sponge cake is ready if it has shrunk a little, the edges move away from the walls of the mold and when you lightly press it with your fingers, the sponge cake springs back and the hole is quickly restored.
If the mold was not covered with parchment paper, you need to use a knife to walk along the edge of the mold and separate the sponge cake from the walls of the mold. Cover the cooled sponge cake with a napkin or paper towel and let it rest at room temperature for 8-12 hours (then, when soaked in syrup, the sponge cake will not become soggy and crumble when cutting ).
Enjoy your meal!
Biscuit products are loved in many countries.
They are delicious, they are not as difficult to prepare as you might think, and you can use them to make many interesting desserts.
And if you don’t yet know how or don’t know how to properly prepare a fluffy sponge cake at home, the recipes we have selected, proven over the years, will help you cope with this simple task.
Biscuit at home - general principles of preparation
Biscuit is a unique pastry that is perfect for making all kinds of desserts, cakes, and pastries.
The finished biscuit is cut and coated with creams, condensed milk, jam or preserves. Nuts, dried fruits, fruits and berries are placed on sponge cakes. The finished biscuit product is poured with glaze, sprinkled with powdered sugar and chocolate chips.
Some even prefer to eat sponge cake without fillings at all, because a properly prepared sponge cake turns out so tender, aromatic and airy that even in its original form it turns out very appetizing and tasty.
To prepare biscuits at home use main three ingredients: flour, eggs and sugar, the inclusion of other components depends on the recipe.
The sponge cake can be varied: based on kefir or sour cream, from choux pastry or regular dough, classic white or chocolate. It is also possible to prepare a lean biscuit.
Try, experiment - you will definitely succeed.
1. How to make a fluffy sponge cake at home: a classic recipe
Ingredients:
150 grams of flour;
Six eggs;
200 grams of sugar;
10 grams of baking powder;
10 grams of vanilla sugar;
A pinch of salt.
Cooking method:
1. Beat fresh eggs until foam forms.
2. Add salt, vanilla sugar and granulated sugar. Beat the mixture for another 3-5 minutes.
3. Sift the flour into another bowl and mix it with baking powder.
4. Add the dry mass in small portions to well-beaten eggs with sugar, while whisking the dough without stopping. The finished biscuit dough should not be too thick, but not runny either; its consistency should be medium and viscous.
5. Line a round baking dish with baking paper and pour in the prepared dough.
6. We bake the biscuit at home in a preheated oven to 180 degrees. oven for twenty five minutes.
7. After the allotted time for cooking, turn off the oven, but we are not in a hurry to take out the product itself - let it stand in a warm oven for another ten minutes.
8. Carefully remove the mold and turn the homemade sponge cake over onto a dry, clean towel.
2. Homemade semolina biscuit
Ingredients:
Four eggs;
150 grams of semolina;
200 grams of sugar;
300 ml milk;
10 grams of vanillin and baking powder;
75 grams of butter;
A pinch of salt.
Cooking method:
1. Carefully separate the yolks from the whites.
2. Mix the yolks with semolina and milk, the whites with vanillin and sugar.
3. Beat the first mixture for 3-5 minutes, leave aside so that the semolina swells a little. Beat the second mixture until a fluffy white foam forms.
4. Combine both mixtures in a clean bowl, mix carefully so that the mass does not lose its fluffiness.
5. Generously grease the baking dish with butter and pour in the prepared dough.
6. Bake at 180 degrees. twenty minutes until a delicious golden crust forms.
7. Let the biscuit stand in a warm oven for five minutes, then remove it from the mold.
3. How to make a fluffy sponge cake at home from choux pastry
Ingredients:
80 grams of flour;
80 grams of corn starch;
Four eggs;
20 grams of butter;
150 grams of powdered sugar;
Vanillin to taste;
A pinch of salt.
Cooking method:
1. First of all, separate the yolks from the whites.
2. Beat the egg whites, adding a pinch of salt, until fluffy and fluffy.
3. Pour powdered sugar into the yolks, beat until smooth and a pleasant pale yellow hue.
4. Combine both mixtures, beat the resulting mass in a water bath until it thickens.
5. Now lower the container with the mass into a large container with cold water, continue to beat until the mass has completely cooled.
6. In another container, mix the sifted flour, starch and vanillin.
7. Pour half of the egg mixture into the dry mass and mix thoroughly. Add the second half and mix again.
8. Grease the biscuit mold with butter, pour in the dough, bake for thirty minutes at a temperature of 180 degrees. oven.
9. We keep the finished custard base for cakes in a warm oven for 5-10 minutes, only then take it out and carefully remove it from the mold.
4. Homemade honey cake
Ingredients:
One and a half cups of flour;
A glass of sugar;
Four eggs;
Butter for greasing the pan;
Three tablespoons of liquid honey;
A teaspoon of soda.
Cooking method:
1. In one bowl, beat the yolks and half a glass of sugar until smooth.
2. In another container, beat the remaining sugar with the egg whites until stable white peaks form.
3. Place honey in a small saucepan, heat it, add baking soda. Continue to heat, stirring, until the color of the mass becomes light brown and the consistency is homogeneous.
4. In a large dry bowl, mix the mixture of yolks and sugar with honey, half of the protein mixture and sifted flour.
5. Carefully add the remaining protein mass into the resulting aromatic mass and mix.
6. Cover the biscuit baking pan with parchment paper and grease with butter.
7. Pour in the dough, bake at 180 degrees. half an hour.
5. How to make a fluffy sponge cake at home using kefir
Ingredients:
Three eggs;
A glass of kefir;
A glass of sugar;
A pinch of salt;
100 grams of butter;
Two glasses of flour;
Half a teaspoon each of vanilla sugar and soda;
A few drops of vinegar to quench the soda.
Cooking method:
1. Mix butter, softened at room temperature, with sugar and eggs.
2. Add soda slaked with vinegar and sifted flour, vanillin and a little salt.
3. Mix the mass thoroughly, then pour in kefir.
4. Beat the dough until smooth and medium thick.
5. Pour the dough into a mold lined with parchment paper.
6. Bake the sponge cake with kefir for half an hour.
7. Cool in the oven turned off, then carefully remove from the mold.
6. Homemade chocolate sponge cake
Ingredients:
Half a glass of flour;
Three quarters of a glass of sugar;
Four eggs;
50 grams of cocoa;
Butter.
Cooking method:
1. In a small dry container, bring the whites to white, stable peaks.
2. In another bowl, mix the sifted flour and cocoa.
3. In a third container, beat the yolks with sugar.
4. Gently mix the yolks with the whites so that the mass does not lose its splendor.
5. Gradually add flour and cocoa into the egg mixture, stirring the mixture with light movements from bottom to top.
6. Pour the dough into the greased form.
7. Bake for thirty minutes.
7. How to make a fluffy sponge cake at home using sour cream
Ingredients:
A glass of sugar;
A glass of sour cream;
Two glasses of flour;
Six eggs;
Vegetable oil;
A tablespoon of lemon juice.
Cooking method:
1. Pour granulated sugar into the container with the yolks, beat until all grains of sugar are completely dissolved.
2. Add sour cream, mix thoroughly.
3. Pour lemon juice into the whites, beat until a thick, stable foam.
4. Combine the sour cream mixture with the egg whites and add the sifted flour.
5. Beat the dough with a mixer at low speed or with a whisk.
6. Grease the mold with oil and pour in the prepared dough.
7. Bake for 25 minutes, the first 15 minutes in preheated to 180 degrees. oven, next 10 minutes at 160 degrees.
8. Homemade Lenten sponge cake without eggs or milk
Ingredients:
A glass of granulated sugar;
A glass of highly carbonated mineral water;
Two glasses of flour;
80 ml vegetable oil;
Apple cider vinegar, soda;
A third of a glass of semolina.
Vanillin and cinnamon to taste.
Cooking method:
1. Sift flour into a deep bowl, add cinnamon and vanillin.
2. In another container, mix vegetable oil with sugar, vinegar and mineral water. Beat the mixture thoroughly until the sugar is almost completely dissolved in the mixture.
3. Mix the flour mixture with the butter mixture, beat for five minutes to make the sponge cake especially fluffy.
4. Pour the prepared lean dough into a mold sprinkled with semolina and bake for twenty minutes.
How to make a fluffy sponge cake at home: tips and little tricks
To make the sponge cake fluffy, you need high-grade flour with a high gluten content.
While baking the biscuit, do not open the oven door under any circumstances, otherwise the dough will fall and the finished product will not be fluffy.
If the eggs are not beaten for a sufficient amount of time (8-10 minutes), the sponge cake will rise during baking, but will fall after it cools.
Do not use brown sugar to make the sponge cake; only regular granulated sugar or powdered sugar will do.
All ingredients included in the biscuit must have the same temperature, so you should remove food from the refrigerator at least an hour before cooking.
Do not use more sugar than necessary, excess of this product can make the dough heavier and the sponge cake will not turn out fluffy and airy.
If you decide to bake a chocolate sponge cake based on the recipes for a regular sponge cake, reduce the amount of flour by the amount of cocoa powder you add.
Be sure to bake the sponge cake in a preheated oven, otherwise it will not rise.
Well, what could be easier than baking a simple sponge cake? Probably, many of you will not agree with me, because only an experienced housewife can prepare a fluffy sponge cake. And partly you will be right. There are many nuances and subtleties in preparing classic baked goods, which will be discussed in this article.
I baked my first “sponge cake” at the age of 12, and what I took out of the oven looked more like an omelette than the cake crust I had imagined. In those distant times there was no Internet, cooking shows and magazines with colorful step-by-step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, not my mother’s friends, not my friends, and especially my grandmother, who is only my friend with yeast dough.
Recipe verified down to the gram and clear proportions
But over twenty years, I finally learned how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.
Friends, there will be a lot of text below, so please be patient, and I promise you that your first sponge cake will turn out fluffy, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.
List of ingredients
- 5 eggs
- 1 cup of sugar
- 1 cup flour
- 1 pinch of salt
Additionally:
- vegetable oil for greasing the mold
- baking dish with a diameter of 28-26 cm.
- glass 250 ml.
Cooking instructions
Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Make sure that there are no drops of water in the bowl in which you will beat the whites; the bowl should not only be dry, but also fat-free. Even a drop of fat will spoil the biscuit. Therefore, make sure in advance that the bowl for proteins is dry and fat-free.
Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the whites from the yolks, and make sure that not even a small drop of yolk gets into the whites. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping the whites. If you do not have experience in separating yolks from whites, then it is best to do this over a separate plate. If you spoil one protein, the overall protein mass will not be affected.
Now add half the sugar to the yolks.
Beat the yolks with sugar with a mixer until the sugar is completely dissolved and set aside.
Cold proteins are the key to successful baking
One of the most important rules for preparing a sponge cake is that the whites must be cold, otherwise they simply won’t whip up. If you did not have time to cool the eggs in advance, then place the bowl with the separated whites in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled whites.
Beat the egg whites and salt with a mixer at high speed into a fluffy foam. At this stage it already becomes clear whether the biscuit will turn out or not. If the whites are whipped into a beautiful foamy head, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped whites and continue beating the whites until the sugar is completely dissolved.
No sudden movements!
Gradually add the whites to the yolks beaten with sugar. This must be done very carefully so that the biscuit mass does not shrink, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.
We do the same with flour, which needs to be sifted in advance. Add flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.
"French Shirt"
Next, let's prepare the biscuit pan. We don’t need surprises, so even a non-stick pan is greased with vegetable oil using a brush, or by hand, and sprinkled with flour. Excess flour needs to be shaken off. By the way, I only recently learned that this method of processing a mold before baking is called a “French shirt.”
Pour the biscuit dough into the mold and bake in a preheated oven.
How to bake in the oven
If you are cooking for the first time, you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake for 30-40 minutes. The grille position is in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.
Check the readiness of the baked goods with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the baking is ready. You cannot immediately remove the pan from the oven, because it may fall. Turn off the oven, open the door halfway, and leave until the oven cools.
Remove from the oven, remove from the pan and transfer to a plate. After cooling, the finished biscuit falls a little, and the surface wrinkles, but still remains fluffy and airy.
Well, that’s all friends, I hope I didn’t confuse you too much. As you can see, there is nothing complicated in preparing a classic sponge cake. The main thing is to follow all the above recommendations, and you will certainly succeed.
In what oven should I bake the biscuits? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on top and bottom heat without convection. The grille position is in the middle. For a gas oven, turn on only bottom heat, the position of the grill is also in the middle and without convection.
Which oven should I put the biscuits in? To get a guaranteed result - a perfect sponge cake, the form with the dough must be placed in a preheated oven. But more than once I put the pan with the dough in a cold oven, and the sponge cake rose perfectly. Therefore, if you are at a crossroads about putting a biscuit in a hot or cold oven, it is better to choose a hot one.
Why doesn't the sponge cake rise in the oven?
The oven seal is broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, allowing foreign air to enter the oven while the cake is baking. If you have a modern gas or electric oven, then there is nothing to worry about.
Do not open the oven with a biscuit for the first 25 minutes. The biscuit will settle in the oven if you open the oven door early. Set an alarm clock for yourself, or watch through the glass as the dough rises in the mold and the top browns.
Added too much flour. Flour should be added to the dough not by eye, but according to the recipe. There is a very simple proportion for a sponge cake: for 1 egg use 1 tablespoon of flour. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a 250 gram glass. This proportion will be useful if you want, for example, to bake a sponge cake for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.
Didn't sift the flour. If you are baking a biscuit for the first time, then you should not ignore this stage. Be sure to sift the flour to enrich the dough with oxygen, because classic baked goods are prepared without soda and baking powder, so oxygen comes in handy here.
Using domestic eggs. The yolks in homemade eggs are always higher in fat than in store-bought eggs, so for better results, I always bake with store-bought eggs.
Classic sponge cake recipe
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I'll tell you how to make the best sponge cake: believe me, before this I have never made such a tall and tasty cake. It was told to me by a friend of mine who works as a pastry chef in a restaurant. Thanks to her advice, the sponge cake exceeded all my expectations: well-rising dough, incredibly rich aroma, delicate pulp and a beautiful crust with an appetizing golden hue. As soon as you take the baked goods out of the oven, you want to immediately cut off your tasty morsel and eat it. You know, baking has never been so easy and enjoyable. Well, try it too: I’m sure that the light, airy sponge cake will conquer everyone.
Ingredients:
- 4 medium-sized chicken eggs (if you have them too small, then take 5: the total weight should be approximately 250 grams);
- 175 grams of sugar;
- 150 grams of flour;
- 50 grams of corn starch (if desired, you can replace it with potato starch: then you need 40 grams of starch, since it is thicker).
The best biscuit. Step by step recipe
- Before preparing a delicate sponge cake, let's prepare a baking dish. Cut out the parchment, cover the bottom with it and grease with vegetable oil. Now turn on the oven and heat it to a temperature of 180 degrees.
- Next, put a water bath on the burner. Beat the eggs into a working container, add sugar and place it in the bathhouse. Beat the mixture with a whisk until smooth and the sugar crystals dissolve.
- Remove and pour into a bowl with high sides. Then beat the consistency with a mixer until it thickens: you can check the readiness of the whipped mass by making a small groove on its surface. If the shape holds, then you can finish the process. Beating time is approximately 10 minutes.
- Mix flour and starch and sift through a strainer, then gradually add to the beaten eggs and mix from bottom to top.
- Pour the biscuit dough according to the best recipe into a mold, level the surface and place in a preheated oven. Bake for 20 minutes without opening the oven. Only after this time can you check the readiness of the well-rising sponge cake. This should be done not with toothpicks, but with your fingers: lightly press down the biscuit, if the shape quickly returns to its previous state, then the baking is ready.
- When ready, take out the biscuit and leave it in the pan for about 7 minutes. Then put it on a plate.
- We found out how to make a good biscuit. Now I recommend that you cut it into cakes: since it turns out to be very tall, you can make three layers. To make it more juicy and tender, you can use any cream. (You can find their recipes on the “I Love to Cook” website).
- We put the yolks in the refrigerator to cool, and the whites, on the contrary: in a warm place.
- We begin to beat the yolks: add sugar and work with the mixer until an airy foamy consistency forms.
- Then take the warm protein mass, add sugar and beat until the mixture is standing: like a meringue.
- Next, slowly combine both masses to obtain a homogeneous consistency.
- The subsequent steps are the same as for the best biscuit recipe presented.
Tips for making the best biscuit dough.
- The optimal temperature for baking biscuit dough is 180 degrees. It is under such conditions that the cake has time to rise as much as possible.
- The sides of the baking dish should not be greased with oil, as this may affect the height of the cake: it will fall.
- The biscuit dough must be immediately poured into the mold and baked: it cannot be stored, otherwise the cake will not rise.
- If you decide to make several cake layers from one sponge cake, then keep in mind that it must stand for 8 hours: and only then can you cut it - in this case the layers will turn out even.
- To make the baked goods drier, replace a quarter of the flour with starch.
In order to please yourself and your loved ones with a delicious dessert while drinking tea, you can’t think of anything better than baking a good sponge cake. The airy and incredibly light cake that melts in your mouth will give you an amazing sensation. Brew your favorite tea: and bon appetit!