How to cook a sponge cake. How to bake a sponge cake at home, a fluffy recipe in the oven with photos. Kefir biscuit recipe

To prepare the sponge cake we need flour, sugar and eggs.

Mold for diameter – 20 cm (or square 18x18).

Note: in some recipes, instead of 120 g of flour, 100 g of flour and 20 g of starch are used. Biscuits with starch fall less when baking, but crumble more when cutting and are less plastic. This means they are not suitable for rolls.

Real biscuit dough does not require any additional leavening agents (such as soda, dough leavening agents, yeast, etc.).

The quality of the biscuit dough and the future biscuit depends on the freshness of the eggs. The fresher the eggs, the fluffier and better quality the biscuit will be. To determine whether they are fresh, you need to break and pour one egg onto a saucer. It is fresh if the yolk stands out like a high dome, and the white hugs it, and only a small amount of liquid spreads across the saucer from the main mass of the white.

For clarity, I photographed two eggs.

The one on the left was demolished by a chicken just a few hours ago. The one on the right was in the refrigerator for a week. Do you see the difference? In the first, the white is gathered around the yolk, and in the second, it spreads over the dish. The first egg is suitable for sponge cake, and the second is suitable only for scrambled eggs.

Separate the whites from the yolks. It is important to do this so that even small drops of yolks do not get into the whites, otherwise the whites will not beat well.

Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.

You can stop when the grains of sugar disappear from the mixture and it becomes white and foamy. At my mixer speed it takes me 6 minutes.

Beat the whites.

The container for whipping egg whites must be completely clean, without traces of fat, otherwise the whites will not beat well. You need to beat the whites until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are not whipped well, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to beat the egg whites.

Add the remaining sugar to the whites and beat until shiny (about 1 minute).

Mix the egg white and yolk mixtures together. This should be done quickly, not in a circular motion, but by lifting it layer by layer so that a sufficient number of air bubbles remain in the dough.

Add the sifted flour and mix gently but quickly from bottom to top.

Quickly pour the finished dough into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will evaporate from it, and the sponge cake will lose its taste and tenderness.

It is convenient to bake the sponge cake in a springform pan, the bottom of which needs to be greased or lined with baking paper. You should not grease the side walls of a pan with a non-stick coating, otherwise the dough will rise only in the center of the pan when baking. If you are using a mold without a non-stick coating, then the walls of the mold can be greased with oil.

Bake the biscuit over even medium heat. The oven should be preheated 10 minutes before placing the dough items in it. You should not put the biscuit in a hot oven, as a hard crust may immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimal temperature is 200 degrees and a time of 20-25 minutes.

During baking, especially in the first 15-20 minutes, the sponge cake should not be shaken, as it may settle and not bake.

Readiness is determined using a wooden skewer or toothpick.

The baked biscuit should be left in the open oven for a while so that it does not fall off. If you immediately take it out into the cold, it may settle.

The average height of the finished sponge cake should be approximately 4.5 cm.

The finished sponge cake is easily separated from the walls of the mold; when pressed with a finger, the dimple quickly levels out, the top crust of the sponge cake is golden in color. If you place the finished sponge cake on a damp, cold towel, it will be easier to remove it from the mold.

Tip: a freshly baked sponge cake does not cut well and is poorly soaked in syrup, so it is recommended to let it sit for about a day after baking, or at least for at least 8 hours. To prevent it from drying out, you need to wait until the biscuit has cooled completely and wrap it in film.

Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for major holidays (Birthdays, New Year, etc.), it is best to prepare the sponge cake in advance and store it in the freezer. After defrosting at room temperature, it tastes no different from freshly prepared.

Bon appetit!

Biscuit is a universal baked product for confectioners. Almost no cake is complete without sponge cake; cakes and rolls are made from sponge cake, and used as a base for any confectionery product.

Fluffy, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by their cooking technology. Whatever the biscuit dough, you just need to beat the eggs (or separate whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your sponge cake will rise in the oven.

When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands; it causes the dough to rise in the oven, that is, increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right sponge cake, you need to beat the eggs well, adding as much air as possible, mix the dough, being careful not to lose the added air, and then bake it correctly at a high enough temperature.

Before carefully studying Irina Chadeeva’s technology, we suggest watching a video recipe from professional pastry chef Oleg Ilyin!

What do we bake from?

FLOUR

Biscuits are baked thanks to the process of gelatinization of starch - when heated in wet dough, it changes its structure, becoming thicker and more viscous. Therefore, the presence of starch is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be stronger and more crumbly. You can bake a sponge cake without flour at all, just with starch. But there is no starch in nut flour (ground nuts), and therefore biscuits with nut flour are less durable and fall apart easily. Nevertheless, confectioners often make biscuits with nuts - they turn out very tasty!

EGGS

Without which it is basically impossible to bake a sponge cake, it is without eggs. It is the eggs that give it both fluffiness (when whipped) and strength (when baked). A well-beaten egg mass is the key to success when working with sponge cake.

SUGAR

For the biscuit, use regular sugar, preferably with small crystals. They dissolve faster, and accordingly, eggs beat better with them.

Basic biscuit recipe

There are many variations of sponge cake, but you should start with the simplest recipe, which, however, is no worse than the most complex. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a sponge cake:

1. First, measure out all the ingredients. Sift the flour (and also starch, if you use it) - it is saturated with air and then better mixed into the dough. Separate the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for the whites and a medium-sized bowl for the yolks.

Please note that the biscuit tins and trays must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. The biscuit dough quickly settles, and the finished products from the settled dough turn out low and lumpy.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.

3. Wash and dry the beaters and beat the egg whites at maximum speed until the mixture becomes white and thick. The mixer attachments should leave a clear, non-blurring mark. Just now add the remaining sugar and beat further until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and mix very carefully with a spoon until the mass becomes homogeneous and light yellow in color.

How to mix correctly? Take a spoon and place the side down into the middle of the bowl. Run the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue over the dough and lower the spoon back into the middle. The spoon will describe a circle. Repeat this movement, turning the bowl with your other hand. In this way, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Mix again using the folding method. Do not stir for too long as the dough may thicken too much.

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As soon as the lumps of flour disappear, stop. Transfer the dough into the mold, level the surface and place in the oven.

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What to add?

Butter is often added to biscuits. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist; biscuits with butter do not go stale longer.

How to prepare the form?

There are several ways to prepare molds and bake sponge cakes. Each has its own advantages and disadvantages. Sometimes it doesn't matter what pan you bake in, but sometimes it does.

Method No. 1

Grease the inside of the pan with softened butter (melted butter will drip and you won't get an even coating). Add a spoonful of flour and, shaking the pan, spread the flour first along the sides of the pan and then along the bottom. Tap the pan well to release excess flour.

With this method, the biscuit does not stick at all to the bottom and walls of the mold. After baking for 5–10 minutes, the sponge cake cools down and shrinks slightly in size, with a small gap appearing between the wall of the mold and the sponge cake, and a small mound remains on the sponge cake. Turn the biscuit over onto the wire rack; it will come out easily, with the mound at the bottom and the top completely flat.

DISADVANTAGE: When using this method the sponge cake comes out slightly lower.

Method No. 2

Do not grease the pan, but line the bottom with baking paper.

When baking, the sponge cake will stick to the walls, but when you take out the pan, it will also settle. Since the walls cannot settle (they are stuck), a “hill” will settle, thus, when cooling, the surface of the biscuit will become smooth. The biscuit is removed from the mold only when it has cooled completely. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the mold. Baking paper is removed before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are required; Silicone molds cannot be used.

Method No. 3

Do not grease the pan or place baking paper on the bottom.

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This method is suitable for the lightest and most delicate biscuits, which settle under their own weight when cooling. These are biscuits with a small amount of flour and starch, as well as protein biscuits. It is usually recommended to cool them upside down - to do this, immediately after baking, turn the mold over and place it on bowls so that the sponge cake does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold; it does not fall out, but also does not settle under its own weight. Please note that in this case it is important to choose the correct size of the mold so that the sponge cake does not turn out higher than the edges and can be turned over.

DISADVANTAGE: Sometimes it is difficult to separate the sponge cake from the pan; Silicone molds are not suitable for such baking.

Bakery

Always preheat the oven to 180-200°C in advance. It is advisable to bake biscuits on the middle level of the oven; you can use convection. Try not to open the oven during the first 15 minutes of baking to avoid cooling the air. You can check the readiness of the biscuit 25–30 minutes after the start of cooking. The finished biscuit is always evenly heaped and golden brown. Pierce it in several places (closer to the middle) with a toothpick; there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To ensure that the biscuit does not become soggy during soaking and is strong and elastic, it is advisable to let it sit for several hours. For cakes, I usually bake the sponge in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has completely cooled.

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How to cut a biscuit?

One four-egg sponge cake baked in a tin with a diameter of 20 cm can usually be cut into three layers. To ensure that the cuts are even and the cakes are the same thickness, use a few simple techniques.

Place the sponge bottom side up - it's very flat and your cake will be flat on top too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a base, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Using a knife, mark cutting lines about 1 cm deep around the circumference of the biscuit.

Insert a knife into the cut and cut, carefully turning the sponge and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

The dough is too liquid - the whites or yolks were not beaten well, the dough was stirred for too long;
The sponge cake does not rise well - the dough was mixed for a long time, the eggs were not beaten well, the oven was too cold;
The sponge cake sagged a lot after baking - the dough was poorly baked, there was not enough flour or starch;
The sponge cake has settled in the oven - the oven is too hot;
The biscuit crumbles a lot - too much starch.

A fluffy, soft, porous sponge cake is already 90% of the success of any delicious cake. If you decide to bake a biscuit with its classic version, then be patient and allocate enough time for this and observe certain conditions.

Rules for preparing biscuit

A proven recipe with step-by-step photos, which show that the author prepared the biscuit himself, at home.
No rush or fuss.
Oven only, no slow cooker.
No baking powder or soda. Our sponge cake will rise due to the beaten eggs.
Read the recipe carefully BEFORE you start cooking and keep it handy while cooking.
Confidence in your oven and knowledge of its temperature conditions.

If you answered “yes” to these points, then we will move on to the recipe itself and do everything step by step. For the remaining nuances, I will try to describe the cooking process in as much detail as possible.

Biscuit - classic recipe in the oven at home

In addition to the ingredients - products, the list of which I will write below, you need to prepare a springform pan with a non-stick coating with a diameter of 22-24 centimeters, baking paper, a sieve, a silicone (or at least a wooden) spatula and a mixer.

Ingredients:

eggs – 6 pcs;
salt - a pinch;
flour – 1 cup (160g);
sugar – 1 glass (240g);
butter – 30g.

If you want to make a vanilla sponge cake, add 1 tsp. vanilla extract; if vanilla sugar is present, the proportion is as follows: 2/3 cup (160g) regular 1/3 cup (80g) vanilla.

To prepare a chocolate sponge cake, add 1/4 cup (40g) cocoa and reduce the amount of flour to 3/4 cup (120g).

How to make a sponge cake

First you need to prepare all the products. We need the eggs at room temperature, so we need to remove them from the refrigerator in advance. Warm ones whip better, and this is important to us.
Preparing the form.
Line the days with baking paper. We do it this way: cut a piece from a roll of parchment, place it on the bottom, place the sides on top, snap it into place, and cut off the excess edges of the paper sticking out.
Take a small piece of soft butter and carefully coat the inside of the mold - the bottom on the paper, and the sides. Then sprinkle with a small amount of flour, shaking as you do so that the flour sticks evenly to the butter. Then turn the pan over the sink to release excess flour. This will ensure that the entire baking dish is evenly coated with the mixture of flour and butter.
At this time, you can already turn on the oven and set the temperature to 170°C. The path is still heating up. It’s better if the spruce sits and waits for us, warmed up, than if we, having prepared the dough for the biscuit, wait for it.
Take a large bowl and sift all the flour, salt (and cocoa for the chocolate version) into it. If in some cases you can cheat and not sift the flour, then this trick will not work here. The flour should be airy, this is one of the conditions for a fluffy sponge cake.
Separate the egg whites and yolks into two other clean and dry bowls. We will beat them separately from each other. First the yolks, to which we add half the sugar. Beat with a mixer at high speed. The mixture should turn white, increase in volume and thicken somewhat. Add vanilla to this mixture if using.
Let's move on to the first important part - proteins. A classic sponge cake does not require the use of any baking powder or soda. It will increase in size during baking and will become soft and airy due to the eggs. Beat them in the same way with a mixer. I previously specifically emphasized that the container should be clean and dry. If water, some crumbs, or even a little bit of yolk gets into the whites, they won’t break. First, turn on the mixer at low speed, wait for large bubbles to appear (about 1 minute), throw in a pinch of salt (it promotes churning). Increase the speed and continue beating for 2-3 minutes until the whites turn into a stable, homogeneous foam. Reduce the speed a little again and start adding sugar. Pour it in portions of 2 tablespoons every 10-15 seconds. After adding the last portion, beat for another 2 minutes and turn off the mixer. The mixture will be thick, white and voluminous. If you turn the container upside down, the whites will not fall out of it. So everything was done correctly.
The second important part is to add the flour and yolks so as not to drop the whites. For this we need a silicone spatula. It is soft and will also stir gently. If it is not there, then it is better to take not a steel spoon, but a wooden spatula.
Let's start with the yolks. If you have little experience in preparing biscuit dough, then it is better to add whites to the yolks. With some experience, the opposite is possible. Add some of the whites to the yolks, about 1/3. Mix carefully with a spatula. The movements should not be horizontal circular, as we always stir sugar in tea, but circular from bottom to top - as if you are wrapping the yolks around the whites. Then add part 2 and part 3 of whites, also carefully.
Now it's flour. The principle of adding is exactly the same - in parts, usually in 4 doses. Mix carefully from bottom to top.
Transfer the finished dough into the mold. Smooth the surface with a spatula. Again, no sudden movements.
Place in the heated oven. We do not open the door for the first 20 minutes. After 20 minutes you can open and touch the surface of the biscuit. The cake should spring back. Take a toothpick and pierce it in the center. If it is dry and even without crumbs, the biscuit is ready and can be removed. If raw, close the door and continue baking for another 10 minutes. Typically, baking a biscuit takes no more than 30 minutes. If the top starts to burn and the inside of the dough remains raw, you can cover the pan with foil.
Remove from the oven and leave to cool in the pan for 15 minutes first. Then we take a knife with a thin blade and run it between the biscuit and the sides of the mold. We unclip the latch and remove the sides. Cover the top of the cake with a flat plate and turn it over. Remove the bottom of the pan and baking paper. If it suddenly sticks, take a brush dipped in water and moisten the paper. This way it will come off well without damaging the biscuit.
As a result of all these manipulations, we get a tall and fluffy sponge cake - a blank for the cake layers. To get a cake of two or three layers. It needs to be cut. But this can only be done 8 hours after baking. This means we cool the biscuit to room temperature, and then cover it with a cotton kitchen towel and leave it to stand right on the table.

Biscuit - light, soft, fluffy - is used for making cakes, cookies, rolls and pastries. The main components of tender biscuit dough are eggs, sugar and plain flour.

To obtain a light, fluffy sponge cake, flour is partially replaced with starch, breadcrumbs or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

The porosity of the dough is given by a large number of eggs, the quality of beating of which determines the structure and volume of the finished product.

Classic sponge cake recipe

The ingredients listed below are for a 24 cm diameter round pan. The biscuit is 5–6 cm high.

Carefully separate the whites from the yolks. You must not allow even a little yolk to get into the whites. In this case, the whites will not beat;

It is advisable to replace some of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Grease the mold with oil and line it with paper;

Grind the yolks with sugar (2/3 of the total amount) until thick;

Beat the whites until they reach stiff peaks. Add sugar and beat until shiny. You should not beat the whites too much, as the sponge cake may not rise;

Add the beaten whites to the yolk mixture and stir;

Pour the sifted flour into the egg mixture. Stir gently from the edge of the bowl to the middle so as not to shake the whites;

Pour the dough into the special shape;

Bake for about 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there are no traces of dough on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, and when the force is removed, it restores its shape;

Place the finished fragrant biscuit on a wire rack and let it rest for 2 hours.

Fluffy sponge cake recipe for baking

Airy and fluffy sponge cake is perfect for cakes.

Medium eggs - 5 pcs.;
Sugar - 180 grams;
Flour -160 grams;
Vanillin - a pinch.

Separate the whites from the yolks very carefully so as not to damage the yolks;
Grind the yolks quickly with sugar (2/3 of the total amount) until a smooth, homogeneous mass is obtained;
Beat the whites until a stable foam forms and peaks form. Add sugar to them and beat until shiny;
Gently fold the beaten whites into the yolks;
Sift the flour, add vanillin and add to the egg mixture in small portions. Stir thoroughly so that there are no lumps. It is advisable to knead carefully but quickly. Prolonged kneading may disrupt the air bubbles formed in the proteins, and the biscuit will be dense;
Place the dough in a greased container;
Bake for 20 minutes at t = 200° C. Check the readiness with a toothpick by piercing the baked goods; if it is dry without traces of dough, it is ready;
Cool the baked goods slightly in the pan and turn them out onto a wire rack;
The sponge cake ends up being tender and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8 - 10 hours.

Delicious chocolate sponge cake recipe

Egg - 6 pcs.;
Sugar - 180 g;
Butter (not spread) - 100 g;
Flour - 200 g;
Chocolate bar - 100 g;
A pinch of cinnamon;
A pinch of salt;
A pinch of lemon zest.

Beat butter and sugar until nice and fluffy;
Add cinnamon and lemon zest to the mixture;
Add the egg yolks one at a time into the mixture and mix thoroughly;
Break the chocolate and melt it, adding a little hot water;
Add cooled chocolate to the butter-egg mixture;
Sift the flour and add to the chocolate-butter mixture;
Carefully fold the whites, whipped into an elastic foam, into the mixture;
Pour the dough very carefully into a greased or lined pan;
Bake for 30 – 40 minutes at t = 200° C.

The simplest recipe for a delicious sweet biscuit

A simple sponge cake that always rises and turns out crumbly and tender.

Eggs – 4 pcs.;
Flour – 170 g;
Sugar - about 210 g;
Soda – 1 tsp.

Grind the eggs, gradually adding sugar, until a thick and stable foam is obtained;
Quench the baking soda with vinegar and pour into the egg mixture;
Pour the sifted flour into the egg mixture, stirring constantly;
Carefully pour the dough into a greased or paper-lined container;
Bake at t = 200° C - 20 – 27 minutes.

Biscuit on breadcrumbs

Prepare:

7 eggs;
Sugar – 100 g;
Flour – 60 g;
Crushed rye crackers – 100 g.

Grind the eggs with sugar until no grains remain;
Place in a water bath and whisk constantly until this mass increases 4-6 times;
Remove from the water bath and continue whisking for 12 minutes;
Add crushed crackers and sifted flour. Stir gently;
Pour ¾ of the way into a mold lined with paper;
Bake at t = 210°C. Determine readiness with a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and is perfect as a base for cakes.

9 eggs;
Flour - 180 g;
Sugar – 210 g;
Starch - 50 g.

Pour the eggs into a saucepan, stir in sugar and place in a water bath, heating the mixture to t = 50°C. Whisk the mixture continuously;
After the mass has warmed up to the desired temperature, remove the mixture from the water bath. And, whisking constantly, cool to t = 20°C. The volume will increase 3 times;
Add flour, previously sifted, and mix until smooth;
Pour the dough into the mold with extreme care;
Bake for 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there is no dough left on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. When lightly pressed, it contracts, and when the force is removed, it restores its shape;
Cool the baked sponge cake in the mold for 5 - 10 minutes;
Place the baked goods on a wire rack and let them rest for 8 - 10 hours.

Note:

Water bath: pour water into a large container (basin or pan). Place on fire and heat to t = 80°C. Place smaller dishes with egg mixture in water. While heating, make sure that no splashes of water get into the egg-sugar mixture.

Sponge cake with cream

Prepare:

Eggs – 6 pcs.;
Sugar – 180 g;
Flour – 180 g.

For soaking:

Syrup – 110 g.

For cream:

Cottage cheese – 500 g;
Sugar – 150 g;
Yolk – 3 pcs.;
Cream 35% - 220 g;
Water or juice – 70 g;
Lemon – 1 pc.;
Gelatin – 15 g;
Jam or jam – 500 g;
Vanillin – 1 g.

Preparing the cream:

Grind the yolks with sugar, add cottage cheese and vanillin. Stir and add lemon zest;
Heat the gelatin swollen in cold water in a water bath and add to the curd mass;
Place in a cool place for half an hour;
Whip the chilled cream into a fluffy foam. Gently stir into the curd mixture.

Preparing the cake:

Separate the whites from the yolks very carefully. Beat to a stable foam with 1/3 sugar;
Grind the yolks with sugar and combine with the whites;
Pour the sifted flour into the egg mixture and mix thoroughly;
Pour the dough into the mold;
Bake the biscuit at t = 200°C – 25 – 30 minutes;
Cool the biscuit for 3 - 4 hours, and cut lengthwise into 2 layers;
Soak the cut side with syrup;
Place one layer in the mold, lining it with paper;
Place jam or any berries on the layer. Top with curd cream;
Cover with another biscuit layer. Press lightly;
Place in the refrigerator for 5 hours;
Decorate the top or sprinkle with powder.

To whites that have become watery from standing for a long time, add a little salt. They will whip up much better;
At first, beat the egg whites slowly and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the bowl with the whisk. Such proteins are whipped into an elastic foam;
Forms for baking biscuits should be filled to 2/3 of the height with dough. Smooth the top carefully with a knife or spatula;
It is advisable not to “disturb” the biscuit dough for the first 10 minutes after baking, as it may settle;
The baking oven is brought (heated) to the required temperature in advance - before beating the dough, since it is impossible to stand the biscuit dough after kneading;
A warm sponge cake wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
It is better to cut the biscuit into transverse layers using fishing line, string or strong thread;
When baking a sponge cake in several forms at once, it is advisable not to place them too close to each other, since the cakes will burn on one side and remain raw on the other;
If during baking the top of the biscuit begins to burn, then it should be covered with paper folded in several layers and soaked well in water;
Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
Add flour gradually, otherwise lumps will form in the dough;
Place the dough in the oven carefully, being careful not to shake it - otherwise it may settle.

Biscuit is not difficult. It is important to adhere to the basic rules of baking and preparing it. Biscuit baking is always tasty and elegant. Don't have time for cream and decorations? Sprinkle the biscuit with powdered sugar - and an appetizing and delicious dessert is ready.

Biscuit can rightfully be called a popular type of baking. After all, it has a lot of advantages - literally 15 minutes of preparation time is enough, and the result is a fragrant, soft dessert. It can be served unchanged, or turned into a multi-layer cake, cut into cake layers and coated with any cream, jam, or condensed milk. Between the cakes you can add pieces of dried fruits, berries or candied fruits, crushed nuts or marshmallow pieces, and pour glaze on top. A sponge cake is truly an amazing type of baked goods with many variations of its further use, but the main thing is to know the recipe for a sponge cake, which always works out.

Lush, tender, tall - this is how you can describe the sponge cake that is obtained according to this recipe. We definitely recommend saving it - this sponge cake makes excellent cakes!

Ingredients for the test:

eggs - 6;
flour -230 g;
sugar - 180 g;
baking powder - 2 tsp;
vanilla or vanilla extract.

First you need to separate the whites from the yolks. We carefully make sure that the yolk does not get into the protein mixture, otherwise it will not be possible to beat it and the dough will not be so fluffy. Beat the egg whites with a pinch of salt by hand or with an automatic whisk at medium speed.

When the whites turn into foam, add half the sugar and continue beating until the so-called stable peaks. When you turn the bowl over, the whites should still be in place.

Add the remaining half of the sugar to the yolks and beat until clear and increased in volume.

Add the whites to the yolks and mix with gentle, light movements from bottom to top.

Now you need to sift the flour along with the baking powder. You need to add it in portions - this will reduce the likelihood of lumps forming. The dough does not need to be kneaded for a long time so as not to damage its structure. Once all the ingredients are combined, that’s it. The result is a dough of medium consistency - not liquid, but not thick either.

Prepare the baking dish. If it is solid or split metal, lay it out with buttery baking paper. An alternative is to oil all the sides and use a strainer to coat them with flour.

Divide the dough into several portions and bake individual cakes one at a time. You can bake a tall sponge cake at a time and cut into individual cakes.

Bake at 180 degrees for about 35 minutes. Check readiness with a baking stick or toothpick - inserted deep into the middle, it should come out completely dry.

Step-by-step recipe for lush baked goods

A fluffy and light sponge cake is prepared according to the following recipe:

6 eggs;
300 g flour;
300 g sugar;
10 table. spoons of boiling water;
baking powder;
vanillin.

First, separate the yolks from the whites. Leave them in the refrigerator for now.

Beat the yolks with all the sugar. The mass should increase significantly and become white. Using a mixer it takes 3-5 minutes. Then add a couple of tablespoons of table water - this is necessary to better dissolve the sugar.

Add baking powder and flour to the yolks. Mix in parts into the yolk mixture. First with a spoon, then with a mixer.

Pour a small amount of sugar into the whites and process with a mixer until foamy.

Add the protein mass to the main dough and carefully combine from bottom to top.

Place the dough in the mold and bake at 180 degrees for 40 minutes.

On a note. To make the biscuit a little moist, wrap it in cling film and place it in the refrigerator for a couple of hours, or better yet, overnight.

On kefir

Dairy products have a significant impact on the taste, aroma and texture of baked goods. Kefir will not only add an appetizing smell to the baked goods, but will also make it very soft, airy and porous. This cake will absorb the impregnation well.

Components:

kefir - 1 cup;
flour - 1 cup;
sugar - 1 cup;
soda - 1 tsp;
egg - 1 unit.

Beat an egg into a bowl and cover it with sugar. Beat until a thick, light mass is formed. Pour in kefir and sift with flour. Beat everything again.

Add the last soda and beat for a couple of minutes.

Pour the dough into the prepared mold. The oven should be baked for half an hour at 180 degrees.

Chocolate sponge cake

Who doesn't love chocolate? That's right - everyone loves it, and chocolate sponge cake is a godsend for those with a sweet tooth.

Chocolate sponge cake, baked in a 24-26 centimeter mold, consists of the following products:

200 g flour;
5 eggs;
250 g sugar;
30 g cocoa;
135 g grows. oils;
½ cup water;
½ tsp. soda and the same amount of fine salt;
4 g baking powder.

First, you need to divide the sugar into two portions - 200 and 50 g. Combine the first portion with water and cocoa powder in a small saucepan. Stirring constantly, bring to a boil - you get a homogeneous chocolate mass. Let it cool a little.

Combine flour, baking powder, baking soda and salt in a separate bowl, be sure to sift.

Beat the eggs with the remaining sugar - the mass should double. Next, add the chocolate mass and work through it again with a mixer.

Add the flour mixture to the bowl last. Mix carefully and quite quickly with a spatula - the mixture contains a baking powder, which, when it gets into the warm liquid dough, immediately begins to act. At the end, you can work the dough with a mixer for a minute.

Pour the mixture into the mold and bake for 45-50 minutes.

The sponge cake turns out to be quite tall and can be divided into 3-4 layers.

With added honey

A light honey aroma will pleasantly change the usual biscuit. This crust can be cut into squares and served like a pie.

To prepare you will need:

flour - 1.5 cups;
honey - 2 tbsp. l.;
eggs 6 units;
sugar - 1 cup;
baking powder - 1 tsp. (you don't have to add it).

Add sugar and honey to the eggs, beat for at least 10 minutes - then the sponge cake will turn out very fluffy.

Pour in small handfuls of any type of flour (wheat is more common, you can mix several types) and carefully move from bottom to top with a spoon or silicone spatula. When the mass becomes sufficiently homogeneous, pour into the mold.

Bake at 170-180 degrees until done, that is, from 30 to 45 minutes. Check the condition with a baking stick. It is advisable to not open the oven for 15-20 minutes after baking, so that the baked goods begin to cool gradually and do not lose their splendor.

Chiffon sponge cake - step by step recipe

Chiffon sponge cake got its name for its light texture that does not crumble when cut. It is served as an independent dessert or used for cakes and pastries.

Components:

flour - 230 g;
sugar - 100 g;
powdered sugar - 120 g;
egg yolks - 5 units;
proteins - 8 units;
starch - 30 g;
baking powder - 3 teaspoons. l. without slide;
fine-grained salt - 1 tsp. without slide;
water or fruit juice - 150 ml;
refined vegetable oil - 65 ml;
lemon juice - ½ tsp.

Mix the ingredients in one bowl - flour, starch, powder, baking powder, don't forget about salt. Be sure to sift three times.

Mix the yolks with oil and water. If desired, you can use juice - the biscuit will acquire a light fruity taste. Beat the mixture thoroughly for about ten minutes to obtain a fluffy egg mass, thick in consistency and light creamy in color.

Beat the egg whites with sugar and lemon juice until very stable peaks form, that is, stable foam - if you turn the bowl over, the foam will remain in place. The speed of the mixer should be gradually increased, and sugar should also be added little by little.

Add flour to the yolk mass and mix with a spatula, moving from bottom to top, as if shifting layers. Next, add the whites and mix gently with a spatula. Never use a mixer!

The dough is ready. Bake the biscuit at 170 degrees for forty minutes.

Recipe for 4 eggs

Every housewife should know a simple biscuit made from just four products:

a glass of flour, sifted twice;
a glass of sugar;
4 eggs;
vanilla bag

Combine eggs with sugar and a bag of vanilla until the mass increases by 2-3 times, that is, at least 5 minutes continuously.

Add flour in small portions and carefully combine with a spoon until smooth.

The dough is ready for baking. You need to bake it in the same way as in previous recipes - about half an hour at 180 degrees.

On a note. If a lump has formed on top of the sponge cake, place a cutting board, press lightly and leave for a while - the surface will level out.

A simple way to bake in a slow cooker

A simple sponge cake that requires very little time and a minimum of ingredients can be prepared in a slow cooker.

eggs - 7 units;
sugar - 12-14 table. l.;
flour in equal quantities with sugar;
oil.

Combine the eggs with all the sugar. Process with a mixer until the volume of the mixture increases 2-3 times. Next, sift the flour and gently knead small amounts with a spoon or silicone spatula from bottom to top, so as not to greatly damage the splendor of the dough, but at the same time the mass turns out to be quite homogeneous, without lumps. In this case, soda is not needed, as are other types of products that contribute to the fluffiness of the cake.

Grease the bowl with a thin layer of butter, add the dough and cover with a lid. Various brands, be it Polaris or Redmond, have a “Multi-cook” program, and we choose it. We set the temperature to 125 degrees. The “Baking” mode is also suitable. Baking time - 1 hour.

Check with a wooden stick for doneness, leave with the lid open to cool slightly and remove using a steaming container.

The biscuit turns out to be quite tall, with a porous structure, and fragrant.

What to do if the biscuit doesn't turn out well?

If for some reason the sponge cake didn’t turn out the way you wanted, don’t despair, the dessert can still be made! The most common problem is that the baked goods did not fit well and turned out very dense. This problem can be easily fixed.

Prepare the following cream:

cottage cheese - 200-300 g;
sour cream 20% - 400 g;
sugar - 4-5 spoons;
soaked gelatin in ½ cup. warm water.

Simply mix all ingredients except gelatin until smooth. You can beat it with a blender to make the texture more uniform and silky. Pour in the gelatin last and quickly mix again.

Cut the cake into small pieces, place in a silicone or springform pan in layers, alternating with a small amount of cream. If desired, you can add banana pieces, nuts or candied fruits. When everything is laid out in the mold, smooth it out well with a spoon. Cover with film and place in the refrigerator for several hours to allow the cake to set.

Before serving, sprinkle with grated chocolate and crushed nuts.