The sponge cake is very tasty and simple. Simple sponge cake recipes
A homemade cake is a symbol family holiday, home warmth and comfort. The simplest and most popular home cake prepared from biscuit. Biscuit dough contains a minimum of available ingredients that are available in any home kitchen; it is easily whipped with a mixer and simply baked. And of course, cakes made from homemade sponge cake with homemade cream are incredibly delicious. Any of the most beautiful cakes from the best pastry shops cannot compete with them. And even if a homemade cake is not as beautiful and elegant in appearance as a cake from a professional pastry chef, when baking at home we are always sure that we used high-quality products and cooked with love. Here you will learn not only how to bake a sponge cake for a cake, but also how and what to soak it with. I will also offer you some of the most popular recipes biscuits and will give you a selection of recipes for simple and delicious creams, ganaches and cake glazes. And of course, simple options for decorating homemade cakes with beautiful photographs await you.
Biscuit recipes
Classic sponge cake
Proportion of eggs, sugar and flour for a classic sponge cake: for 1 egg 30 grams of sugar and 30 grams of flour.
- eggs 4 pcs
- sugar 120 gr
- premium wheat flour 120 gr
For a round mold with a diameter of 24-26 cm
- eggs 5 pieces
- sugar 150 gr
- premium wheat flour 150 gr
For a round mold with a diameter of 28-30 cm
- eggs 6 pcs
- sugar 180 gr
- premium wheat flour 180 gr
For a roll on a baking tray measuring 38 cm x 32 cm
- eggs 3 pcs
- sugar 90 gr
- flour 90 gr
If in a classic sponge cake you replace 1/3 of the flour with ground nuts or cocoa powder, you will get a nut or chocolate sponge cake, respectively.
Often in biscuit dough, part of the flour is replaced with starch; it is believed that with it the product will be more airy and tender, since it reduces the amount of gluten. But I don’t recommend it and I never add it myself. And to reduce the effect of gluten, simply quickly stir the flour into the eggs.
Beat the eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases 2.5-3 times and sugar is completely dissolved. Sift the flour into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure all the flour is incorporated into the dough. Pour the dough into a mold, cover the bottom with baking paper; do not grease the sides with oil. Bake in a preheated oven at 180°C for 35-40 minutes.
The classic sponge cake is very fluffy, tender and airy. In my opinion, it is good even on its own without impregnation or cream, just sprinkle with powdered sugar.
Detailed step by step photo recipe preparations ⇒
Butter biscuit
For one round mold with a diameter of 26-28 cm or for two molds with a diameter of 20 cm
This amount of dough can also be baked in a tin with a diameter of 24 cm; place the excess in muffin tins and bake along with the main sponge cake.
- eggs 6 pcs
- sugar 165 gr
- premium wheat flour 150 gr
- butter 75 gr
- baking powder 1 tsp.
Melt the butter, or in the microwave.
Beat the eggs until foam forms, 7-8 minutes.
Gradually add sugar, beat until volume increases, 10-15 minutes. Add flour and baking powder to beaten eggs in 3-4 additions - sift directly into eggs. Mix gently with a spoon or spatula from bottom to top and towards the middle. Make sure all the flour is incorporated into the dough.
Add 2-3 tbsp to the melted and slightly cooled butter. biscuit mixture, mix and then add to total mass in 2-3 doses, mix carefully. Make sure all the butter is incorporated evenly into the dough.
Bake the sponge cake in a preheated oven at 160° C for 40-45 minutes.
More tips for baking sponge cakes at the bottom of the page.
Detailed step-by-step photo recipe ⇒
Angel biscuit
For a round mold with a diameter of 20 cm
- eggs (whites) 6 pcs
- salt a pinch
- flour 65 gr
- baking powder 1 tsp.
- sugar 125 gr
- vanilla sugar 1 tsp.
- lemon zest from 1-2 tsp.
It is not necessary to use the freshest proteins; on the contrary, it is better to use “aged” ones, that is, those that have been left in the refrigerator in a hermetically sealed container for 3-5 days. You can also use defrosted whites.
Carefully separate the whites from the yolks so that not a single drop of yolk gets into the whites. Add salt to the protein mass and beat until a fluffy and soft white foam is obtained. While continuing to beat, add the mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by grating it on a fine grater (remove only the thin yellow layer, without touching the bitter white part), add to the whites. Sift the flour with baking powder, add (sift) to the protein mass in 3-4 additions, gently knead from bottom to top and towards the middle. Do not allow too intense or rough movements, otherwise tender air mass may settle! Place the protein dough into a dry pan (do not grease the walls with anything), level the surface. Bake in a preheated oven at 180° C for 35-40 minutes.
More tips for baking sponge cakes at the bottom of the page.
From the yolks you can cook, which can be stored in the refrigerator for up to 2 weeks, or you can cook a very tasty
Orange sponge cake
You can make a lemon sponge cake in the same way by replacing the orange with 2 lemons.
- eggs 4 pcs
- sugar 130 gr
- flour 160 gr
- starch 40 gr
- 1 large orange (zest and 80 ml juice)
- baking powder 6 g
Remove the zest from the orange and squeeze out the juice. Mix flour, starch and baking powder - sift. Beat the eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times and the sugar is completely dissolved. Heat up Orange juice to a boil. Add orange zest to the egg mixture and sift the flour mixture into the beaten eggs in 2-3 additions, stir with a spoon or spatula. Make sure all the flour is incorporated into the dough. Stir orange juice into the dough. Bake in a preheated oven at 180° C for 30-35 minutes.
More tips for baking sponge cakes at the bottom of the page.
Chocolate sponge cake
For a round mold with a diameter of 24 cm
For the chocolate mass:
- cocoa powder 30 g
- sugar 200 gr
- odorless vegetable oil 135 g
- water 100 ml
For the biscuit:
- eggs 5 pcs
- sugar 50 gr
- premium wheat flour 200 gr
- baking powder 1 tsp.
- salt 0.5 tsp
Cook the chocolate mass: combine cocoa powder and sugar in a small saucepan, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and sift.
Beat eggs with sugar until white and increased in volume.
Add the chocolate mixture to the beaten eggs in 3-4 additions, continue beating.
Add the flour mixture in 2-3 additions (sieve into the dough), mix well with a spoon. At the end you can punch it a little with a mixer.
Bake in a preheated oven at 180° C for 45-50 minutes.
More tips for baking sponge cakes at the bottom of the page.
Chocolate sponge cake (lean)
For a round mold with a diameter of 20-22 cm
(glass volume 200 ml)
- flour 2 cups
- cocoa powder 2 tbsp.
- sugar 1 cup
- vegetable oil (refined) 4 tbsp.
- baking powder 2.5 tsp.
- vanilla sugar 2 tsp.
- water 1.5 cups
Combine dry ingredients: sift flour with cocoa powder and baking powder, add vanilla and regular sugar, mix. Gradually add water, stirring thoroughly. The dough should be smooth, viscous and homogeneous, evenly colored chocolate. Add vegetable oil, mix thoroughly. Bake in a preheated oven at 180° C for 30-40 minutes.
More tips for baking sponge cakes at the bottom of the page.
Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate = 1 tbsp. l. butter+ 3 tbsp. l. cocoa (without a slide). The reverse substitution is also possible if we want to replace cocoa with chocolate.
Biscuit soaking recipe
Basic impregnation recipe
To ensure that the cake is not dry and at the same time so that your sponge cake does not float in a puddle of syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for a biscuit weighing 500 grams you will need 250 - 300 grams of impregnation.
- water 3 tbsp.
- sugar 2 tbsp.
- 1 tbsp. cognac
From this amount 100 ml of syrup is obtained.
Heat the water, add sugar, heat and stir until the sugar dissolves. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Skim off any foam that has formed on the surface and remove the pan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum.
You can add vanilla and cinnamon to the sugar syrup.
Water can be replaced with coffee.
For baby cake Water can be replaced with fruit juice, no alcohol added. You can also prepare milk impregnation for children: dilute condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any ready-made syrups (my favorite is almond - it goes perfectly with chocolate biscuits). Syrup from homemade jam will also work (if it is very thick, dilute it with a little water). I often use homemade for impregnation.
We also add alcohol to the finished syrups.
Cake cream recipes
Cream with Mascarpone and cream
- Mascarpone cheese 250 gr
- cream at least 33% 250 ml
- powdered sugar 4 tbsp.
Whip the cream with powdered sugar. Stir the mascarpone with a spoon and gradually add cream. Add vanilla. Whisk.
Cream with Mascarpone and butter
- Mascarpone cheese 500 gr
- butter 82% 100 gr
- powdered sugar 200 gr
Beat the butter and powdered sugar until pale, 3-5 minutes. Add Mascarpone and beat again until smooth.
More tips for making creams at the bottom of the page.
Cream with boiled condensed milk and butter
- boiled condensed milk 2 cans
- butter 82% 2 packs
Mix butter at room temperature with a spoon with boiled condensed milk until smooth, beat lightly.
More tips for making creams at the bottom of the page.
Custard
- milk 0.5 l
- corn starch 3 tbsp. l. (or flour)
- eggs 1 piece
- sugar 150 -200 gr
- vanilla sugar 1 sachet
- zest of one lemon (can be omitted)
- butter 82.5% 180 - 200 gr
- powdered sugar 1-2 tbsp.
Beat starch, sugar, vanilla sugar, salt, egg and a small amount of milk with a blender until smooth. Add the remaining milk, stir. Bring to a boil while stirring constantly. Try to get a homogeneous mass. Pour the cream into a bowl, cover with cling film and let cool. Beat the butter with powdered sugar until white, gradually add the custard base to it in 3-4 additions, beat well.
More tips for making creams at the bottom of the page.
Lemon cream
You can make orange cream in the same way by replacing lemon with orange.
- lemon juice 90 ml
- butter 150 gr
- eggs 3 pcs
- lemon zest 1 tbsp. spoon
- sugar 150 gr
In a heavy-bottomed saucepan, combine lemon juice, zest, sugar and eggs, mix until smooth. Place over low heat and, stirring constantly, bring to a boil and slightly thicken. Cool the resulting curd completely. Beat soft butter until fluffy. Continuing to beat, gradually add the cooled curd.
More tips for making creams at the bottom of the page.
Cream with Nutella
- Mascarpone cheese 250 gr
- cream at least 33% 250 ml
- powdered sugar 4 tbsp.
- Nutella 250 gr
Whip the cream with powdered sugar. Stir the mascarpone with a spoon and gradually add cream. Add Nutella. Whisk.
More tips for making creams at the bottom of the page.
Chocolate cream with chocolate
- butter 300 gr
- chocolate 170 gr
- sugar 150 g (powdered sugar is better)
- vanilla extract 1 tsp. (or vanilla sugar 1 sachet)
- hot coffee 1-2 tbsp.
Beat room temperature butter with sugar until pale. Heat the chocolate in a steam bath, gradually add it to the butter in small portions, and beat. While whisking continuously, add hot coffee.
More tips for making creams at the bottom of the page.
Chocolate cream with cocoa powder
- butter 100 gr
- milk 100 ml
- sugar 1 cup (200 ml)
- cocoa powder 2 tbsp. l.
- wheat flour 2 tbsp. l.
- cognac 1 tbsp. (can be excluded)
Melt the butter, being careful not to burn it. Mix sugar, cocoa powder and flour, add to melted butter, stir until smooth. Add milk little by little and cook with constant stirring until thickened. Refrigerate. Add cognac.
More tips for making creams at the bottom of the page.
Ganache and cake frosting recipes
Ganache or frosting is used to cover the top of the cake. With their help you can create beautiful smudges on the sides of the cake. To ensure that the ganache or glaze covers the cake evenly, when shaping the cake, place the bottom part of the sponge on top, which is in contact with the bottom of the pan.
Dark chocolate ganache
- dark chocolate (70%) - 100 g
- cream (33%) - 50 ml
- butter - 10-15 g
Break the chocolate into pieces and place in a cup. Bring the cream to a boil and pour it over the broken chocolate. Stir until the chocolate is completely dissolved. Let cool, add butter, stir - you should get a smooth and shiny ganache.
White chocolate ganache
- white chocolate 200 gr
- cream 33% 100 ml
- butter 10 g
Break the chocolate into pieces, add boiling cream, stir until smooth and cool in the refrigerator for 2-3 hours, if necessary you can leave it overnight. Take out the yellowish mass and start beating it with a mixer. While whipping, add butter - it is necessary for shine and a more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.
Ganache with cocoa powder
- milk 170 ml
- cocoa powder 4 tbsp.
- sugar 5 tbsp.
- butter 100 gr
Pour milk into a saucepan and bring it to a boil. Add sugar mixed with cocoa powder. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and add butter. Stir until the butter dissolves. Cool.
Chocolate glaze
- bitter chocolate 100 gr
- butter 60 gr
Combine the chocolate pieces and butter and heat in a water bath until smooth.
Chocolate glaze (lean)
- vegetable oil (refined) 1 tbsp. l.
- sugar 2 tbsp. l.
- cocoa powder 3 tbsp. l. no slide
- water 40 ml
Combine cocoa powder, vegetable oil, sugar. Add water and, stirring, bring to a boil. Cook over low heat for 2-3 minutes. Cool the finished glaze slightly and pour over the cake.
Lemon glaze
- powdered sugar 2/3 cup
- lemon juice 1.5 - 2 tbsp.
Squeeze the juice from the lemon and be sure to sift the powdered sugar - rub through a strainer so that there are no lumps. Gradually add juice to the powder, stir until smooth and thick. If the glaze turns out to be very liquid, add powdered sugar; if it is thick, add juice or water.
Jelly for covering fruit on a cake
- gelatin 10 g
- 0.5 cup water 100 ml
- lemon juice 1 tsp.
- sugar 1 tbsp.
Pour gelatin cold water. When the gelatin swells, heat the mixture until the gelatin is completely dissolved. Do not allow it to boil, because... the gelatin will lose its strength.
Add sugar and lemon juice. Cool slightly. Use a brush to apply the jelly onto the fruit. The gelatin will harden and the fruit will retain its freshness.
How to make biscuit dough
♦ Eggs
Eggs for biscuit dough must be fresh and at room temperature.
If you forgot to take the eggs out of the refrigerator in advance, place them in a bowl of warm water t 40° - 50° C for 3-5 minutes.
Usually eggs beat whole, without separating the whites from the yolks, but in some recipes separation is possible.
Eggs beat first on high speed at least 7-8 minutes. And only then gradually add sugar in small portions and beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times, and the sugar is completely dissolved. You can determine the readiness of the beaten egg mass by the marks left by the mixer whisk, which will begin to form on the mass when it reaches the desired consistency - you can draw on the surface with the biscuit mass and the mark of the dough remains visible for several seconds.
My grandmother made the cream from homemade sour cream. It has its own cooking characteristics, read about it in the same publication ⇒
A modern version of Grandma's cake - a classic sponge cake, between the layers there is butter cream with boiled condensed milk, walnuts.
Covering - Cream of Mascarpone and cream. Decoration - cookie crumbs, nuts, tangerine chips, star anise.
Another option is to decorate the cake with meringue crumbs. Meringue (meringue) can be bought in a pastry shop, or you can bake it at home ⇒
I not only decorated this cake with meringue crumbs, but also made a layer of meringue between the sponge cake layers. There are also roasted almond petals, whole hazelnuts and figs.
Mascarpone cream and boiled condensed milk. It is prepared in the same way as Cream from butter and boiled condensed milk.
Fresh fruits are a beautiful and tasty decoration for the cake. The only drawback of this decoration is that the fruits dry out quickly, so decorate the cake immediately before serving or cover them with clear jelly (recipe above).
This is from a butter sponge cake and I used strawberries to decorate it, black currant and small meringues bought at the pastry shop.
Mascarpone and cream cream.
An easy way to give your cake a festive look is to decorate it with fresh edible flowers. This must be done before serving and, of course, use flowers grown without chemical fertilizers.
In the photo it is decorated with a strawberry flower and mint leaves. This option is also suitable for decorating a cake.
Fresh flowers that can be eaten: rose, orchid, calendula, nasturtium, cornflower, chamomile, dandelion, clover, lilac, violet, pansy, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderberry. Flowers of edible berries and fruit trees: citrus fruits, apricot, peach, apple, cherry, pumpkin, zucchini. Mint leaves, lemon balm, basil.
Although the flowers listed are edible, you don't have to eat them if you don't want to. Having had enough of admiring beautiful cake, you can just put them aside.
My granddaughter Eva enjoys decorating a sponge cake with cherries.
I tried to collect for you the most accessible and at the same time varied recipes for biscuits, creams and ganaches, shared the secrets of their preparation - I think this is sufficient material for home improvisations. Bake cakes at home, friends! Even if they turn out to be not very smooth, not very beautiful and will not delight you with the luxury of decoration, home cooking will more than compensate for all this with the love and joy that you will give to your family. I wish your families to be friendly and happy, may they have many children, a lot of bustle and worries. And let your families be large, because small families, as a rule, do not bake cakes.
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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 have special form no, 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
To make a quick sponge cake high and not fall off, you need to measure the flour correctly and granulated sugar. For 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 - standard check 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 butter (just a little, since I don’t like sponge cakes). 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 have no special device with a string for cutting sponge cake, so I use a different 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 pastry bag. Decorating 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!
As children, we all loved our mother's cakes. There was certainly a recipe that was prepared exclusively according to holidays. Now we've grown up and We can bake any delicacy for all family members.
The variety of culinary masterpieces is so great that it won’t take long to get lost in it. To decide what to actually choose, think about what you want?
1. To make it delicious
, no, not just delicious, but so that a piece of delicacy melts in your mouth.
2. So that you can don't worry too much about calories
.
3. To be the ability to use almost the same ingredients to get a new treat every time
.
4. To there were no difficulties with preparation
so that the dish is not capricious.
The French are exquisite connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as sponge cake.
Is it possible! The French are exquisite connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as sponge cake. This treat fits all of the above requirements perfectly.. You may argue that baking it will require some fiddling, that Biscuit can only be prepared experienced housewife.
With our tips, you will delight your loved ones, guests and yourself with your culinary skills.
Homemade biscuit recipe (simple): proven options
We offer for your consideration several proven options.
Biscuit "Classic". What do you need to make this dessert?
Ingredients:
1. Six pieces eggs;
2. Wheat flour
150 grams;
3. Granulated sugar 200 grams;
4. Baking powder 10 grams;
5. Vanilla-10 grams;
6. Pinch salt.
Let's start the cooking process.
Ingredients for the cake. Take the eggs and break them into a clean container. and using improvised means beat until foam appears . Then in the portions indicated in the recipe add salt, granulated sugar and vanilla to a bowl. After repeat the beating procedure for about three to four minutes . In a special container mix flour and baking powder. Slowly combine the contents of two bowls adding the mixture to the eggs.
And again beat for about twenty-five minutes. As a result of the completed manipulations, you should get dough having a medium consistency . If the beating process begins to bore you with its monotony, you can cheer yourself up with the thought that the longer you beat the ingredients, the fluffier the sponge cake you will get at the end.
Next, take a tall pan, cover it with special parchment paper and carefully pour it onto it. ready dough. Now it's your turn place the future biscuit in the oven. The homemade sponge cake recipe is so simple that before you know it... in twenty-five minutes you will have cakes ready for him .
Next, take a tall form, cover it with special parchment paper and carefully pour the finished dough onto it. The temperature in the oven should not exceed one hundred and eighty degrees.
When you are sure that the cakes are already browned and look appetizing enough, do not rush. IN Turn off the oven, but do not take out the pan, let the biscuit stay there for another ten minutes. After the specified time spread on hard surface clean towel and turn the cakes onto it.
Now the cakes are ready to create the most delicious pastries and cakes. Apart from its other advantages, the biscuit is also good because it promotes the development of imagination. And the secret lies in the cream. The cakes themselves come out quite dry, so they must be soaked in syrup, fruit juice or cream.
You will need two glasses of cow's milk, one glass of sugar and four chicken yolks.
A favorite for many connoisseurs since childhood sweet life remains custard. Yolks are ground with sugar , Meanwhile bring the milk to a boil on the stove . And then reduce the heat and add the yolks into the milk in small portions while mixing thoroughly. The cream is on the stove until it thickens.
Then you just have to wait for the resulting mass to cool down before applying it to the finished cakes.
The homemade sponge cake recipe is so simple and delicious that it’s very often used in preparation for children's parties. Boys and girls will love this non-greasy and moderately sweet treat. But if you are trying to please older gourmands, then You can refer to the recipe for a sponge cake called “Elizabeth” .
The preparation of the Elizaveta sponge cake includes the following steps:
The cream here is prepared from following products: two packs of fresh butter, one can of condensed milk, two yolks, a bag of vanilla. Add to all of the above half a glass of water.
The eggs are mixed with water and condensed milk and gradually heated over low heat. At the same time, the oil is ground with vanilla.
After combine both masses and beat until fluffy. The cream is ready. When it cools down you can apply it to the cakes on both sides, adding chopped nuts . The masterpiece is decorated with grated chocolate, berries or marshmallows on top.
Another delicious delicacy is biscuit with cottage cheese. You need to bake the cake, divide it into 2 parts and soak it in syrup.
Then start filling. Take half a glass of juice. It's better if it's grape or apple, and dissolve one pack of gelatin in it. Then Mix five hundred grams of cottage cheese with half a glass of sugar, beat everything and add juice with gelatin. Now you will again need the form in which the sponge cakes were baked.
The masterpiece is decorated with grated chocolate, berries or marshmallows on top. Now you have seen how simple the recipe for making sponge cake is at home. Next post layer the cake layer on top of each other, then the filling, again the biscuit, then the rest of the filling. Place a treat in the cold for three hours .
When the specified time has expired, you can begin decorating. Here give complete freedom to your imagination, you can use whatever you like and whatever is in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream.
The main thing that appearance The dessert was as great as its taste. If you want the cakes to be soaked more strongly, then they can be cut into 3 components rather than 2. During the cooking process, it happens that the cake does not want to keep its shape, it breaks, do not put it in the trash bin.
If it is crushed, then such waste can be used for decoration. And if you break the cake into several small pieces and then soak it in cream, you will get a slightly different dish, but also not a little worse than a sponge cake.
To decorate the cake, use everything you love and everything you have in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream. Another trick for those who have little time. If guests arrive unexpectedly, and there are no conditions for baking the cakes, then you can purchase them at the nearest store, and grease them with cream and decorate them yourself.
To enjoy a simple recipe for making sponge cake at home, check out our recommendations.
1. Both the appearance and taste of the dish depend on quality flour., especially for such a finicky biscuit. Flour must have high level gluten free , and to enrich it with oxygen, first pass it through a sieve. Let the flour breathe.
2. If you are impatient, then this item is for you. Once the biscuit is placed in the oven, it must not be opened. If you look into the baking cabinet in the first fifteen to twenty minutes, the dough will fall and you will have to forget about the fluffiness.
3. Eggs also require attention. You need to beat them without being lazy. If you save time on this process, then When baking, the sponge cake will rise, but as soon as you take it out of the oven, it will immediately fall and turn out flat.
4.Sugar should only be white , brown in this case cannot replace it.
5. The saying says that you can’t spoil porridge with butter, and this also applies to biscuits. It is preferable that the oil had a high fat content, then the baked goods will differ in both taste and splendor.
Both the appearance and taste of the dish depend on high-quality flour, especially for such a finicky biscuit. 6. If you decide to pamper your loved ones with a treat, then approximately
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 or magazines with colorful step by step recipes. There was only my mother's notebook with a list of ingredients and short description 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 preparing a sponge cake - the whites must be cold, otherwise they simply will not beat. 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 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 - 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 best result, I always bake with eggs from the store.
Classic sponge cake recipe
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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 egg whites average speed mixer until light fluffy foam forms (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!