Sponge cake is a very tasty and simple recipe. Sponge cake step by step - delicious recipes

A sponge cake is a soft and airy cake that can be prepared in a matter of minutes and is delicious even for novice cooks. It can be used with any cream, added berries or fruits to the filling, soaked in syrup or jam. In this case, the sponge cakes do not need to be baked separately. It is enough to bake one lush pie and cut it into the required number of pieces.

Sponge cake for classic recipe prepared from a minimum of ingredients. It includes eggs, granulated sugar and flour. No leavening agents are used. An airy sponge cake is achieved through properly beaten eggs. It can be easily made chocolate if you just add a little cocoa powder. This method of preparing sponge cake is still used by all cooks and confectioners and occupies a leading position among other baked goods.

However, there are many other cake sponge options. You can add kefir, sour cream, milk, cream, condensed milk, butter or vegetable oil, vanilla, etc. to the dough.

After cooking, the sponge cakes are coated with cream and leave the cake in the refrigerator for a while so that it is well soaked. The finished dessert is decorated with jelly, icing, chocolate, fresh berries and fruits.

Secrets to making the perfect sponge cake

Sponge cake is one of the simplest and most delicious bases. The cakes always turn out soft and fluffy, easily soaked and suitable for all types of cream and filling. To avoid any difficulties with how to bake sponge cake at home, just follow these simple instructions:

Secret No. 1. To make the sponge cake more fluffy, it is better to beat the yolks and whites separately and then combine them together.

Secret No. 2. Baking powder in recipes can be replaced with regular baking soda.

Secret No. 3. Eggs for biscuits must be chilled.

Secret No. 4. To prepare the sponge cake, you need to take a round baking dish with high sides.

Secret No. 5. When kneading the biscuit dough, you should try to use a minimum of movements. In this case, you need to move the spoon or spatula from bottom to top.

Secret No. 6. Do not completely fill the pan with dough, as it will rise by about a third during baking.

Secret No. 7. To make the sponge cake even tastier and easier to cut into the cake layer, you need to cover it with a towel and let it stand for several hours.

Secret No. 8. It is better not to open the oven while preparing the biscuit, otherwise it will settle.

This recipe is as close as possible to the classic sponge cake. It turns out soft, delicate, with a slight chocolate flavor. If the cake requires a richer dark color, the amount of cocoa can be increased slightly. The main thing is not to overdo it, otherwise the dessert will be bitter.

Ingredients:

• 4 eggs;
• 3 tbsp. l. cocoa;
• 100 g flour;
• 150 g sugar.

Cooking method:

1. Separate the whites from the yolks and place them in different deep bowls.
2. Add half the sugar to the yolks and beat into a fluffy white mass.
3. Beat the whites with the second half of the sugar until the consistency of thick foam.
4. Mix a third of the protein mass with the yolks.
5. Sift cocoa and flour and add to the bowl with the yolks.
6. Knead the dough until smooth and add the whites.
7. Mix the dough thoroughly again and place it in a pan with parchment paper.
8. Bake the sponge cake for 40 minutes at 180 degrees.
9. Allow the cake to cool completely before preparing the cake.

Interesting from the network

Despite the ease of preparation and the minimum set of ingredients, the classic sponge cake requires increased attention from the culinary specialist. To make it really fluffy, you must sift the flour and beat the eggs with a mixer for at least 8-10 minutes.

Ingredients:

• 6 eggs;
• 200 g sugar;
• 200 g flour.

Cooking method:

1. Beat the whites and yolks separately.
2. Add sugar to the whites and continue beating until it is completely dissolved.
3. Sift the flour and gradually add to the whites.
4. Add the yolks to the dough and mix it with a spatula from bottom to top.
5. Line a baking pan with paper and fill it 2/3 full with dough.
6. Place the pan in the oven and cook the biscuit for 35 minutes at 180 degrees.

Jelly cake with sponge cake and soufflé is a delicious dessert that can decorate any feast or tea party. To avoid mistakes when preparing jelly, it is better to first read the instructions on the bags themselves. While heating the gelatin, it should not be allowed to boil. You can add any fruit or berries to the jelly to suit your taste.

Ingredients:

• 4 eggs;
• 120 ml unsweetened yogurt;
• 1 cup flour;
• 1 cup of sugar;
• ½ pack of gelatin;
• 2 bags of jelly;
• 1 tbsp. l. cocoa;
• 200 ml cream;
• 1 tbsp. l. baking powder;
• Vanillin.

Cooking method:

1. Pour gelatin into a saucepan, add 100 ml of water and leave for 1 hour.
2. Beat the eggs with half the sugar until stiff.
3. Sift the flour, mix with vanilla and baking powder.
4. Gradually add dry ingredients into egg mixture.
5. Place baking paper on the bottom of the mold and pour in the dough.
6. Bake the biscuit at 180 degrees for 40 minutes, then cool without removing from the mold.
7. Pour the contents of two packs of jelly into a deep bowl and add 600 ml of hot water.
8. Place the saucepan with gelatin on the fire and stir constantly until the gelatin dissolves.
9. Beat the cream with a mixer, add sugar, cocoa and yogurt.
10. Pour gelatin into the resulting mass and mix.
11. Spread the cream evenly over the biscuit and put the mold in the refrigerator.
12. When the cream hardens, pour the jelly on top and put the cake back in the refrigerator.
13. Leave the dessert overnight, then carefully remove from the mold.

This cake tastes very similar to a sponge cake, but is prepared a little differently. The ingredients for it do not need to be whipped at all, which will save time and effort. It is better not to use low-fat kefir in this recipe, otherwise the dough may turn out too liquid.

Ingredients:

• 140 g flour;
• 100 g sugar;
• 125 ml kefir;
• 60 ml vegetable oil;
• 2 eggs;
• 1 pinch of salt;
• 1 tsp. baking powder.

Cooking method:

1. In a deep bowl, mix eggs, kefir and oil.
2. Add salt, sugar and baking powder.
3. Sift the flour, add in small portions and stir until smooth.
4. Grease the multicooker bowl with butter, including the sides.
5. Pour the dough into the bowl and cook for 40 minutes in the “Baking” mode.
6. Leave the multicooker in the “Warming” mode for 5 minutes.
7. Remove the biscuit using a steamer bowl and let cool.

This biscuit really has a very delicate and soft taste. If desired, soda can be extinguished with vinegar, but this is not mandatory. Ideally for a cake with such layers, sour cream is suitable, for which you just need to beat sour cream with sugar.

Ingredients:

• 6 eggs;
• 1 cup of sugar;
• 1 glass of sour cream;
• ½ tsp. soda;
• 30 g butter;
• 2 cups of flour.

Cooking method:

1. Separate the yolks, mix with sugar and beat.
2. Beat the whites into a fluffy white foam.
3. Add sour cream to the yolks and stir.
4. Add baking soda and flour there and mix again.
5. Add a third of the protein mass, bring the dough until smooth.
6. Add the remaining whites and mix with the remaining ingredients.
7. Grease a baking pan with butter and pour in the dough.
8. Bake the crust for 45 minutes, preheating the oven to 180 degrees.

Now you know how to make a sponge cake according to a recipe with a photo. Bon appetit!

Sponge cake considered to be the most popular in the baking section. It is worth noting that it will definitely not be a culinary masterpiece, but its taste will be excellent, and if you consider that it is not difficult to prepare, then you can forgive it.

Moreover, you can buy ready-made sponge cakes, this will significantly save time and simplify the cooking process.

If you want to do everything yourself, then you should know how to make a delicious sponge cake at home. Don't panic, because this is a fairly simple process and it takes little time.

Making a classic sponge cake

The sponge cake turns out very fluffy, it will give your cake a special tenderness.

Ingredients:

• egg 6 pcs.
• sugar 190 g.
• flour 240 g.
• baking powder 2 tsp.
• vanilla.

Cooking method:

1.First we separate the yolks from the whites.

2. Lightly salt the whites, then beat with a whisk at low speed.

3. The result should be a mass as in the photo.

4.Take half the volume of sugar, add it and beat further.

5.Continue the process until the foam begins to stretch along with the whisk.

6.Now we do the same with the yolks: add the remaining sugar and beat. The mixture should lighten and its volume increase.

7.Should be approximately as shown in the photo.

8. Move the mixture with the yolks into a bowl, then add the whites in small portions and mix immediately.

9.Now you need to sift the flour, then add baking powder. Sift again, but this time into the egg mass. We do this slowly.

11.Add refined oil to the baking dish and lightly sprinkle with flour. You can use baking paper instead.

12.Place the entire dough into the mold. If you have enough time and effort, you can immediately divide it into cake layers and bake them separately. We will cook it at one time, divide it into layers when finished.

13. Heat the oven to 180 degrees and bake the biscuit for 35 minutes. You can check readiness using a wooden stick: it should be dry.

14.Turn off the oven, open it and leave the biscuit there for a while. Now you can carefully remove it and place it in the refrigerator for a short time, be sure to cover it with cling film.

15.Take a large and sharp knife and divide our dessert into cakes. They should be very fluffy.

Video recipe:

Bon appetit!!!

Preparing chocolate biscuit

Ingredients:

• egg 6 pcs.
• flour 6 tbsp.
• vanilla.
• cocoa 3 tbsp.
• baking powder 1 tsp.
• sugar 6 tbsp.
• salt on the tip of a knife.

Cooking process:

1. We will start preparing the sponge cake in the same way as in the previous recipe. First of all, we need to separate the whites from the yolks and beat well separately.

2.Add equal amounts of sugar to the whites and yolks and beat them again.

3. Mix the whites with the yolks, beat the resulting mixture with a mixer.

4.Sift the flour and add to total weight.

5.When a small part of the flour remains, add 2 tbsp. cocoa and further sift.

6.Take a wooden spatula and stir the entire mass until smooth.

7.The result should be a dark brown dough, the volume of which will become smaller.

8. Melt 1 tbsp in any convenient way. butter and mix with not big amount test. After this, add to the total mass, then mix thoroughly.

9. You should not add butter to the total mass, in which case you will have to stir the dough much longer. Thanks to the butter, we should get a creamy sponge cake.

10.Move the dough into the mold and put it in the oven. We set the temperature to 180 degrees. The biscuit will take about half an hour to cook; after 20 minutes, check the readiness with a wooden stick.

11. The prepared biscuit should cool at room temperature.

You're probably wondering what happens if you make a sponge cake without baking powder? In fact, the taste is almost the same, only the height of the sponge cake and its porosity will change. Decide for yourself which dough is best for you. It all depends on the specific situation.

This is what a sponge cake with baking powder looks like.

It was not used here.

If you need fluffy cakes, then of course you need to add baking powder.

It is not needed for a dense dough.

Delicate strawberry cake based on curd mousse

The first step is to make a classic sponge cake, the recipe for which we told you at the beginning of the article.

Cut off a thin layer from the top.

Place it in a mold and fill it with sweet syrup. To prepare syrup, mix 100 ml. water and 50 g sugar.

Cake ingredients:

• strawberry yogurt 1 tbsp.
• cottage cheese 200 g.
• gelatin.
• powdered sugar 1p.
• strawberry jelly 1p.
• fresh strawberries 0.3 kg.

1.Mix yogurt with cottage cheese, add powdered sugar. Using a mixer, mix the mixture until smooth.

2. Pour gelatin with water and wait until it swells.

3.Now you need to heat it up very much, do not bring it to a boil. Then mix the curd mass with it and mix thoroughly with a mixer.

4. Pour the mixture on top of the biscuit and put it in the refrigerator for 60 minutes.

5.Wash the strawberries and cut them into thin slices.

6. Fill the strawberry layer with jelly. You can read how to dilute it on the packaging.

7. Place a new layer of strawberries on top and fill in the jelly again.

8. Place in the refrigerator. Once the mixture has hardened, you can take a sample from the cake!

Bon Appetit everyone!

Cake with condensed milk at home

This is a good dessert, both on a weekday and at any feast.

Ingredients:

• egg 3 pcs.
• sugar 150 g.
• flour 150 g.
• butter 250 g. For cream.
• boiled condensed milk 0.5 cans.
• chocolate 1 bar.
• peanut.
• jam.

1. Break all the eggs and beat with a mixer at low speed. Add sugar and start mixing faster. After 5 minutes a light foam should form.

2.Slowly add flour and mix thoroughly.

3. Fill the mold with dough and place in the oven for 25 minutes at 160 degrees.

4. Our biscuit is ready. Let it cool for a while, then divide it into 2 layers.

5.Each cake needs to be soaked in jam. We dilute a few tablespoons. jam in a small amount of water and spread on the biscuit.

7.Spread evenly on one cake layer chocolate cream, glue both cake layers together, top part coat with cream again.

8.Roast the peanuts a little and chop them with a knife.

9.Grate the chocolate and mix with peanuts.

10. Decorate the top of the cake with chocolate and nut sprinkles.

Our cake with condensed milk is ready! Let it sit in the refrigerator for a bit so that the cream thickens. Divide the cake into pieces and serve. Bon appetit!

Homemade sponge cake

1. Let’s go back to the beginning of the article and make a classic sponge cake. Cut it into 2 layers.

2.Now you need to do butter cream, which will require butter and condensed milk. We mix both components using a mixer, add vanillin.

3. Soak the bottom one cake layer with jam. Any one will do, choose to your taste.

4. Spread a layer of cream on top.

5. Place the second cake layer on top and coat its top as well.

6.Now cover all parts of the biscuit with cream, sprinkle with crushed sweet breadcrumbs.

7.Use bisette cookies to decorate the cake.

8.Sprinkle the top with grated chocolate and our dessert is ready.

Video recipe:

Everyone loves sponge cakes, even those who scrupulously count every calorie in their menu. Every pastry chef and ordinary housewife has their own special secret of sponge cake. But I always want to try a new simple and delicious sponge cake recipe. The dough can be traditional, as in the Book healthy eating or with various additives. You can add cocoa, poppy seeds or lemon zest to it. But there are a number of unchangeable rules.

Recipe for a simple sponge cake at home: important rules

1. To bake successfully, you need to know basic rules preparations. Each of them has been tested by chefs over more than 300 years of recipe existence:
2. ​ It is important to strictly observe the proportions of ingredients: for 4 medium eggs - 100-150 grams of sugar or powdered sugar, 150 grams of sifted flour.
3. ​ Many professional confectioners use almond flour in the recipe in the following proportion: for 4 eggs - 50 grams + 100 grams of wheat.
4. ​ The more thoroughly the eggs are beaten, the fluffier the cake becomes.
5. ​ The biscuit should be baked in a preheated oven.
6.  Baking temperature 180 degrees.

Making sponge cake according to the classic recipe:

Products:

1. ​ Eggs average size— 6 pieces (or 7 small ones);
2. ​ Flour - 150 grams;
3.  Powdered sugar - 180 grams;
4.  Vanilla sugar 2-3 teaspoons;
5.  Baking powder - 15 grams.

Preparation:

1. First, prepare the flour. It needs to be mixed with baking powder and sifted through a sieve.

2. Break the eggs into a tall bowl or mixer bowl. It is advisable to use a device with a speed switch. Start with the lowest power, then add sugar and go to maximum speed. It takes no more than 5 minutes. A dense white foam will tell you that the eggs have been beaten sufficiently.

3. The next step is adding sifted flour. We add it to the beaten eggs in parts, 2-3 tablespoons, and beat immediately. When all the flour has been added, you need to beat everything completely, this time for at least 15 minutes, maybe longer.

After beating, the consistency of the dough is reminiscent of very thick sour cream.

4. Now the whipped mass can be poured into a baking dish. Before that, we prepare it as follows:

We check the bottom and walls from the inside, they must be perfectly clean and dry. Then put parchment paper into the mold and carefully straighten it out. The non-stick pan does not need to be greased with oil, paper is enough.

5. By this point, the oven should be well preheated to 180 degrees. Carefully place the mold on the grill, trying not to knock it, in order to avoid sagging. Be careful! Sponge cake is a simple recipe, but you need to treat the dough with respect. Any shaking can harm it and it will not rise.

6.​ Baking time - 25-30 minutes, the biscuit should brown evenly, that is, acquire a golden brown color.

7.​ Ready cake Cool first in the pan and only then turn it over and place it on a plate.

8. Now, depending on the type of cake, it can be divided into 2-3 layers, grease each with cream and stack on top of each other.

Let's look at a few recipes that will help you prepare a delicious sponge cake.

A simple recipe for sponge cake with poppy seeds

Ingredients:

1.  Wheat flour - 100 grams;
2. ​ almond flour - 50 grams (you can skip and use only 150 grams of wheat);
3. ​ eggs - 6 pcs. medium size;
4.  powdered sugar - 150 grams;
5.  baking powder - 15 grams;
6. ​ poppy seed - 2 tbsp. spoons;
7.  Vanilla powder - 1 teaspoon;
8. ​ condensed milk - 1 jar;
9. ​ butter - 125 grams;
10.  peeled ground walnuts - 0.5 cups.

Preparation:

1.​ Beat all the whites and yolks together with powdered sugar. Then 2 tbsp. spoons add flour, sifted together with baking powder. When all the flour is already in the dough, beat it with poppy seeds for at least 20 minutes.

2.​ Turn on the oven to warm up to 180 degrees. Pour the dough into a mold lined with parchment paper and bake for half an hour.

3.​ At this time, you can start preparing the cream. To do this, the butter must be taken out of the refrigerator in advance so that it becomes soft. Place it in a bowl and knead it with a spatula. Then put all the condensed milk and walnuts into a bowl. Some of the nuts can be left to decorate the cake.

Beat the cream with a mixer for 2-4 minutes, depending on the power of the device. And set aside to cool.

4. When the biscuit is ready, take it out and let it cool a little. After this, cut it in half or, if possible, into 3 layers. We generously grease each one with cream and stack it on top of each other. Upper layer additionally decorate walnuts, cut in half.

Sponge cake: a very simple recipe for beginners

This recipe, like the crispy cheese and paprika pie, is different quick cooking, in the end you will get a tall, fluffy sponge cake that can be coated with any cream.

Ingredients (for a mold with a diameter of 24-25 cm):

1. ​ 6 eggs;
2. ​ 1 glass of sugar;
3. ​ 1 glass of flour;
4. ​ 1 heaped teaspoon baking soda;
5. ​ 1 full tablespoon of 9% vinegar;
6.  cocoa powder - 3 tbsp. spoons.

Beat the eggs with a mixer together with sugar until thick foam. Add all the flour and baking soda at once and quench with vinegar. Stir with a spoon, add cocoa and then turn on the mixer at full power. Beat for 5-10 minutes.

Turn on the oven ahead of time to preheat while you work on the dough.

Grease the crust pan with butter and lightly sprinkle with flour. Pour all the dough into it.

Place the dough in the oven for 35-40 minutes. Wait until the cake is browned and check the dough with a match or toothpick. If, after piercing the dough on it, you see sticking dough, then cover the top of the pan with foil to prevent the top from burning, and bake for another 5 minutes.

Take out the finished biscuit and, after letting it cool slightly, place it on a plate. All you have to do is grease it on top and sides with cream and leave it to soak for an hour.

Sponge cake - a very tasty and simple recipe with rum impregnation

Impregnation with rum essence will give the cake a pleasant aroma and original taste. You can prepare the cakes using any of the recipes above. The peculiarity lies in the impregnation of the cakes. To do this, immediately after preparation they are lubricated with rum essence using a brush. It is absorbed instantly into a hot cake and retains its taste.

Cakes without cream can be stored for up to 3 days at room temperature, tightly wrapped in cling film. Keep the sponge cake with cream in the refrigerator.

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We continue the series of recipes for those who are taking their first steps in cooking. If you are planning to bake your first real cake, then the simplest sponge cake is especially for you. Very tasty and simple recipe. Who said that cakes have to be complicated and very expensive? You will see for yourself that preparing a cake is a great pleasure, because everything is very simple and clear. The most ordinary sponge cake, which will rise in a hundred cases out of a hundred, because it uses a baking powder and does not add any “wet” ingredients except eggs. You will learn not only how to bake a successful biscuit, but also how to soak it and cook custard. You can use these skills for other baked goods. The sponge cake is suitable for fruit pies, the cream for cakes or eclairs. We use roasted peanuts as a topping, which not only gives the cake an amazing taste, but is also inexpensive, so the recipe is quite budget-friendly. Of course, you can use not only peanuts, but also any other nuts you like. Instead of nuts, the cake can be sprinkled with biscuit crumbs. Or pour chocolate icing and decorate with berries. In essence, a recipe is such a basis, a base for a novice pastry chef, from which he can begin to develop his experience, creating interesting combinations.

Ingredients:

For the test:

• Egg – 5 pcs.
• Flour – 180 gr.
• Sugar – 180 gr.
• Baking powder – 1 tsp.

For sugar syrup:

• Water – 100 ml.
• Juice of half a lemon
• Sugar – 100 gr.

For cream:

• Egg – 1 pc.
• Sugar – 130 gr.
• Milk – 100 ml.
• Butter – 180 gr. (+1 tsp for greasing the mold)

For sprinkling:

• Peanuts – 100 gr.

Method for making sponge cake

1. Making sponge cake

I take the butter out of the refrigerator in advance so that it is at room temperature.

I separate the yolks from the whites. If you have not yet gotten your hands on this process, there is a very simple way - fresh eggs Gently break one at a time into a bowl and scoop out the yolk with a spoon. Place it in one bowl and the white in another. I temporarily put the whites in the refrigerator, and mix the yolks with 180 g. Sahara.

Beat with a mixer until light cream.

I take the egg whites out of the refrigerator and beat them with a mixer until they form stiff peaks.

I combine the protein and yolk mass. Mix gently with a spoon. I mix flour with baking powder. I'll add flour to the egg mixture. I mix it carefully again. The dough should be like pancakes.

Pour the dough into a mold greased with 1 tsp. butter. I had a silicone mold with a diameter of 18 cm (you can take a diameter of 18-20 cm).

I bake the biscuit in an oven preheated to 200 degrees for 30-35 minutes. You can check readiness with a wooden skewer; it should be dry. Cool the biscuit.

2. Syrup for impregnation

While the cake is cooling, I make the sugar syrup. Pour 100 ml of water into the ladle, add 100 g. sugar and juice of half a lemon. I put the ladle on the fire and bring it to a boil. Stir constantly and watch until the sugar is completely dissolved. The syrup is ready. I put it aside to cool.

3. Preparation of cream

I pour in hot milk. I put it on the fire, bring it to a boil and reduce the heat. I'm cooking, stirring constantly over medium heat, about 5 minutes. I take it off the fire. Cool to room temperature.

Add butter and beat with a mixer until thick cream. I put it in the refrigerator so that the cream cools.

4. Assembling the sponge cake

Cut off the top convex part of the cooled biscuit. I cut the biscuit itself into 3-4 parts. Even if the cuts turn out uneven, do not be embarrassed. When you put them together, you will again have a completely even cake. And if any errors arise, they will be disguised with the help of crumbs, which we will sprinkle on the cake at the very end.

Grind the top part into crumbs in a blender. Then I grind the peanuts in a blender. I divide the chopped peanuts into 2 parts. I mix one with biscuit crumbs - we will sprinkle it on top of the cake. We leave the other part of the crushed peanuts as is - we will sprinkle it between the cake layers on the cream.

I soak the biscuit cakes in sugar syrup. That is, I simply water it from a spoon in different places, trying to do it more or less evenly.

I'm starting to assemble the cake. I line the edge of the cake plate with cling film. This is more convenient for me, because at the end you can carefully pull the film out from under the edges of the cake and the plate will be clean.

I place the first cake soaked in syrup on the dish. I generously lubricate it with chilled cream.

Sprinkle with peanut crumbs.

And I do this with all the cakes. I coat the top of the cake with cream.

Then I sprinkle it with peanut butter biscuit crumbs.

Ideally, the cake should be allowed to soak for 1 night (or 8-10 hours). Then it will be soft and juicy. If you eat the cake right away, it will also be tasty, but slightly dry.

The sponge cake is ready, bon appetit!

Today we're looking at a simple, sweet base for any dessert. Be it a pastry, a cake or something else. Any housewife bakes such a delicacy exclusively according to her own recipe. However, there are those who doubt it or simply have not yet decided to bake it.

It doesn't take much time to bake a sponge cake. Even if guests are on the doorstep. It is quite airy, voluminous and tasty. But very capricious. Therefore, you should carefully consider the following points:

1. To achieve the desired effect, it is important to beat the eggs until a good stable foam forms.
2. Equally important temperature regime. It must be chosen in advance. If you make a mistake with it, you will end up with a serious mistake in preparation.
3. Mix properly after adding flour.
4. In order for the dough to increase in volume well, the proportions must be strictly observed.
5. Can't be used too much high temperature for baking. The outside of the cake will quickly brown, but the inside will remain raw.
6. It is important to follow the proportions exactly as indicated in the list of ingredients.
7. If you overdo it with the amount of flour, the sponge cake will turn out tough and stale.

This delicacy is always to the liking of both adults and children. It can be used as an independent dessert or cake.

Below is a small selection of the main methods for preparing such a magnificent sponge cake. I hope you like at least one of them.

If you take into account some basic points and tips, then everything will definitely work out. top level. You will be satisfied with the work you have done and the resulting result. I wish you good luck and success!

Classic quick biscuit recipe

This sponge cake is suitable for shaping any cake. Its recipe is interesting because it does not contain soda or baking powder. The dough rises very well thanks to the whipped egg whites. There are small subtleties in preparation that need to be taken into account.

Ingredients:

• Eggs - 6 pcs
• Sugar - 200 g
• Flour - 160 g
• Vanilla sugar - 1 sachet (10 - 12 g)
• Butter (for greasing the mold) - 5 - 10 g

Preparation:

Take the eggs. Separate the whites from the yolks. Pour the whites into a previously prepared, clean, dry bowl. Beat the contents until light foam forms using a mixer.

In order to achieve desired result, not even a drop of yolk should get into the whites.

Gradually add sugar without stopping the mixer. The foam should be more stable. That is, when the container is tilted, it is in a stationary state.

If the beating process is completed before a stable protein foam is obtained, the sponge cake will not turn out fluffy.

In a separate bowl, combine egg yolks with sugar and vanilla. Beat the mixture until a light fluffy foam forms. You can use a metal whisk here.

Gradually fold 1/3 of the whipped whites into the yolk mixture. Mix from top to bottom

Sift the flour several times. Pour it into the egg mixture and mix again. Be careful not to create flour lumps

Gradually stir in the remaining egg white foam. At the same time, continue stirring from top to bottom. You should have a smooth, fluffy consistency.

Stirring in a circular motion is strictly prohibited, as the contents will completely lose airiness and quickly settle

Line a mold (no more than 22 cm in diameter) with parchment and grease everything with butter. Pour the dough, and the mold should be filled only 2-3 cm. Since the sponge cake rises well, free space is required

Preheat the oven to 180 degrees. Place the pan with the dough in it and bake for about 30 - 40 minutes. Determine readiness with a toothpick. If it is dry and without grains, then the biscuit is ready.

To prevent the dough from settling while rising, do not open the oven for the first 20 minutes. During this time it will rise well and brown. After this, the heat in the oven can be reduced to 120 - 150 degrees (depending on the characteristics of your equipment) so that the baked goods do not burn, but are definitely baked.

Cool the finished treat directly in the oven. At the same time, open the door slightly. This method will not allow it to fall in volume.

Serve the cooled delicacy in portions with pleasant, aromatic and fresh tea.

Enjoy your tea!

Lazy biscuit

This biscuit is very quick to prepare. And it tastes quite delicious. Suitable for using as a base for a birthday cake. All that remains is to arrange it beautifully and serve it on the table.

Ingredients:

• Eggs - 5 pcs
• Sugar - 1 glass
• Flour - 1 cup
• Vanilla sugar - 0.5 teaspoon

Preparation:

Before starting work, turn on the oven and set the temperature indicator to 200 degrees. Leave to warm up

Break into a cup chicken eggs, add sugar, vanillin. Using a mixer, beat everything until smooth.

Add flour in portions without turning off the mixer. The mass should be lump-free, completely smooth and homogeneous. Its thickness resembles liquid sour cream.

Grease the mold with oil and fill it with dough. Bake in an evenly preheated oven for 30-35 minutes.

Since the biscuit requires gradual cooling, you should not take it out right away. All you have to do is open the door a crack and leave him inside.

Place the finished biscuit on a flat dish. You can serve it as a cupcake or cake. You can lubricate it with any cream or jam. I hope that this quick method will suit you, especially if you don’t have a lot of time.

Bon appetit, have a nice day!

Sponge cake with sour cream

As it turns out, such a dessert can even be baked with sour cream. It is very tasty, soft, airy. Suitable for the role of a cake, soaked in cream.

Ingredients:

• Flour - 2 cups
• Eggs - 6 pcs
• Sugar - 1 glass
• Sour cream - 1 glass
• Soda - 0.5 tsp. Spoons
• Butter (for greasing the mold) - 20 g

Preparation:

Turn on the oven for good, even heating

Separate the yolks from the whites and pour them into a bowl. Add sugar to them. Beat until a good white foam is achieved.

After this, add sour cream, mix from bottom to top. Add well sifted flour and soda. Mix everything carefully so that the mass does not fall in volume.

Soda can be pre-quenched with sour cream.

In a separate bowl, beat the egg whites until stiff. After this, transfer 1/3 of it into the dough. Mix gently using a spoon. Add the remaining protein foam. Connect it to the dough using up and down movements.

Grease the mold with vegetable oil and fill it with dough. Send to bake for about 40 - 45 minutes, at a temperature of 170 - 180 degrees. Do not open the door. Otherwise the biscuit will fall off.

Determine readiness with a wooden stick by sticking it into the very center. Remove the crust to a plate. Cut it into 2 - 3 pieces. Spread with cream and the dessert is ready.

Enjoy your tea and sunny day!

Biscuit with starch

A very tasty, tender and aromatic dessert is obtained using this cooking method. The lemon flavor gives it extra charm. The pastries are perfect for serving without using cream. Because it has a beautiful yellow tint from citrus. However, the main feature is that no flour is added. Replaces it with starch.

Ingredients:

• Eggs – 5 pcs.
• Sugar – 1 tbsp
• Starch – 10 tbsp. l
• Baking powder – 1 – 1.5 tsp
• Lemon (zest) – 1 pc.

Preparation:

Rinse the lemon thoroughly and wipe with a towel. Grate the zest from it on a fine grater

Separate the yolks from the whites and pour them into a cup. Add sugar to them (setting aside 3 tablespoons from the norm for proteins) and zest. Beat everything well with a blender until foam forms.

Add starch while keeping the blender running.

In another bowl, beat the egg whites with the reserved sugar until stiff peaks form.

Gradually transfer the whipped foam into the dough, mixing from top to bottom.

Grease the mold with a small amount of oil. Pour the raw mass into it. Bake for about 40 - 45 minutes at 180 degrees. The dough should increase noticeably in volume, achieving a beautiful blush.

Remove the mold from the finished sponge cake. If desired, it can be decorated as a cake or simply served with a piece of cupcake. In addition, you can add condensed milk.

The taste of the dessert is more intense if washed down with aromatic freshly brewed tea.

Enjoy your tea and good mood!

Curd biscuit

This recipe includes cottage cheese. It gives the delicacy tenderness and improves taste.

Ingredients:

• Chicken egg - 3 pcs
• Sugar - 200 g
• Margarine - 100 g
• Slaked soda with vinegar - 1/3 tsp
• Cottage cheese – 175 g
• Flour - look at the thickness of the dough

Preparation:

Rinse the eggs with water and wipe. Separate into whites and yolks

Pour sugar into the container with the yolks, beat until foam forms.

Melt margarine in a saucepan over heat. Then cool slightly, then pour into the main mass in a thin stream. Stir it constantly

Mash the cottage cheese with a fork or immersion blender. Then he will be more gentle. Transfer it to the egg mixture.

Quench the soda with sour cream or vinegar and place in a bowl. Gradually add sifted flour and mix everything until smooth.

In a separate clean bowl, beat the egg whites well, then carefully fold them into the dough.

Grease the mold with vegetable oil. Pour the entire mixture into it. Preheat the oven to 180 degrees. Send to bake for 40 minutes.

The sponge cake according to this recipe can be baked in a slow cooker. “Baking” mode, time 50 minutes.

When it is covered with a beautiful blush, check it for readiness. Transfer the finished dessert from the mold to a beautiful tray. If desired, you can decorate it and soak it in cream.

Bon appetit and good mood!

Custard sponge cake with butter

This time I will describe to you a recipe for sponge cake made from choux pastry with the addition of butter. The recipe is quite simple, not complicated. Does not require large quantity time.

Ingredients:

• Chicken egg - 4 pcs
• Sugar - 230 g
• Flour - 230 g
• Butter – 80g
• Milk – 160 g
• Soda - 1/4 tsp.

Preparation:

In a bowl, combine eggs with sugar. Beat them into a good foam

Bring milk with layers of butter to a boil. It should completely dissolve

Add the flour one by one and add the milk and butter mixture. Stir constantly and add baking soda.

For baking, use a mold with a diameter of 22 - 24 cm. Grease the inside of it. Fill with dough. Preheat the oven to 180 degrees. The required baking time is about 50 – 60 minutes.

Cool the finished biscuit thoroughly, cut it crosswise into 2–3 pieces, and brush with cream. Let it brew and you can treat your guests.

Enjoy your tea!

Kefir biscuit

The biscuit turns out incredibly tasty, rich, airy and light. This option is often used for sales. Because its taste never gets boring. On the contrary, it becomes more popular every year. Below is a description of the preparation for two standards, so the amount of ingredients indicated in the list does not correspond to the amount in the photo.

Ingredients:

• Egg - 1 - 2 pcs
• Kefir - 1 faceted glass(volume 250 g)
• Granulated sugar - 1 cup
• Flour - 1.5 cups
• Baking powder - 0.5 tsp.
• Baking soda (no need to extinguish) - 0.5 tsp.
• A pinch of salt, vanillin

Preparation:

In order for your sponge cake to be a success, all the necessary ingredients must be warm.

Break the eggs into a bowl and start beating them using a mixer. You should get a light, airy consistency, as in the photo. The mass should increase in volume.

Add sugar 1 tablespoon at a time, without stopping whisking. Add vanilla and salt here.

Sift the flour several times. Slowly pour it into the mixture, continuing to beat. Add baking powder and baking soda.

Do not continue to beat the dough maximum speed and the power of the mixer, since all the flour will scatter to the sides.

Pour warm kefir into the main mass, mix with a whisk.

If you heated kefir on the stove, be sure to pay attention to its temperature. If it is hot, the eggs may curdle.

The dough should be completely homogeneous, without a single lump. The consistency is not particularly liquid, but it tends to flow in a thick stream.

The main feature of this test is that when kefir interacts with soda and baking powder, many bubbles are formed that are filled with air. They provide airiness to the dessert.

To ensure a good rise, the walls of the mold must not only be greased with butter, but also sprinkled with flour. This will prevent the dough from slipping.

Fill out the form the right amount biscuit mass. Place in a preheated oven at 180 degrees for about 30 - 40 minutes.

After 25 minutes, you can start checking the cake for doneness. Using your fingertips, press lightly into the very center. If it is ready, a spring effect will occur. If it's damp, dents will remain.

If the cake itself begins to move away from the walls of the mold, then this is another sign of its readiness.

Remove the finished dessert from the oven and remove from the mold. Sprinkle it with powdered sugar immediately while it is hot. It is better to cool it on a wire rack, as it may become damp.

The resulting height allows you to cut the cake into two parts and grease them with your favorite cream. Thus form the cake.

I hope you will be delighted. You will be able to proudly surprise and delight your loved ones. Especially serving the delicacy on the table with delicious, aromatic tea.

Enjoy your tea and enjoy your meal!

Biscuit with hot milk

This sponge cake is attractive because it tastes very good, much juicier than the classic one. Perfect for shaping into a cake. However, it is wonderful as an independent treat for tea; you just need to sprinkle it with powdered sugar. In addition, you can use jam, jam, condensed milk.

Ingredients:

• Milk (any fat content) - 120 g
• Butter - 60 g
• Flour - 160 g
• Baking powder - 5 g
• Granulated sugar - 160 g
• Eggs (s1) - 3 pcs
• Vanilla extract - 1 tsp. (can be replaced with vanilla sugar 10 g)
• Salt - a pinch

Preparation:

The products included in the biscuit must be at room temperature. The only exception is milk, since it will need to be heated during cooking.

Break the eggs into a cup. Start whisking until foam forms. Increase the mixer speed gradually. First, a light foam appears, then the egg mass becomes significantly lighter.

Add sugar in a thin stream while continuing to beat.

The peculiarity of this recipe is that it does not require separation and separate beating of whites and yolks.

After 8-10 minutes of beating, the egg-sugar mixture becomes a stable foam. It retains clear traces of the mixer. We continue to beat further.

To increase the aroma, add vanilla extract. Or you can replace it with one packet of powdered vanillin.

In order for the cake to rise evenly, without puffy hills, the powdered ingredients must be mixed in a separate, dry bowl. Due to uniform distribution throughout the entire mass of soda and baking powder, the biscuit turns out smooth

Gradually add the dry powder mixture, gently mixing it with the egg mixture, from bottom to top. It is very important to preserve the air bubbles. Therefore, you need to stir very carefully with a spoon, spatula or whisk.

Pour milk into a saucepan and put on fire. Place the butter into the liquid and wait for it to completely dissolve. In this case, the milk should heat up well, but not boil

Pour the hot liquid into the dough in a thin stream. At the same time, be sure to mix the entire consistency. The dough should spread slightly and become a little thinner than it was.

You can use a mixer on low speed. IN this moment, the mass may seem quite liquid to you, but this is the necessary consistency for this cake

Prepare the form. There is no need to lubricate it. Cover the bottom with parchment. Pour out all the dough.

If you process the walls of the mold with butter, do not forget to sprinkle them with a small amount of flour.

Preheat the oven to 170 degrees. Place the cake in it to bake for 30 - 35 minutes, without opening the door for the first 20 minutes.

When the pleasant smell intensifies, you can check the readiness with a wooden stick.

This dessert turns out moderately moist and crumbly. But it can be perfectly used for the base of a cake, cut into at least 3 layers.

If you decide to form a cake, then it is advisable to wrap the uncut base cling film and put it in the refrigerator. Leave there exactly overnight. During this time, it will infuse perfectly, will not crumble so much and will be easy to cut.

This delicacy can be used as an independent dish. Just sprinkle it with powdered sugar and cut it into pieces.

Enjoy your meal and enjoy your tea!

Sponge cake without eggs and milk

This option is very convenient because it is often classified as lean. Because it does not contain milk or eggs. In addition, this biscuit is very easy to soak. You can always put it on the table and treat your guests.

Ingredients:

• Sugar - 14 tbsp.
• Baking powder - 250 ml
• Mineral water – 1 glass
• Vegetable oil - 14 tbsp
• Flour (approximately) - 205 cups

Preparation:

Pour sugar, vanillin, baking powder into a bowl. Pour in mineral water(ordinary one is possible). Stir with a whisk until the powdered ingredients are completely dissolved.

Add vegetable oil by spoonfuls.

Be sure to ensure that the amount of butter and sugar is the same. If you increase one of them in quantity, then you need to add the second product

Add well sifted flour. This will add additional volume to the dough. Mix thoroughly until all clots and lumps disappear

The dough should be thin and thick. Reminds me of waffle batter.

Line the pan with baking paper or simply grease it with a small amount of vegetable oil.

Pour out all the prepared dough. Preheat the oven to 180 degrees. Place the biscuit in it to bake until beautifully golden brown, about 20-30 minutes.

The cake should rise well and brown nicely. After making sure it is ready, pour jelly cream on top. Serve each person in portions with a cup of fresh, delicious tea.

Enjoy your meal!

Video - recipe for chocolate sponge cake in a slow cooker

Multicookers are now widespread. This recipe is for those who love baking using this technique. It turns out lush, tasty, loose.

Ingredients:

• Chicken eggs – 8 pcs
• Cocoa powder – 45 g
• Flour – 200 g
• Granulated sugar – 320 g

Preparation:

All detailed description presented below.

Have a great mood and bon appetit!

These are the simple and inexpensive recipes described. Therefore, I am absolutely sure that you will definitely find the one that you will use constantly in the future. Therefore, try and experiment with pleasure. Please yourself and those close to you with such delicious biscuits. After all, if everyone liked the dish or dessert, then the desire to cook again something unusual and new only increases.