How to make a regular cake crust. We bake cake layers. An easy way to make sponge cakes

Most people associate cake with a holiday, which is why it is indispensable at birthdays, weddings, anniversaries and other events. The stores have a huge selection of cakes and pastries, but they cannot compare with home-baked goods.

The basis of each cake is the cake layers; the appearance and taste of the confectionery product depend on them. There are many recipes for making cakes. We will share basic recipes from which you can make a variety of cakes and desserts.

The simplest cakes

Wheat flour - 300 g;
Egg - 1 pc.;
Vinegar - 1 spoon;
Condensed milk - 150 g;
Soda - on the tip of the knife.

Cooking method:

Pour condensed milk into the prepared bowl, add the egg, mix thoroughly.
Add soda slaked with vinegar to the ingredients.
Add wheat flour little by little. Knead the dough until it has a pie-like consistency.
Divide the dough into 8 equal parts.
Roll each of them into a thin layer.
The recipe for these cakes is baked in a frying pan, so the size of each cake should not exceed the diameter of the pan.
Heat the frying pan. Place the first cake layer.
Fry on both sides until golden brown.
In 15 minutes you will fry as many as 8 cake layers, which is enough for a cake.

Now we will share with you a very interesting recipe for sponge cakes, do not be alarmed that it will require a little more effort.

Sponge cakes

You can make many sweets from sponge cakes. The cakes for this recipe turn out almost like store-bought ones, only you use all the ingredients of the highest quality.

To prepare you need:

Sugar - 1 glass;
Wheat flour - 200 g;
Eggs - 5 pcs;
Vanillin - 10 g;
Baking powder for the dough.

Cooking method:

Break the eggs into a bowl and add baking powder.
Beat well, the fluffiness of the cake depends on this.
After this, add vanillin and flour. Add everything carefully so that the dough does not settle.
Mix the dough well until bubbles begin to appear.
Grease the baking dish with oil and carefully pour the dough.
Place in the oven for 15 minutes.
After turning off the oven, do not open the door immediately so that the dough does not sag.
Wait for the biscuit to cool and only then remove it from the mold. Now the cake layers are ready.

Coffee cakes

Coffee cake

Many people love coffee cakes, and to learn how to make them, we offer a recipe for chocolate cakes.

To prepare you need:

Eggs - 10 pcs;
Cocoa - 120 g;
Sugar - 120 g;
Premium flour - 150 g;
Baking powder - 10 g.

Cooking method:

The first thing you need to start with is to separate the whites from the yolks.
Beat the whites with a mixer and add 50 g of granulated sugar little by little.
Beat the yolks separately and also add sugar.
Gradually pour the whites into the yolks.
Separately combine: sifted flour and loosen.
Add a mixture of eggs and sugar to the flour. Mix everything well.
Grease the mold with vegetable oil and carefully place the resulting mixture.
Place in the oven for 50-60 minutes.
You can use a wooden skewer to check the readiness of the cake.
Remove from the oven, remove from the pan while hot and place on a dry cloth.

Cakes with honey

An excellent option for homemade honey cake.

To prepare you need:

Wheat flour - 200 g;
Chicken eggs - 3 pcs;
Honey - 3 tbsp. spoons;
Baking powder for the dough;
Sugar - 1 glass.

Cooking method:

In a separate bowl, combine: eggs, baking powder, sugar.
Mix everything well so that there are no lumps.
Add sifted flour, remembering to stir.
The consistency of the dough should be similar to that for pancakes.
Grease a baking sheet with vegetable oil and carefully pour out the dough in a thin layer.
Place the crust in the preheated oven for 7 minutes.
After the cake has cooled, remove the pan.
Thus, you need to bake 6-7 cakes.

In order for chicken eggs to beat better, it is necessary to pre-cool them. Beat eggs in a completely dry container.
When baking a sponge cake, you don’t have to grease the pan, this will make the cake much more voluminous and fluffier.
To prepare the cream, it is better to use homemade sour cream. If you purchased store-bought, then you need to hang it in gauze overnight so that it becomes thicker and the excess liquid is glassed off.

After practicing a few times, you will be able to choose the ideal cake recipe for yourself, from which you can make not only cakes, but also many different desserts.

In just half an hour you can make cake layers: 9-10 pieces! Then make the cream, coat the cakes and get a delicious homemade cake.

Ingredients for making cakes:

sour cream - 200 g
soda - 1 teaspoon
granulated sugar - 200 g
wheat flour - 3 cups

Preparing cake layers:

Place sour cream in the container in which the dough will be kneaded, add soda to it and mix. The sour cream begins to boil under the influence of soda, and bubbles appear on the surface.
Pour in granulated sugar, stir for a minute, then pour in flour in portions. First, mix everything with a spoon, but as you add flour, the dough becomes dense, so we will continue to knead it by hand. Knead until the dough begins to pull away from your hands.
Divide the dough into 9-10 pieces, roll them into balls and then roll each ball into a thin circle. We cut each circle around the circumference of the plate.
All cakes are baked one by one in a frying pan! In a dry frying pan, the heat level should be minimal.
The cake layers are ready. Lubricate them with cream and enjoy a delicious homemade cake.

Bon appetit!

When preparing cakes, we often use store-bought dough. But we all know that homemade baked goods will be much more airy and appetizing.

Sponge dough for cake

Ingredients:

1 cup flour
1 cup of sugar
4 eggs
½ packet of baking powder
1 packet of vanilla sugar.

Cooking method:

Separate the whites from the yolks. Eggs must be fresh and cold. Make sure that water and yolk do not get into the bowl with the whites, because in this case you will not be able to beat the whites well. Beat the whites into a stable foam, adding a pinch of salt. Beat the yolks with sugar and vanilla sugar until the sugar dissolves. Add half the whites to the resulting mass and mix gently with a spoon.
Add sifted flour mixed with baking powder in small portions. Then carefully fold in the remaining whipped whites into the dough.
Preheat the oven to 180 degrees. Pour the biscuit dough into a mold lined with parchment and place in the oven for 30-40 minutes.
Remove the finished biscuit from the mold, cool slightly and cut lengthwise into 2 or 3 layers. It is advisable to soak sponge cakes with syrup, coffee with cognac or sweet tea. You can prepare any cream for such a cake - butter, custard or sour cream. All that remains is to decorate the cake and serve. With such a wonderful dessert, you will be guaranteed rave reviews from guests!

Biscuit dough in boiling water

Ingredients:

4 eggs
190 g sugar
130 g flour
1 tsp. baking powder
3 tbsp. l. vegetable oil
3 tbsp. l. boiling water
vanillin.

Cooking method:

Beat the eggs and sugar very well until thick (until doubled, about 10 minutes).
In a separate bowl, mix the flour with baking powder and gently fold it into the egg mixture (this can be done with a mixer at minimum speed). Add boiling water, then vegetable oil and vanillin.
Pour the dough into the mold and bake in an oven preheated to 180 degrees. The time depends on the oven. You can check readiness with a toothpick.
After baking, you need to turn the biscuit upside down in the mold, place it on a wire rack to prevent it from steaming, and let it cool.

Sponge cake with squirrels

Ingredients:

5 proteins
90 g powdered sugar
40 g fine sugar
vanillin
60 g flour
a pinch of salt
½ tsp. citric acid.

Cooking method:

Beat the whites until thick, add citric acid, salt and sugar, beat for about a couple more minutes. The mass should be softer than meringue. Add flour mixed with powdered sugar and mix gently.
Place the dough in a small rectangular mold 10x20 cm, or in a round one 16x18 cm. Do not grease the walls of the mold with anything. Bake in an oven preheated to 180 degrees for about 20 - 30 minutes.
When the biscuit is ready, without removing it from the mold, set it to cool upside down. After it has completely cooled down, you can simply hit it on the table and it will fall out on its own. Sprinkle with powdered sugar. Serve with syrup, cream or ice cream.

Shortcrust pastry for cake

Ingredients:

250 g margarine or butter
2-3 eggs
1 cup of sugar
400 g flour
½ tsp. soda slaked with vinegar
1 packet of vanilla sugar.

Cooking method:

Beat eggs with sugar until foam appears, add margarine, soda, vanilla sugar, mix everything thoroughly and quickly.
Gradually adding flour, knead a soft dough. The amount of flour may need to be increased or, conversely, reduced. Roll the kneaded dough into a bun, wrap it in cling film and put it in the refrigerator for half an hour.
You can make it differently using the same ingredients. First, whisk soft margarine and sugar, gradually adding eggs, and lastly add flour.
Quickly knead the dough, further steps are the same as in the previous recipe. Before rolling out the shortcrust pastry for the cake, wet your hands with cold water. Remember that cakes made from such dough must be rolled out to a thickness of no more than 8 mm; the best temperature for baking is 220 degrees.

Puff pastry for cake

Ingredients:

1 cup flour
150 g water (can be mixed with milk)
1 tsp. salt
1 tsp. citric acid
250 - 300 g butter.

Cooking method:

Dissolve salt and citric acid in water, add sifted flour and knead the dough: first with a spoon, then with your hands. The dough should not be too steep, otherwise it will be tough.
After kneading the dough, wrap it in cling film and place it in the refrigerator for half an hour. Then we take it out and roll it out into a rectangle. You need to put a thin layer of butter in the middle. The oil should not be frozen, but not soft either.
Cover the butter on all sides with layers of dough and roll out the dough. Then put the dough in the refrigerator for 30 minutes. Then we roll it out again into a rectangle, fold it into an envelope and put it in the cold for another 30 minutes. This needs to be done at least 7 - 10 times: the more approaches, the more layers and the better the dough. The finished dough can be placed in the freezer.

Meringue cakes (as for Kyiv cake)

Ingredients:

9 proteins weighing about 200 g
230 g sugar
2 tsp. vanilla sugar
50 g flour
180 g lightly roasted hazelnuts.

Cooking method:

Separate the yolks from the whites. Pour the successfully extracted whites into a sealed container and place in the refrigerator for a day. Or you can freeze them, and take them out a day before whipping and put them in the refrigerator to thaw.
Beat the egg whites with a mixer to a fluffy foam at the lowest speed. When the whites are well beaten, add 50 g of sugar and vanilla sugar. Beat again.
Grind the hazelnuts into medium-sized pieces (there is no need to make dust from the nuts). Mix the hazelnuts, flour and remaining sugar and fold into the whites using a spatula.
We cover two forms with a diameter of 24 and 26 cm with parchment. Pour our protein dough into them. We need to try to make sure that the height of the cakes is the same, that is, we need to pour more dough into a 26 cm mold than into a smaller mold.
Place the molds on different levels in a preheated oven and bake for about 1.5 - 2 hours at 150 degrees.

1) Kefir cake layers.
For baking you will need the following products:
a couple of chicken eggs;
a glass of granulated sugar;
a glass of wheat flour;
200 ml kefir;
vanillin;
soda.
Preparation. Beat sugar, vanillin and eggs with a mixer or whisk, then pour in kefir and continue whisking. In the resulting mixture, extinguish the soda and gradually add flour. The dough will not be very thick. Divide it into three parts and bake in the pan until golden brown. The cakes are ready, you can decorate them with cream and berries if desired.

2) Sour cream cake layers.

Ingredients:

a pack of full-fat sour cream (excellent from sour cream with a fat content of 20%);

half a can of condensed milk;

a glass of granulated sugar;

2 spoons of cocoa;

400 grams of wheat flour;

vinegar and soda.

Preparation. Whip sour cream and condensed milk. In a separate container, beat the sugar and eggs, then combine everything into one mass. We extinguish the soda with vinegar, add cocoa and mix everything thoroughly so that there are no lumps from the cocoa powder. Next, add flour in small portions and knead the dough for the cakes. You will get chocolate dough. If desired, you can divide it and add cocoa to only one part, you will get a striped cake. Bake the cakes in the oven for about 20 minutes each. You can check readiness with a match or toothpick. The sour cream cake layers are ready, ready to decorate.

3) Honey cakes. This recipe is a little more complicated than the previous ones, but deserves attention.

For the test you will need:

2 tablespoons honey;

a glass of sugar;

500 grams of flour;

one and a half teaspoons of soda.

Cooking process. Beat the eggs with a mixer, add honey and sugar, mix and place in a water bath. It is necessary to constantly stir the mixture so that the eggs do not cook. When the grains of sugar disappear, add soda and mix vigorously until the mass increases 2-3 times. Then quickly remove the mass from the heat and add flour, knead the dough. It is important not to miss the moment; if the mass settles, the cakes will turn out hard.

Divide the dough into 10 equal parts and bake the cake layers. Leave one finished cake for crumbs. They turn out lush and fragrant. Sour cream is perfect for this cake.

4) Sponge cakes. This recipe is classic.

For baking you will need:

3 cups flour (preferably premium);

150 grams of sugar (that’s almost a full glass);

soda and vinegar for extinguishing;

50 grams of vodka and or liqueur.

Cooking process. In order for you to get a fluffy sponge cake, you need to beat the egg yolk and white separately, and always in a dry container. You can beat the yolks with sugar. Then carefully combine both masses, without sudden movements, extinguish the soda in it, pour in the liqueur and mix carefully so as not to displace any air bubbles. First sift the flour so that it is loose, then carefully pour it into the mixture. Also carefully mix everything, divide the dough into three parts and bake the sponge cake. It should turn out light and airy.

For sponge cakes, it is advisable to provide impregnation, otherwise the cake will turn out dry. This can be liquid jam, jam or fruit syrup. It should be noted that if the sponge cakes turn out to be too fluffy, you can cut them lengthwise into two parts.

Well, now you know how to make cake layers quickly and tasty. You can safely start baking and pamper your family. Enjoy your tea!

If you want something sweet, you don’t have to go and buy a cake at the store. Even an inexperienced housewife can prepare it. Moreover, a homemade cake will be much healthier than a store-bought one. The main thing for a cake is to bake the cake layers, whip the cream - a trifle. Let's bake a cake.

How to prepare sponge cake layers?

To prepare the biscuit, let's take the simplest, classic recipe.

For the cakes you need:

5 eggs;
1 cup flour;
200 g sugar;
a pinch of salt.

Let's start cooking:

We separate the eggs into whites and yolks.
Stir the yolks with sugar until smooth.
Add a pinch of salt to the whites and mix with a mixer, first at low speed, then increase the speed. The whites should turn into a stable foam so that if they are turned over, they will not spill out of the dish.
Add flour to the yolks with sugar, knead so that there are no lumps.
Add the beaten egg whites to the resulting dough and gently knead from top to bottom.
Pour the dough into a round pan greased with vegetable oil and sprinkled with flour.
Bake in the oven at 200ᵒC for about half an hour.
Remove the baked cake from the mold, cool, and cut horizontally into 2-3 pieces.
Grease the cakes with sour cream and jam. If we have a cake with butter cream, then before greasing the cakes, soak them in sweet syrup, and then grease them with cream. Impregnation is needed so that the cake is not dry and soaks in better.

How to prepare custard cake layers?

You can use choux pastry to make not only eclairs, but also cakes. The Karpatka cake, famous in Poland and Western Ukraine, is made from custard cakes. And if you bake long sticks from such dough and coat them with sour cream, you will get a “Lady Fingers” cake.

For 2 custard cakes you need:

100 ml milk and water;
1 cup flour;
80 g butter;
4-5 eggs;
a pinch of salt.

Let's start cooking:

Pour water, milk into a thick metal pan, add salt and butter, and let it boil.
Turn down the heat until it burns low, pour the flour into a pan of boiling water and mix thoroughly without lumps.
Remove from heat and let the dough cool slightly (5-10 minutes).
Beat 1 egg into the dough and knead until smooth.
Using the same principle, mix in the remaining eggs.
How many eggs to add is up to you. The end result should be like thick sour cream.
Divide the dough into 2 parts.
We spread the round shape with vegetable oil, lay out 1 part of the dough, try to even it out, it will be small tubercles.
Bake in the oven at 200ᵒC for about half an hour. Do not open the oven door during the entire baking time, otherwise the cake will not rise.
Then bake the second cake.
Grease the cooled cake with a thick layer of custard, cover with the second cake, grease the sides of the cake, and sprinkle the top with powdered sugar.

How to prepare honey cake layers?

For shortbread cakes with honey you need:

3 eggs;
1 cup of sugar;
550 g flour;
50 g butter;
4 tbsp. spoons with honey on top;
1 tsp. spoon of soda.

Let's start cooking:

We take 2 pans: one larger, the other smaller.
In the larger pan, pour some water for a steam bath and heat it to a boil.
Beat eggs and sugar until fluffy, about 7 minutes.
In a smaller saucepan, combine beaten eggs, baking soda, honey and oil. We do not extinguish soda with vinegar.
Place the pan with the mixture in boiling water at medium boil and stir all the time.
First, the mass will increase approximately 2 times, and then acquire a beige tint (15-20 minutes).
Remove the pan from the water bath, add 1 cup of flour, knead, and place in the water bath again for 2-3 minutes.
Remove the dough from the water bath, add the remaining flour and knead the dough with a spoon, and when it thickens, knead with your hands, adding flour. The dough should be thick.
Divide the dough into 8 parts, roll out circles and bake in the oven, on a dry metal sheet, at a temperature of 180ᵒC for 3-5 minutes.
Trim off the excess from the baked cakes while they are hot. Cooled cakes will harden greatly, and then they can no longer be cut.
Grind the scraps into crumbs in a coffee grinder or blender.
We generously grease the cakes with sour cream (the top one too), when a little of the cream is absorbed, sprinkle the top and sides with crumbs.

So, we learned how to bake cake layers at home.

4) Sponge cakes. This recipe is classic.

For baking you will need:

4 eggs;
3 cups flour (preferably premium);
150 grams of sugar (that’s almost a full glass);
soda and vinegar for extinguishing;
50 grams of vodka and or liqueur.

It is advisable to provide impregnation, otherwise the cake will turn out dry. It can be liquid or fruit syrup. It should be noted that if the sponge cakes turn out to be too fluffy, you can cut them lengthwise into two parts.

Well, now you know how to make delicious cakes. You can safely start baking and pamper your family. Enjoy your tea!

Making a good fluffy sponge cake is not the easiest task. And the point is not at all that some exquisite exclusive ingredients are needed, or some special kitchen equipment, not at all. At first glance, everything is ridiculously simple! But an experienced housewife, and even more so a pastry chef, knows that the secret of success lies in observing very important subtleties and small tricks. These are the ones we will talk about today.

Like any dish, sponge cake loves a good mood! But seriously, he still loves a good oven more)) An electric one is better for baking, but this does not mean at all that it is impossible to prepare sponge cake layers in a gas oven.

The second point is the presence of a mixer. Without it, unfortunately, no matter how hard you try, you won’t get pomp and airiness in the end. Well, let's get down to business!

Ingredients

Wheat flour - 130 gr.
Sugar - 180 gr.
Eggs - 5 pcs.

Cooking method

First of all, we need to separate the whites from the yolks. This must be done extremely carefully and carefully so that not a single drop of yolk gets into the white.

Using a mixer, beat the whites. When they have whipped into a fluffy thick foam, we begin to gradually add sugar. Beat until stable peaks form.

When the whites have strengthened, add the yolks and bring until smooth, again using a mixer.

The flour must be sifted before adding to the dough, or better yet several times. This will also affect the fluffiness of the finished cakes.

Add flour in small portions, gently stirring with a spatula from bottom to top.

As a result, you should get a homogeneous, airy mass, without any lumps.

Another rule is to preheat the oven to 180 degrees. This is a constant condition.

Be sure to prepare a baking dish. I find it most convenient to use a springform pan. But this is a purely personal matter. Remember just one thing - you don’t need to grease the pan with anything when baking biscuit dough. The dough will thus cling to the edges of the pan and rise. Otherwise it will slide and will not increase in height. Place parchment paper on the bottom.

Attention! The dough should be baked immediately after preparation. Otherwise, again, you will not get an airy cake.

Baking time: 40 minutes. But you must take into account the features of your oven and focus on the readiness of the dough by checking it with a wooden skewer. However, do not forget that the oven door cannot be opened for the first 20 minutes. Better yet, don’t open it until it’s ready.

We can talk about the versatility of biscuit dough for a very long time. It is possible to bake sponge cake layers using different recipes. But for me, this is the best option. The biscuit always rises even without adding baking powder or soda.

Cakes prepared according to this recipe will be an excellent base for a cake. The taste is so universal that it goes with any. However, they do not differ in juiciness, so if you still decide to make a cake from sponge cakes, use when assembling the dessert.

Also, I like to use this sponge cake recipe during the season when berries and fruits ripen. I put any filling (apples, raspberries, etc.) on the bottom of the mold and simply fill it with this dough. It turns out something incredible! In this case, the dessert does not require additional impregnation. Fruits give it the missing juiciness and stunning aroma! And if you pour it on top, then it’s just a masterpiece.

Try, experiment, but rest assured that you won’t find a better recipe for sponge dessert!