A homemade cake is a symbol of a family holiday, home warmth and comfort. The simplest and most popular homemade cake is made from sponge cake. 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 biscuit recipes and 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 ⇒
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 mass, mix and then add to the total mass in 2-3 additions, mix gently. 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 move too hard or too roughly, otherwise the delicate 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 the 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 a children's cake, water can be replaced with fruit juice; no alcohol should be 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 cold water over gelatin. 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 at high speed for 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.
Cream of Mascarpone 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 to decorate it I used strawberries, black currants and small meringues bought at a 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, 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. Once you’ve had enough of the beautiful cake, you can simply 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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I won’t hide the fact that the sponge cake according to this recipe, which I will share today, is my favorite. It turns out tall, fluffy, when preparing it you do not need to divide the eggs into whites and yolks (as in), and the result is always amazing - fluffy airy cakes that can be used for a cake or eaten just like that, with milk.
I collected bit by bit the advice, secrets and mysteries of respected confectioners, repeated them, studied, tested, tried and... still achieved the desired goal. A fluffy sponge cake for 4 eggs that always works out - this is my discovery that I will share today! 
Delicious sponge cake for 4 egg cake:
- Chicken eggs (CO) - 4 pcs.
- Granulated sugar - 150 g.
- Premium wheat flour - 150 g.
- Baking powder - 1 heaped teaspoon
How to bake:
The biscuit dough mixes very quickly, so immediately turn on the oven to preheat at 180 C.
Break the eggs into a wide bowl in which the dough will be kneaded. Let me remind you that we will beat both yolks and whites together. But if you have a weak mixer or don’t have one at all, do this: first turn the whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in the protein foam at the very end (after adding flour).
So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add granulated sugar in a thin stream.
If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, place a container with sugar next to it and add by the tablespoon.
There is no need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.
Distributing evenly throughout the egg mass, sugar helps it turn into a thick, light foam. Look at the photo to see how the egg-sugar mixture should lighten.
Now add 1 teaspoon of baking powder to the flour and sift it into the bowl with the dough. Before sifting, be sure to take a spatula and mix the flour and baking powder. Whether the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.
You need to be careful with flour - if you add too much, the finished biscuit will be too dense.
Add flour in parts, in three approaches. Each time after adding flour, mix the ingredients with upward movements, as if you were lifting the dough in layers. When adding flour, we do not use a mixer, only a spatula or wooden spoon.
Now pour the dough into a prepared form (you need to grease it with a piece of butter and sprinkle it with flour, shake off the excess). Tap on the counter several times to distribute the dough evenly from the middle to the edges. You can sharply rotate the shape clockwise for the same purpose.
My mold has a diameter of 18 cm, the height of the finished sponge cake is 6 -6.5 cm.
The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and a dry wooden stick.
It is very important to preheat the oven! The dough contains a lot of air and in order to keep it inside, the walls of the sponge cake must begin to bake immediately. If you put the pan with the dough in a cold oven, the air bubbles will have time to escape from the dough, and the baked goods will turn out low and dense.
The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit “fails”, the hole left by the finger is not restored, which means that the biscuit is not ready yet, it needs additional time. The oven must not be opened for the first 25 minutes, otherwise the baked goods will settle.
Cool the finished sponge cake in the mold for 10 minutes, then run a sharp knife along the walls of the mold (describe a circle) to make the cake easier to separate from the springform pan, release the sponge cake and turn it upside down onto a wire rack. Thus, if a lump has formed on top of the baked goods, it will smooth out, and in the finished cake all the cake layers will be smooth and beautiful.
After cooling completely on a wire rack, wrap the biscuit in cling film and place in the refrigerator for 6-8 hours. Thanks to this cunning technique, the remaining moisture from the sponge cake does not come out, but is evenly distributed over the entire baking surface, making the sponge cake juicier.
Despite cooling in film, the sponge cake according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it in syrup from canned peaches or sugar syrup (cook the amount you need based on the proportion of 6 tablespoons water and 4 tablespoons sugar).
A sponge cake from a mold with a diameter of 18 cm can easily be cut into three layers (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and your homemade cake is ready for tea!
To decorate the cake, I used homemade apple marshmallows that I made myself, as well as marshmallows and confectionery sprinkles. The cake turned out tender and very tasty.
Pieces of canned peaches are added to the layer of cake between the fluffy biscuits.
Biscuit crumb goes well with sour cream, butter creams and fruits.
More recently, our site has opened a YouTube channel. And the first video I decided to make was about how to make a fluffy sponge cake. I believe that this recipe is basic, basic for preparing many desserts!
If you like to watch videos, welcome:
You and your loved ones will love this sponge cake as fluffy as a cloud! Show what you got with this recipe in a photo (you can attach it to the comment). If you have questions, be sure to ask without hesitation, I’m always happy to answer!
Bon appetit!
When adding photos to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo so that I can find the results of your efforts and admire them! I will be very pleased!
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Today we offer a classic recipe for a fluffy sponge cake, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to the proteins whipped into an “airy”, strong mass.
This sponge cake can be divided into 2 or 3 layers and coated with any sweet cream, or cut into cubes and used in the formation of cakes like “.” The biscuit turns out very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.
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.
Classic recipe for fluffy sponge cake with step-by-step photos
How to make biscuit dough
- Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at minimum mixer speed until light white foam is obtained. It is important that not a drop of yolk gets into the protein mass, otherwise it will not be possible to beat the whites to the desired consistency. Also pay attention to the cleanliness of the bowl you use so that there are no traces of grease or any debris left on it. To be on the safe side, you can first wipe the bowl with a paper towel lightly moistened with lemon juice.
- Continuing to work with the mixer, gradually add half the amount of sugar. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the whites remain motionless. This step in the cooking process is extremely important: if you do not beat the whites thoroughly enough, the sponge cake will not turn out fluffy.
- Mix the yolks with the remaining granulated sugar and vanilla sugar. Grind vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case you need to get a mass of light color that has significantly increased in volume.
- Add about 1/3 of the whites to the yolk mixture and mix gently from bottom to top. Be sure to sift the flour and then add it to the egg mixture. We continue to knead the mixture from bottom to top until a homogeneous mixture is obtained without any flour lumps.
- Next, lay out the remaining whites and mix with the same movements from bottom to top until the components combine into a smooth, fluffy mass (the biscuit dough should not be stirred in a circle, as this may cause it to settle).
How to bake a sponge cake so that it turns out fluffy and does not fall
- Take a small springform baking pan, no more than 22 cm in diameter (if you use a larger pan, the sponge cake will turn out thin). We cover the bottom with oiled parchment, and grease the inside of the mold walls with a small piece of butter. Fill the form with the prepared dough. During the baking process, the biscuit will “grow” noticeably, so the mold should be filled with dough no more than 2/3.
- Place the form in an oven preheated to 180 degrees. Bake for about 30-40 minutes (use your oven as a guide). To ensure that the sponge cake turns out fluffy and does not collapse, we try not to slam the oven door during the baking process, and it is better not to open it at all for the first 20 minutes. When the dough has risen and slightly browned, lower the temperature slightly so that our biscuit does not burn and is thoroughly baked inside. We check the readiness with a toothpick by plunging it into the center of the sponge cake. If the stick remains dry, then the biscuit is completely ready. Don’t forget that a sharp change in temperature can cause the biscuit to fall, so leave it in the turned off oven with the door ajar until it cools completely.
- Carefully remove the split edge from the cooled biscuit. First we run a knife blade along the edge of the mold. Cover the sponge cake with a napkin and leave it at room temperature for 8-10 hours before forming the cake (a “rested” sponge cake will not become too soggy from soaking and will not crumble when cut into cake layers).
In our recipe, we tried to describe in detail all the subtleties and nuances in making a classic fluffy sponge cake, but if suddenly it falls off for you, don’t worry! Under a layer of cream it will be almost unnoticeable, but as a training just practice baking the sponge cake more often. This process requires skill and culinary experience, and much depends on the characteristics of a particular oven. Here everything is learned only through trial and error! Good luck!
Crumb potatoes with filling options will find approval from everyone, from little tasters to adults who have experienced culinary masterpieces. The variety of fillings will allow you to appreciate these potatoes and make them one of your favorite treats. This hearty and so varied dish will be an excellent lunch, dinner, snack, and also an excellent main dish for the holiday table. And for those who are not afraid to create and implement their ideas, it is also a huge inspiration for culinary success.
Cooking time:
2 hours (time may vary).
Number of servings:
16 servings.
Prepared: in the oven
Ingredients:
- Potatoes - 8 pcs. large size,
- Chicken breast - 300 g (half a whole breast),
- Cheese - 150 gr,
- Mushroom mayonnaise (can be replaced with mushrooms and mayonnaise) - 2 tbsp. spoons,
- Sausages (favorite) - 5 pcs.
- Onions - 2 small heads,
- Mayonnaise - 2 tbsp. spoons,
- Homemade mustard (store bought) - 2 tbsp. spoons,
- Smoked pork breast (bacon) - 200 g,
- Garlic - half a head,
- Fresh dill - 50 g,
- Fresh parsley - 50 g,
- Fresh green onions - 100 g,
- Chicken egg - 2 pcs.
- Long cucumber - half,
- Butter - 200 gr,
- Olive oil (vegetable) - 50 ml,
- Salt - to taste.
Crumb potatoes with filling options, recipe step by step with photos
Let's prepare all the necessary ingredients. Wash the greens, measure out the required amount of mayonnaise and mustard, butter and olive oil. Wash the cucumber thoroughly under running water. Wash the eggs, cut off the desired pieces of pork breast and cheese. Let's get onions and garlic, chicken breast and sausages.
Take a potato and peel off its skin using a clean dishwashing sponge. When all the dirt has been removed, the vegetable will need to be dried. Wrap the dry potatoes well in foil, the main thing is not to skimp, but to make 3-4 layers. Place the finished silver bells in an oven heated to 200 degrees. After an hour and a half, check the readiness with a wooden stick or toothpick by piercing the potatoes.
While the base is baking, let's start with the filling. Place the eggs in a saucepan with water on the fire. We light another burner nearby and place a saucepan of water on it to cook the chicken breast. To avoid wasting time, we continue to cook.
First filling: Sausages, onions, mayonnaise, mustard. Heat the butter in a frying pan, throw half rings of onions and round sausages into it. Fry until golden brown and transfer to a cup. Mix together with one tablespoon of regular mayonnaise and mustard.
To prevent onions from hurting your eyes, place them in the refrigerator for 5-7 minutes before you start cutting them.
Second filling: Smoked pork breast, dill, parsley, garlic. Cut the smoked pork into small squares and send it to brown (5 minutes) in a hot frying pan (no need to add oil, the pork itself is fatty). Chop the parsley and half the dill into pieces of an acceptable size, but the smaller the better. Peel the garlic from the husks and butts with a fine knife or other convenient method. Turn off the pork breast, let it cool slightly and mix everything until the ingredients are evenly distributed.
To remove the bitterness from garlic, you need to crush it with a knife and pull out the middle.
Third filling: boiled chicken eggs, green onions, one tablespoon of mayonnaise and cucumber. The eggs are already boiled, they need to be peeled and grated on a coarse grater. Cut green onions into thin rings. Chop the cucumber as finely as possible. Combine the prepared filling ingredients, add mayonnaise and salt to taste. Mix everything with a spoon.
To make eggs easier to peel, you need to boil them in generously salted water.
Step 6
Fourth filling: boiled chicken breast, cheese, dill, mushroom mayonnaise. Grind the finished breast and dill. Grate the cheese on a coarse grater. Make a homogeneous mass of cheese, breast and dill and add juiciness with mushroom mayonnaise. Mushroom mayonnaise can be replaced with regular mayonnaise and fried mushrooms.
Ingredients:
Baked “crumb potatoes”
“Kroshka-Kartoshka” is my husband and I’s favorite Russian fast food. About two thousand years ago, in Moscow, like mushrooms after the rain, booths with this funny name popped up everywhere. Then there were very, very many of them, but recently they have disappeared somewhere, unfortunately. They say they have moved from booths to premises, but there is no such branch in my hometown.
We really miss “Kroshka Potato”, so sometimes we cook it at home - only it turns out to be far from fast food, but rather a rather complicated event. More precisely, the potatoes themselves are even easier to prepare than any other type of dish with this product, but everything that comes with it... In general, hints and riddles are good! For those who are not familiar with the concept of "Crumble Potatoes", I will now explain it.
Firstly, the name “Kroshka-potatoes” is an outright joke: this dish requires giant potatoes, weighing around 200 grams. These are the “tiny little things”! Secondly, “Kroshka-potatoes” consists of two parts - basic potatoes and a rich selection of salads, which everyone chooses to their taste. You can eat several different salads with one potato, but, based on my experience, more than 5 spoons is unrealistic.
In my opinion, “Kroshka-Potato” is a great idea for the arrival of a large number of guests with different tastes - or for those days when you have a lot of salad leftovers from the previous holiday.
How to cook “Crumble Potatoes baked in the oven” step by step with photos at home
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The second minute of the hostess’ attention that falls on each potato is the moment before serving: the potatoes are removed from the oven, unfolded and cut diagonally crosswise to their full depth. That’s it, after this the potatoes can be served to the guests. In foil or without foil - it depends solely on how many minutes later you are going to start eating. You can, for example, serve potatoes cut, but still wrapped, then the foil will retain heat for a couple of extra minutes.
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