How to make an easy sponge cake. Fluffy and simple sponge cake. The best biscuit. Step by step recipe

I'll tell you how to make the best sponge cake: believe me, before this I have never made such a tall and tasty cake. It was told to me by a friend of mine who works as a pastry chef in a restaurant. Thanks to her advice, the sponge cake exceeded all my expectations: well-rising dough, incredibly rich aroma, delicate pulp and a beautiful crust with an appetizing golden hue. As soon as you take the baked goods out of the oven, you want to immediately cut off your tasty morsel and eat it. You know, baking has never been so easy and enjoyable. Well, try it too: I’m sure that the light, airy sponge cake will conquer everyone.

Ingredients:

• 4 medium-sized chicken eggs (if you have them too small, then take 5: the total weight should be approximately 250 grams);
• 175 grams of sugar;
• 150 grams of flour;
• 50 grams of corn starch (if desired, you can replace it with potato starch: then you need 40 grams of starch, since it is thicker).

The best biscuit. Step by step recipe

1. Before preparing a delicate sponge cake, let's prepare a baking dish. Cut out the parchment, cover the bottom with it and grease with vegetable oil. Now turn on the oven and heat it to a temperature of 180 degrees.
2. Next, put a water bath on the burner. Beat the eggs into a working container, add sugar and place it in the bathhouse. Beat the mixture with a whisk until smooth and the sugar crystals dissolve.
3. Remove and pour into a bowl with high sides. Then beat the consistency with a mixer until it thickens: you can check the readiness of the whipped mass by making a small groove on its surface. If the shape holds, then you can finish the process. Beating time is approximately 10 minutes.
4. Mix flour and starch and sift through a strainer, then gradually add to the beaten eggs and mix from bottom to top.
5. Pour the biscuit dough according to the best recipe into a mold, level the surface and place in a preheated oven. Bake for 20 minutes without opening the oven. Only after this time can you check the readiness of the well-rising sponge cake. This should be done not with toothpicks, but with your fingers: lightly press down the biscuit, if the shape quickly returns to its previous state, then the baking is ready.
6. When ready, take out the biscuit and leave it in the pan for about 7 minutes. Then put it on a plate.

• We found out how to make a good biscuit. Now I recommend that you cut it into cakes: since it turns out to be very tall, you can make three layers. To make it more juicy and tender, you can use any cream. (You can find their recipes on the “I Love to Cook” website).

• We put the yolks in the refrigerator to cool, and the whites, on the contrary: in a warm place.
• We begin to beat the yolks: add sugar and work with the mixer until an airy foamy consistency forms.
• Then take the warm protein mass, add sugar and beat until the mixture is standing: like a meringue.
• Next, slowly combine both masses to obtain a homogeneous consistency.
• The subsequent steps are the same as for the best biscuit recipe presented.

Tips for making the best biscuit dough.

• The optimal temperature for baking biscuit dough is 180 degrees. It is under such conditions that the cake has time to rise as much as possible.
• The sides of the baking dish should not be greased with oil, as this may affect the height of the cake: it will fall.
• The biscuit dough must be immediately poured into the mold and baked: it cannot be stored, otherwise the cake will not rise.
• If you decide to make several cake layers from one sponge cake, then keep in mind that it must stand for 8 hours: and only then can you cut it - in this case the layers will turn out even.
• To make the baked goods drier, replace a quarter of the flour with starch.

In order to please yourself and your loved ones with a delicious dessert while drinking tea, you can’t think of anything better than baking a good sponge cake. The airy and incredibly light cake that melts in your mouth will give you an amazing sensation. Brew your favorite tea: and bon appetit!

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

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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

6. 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.
   
7. 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.
   
8. 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!

This recipe interested me primarily as a way to utilize proteins. It's no secret that there are hundreds of recipes that require only yolks, and there are only one or two recipes for whites alone. Well, we don’t like meringue... and we don’t seem to like the white omelet too much. That's why I'm constantly looking for recipes that use only proteins. And then another portion of 8 proteins accumulated in the refrigerator, and I went online. And there I unearthed this miracle. I'm just delighted. And, most importantly, this is the first biscuit in my life that turned out unconditionally. It rose well and did not fall off after cooling... Until now I have not been friends with biscuits!!! Here is the preamble. I must say that on the site there is a recipe for Angel Food Cake or Angel Sponge Cake by Lesya_Dol. However, there is one small, but in my opinion very significant difference. Lesya_Dol uses baking powder, but, as I understand from the Internet, baking powder is not used in Angel biscuit. Properly whipped whites provide fluffiness and tenderness without additives. The recipe is quick and completely uncomplicated.

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

Rules for preparing biscuit

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

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

Biscuit - a classic recipe in the oven at home

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

Ingredients:

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

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

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

How to make a sponge cake

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

Chicken eggs can be taken either from the refrigerator or those that were stored at room temperature. Carefully separate the whites from the yolks. Place the whites in a whipping bowl. Place the yolks in a deep bowl.

Experienced cooks insist that the eggs be slightly warmed at room temperature before beating. Cold whites have a higher density and whip longer and worse.

The dough for this dessert can only be mixed with egg whites or yolks, but our version uses whole eggs.

Add a pinch of salt to the whites. Start the whisking process and continue until you get a fluffy foam.


As soon as foam has formed, gradually add half the granulated sugar, spoonful at a time. Don't stop whisking until all the sugar has been added.


Continue beating until a dense, stable protein mass is formed. How to check if egg whites are whipped correctly? Turn the bowl of egg whites over. The mass should not spread.


Add the remaining sugar to the yolks.


Take a mixer or whisk and beat until thickened. The beaten yolks will become lighter and creamier.


Add the dense whites to the yolk mixture and carefully fold them into the dough, stirring with a spatula.


In 2-3 additions, add the sifted flour along with baking powder. After each addition, stir gently with a spatula.

• To obtain a more tender and airy biscuit dough, it is recommended to replace ¼ part or half of the wheat flour with potato or corn starch.
• The homemade cooking method we suggest is with baking powder, but you can do without it if you are sure that your mixer beat the eggs and sugar perfectly. Beaten eggs are filled with air bubbles, due to which small pores are formed in the baked mass.
• To ensure that the sponge cake has a pleasant aroma, vanilla or ground cardamom, cinnamon, a little orange zest, and a few drops of almond or rum flavoring are added to the dough when kneading.

First, melt the butter in a way convenient for you. Cool to a temperature of + 25-30 degrees. Add warm butter to the biscuit dough. Stir until smooth.

• According to GOST sponge cakes should be prepared without adding oil. But many people with a sweet tooth agree that butter makes the dessert softer, more delicate, with a pleasant creamy taste. The presence of oil increases the calorie content of the product and prevents its rapid deterioration.
• Some chefs claim that the most A delicious sponge cake is obtained by mixing the dough with sour cream or kefir. Although, in fact, this is no longer a real biscuit, but an imitation of it.
• To obtain it, add a few tablespoons of cocoa powder to the dough.

Take a mold with a diameter of 18-20 cm. Cover the bottom with parchment. Add the dough and carefully spread it over the pan. Preheat the oven to 180 degrees. Place the dough in the oven for 30-50 minutes. Since everyone’s oven is different, after 30-35 minutes, when the dough has risen well, you can open the oven slightly and check for doneness with a skewer. When piercing the baked biscuit, the skewer should be dry. If the oven is a regular gas oven, you can place a wide container of water on the bottom to prevent the biscuit from burning on the bottom side.

• If you plan to make it, then take a wider mold to lay out the dough in a thin layer. A cake that is too thick cannot be rolled into a roll.
• Do not open the oven too early, do not slam the door, otherwise the fluffy mass will easily settle.
• If you don’t have an oven, make the treat in the multicooker bowl using the “roasting, baking” mode. The taste will be no worse than baked goods from the oven. The only drawback is that the surface of the cake will not brown and will remain light. However, many housewives use a trick: they turn the finished pie over and turn on the slow cooker again to brown it on the other side.

Dessert is ready. Cool it in the mold until warm. The structure of the delicacy is soft and porous, like a sponge.


Carefully remove from the pan and leave on a wire rack for several hours. Afterwards, cut into portions and serve to a sweet table, sprinkled with powdered sugar.


Enjoy your tea!