Sponge cake is considered to be the most popular in the baking section. It is worth noting that culinary masterpiece it definitely won’t, but its taste will be excellent, and if you consider that it’s 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, you must know how to do it delicious biscuit for 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 to baking dish refined oil, 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 the total mass.
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 a small amount of dough. 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 needed lush cakes, then of course you need to add baking powder.
For dense dough it won't be needed.
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 it with it curd mass 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 on top new layer from strawberries and fill with 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 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, coat the top part 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 bisé cookies to decorate the cake.
8.Sprinkle the top with grated chocolate and our dessert is ready.
Video recipe:
There are many recipes for sponge cake dough, which make for an incredibly tasty dessert.
Cooking secrets classic sponge cake
In order for you to be able to prepare a delicious biscuit recipe at home, you should follow some recommendations:
- Stick to the same temperature regime
When cooking classic recipe When making a biscuit, keep all ingredients at the same temperature. In addition, it is better that it is not too high. This even applies to the dishes in which you will mix the ingredients. Surprisingly, this really plays an important role.
- Choose the right flour
Biscuit dough It will turn out delicious only if you were able to choose the right main ingredient- flour. She must be premium and contain a lot of gluten. Don't forget to sift it before you start cooking so it gets some air. This will make the dough much fluffier.
- Separate the eggs thoroughly
It is very important that when separating the whites from the yolks they do not mix, otherwise you will not be able to beat the whites well.
Another tip to help make the whites as fluffy as possible is to chill the eggs before preparing the fluffy sponge cake.
- Prepare the dishes
A very tasty and simple sponge cake recipe can only be obtained if the container was completely degreased and dried with paper towels before starting to beat the egg whites.
- Mix the dough correctly
When preparing simple and delicious recipe For sponge cakes, the dough should be mixed only in one direction and, moreover, not for too long, otherwise the sponge cake will not be airy and fluffy enough.
- Prepare the oven in advance
Very tasty and simple recipe sponge cake with a photo step by step will bring pleasure only if all stages of preparation are completed correctly. That is why it is worth paying special attention to the oven.
Firstly, you need to preheat it to 180 degrees and set the biscuit to cook as soon as it is finished, otherwise it may settle during the waiting time. Also, don't check it for the first 25 minutes as it may not rise high enough due to the sudden drop in temperature.
- Make original changes
A classic sponge cake recipe will become even tastier if you add it to it unusual ingredients. For example, for flavor you can add a little ground nutmeg, cloves or cinnamon. In addition, if desired, you can replace the flour almond crumbs, thanks to which your sponge cake will acquire a delicate nutty taste.
Look for a step-by-step recipe for sponge cake for a cake in the oven with photos and start preparing your culinary masterpiece!
A lush, soft, porous biscuit 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
- Proven recipe with step by step photos, which shows that the author prepared the biscuit himself, at home.
- No rush or fuss.
- Oven only, no slow cooker.
- No baking powder or soda. Our sponge cake will rise due to the beaten eggs.
- Read the recipe carefully BEFORE you start cooking and keep it handy while cooking.
- 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 - 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 springform 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 cook vanilla sponge cake add 1 tsp. vanilla extract; in the presence of vanilla sugar The proportion is as follows: 2/3 cup (160g) regular 1/3 cup (80g) vanilla.
For cooking chocolate biscuit add 1/4 cup (40g) cocoa and reduce the amount of flour to 3/4 cup (120g).
How to make a sponge cake
- First you need to prepare all the products. We need eggs room temperature, so they need to be taken out of the refrigerator in advance. Warm ones whip better, and this is important to us.
- Preparing the form.
- 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.
- 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.
- 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.
- Take a large bowl and sift all the flour, salt (and cocoa for chocolate version). 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.
- Divide into two other clean and dry bowls. egg whites and yolks. 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.
- Let's move on to the first important part - proteins. Classic sponge cake does not involve 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.
- 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. 
- Now it's flour. The principle of adding is exactly the same - in parts, usually in 4 doses. Mix carefully from bottom to top.
- Transfer the finished dough into the mold. Smooth the surface with a spatula. Again, no sudden movements.
- 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.
- 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 mold 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.
- As a result of all these manipulations we get high and fluffy sponge cake- blank for 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.
Biscuit dough is the classic and most common version of cake layers for cakes and other desserts that we are used to using. In fact, there is nothing complicated in making a sponge cake, and any cook can make it themselves at home with a minimum of effort.
Classic biscuit dough
This biscuit dough is suitable for almost any type of cake.
What you will need:
- chicken eggs – 4 pcs.;
- sugar – 150 g;
- flour – 100 g;
- vanilla sugar– 1 teaspoon.
First of all, we prepare everything necessary ingredients. Take a small mold with a diameter of 20 centimeters, grease it with oil and cover the bottom parchment paper. The flour must be sifted a couple of times so that it does not contain unnecessary impurities. The whites are separated from the yolks. Be very careful when doing this.
In a separate bowl, mix the yolks with 75 g of sugar and vanilla. We rub them with a whisk until they increase noticeably in volume. Beat the egg whites with a mixer at low speed until peaks form. After this, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.
Add 1/3 of the beaten egg whites to the yolks, mix gently with a spoon and pour in flour. Mix well again, add the remaining whites and knead the dough. Do not overdo it, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the mold, level it and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, owners of multicookers can rejoice, because they are able to make biscuit dough using a miracle of technical thought. Multicups are listed as a measure of weight in the ingredient list.
What you will need:
- flour – 1 glass;
- chicken eggs – 4 pcs.;
- drain butter – 20 g;
- sugar – 1 glass;
- vanilla sugar – 1 teaspoon.
Separate the yolks and beat the latter until peaks form. Add the yolks and both sugars one by one and continue beating with the mixer. Gently add flour to the mixture and mix with a spoon or spatula.
After this, grease the multicooker bowl with a piece of butter and carefully pour the dough into it, leveling the surface. Sponge cakes are prepared in the “Baking” mode for about an hour. The result is a fluffy base that can be used to create any dessert.
Biscuit for 4 eggs in the oven
To make sponge dough for a 4-egg cake, you will need the following ingredients:
- flour – 1 glass;
- sugar – 1 glass;
- rast. oil – 1 tbsp. spoon;
- chicken eggs – 4 pcs.
All the eggs are broken into a bowl at once and the sugar is poured in. Important point: the surface of the dishes and any objects in contact with the dough must be dry. Even a drop of moisture is not acceptable in the biscuit, otherwise it will not rise.
Beat the mixture until the sugar is completely dissolved, and at the same time add a little flour there. Gently knead the dough. We line a baking dish with parchment, greased with oil, pour the dough into it and put it in the oven for 40 minutes.
With sour cream for cake
What you will need:
- flour – 2 cups;
- sour cream – 1 glass;
- chicken eggs – 5 pcs.;
- sugar – 1 glass;
- drain butter – 20 g;
- soda – ½ teaspoon.
The yolks are separated from the whites and mixed with sugar. After this, sour cream is added to them. The mixture is thoroughly mixed. Pour flour into the resulting mass. Separately, beat the whites to stable peaks and combine them back with the yolk component.
In a greased pan, bake the sponge cake for about 45 minutes at a set temperature of 180 degrees. Ready dessert can be divided into several identical cake layers and used to make a cake with any filling.
Custard on boiling water
Choux pastry in boiling water is one of the non-standard options preparing sponge cake. Be sure to try it using the following step-by-step recipe!
What you will need:
- chicken eggs – 4 pcs.;
- sugar – 1 glass;
- flour – 1 glass;
- baking powder - 1 teaspoon;
- rast. oil – 3 tbsp. spoons;
- boiling water.
First of all, set the oven to preheat to 180 degrees, since preparing the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Beat the eggs with sugar until white foam appears.
Flour and baking powder are sifted through a fine sieve into the egg-sugar mixture. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough into the mold. We wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the crust with a toothpick.
Quick sponge cakes in 5 minutes
Even a kitchen amateur can make a sponge cake in 5 minutes. This recipe is so simple that it is almost impossible to mess it up.
What you will need:
- chicken eggs – 3 pcs.;
- drain butter – 50 g;
- sugar – ½ cup;
- flour – ¾ cup;
- baking powder - 1 teaspoon;
- cocoa – 2 tbsp. spoons;
- vanilla sugar – 2 teaspoons.
The eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanillin, cocoa powder, melted butter and baking powder to the mixture. At the end, sifted flour is added.
Take a special glass that can be used in the microwave and place it right in the middle of the bowl with biscuit dough, after having filled it with water. This will help the biscuit bake more evenly.
We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after which we keep it on heating for another couple of minutes. The finished biscuit can be greased with honey or chocolate.
How to make it with kefir?
Kefir biscuit is a simple and tasty option homemade baked goods, which can be submitted to festive table or regular tea drinking.
What you will need:
- chicken eggs – 3 pcs.;
- drain butter – 100 g;
- flour – 2 cups;
- kefir – 1 glass;
- sugar – 1 glass;
- vanilla sugar – 1 teaspoon;
- salt – 1 pinch.
Beat eggs, melted butter and sugar in a bowl until smooth. Next add flour mixed with baking powder, a pinch of salt and vanilla sugar. Beat the mixture again with a mixer at medium speed. Lastly, pour in the kefir and stir with a wooden spatula. The result should be a dough similar in consistency to that used to make pancakes.
Don't forget to preheat the oven to 200 degrees. The mold is greased with oil, covered with parchment paper and the dough is poured into it. Make sure that it is evenly distributed over the surface. Bake for 40 minutes and constantly check the doneness with a skewer or toothpick.
No added eggs
Need to make sponge cakes urgently, but don’t have eggs at home? Do not despair! After all, you can use a recipe where you don’t need to add them.
What you will need:
- flour – 200 g;
- sugar – 200 g;
- baking powder - 1 teaspoon;
- rast. oil – 100 ml;
- lim. juice – 2 tbsp. spoons.
First of all, preheat to 180 degrees. oven and line the bottom of the pan with parchment paper. Mix flour, sugar and baking powder in one bowl, butter, lemon juice and 200 milliliters of warm boiled water to another.
Carefully pour the liquid component into the dry one and mix thoroughly.
As soon as the mass becomes homogeneous, immediately pour it into the mold and set to bake for half an hour.
A delicious sponge cake without eggs is ready!
Chocolate sponge dough for cake
What you will need:
- chicken eggs – 6 pcs.;
- flour – 100 g;
- sugar – 100 g;
- baking powder - 1 teaspoon;
- cocoa – 2 tbsp. spoons;
- vanilla sugar – 1 teaspoon;
- drain butter – 20 g.
Separate the yolks and beat them together with sugar. Please note that how fresh eggs– the tastier the biscuit will be. When the mixture becomes White color, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.
What you will need:
- chicken eggs – 2 pcs.;
- drain butter – 50 g;
- flour – 1 glass;
- honey – 2 tbsp. spoons;
- sugar – 5 tbsp. spoon;
- baking powder - 1 teaspoon;
- salt – 1 pinch;
- fat sour cream – 0.5 kg;
- boiled condensed milk – 1 can;
- milk chocolate – 50 g;
- walnuts.
Mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, then send to boil. water bath, stirring constantly. When the mixture visually increases in volume, remove the dishes from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream, beat the sour cream and remaining sugar at medium speed. Heat the oven to 180 degrees. and bake the cakes one by one for 10 minutes. They must be very thin, so when rolling out the dough, we visually control the size. Each new cake is greased with cream, and the third and sixth ones are additionally boiled condensed milk. The leftovers are brushed onto the sides of the cake. Decorate the resulting dessert on top grated chocolate and walnuts.
Creams for sponge cakes: options
As a rule, a cake without cream is no longer a cake. In this matter, you can only be limited by your imagination and taste preferences.
Using creams you can not only make a layer for the cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation will not be difficult. Will be needed heavy cream(33, 35%) and mixer. Beat the product on the most high speed, after which we fill it into a pastry syringe.
- Protein cream. It is also very easy to prepare. Need a couple or three egg whites and sugar. Using a mixer at medium speed, beat the eggs until peaks form and after that they can be used directly for layering the cake.
- Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, add a teaspoon lemon juice and some water. The mixture is cooked over medium heat. Determine the degree of readiness by scooping the cream into a teaspoon. The thicker the jet, the better.
- Sour cream. This cream is tastier than butter and not as high in calories. However, to prepare it you must use sour cream, which contains at least 30% fat. The recipe is incredibly simple - just beat the product at high speed with a mixer. Experienced confectioners It is recommended to use the cream immediately after preparation.
- Butter cream. This option used more for decoration than for use. Just take full-fat butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick, homogeneous mass is obtained.
Biscuit is a universal baked product for confectioners. Almost no cake is complete without sponge cake; cakes and rolls are made from sponge cake, and used as the basis for any confectionery.
Fluffy, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by their cooking technology. Whatever the biscuit dough, you just need to beat the eggs (or separate whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your sponge cake will rise in the oven.
When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands; it causes the dough to rise in the oven, that is, increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right sponge cake, you need to beat the eggs well, adding as much air as possible, mix the dough, being careful not to lose the added air, and then bake it correctly at a high enough temperature.
Before carefully studying Irina Chadeeva’s technology, we suggest watching a video recipe from professional pastry chef Oleg Ilyin!
What do we bake from?
FLOUR
Biscuits are baked thanks to the process of gelatinization of starch - when heated in wet dough, it changes its structure, becoming thicker and more viscous. Therefore, the presence of starch is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace a part wheat flour starch - the biscuit will be more durable and crumbly. You can bake a sponge cake without flour at all, just with starch. But there is no starch in nut flour (ground nuts), and therefore biscuits with nut flour are less durable and fall apart easily. Nevertheless, confectioners often make biscuits with nuts - they turn out very tasty!
EGGS
Without which it is basically impossible to bake a sponge cake, it is without eggs. It is the eggs that give it both fluffiness (when whipped) and strength (when baked). A well-beaten egg mass is the key to success when working with sponge cake.
SUGAR
For a biscuit take regular sugar, preferably with small crystals. They dissolve faster, and accordingly, eggs beat better with them.
Basic biscuit recipe
There are many variations of sponge cake, but you should start with the simplest recipe, which, however, is no worse than the most complex. Remember the proportion:
4 eggs
120 g sugar
120 g flour
and no baking powder!
How to make a sponge cake:
1. First, measure out all the ingredients. Sift the flour (and also starch, if you use it) - it is saturated with air and then better mixed into the dough. Separate the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for the whites and a medium-sized bowl for the yolks.
Please note that the biscuit tins and trays must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly and finished goods from the settled dough they turn out low and lumpy.
2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.
3. Wash and dry the beaters and beat the egg whites at maximum speed until the mixture becomes white and thick. The mixer attachments should leave a clear, non-blurring mark. Just now add the remaining sugar and beat further until the mass becomes snow-white and shiny.
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4. Add the yolks to the whites and mix very carefully with a spoon until the mass becomes homogeneous and light yellow in color.
How to mix correctly? Take a spoon and place the side down into the middle of the bowl. Run the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue over the dough and lower the spoon back into the middle. The spoon will describe a circle. Repeat this movement, turning the bowl with your other hand. In this way, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".
5. Add flour and other dry ingredients. Mix again using the folding method. Do not stir for too long as the dough may thicken too much.
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As soon as the lumps of flour disappear, stop. Transfer the dough into the mold, level the surface and place in the oven.
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What to add?
Butter is often added to biscuits. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not go stale longer.
How to prepare the form?
There are several ways to prepare molds and bake sponge cakes. Each has its own advantages and disadvantages. Sometimes it doesn't matter what pan you bake in, but sometimes it does.
Method No. 1
Grease the inner surface of the mold with softened butter(melted butter will drip and you won’t get an even coating). Add a spoonful of flour and, shaking the pan, spread the flour first along the sides of the pan and then along the bottom. Tap the pan well to release excess flour.
With this method, the biscuit does not stick at all to the bottom and walls of the mold. After baking for 5–10 minutes, the sponge cake cools down and shrinks slightly in size, with a small gap appearing between the wall of the mold and the sponge cake, and a small mound remains on the sponge cake. Turn the biscuit over onto the wire rack; it will come out easily, with the mound at the bottom and the top completely flat.
DISADVANTAGE: When using this method the sponge cake comes out slightly lower.
Method No. 2
Do not grease the pan, but line the bottom with baking paper.
When baking, the sponge cake will stick to the walls, but when you take out the pan, it will also settle. Since the walls cannot settle (they are stuck), a “hill” will settle, thus, when cooling, the surface of the biscuit will become smooth. The biscuit is removed from the mold only when it has cooled completely. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the mold. Baking paper is removed before using the biscuit.
DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are required; Silicone molds cannot be used.
Method No. 3
Do not grease the pan or place baking paper on the bottom.
publishing house "Mann, Ivanov and Ferber"
This method is suitable for the lightest and tender biscuits, which settle when cooling under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. It is usually recommended to cool them upside down - to do this, immediately after baking, turn the mold over and place it on bowls so that the sponge cake does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold; it does not fall out, but also does not settle under its own weight. Please note that in this case it is important to choose the correct size of the mold so that the sponge cake does not turn out higher than the edges and can be turned over.
DISADVANTAGE: Sometimes it is difficult to separate the sponge cake from the pan; Silicone molds are not suitable for such baking.
Bakery
Always preheat the oven to 180-200°C in advance. It is advisable to bake biscuits on the middle level of the oven; you can use convection. Try not to open the oven during the first 15 minutes of baking to avoid cooling the air. You can check the readiness of the biscuit 25–30 minutes after the start of cooking. The finished biscuit is always evenly heaped and golden brown. Pierce it in several places (closer to the middle) with a toothpick; there should be no sticky dough on it. You can also press with your palm, ready-made sponge cake elastic and durable.
IMPORTANT!
To ensure that the biscuit does not become soggy during soaking and is strong and elastic, it is advisable to let it sit for several hours. For cakes, I usually bake the sponge in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has completely cooled.
publishing house "Mann, Ivanov and Ferber"
How to cut a biscuit?
One four-egg sponge cake baked in a tin with a diameter of 20 cm can usually be cut into three layers. To ensure that the cuts are even and the cakes are the same thickness, use a few simple techniques.
Place the sponge bottom side up - it's very flat and your cake will be flat on top too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a base, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.
Using a knife, mark cutting lines about 1 cm deep around the circumference of the biscuit.
Insert a knife into the cut and cut, carefully turning the sponge and pressing the knife against the bottom cake, it should go exactly along the marked line.
Problems?
- Too much batter- the whites or yolks were not beaten well, the dough was stirred for too long;
- The sponge cake does not rise well - the dough was stirred for a long time, the eggs were not beaten well, too cold oven;
- The sponge cake sagged a lot after baking - the dough was poorly baked, there was not enough flour or starch;
- The biscuit ended up in the oven - too much hot oven;
- The biscuit crumbles a lot - too much starch.
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