The classic sponge cake recipe is used for pastries and cakes. The traditional method of preparing the dessert involves cutting the sponge cake into two cake layers and soaking them with different types of cream. Thus, by preparing the cakes according to the same recipe, but using different fillings, you get a wide variety of desserts.

This is the easiest recipe for a classic sponge cake in the oven.

Ingredients:

• egg – 4 pcs.;
• vanilla – 0.5 pod;
• salt;
• sugar – 200 g;
• premium flour – 150 g;
• butter for lubricating the surface.

Preparation:

1. Divide the eggs into yolks and whites.
2. Salt the whites. Turn on the mixer at minimum speed, beat, gradually adding sugar and vanilla.
3. Stir the yolks.
4. When the whites turn into a fluffy foam, pour in the yolks, spoonful at a time.
5. Sift flour through a sieve. Stir gently with a spoon from bottom to top.
6. Grease a 24cm diameter mold with butter and lightly dust with flour. Fill with dough.
7. Leave in the oven at 200 degrees.
8. After half an hour, carefully remove and cool. Transfer to a plate.

Making chocolate cake - step by step recipe

This is a doughy sponge cake that melts in your mouth. It will not leave any sweet lover indifferent. And after soaking it in truffle cream, which has a consistency similar to mousse, you will get a real culinary masterpiece.

Ingredients:

• flour – 130 g;
• egg – 3 pcs.;
• instant coffee – 1 teaspoon;
• sunflower oil – 6 teaspoons;
• heavy cream for whipping – 300 g;
• sugar – 110 g;
• chocolate – 120 g;
• salt - a pinch;
• sugar – 2 teaspoons for cream;
• baking powder - 2 teaspoons;
• vanillin – 1 packet;
• cream – 300 g for cream;
• cocoa – 4 teaspoons;
• water – 125 ml.

Baking:

1. Set the oven to 180 degrees.
2. Separate the egg. Beat the yolk with half the sugar. Pour in the oil. Mix.
3. Combine cocoa and coffee, pour boiling water. Keeping the air bubbles, combine the two masses.
4. In a bowl, mix baking powder, remaining sugar, and flour.
5. Combine with liquid mixture.
6. Whip the cream.
7. Mix with dough.
8. Line the pan with parchment and carefully pour in the dough.
9. Place in the oven. Carefully check the degree of readiness with a skewer; it should be dry.

Preparation of cream:

1. Heat the cream, do not bring to a boil.
2. Add the amount of sugar for the cream.
3. Break the chocolate, add to the pan, stir. The tile should completely dissolve. Cool.
4. Beat.
5. When the biscuit is ready, take it out. Cool.
6. Cut lengthwise to make four layers. Lubricate each part. Lay out in layers. Sprinkle with chocolate chips.

Delicious sponge cake for 4 eggs in the oven

Using a minimum of products, you get a delicacy that is consumed as an independent dish, or smeared with cream, you get a cake.

Ingredients:

• chicken eggs – 4 pcs.;
• wheat flour – 110 g;
• vanilla sugar – 15 g;
• granulated sugar – 170 g.

Preparation:

1. Break an egg. Place the yolk in a separate container.
2. Take a sieve. Add flour. Sift.
3. Add half the amount of sugar to the yolks. Beat with a mixer. The mass will turn white and become larger.
4. Pour the egg whites into the mixer bowl and turn on medium speed.
5. Do not turn off until the whites become fluffy and soft.
6. Add sugar while continuing to beat.
7. Divide the protein mass into three parts. Transfer one to the yolks. Mix with a spatula.
8. Add flour. Stir.
9. Add the rest of the whites and stir gently. You cannot stir the dough for a long time, the air bubbles will be destroyed and the biscuit will not rise well. During cooking, the dough rises greatly, so you only need to fill the mold 2/3 of the way.
10. Pour the mixture into the mold.
11. Place in an oven with a temperature setting of 180 degrees.
12. Cook for half an hour. Do not open the oven door during cooking, otherwise the biscuit will fall off.

A simple honey treat recipe

In the usual sense, a honey cake is a lot of thin cakes soaked in cream. But this delicacy will be no less tasty with prepared sponge cakes.

Ingredients:

• granulated sugar – 200 g;
• flour – 375 g;
• chicken eggs – 5 pcs.;
• honey – 6 tbsp. spoon;
• soda – 1 teaspoon.

Preparation:

1. Turn on the oven to preheat, setting the temperature to 180 degrees.
2. Place baking soda in a saucepan and add honey. Turn on the minimum setting on the stove.
3. While stirring, wait until the mass increases.
4. Add sugar.
5. Turn on the mixer. Beat.
6. Pour the darkened honey mixture into a bowl with the eggs. Beat.
7. Add flour. Stir.
8. Pour into mold. Place in the oven.
9. Cut the finished sponge cake and soak it in any cream.

Quick cakes in 5 minutes

This biscuit will definitely work for everyone and very quickly.

Ingredients:

• flour – 120 g;
• cocoa powder – 4 teaspoons;
• sugar – 125 g.
• butter – 110 g;
• soda – 0.5 teaspoon;
• egg – 3 pcs.;
• vanillin.

Preparation:

1. Melt the butter, you can use the microwave.
2. Pour sugar into a bowl. Pour in the eggs. Beat.
3. Pour in slaked soda and vanilla. Stir.
4. Pour in the oil. Mix.
5. Add sifted flour. Beat.
6. Add cocoa.
7. Pour the dough into a heatproof bowl.
8. Place in the microwave.
9. Enable maximum mode.
10. Leave in the switched off oven for another three minutes.
11. You can pour chocolate on top and a quick delicious treat is ready.

On boiling water

Easy to prepare, delicate sponge cake will help you prepare a delicious treat.

Ingredients:

• egg – 4 pcs.;
• boiling water – 3 tbsp. spoons;
• sugar – 250 g;
• baking powder – 1 teaspoon;
• flour – 150 g;
• oil – 6 teaspoons.

Preparation:

1. Line a mold with a diameter of 24 cm with baking paper.
2. Place the eggs in a container and add sugar. Beat.
3. Add baking powder. Mix.
4. Add flour.
5. Add oil. Beat.
6. Pour in boiling water. Stir.
7. Pour into mold.
8. Place in the oven, set the temperature to 180 degrees.
9. After half an hour, check readiness using a toothpick. Its dry surface ensures the baked goods are ready.

With sour cream

Delicate and dense sponge cake is used to make muffins.

Ingredients:

• granulated sugar – 300 g;
• wheat flour – 220 g;
• soda - a pinch;
• fat sour cream – 125 ml;
• chicken egg – 3 pcs.;
• unsalted butter – 100 g.

Preparation:

1. Leave the oil on the table for about two hours. Transfer to a bowl. Add sugar. Beat using a mixer.
2. Pour in sour cream, to which add a dose of soda. Let stand for the process to take place.
3. Add eggs. Beat.
4. Be sure to add sifted flour.
5. Pour into mold. Place in the oven. Temperature 180 degrees.
6. After half an hour, take it out.

Options for cream for sponge cake

Using the creamy mixture you can soak and decorate any cake.

Protein cream

Ingredients:

• granulated sugar – 100 g;
• lemon juice – 1 teaspoon;
• eggs – 2 pcs.;
• cold water – 30 ml.

Preparation:

1. Boil the syrup by adding sugar to the water and boiling for 5 minutes. The mixture should flow from the spoon like a thin thread.
2. Cool the eggs and separate the ingredients.
3. Beat the whites to thick peaks.
4. Pour in the syrup. Beat for another five minutes.

Creamy cream

Ingredients:

• heavy cream – 250 ml;
• vanillin;
• instant gelatin – 1 teaspoon;
• powdered sugar – 4 teaspoons.

Preparation:

1. Pour gelatin into the water and wait until it swells.
2. To warm.
3. Cool.
4. Whip the cream. Add powder.
5. Pour in gelatin. Beat.

Sour cream

Ingredients:

• granulated sugar – 75 g;
• high fat sour cream – 250 ml;
• cocoa powder – 2 teaspoons.

Preparation:

1. Pour sour cream into the container.
2. Add sugar.
3. Turn on the mixer. Beat.
4. Add cocoa. Mix.

Oil cream

Ingredients:

• butter, unsalted – 250 g;
• lemon – 1 pc.;
• condensed milk – 125 ml.

Preparation:

1. Wash the lemon and remove the zest. Squeeze out the juice.
2. Melt the butter until it becomes almost liquid.
3. Place in a bowl.
4. Turn on the mixer. Beat.
5. Add condensed milk. The process will take about 10 minutes.
6. When the mass becomes fluffy, add lemon.

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.

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, prepare all the necessary ingredients. Take a small mold with a diameter of 20 centimeters, grease it with oil and cover the bottom with 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 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. An 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 pan 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. The finished 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 for preparing a 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 in 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.

We take a special glass that can be used in the microwave and place it right in the middle of the bowl with biscuit dough, having first 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 sponge cake is a simple and tasty version of homemade cakes that can be served at a holiday table or a regular tea party.

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 in 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 The fresher the eggs, the tastier the biscuit will be.. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.

At the same time, beat the whites. Separate one third part and add to the yolks with sugar, beat at low speed with a mixer or a whisk. At this stage, you must be extremely careful, otherwise the protein will settle and the biscuit will not rise. The resulting dough is poured into the greased form. The chocolate sponge cake is prepared for half an hour at a temperature of 200 degrees.

• 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 a boil in a 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 coated with boiled condensed milk. The leftovers are used to brush the sides of the cake. Decorate the resulting dessert with grated chocolate and walnuts on top.

Using creams you can not only make a layer for cakes, but also decorate the dessert itself.

Below you can find a list of the most popular supplements.

1. Butter cream. Its preparation will not be difficult. You will need heavy cream (33, 35%) and a mixer. Beat the product at the highest speed, then pour it into a pastry syringe.
2. Protein cream. It is also very easy to prepare. You need a couple of 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.
3. Custard. If you are afraid to take raw proteins, you can try this option. In addition to sugar, add a teaspoon of lemon juice and a little 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.
4. 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 advise using the cream immediately after preparation.
5. Butter cream. This option is 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.

With all the variety of recipes for making homemade delicacies, sponge cake remains a favorite. If there is a goldmine in the culinary world, then these delicious, fluffy baked goods are sure to be there. A minimum of available ingredients, several cooking methods and an incalculable number of filling variations. If you want to know the secret of how to make a delicious sponge cake at home, follow the step-by-step recipes with photos and watch the video.

How to make sponge dough for a cake

Only three products are needed to prepare the sponge cake: sugar, eggs, flour. And then you can try different ways to make the base so that the finished sponge cake turns out fluffy. A simple method involves whisking eggs and sugar until the consistency of thick sour cream, then gradually adding sifted flour. Regardless of the recipe chosen, this must be done several times to ensure that the biscuit dough turns out fluffy. In some recipes, flour is mixed with starch in certain proportions, which helps make the sponge cake more airy.

Classic recipe

It’s best to start getting acquainted with the peculiarities of preparing the most popular homemade baked goods with this recipe. The classic sponge cake will debunk the myth that preparing dough and baking a cake based on this recipe is a troublesome task. You can cope even if this is your first time trying to prepare a sweet treat for tea. Prepare the ingredients, and then boldly get down to business, following the recommendation with the photo: barely half an hour has passed before your finished sponge cake will decorate the table.

Ingredients:

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

Preparation:

1. Take the eggs, separate the whites, setting them aside. Combine the yolks with sugar and grind until smooth. Beat the whites with a mixer, adding a pinch of salt.
2. Sift the flour, combine with the yolks, mix. Next, carefully fold in the whipped whites.
3. Pour the dough into the prepared pan, set the container to bake for half an hour at a temperature of no more than 200 degrees.
4. Cut the finished cake lengthwise into two parts, spread with cream, connect the halves, and decorate the top to taste.

Honey

The tenderness of the honey sponge cake will conquer even those who have no particular weakness for baking. The pronounced taste of bee nectar adds piquancy; sour cream is ideal as an impregnation for honey sponge cake. To prevent the biscuit dough from settling during baking, experienced bakers advise not to separate the whites from the yolks, beating them together with honey.

Ingredients:

• 400 g flour;
• 2 eggs;
• 2 tbsp. spoons of honey;
• 150 g butter (butter);
• 150 g sour cream;
• 1 packet of vanilla sugar;
• a pinch of salt.

Step-by-step cooking process:

1. Beat the eggs, add honey and use a whisk to mix the ingredients again.
2. Next add softened butter, sour cream, salt. Lastly, flour is gradually introduced, after which the dough is left for a quarter of an hour.
3. Bake at medium temperature, it takes no more than half an hour.

Chocolate

This version of sponge cake is a true treat for those with a sweet tooth. The main ingredient is chocolate, which, like other products, is best prepared in advance. The peculiarity of preparing dough for chocolate sponge cake is that the eggs do not need to be cooled; on the contrary, they should be at room temperature.

Required Products:

• 100 g flour;
• 190 g powdered sugar;
• 6 eggs;
• 80 g butter (butter);
• 30 g cocoa powder.

Cooking process:

1. Beat the eggs with a whisk with powdered sugar in a steam bath for about five minutes, then remove the bowl, continuing to mix the ingredients for about 10 minutes until a fluffy mass is obtained. Its volume should double.
2. Sift the flour, mix with cocoa, gradually add the mixture to the egg mass, about a third at a time, mixing thoroughly each time.
3. Before the last addition of flour and cocoa, pour in half the volume of melted butter. Stir, add the last part of the flour again, and pour in the remaining oil again. Knead the dough until smooth.
4. Preheat the pan, line it with parchment, spread the biscuit dough in an even layer, bake for about half an hour. Important point: do not open the oven during this entire time!
5. Check the readiness of the chocolate sponge cake with a wooden stick, and before serving, brush the cakes with cream.

How to make cream for sponge cake

The first mention of biscuit appeared four centuries ago. During this time, the dough recipe has changed little, which cannot be said about creams. Biscuit, as a base, goes well with the main types of cake fillings - from custard or butter cream to chocolate or yoghurt. Each type of cream is prepared according to a specific recipe based on mixing several products. There are creams that are prepared by simply mixing ingredients, and there are also those that require a little more attention. You will learn below how the most popular biscuit creams are prepared.

Custard

The most delicate version of the cream, which according to the classic recipe is prepared with milk. The second required ingredient is eggs, and there are variations of custard, for the preparation of which only yolks are used. To prepare a classic choux pastry, you need the following ingredients:

• 4 eggs;
• 500 ml milk;
• 1 cup of sugar;
• 40 g flour.

Cooking method:

1. Mix the eggs with the sugar using a whisk.
2. After this, add sifted flour and vanilla sugar.
3. Next, pour in cold milk and mix thoroughly again with a whisk or mixer.
4. Place the container over low heat and bring to a boil, stirring continuously.
5. When the cream thickens, remove, cool slightly, and grease the cakes.

Sour cream

Preparing the simplest biscuit cream will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories of home baking. If you take not very fatty sour cream, then you don’t even need to use a thickener to prepare the cream: you just need to thoroughly mix the ingredients and grease the sponge cake with sour cream.

Ingredients:

• 400 g sour cream (fat content less than 20%);
• 150 g sugar;
• a pinch of vanilla.

Preparation:

1. Mix sour cream, sugar, vanilla in one container using a mixer.
2. Beat for about 10 minutes until the sugar is completely dissolved. If desired, jam and crushed nuts are added to the finished cream.

Curd

By giving preference to this type of biscuit filling, you can prepare a low-calorie cream. The healthy filling has a more delicate taste if you mix cottage cheese with cream. A sweet, rich flavor is obtained when curd cream is prepared with condensed milk. For the basic recipe you need to take the following products:

• 300 g cottage cheese;
• 150 g sugar;
• 200 g butter (butter).

Preparation:

1. Mash the cottage cheese, but it is better to rub it through a sieve.
2. Next add softened butter, sugar, vanilla.
3. Beat with a mixer until smooth.

Step-by-step recipes for making sponge cake

Beautiful cakes give true aesthetic pleasure. But before a culinary masterpiece decorates the holiday table, it must be prepared. Step-by-step recipes help you do this correctly, quickly and without much hassle. To ensure that the finished delicacy not only tastes attractive, but its appearance makes you want to try more, photos are included along with recommendations. By following all the steps step by step, you can learn how to bake a sponge cake worthy of the title of culinary masterpiece.

With cream cheese cream and peaches

The delicate taste of the cake prepared according to this recipe will be emphasized by the creamy curd cream. Impregnating the base with this type of cream will turn homemade cakes into the most desired treat on the holiday table. Peaches - canned or fresh - add a zesty fruity note while also serving as a cake decoration, just like

Required ingredients:

• 3 eggs;
• 120 g flour;
• 300 g sugar;
• 0.5 glasses of water;
• 1 teaspoon of rum;
• 300 g cottage cheese;
• 200 g cream;
• 100 g peaches.

Cooking process:

1. Beat the eggs and 100 g of sugar until the mass doubles, add the sifted flour. Bake the dough in the oven, which must be preheated, for about 20 minutes.
2. Prepare the syrup: mix water, one glass of sugar and a teaspoon of rum, boil, stirring constantly.
3. Take out the finished cake, cut it, pour the prepared sugar syrup over the halves, and let cool.
4. During this time, make the cream by beating the cottage cheese with cream and vanilla using a mixer until smooth.
5. Coat the biscuit cake halves to make the cake juicy, spread the cream on top. Decorate the pastries with peach slices and sprinkle with grated chocolate.

Soufflé with mascarpone and berries

When choosing this recipe for preparing a delicious homemade delicacy, keep in mind that it will have to be refrigerated for several hours. A sponge cake of the soufflé variety is prepared in advance before the holiday feast, but this delicacy is worth the time to prepare it and wait before trying it. There is hardly a more airy cake, the tasty pieces of which melt in your mouth.

Ingredients:

• 120 g flour;
• 60 g starch;
• 3 eggs;
• 4 tbsp. spoons of sugar;
• 60 g cocoa;
• 250 g mascarpone;
• 150 g sugar;
• 100 ml cream;
• 5 g gelatin;
• 100-150 g of any berries (raspberries, cherries).

Cooking process:

1. Soak the gelatin so that it has time to swell before preparing the cream.
2. Break the chicken egg, separate the white from the yolk, grind the latter with half a glass of granulated sugar until the mass doubles. Then pour in the sifted flour and starch. Next, add the separately beaten whites.
3. Divide the resulting volume of dough into three parts and bake the cakes.
4. During this time, you need to prepare the cream. Pour 100 g of sugar and berries through a meat grinder into an enamel bowl, heating it all over low heat. Then add cream, stir the mixture until thickened. Add swollen gelatin to the cream.
5. Separately mix the mascarpone with the remaining amount of sugar.
6. Alternately coat the finished cakes with berry cream and whipped cream. Refrigerate to soak the cake.

With jelly layer and fruits

To make a cake with a jelly layer, you need to have experience in baking. This incredibly tasty dessert falls into the category of complex, but its taste is worth it to improve your culinary skills. The tenderness and airiness of the biscuit dough goes perfectly with the softness of the jelly; the dessert is especially relevant in the winter season.

Ingredients:

• 150 g flour;
• 4 eggs;
• 5 tbsp. spoons of sugar;
• 1 teaspoon baking powder;
• 2 packs of jelly;
• 3 tbsp. spoons of any jam (jam, marmalade);
• fruit for decoration.

Cooking process:

1. Make the dough: beat eggs with sugar, add flour, vanillin, baking powder, bake cakes. It is advisable to spread the dough into the mold in a thin layer, so that you don’t have to cut the finished cakes later.
2. Prepare the jelly, cool the resulting mass, pour it onto the cakes previously coated with jam. Combine them, make a decoration on top, sprinkling with coconut and laying out fruits (apples, strawberries, lemon, orange, kiwi).
3. Place the cake in the refrigerator, after 5 hours you can serve this delicate delicacy with fruit accents.

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 (or 6 g)

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 were added to the cake layer between the fluffy biscuits. What else can be used as (follow the active link to read about the filling options).

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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A proper sponge cake should be tall and airy. But it doesn’t always turn out that way and not for everyone. But sponge cakes are great cakes, pastries and cookies.

Biscuit dough

A lot depends on the test. For biscuit dough you need six medium-sized eggs, 130 g of flour, 210 g of sugar and vanillin (or 10 grams of vanilla sugar). All six eggs should have the yolk separated from the white. Tip: Refrigerate the eggs and they will whip faster. Neither soda nor baking powder is added to the biscuit dough. But if you don't rely on your whipping abilities, add a little baking powder - at least it won't be as noticeable in the finished product.

Add vanillin or vanilla sugar, 105 g of regular sugar to the yolks and grind the resulting mass with a fork. A whisk will also work. The mass should turn white and increase several times in volume. Therefore, you should beat quite intensively.

Biscuit flour should be enriched with oxygen. To do this, it is sifted through a sieve several times. If you want a chocolate sponge cake, add three to four tablespoons of cocoa powder to the flour.

The whites, separated from the yolks, are beaten in another bowl, clean and completely dry. To do this, it is better to take a submersible mixer and start beating at the lowest speed. As soon as foam appears, increase the mixer speed to maximum. After some time, the whites begin to thicken. Then, without stopping whipping, add the remaining sugar to the whites and beat the mixture until strong foam. Carefully add a third of the beaten whites to the beaten yolks and gently mix with a wide spatula until smooth.

Sift the flour onto the surface of the resulting mixture, mix, and then transfer everything into a bowl with the beaten egg whites. And, of course, mix everything carefully again. Pour the resulting dough into the mold.

Utensils for baking biscuits

You can bake a biscuit in any form you like. If you need a sponge cake for a cake, it is best to take a split tin mold with a diameter of about 23-24 cm. The bottom of the mold is greased with butter and lightly sprinkled with flour or semolina. You can line the bottom with baking parchment paper.

But the walls of the mold should not be greased. After all, the biscuit will have to rise. Slippery walls will not allow the dough to rise - it will simply slide down. When the sponge cake is baked, run a knife around the perimeter, carefully separating it from the walls. If you are afraid that the sponge cake will stick to the ungreased sides of the pan, it is better to also cover them with parchment paper.

Baking process

The oven should be turned on before you start whisking and stirring. For good baking of the biscuit, 180°C will be quite enough. The oven must be preheated in advance, because biscuit dough is not pie dough and cannot be left standing. Bake the biscuit for about half an hour. No matter how much you would like to look at your sponge cake while baking, opening the oven is strictly prohibited. Otherwise, the flow of cold air will cause the delicate sponge cake to simply fall off, and the result will be a thin, sweet pancake, not a sponge cake. If you want to take a peek, look through the glass with the backlight on. The finished sponge cake springs under your fingers, and there is no sticky unbaked dough left on a toothpick inserted into the sponge cake. Tip: Place the cake on the center shelf. Otherwise, there is a chance that a biscuit placed high will crack on top, and a biscuit placed too low will burn before it has time to bake.

Cutting the biscuit is very convenient with a strong thick thread. And the cakes should be soaked after the sponge cake has cooled and stood for a while, that is, about 5 hours after the sponge cake has been baked.