Few people will refuse to treat themselves to a delicious sponge roll or cake. He gives confectionery product airiness and tenderness. Many housewives dream of learning how to cook it so that their biscuit cannot be pulled away by the ears. Today there are many recipes and interpretations of this base for cakes and rolls. But how to make homemade sponge cake so that it turns out airy and tasty? Below are the most successful recipes, which are used by cooks in all corners of the world. But first, you can learn about the history of the biscuit.
History of the dish
Not everyone knows that sponge cake has been around for several centuries. Unfortunately, no one was able to trace the strings leading to its creator. But still, something became known about the appearance of this masterpiece. To begin with, it is worth noting that some chefs disagree on whether this dish is French or Italian. But in both languages the word "biscuit" is translated as "twice baked."
The earliest mention of this culinary creation dates back to the 15th century. English sailors made entries in ship's logs, and this dish appears in them. Before setting off on a long journey, the cook stocked up on dried biscuits. The sailors called them “sea biscuits” or “ship biscuit”. What was missing from those recipes? Without it, the product could be stored longer without being exposed to mold, even in damp conditions. At the same time, the dish remained completely edible until the very end. This biscuit had the ability to quickly saturate, while its volume was small. That’s why, by the way, it was also popular among land travelers.
The recipe becomes world famous
The regular sponge cake was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be found in a more worthy use. Very quickly it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer upon layer and coated with jam. Gradually, biscuit dough began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish gained worldwide fame. The British loved these sweets very much, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and every culinary specialist has added his own idea for preparing a biscuit. Here are some recipes that are most loved by skilled housewives. Among them are quick biscuits, with sour cream, and eggs.
Classic recipe
This option is the basis of all biscuits. It is the most common and in composition is closer to the original version than others. It was from this that culinary specialists started, making their interpretation of this sweetness. A regular sponge cake consists of eggs, flour (you can replace half with starch if desired) and sugar. The result is tasty and airy - what all housewives strive for.
It is important to maintain proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a heaping mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use
Cooking process according to the classic recipe
Another necessary condition is that it is good (so that when the bowl is tilted they do not fall out) and the yolks are separate. In addition, it is important to be careful about the connection of these two parts. To do this, the whites are divided into two parts, into one of them you need to gradually add the yolks and flour, then carefully add the second part of the whites. In this case, you should refrain from using a mixer. This process is performed with a spoon or spatula. Knead the dough calmly, scrolling it from bottom to top. You can watch the program of Yulia Vysotskaya, who showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach it will be tender and airy.
After placing the mixture for the first time, you do not need to open it, because due to the sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes the biscuit mass is checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake topper is ready to be topped with any cream, chocolate, jam or jelly.
Simple and quick sponge cake recipe
Many housewives often do not have enough time to spend a long time working in the kitchen. At the same time, I want to please my household with various goodies. Therefore, your kitchen notebook must contain quick biscuits, which not only cook very quickly, but are also suitable for greasing with any cream. This recipe only has four ingredients. This:
- egg - 4 pcs.;
- flour - 1 glass;
- sah. sand - 1 glass;
- vanillin - ½ tsp.
As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the whites are mixed with a mixer at minimum speed. Sugar and vanillin are poured here in a stream, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, add the yolks to the dough with a spoon. As soon as the components are combined, turn off the mixer, add flour to the container, immediately stirring it with a spoon (from bottom to top). It is not recommended to stir the dough for a long time, since all the bubbles will disappear and the sponge cake will not be airy.
Prepare a mold (diameter approximately 20 cm). To do this, it is treated with oil and “powdered” with flour. Pour the finished mixture into this container. The oven should already be preheated (190 0 C). These quick biscuits take about half an hour to prepare. But at the same time, you should not open the oven door for the first 20 minutes. Readiness is checked by lightly pressing. The biscuit should “spring”, and the indentation from the finger should recover.
Biscuit with sour cream
The sour cream recipe differs from others in its higher moisture content. For many, this option is suitable. The classic recipe is dry, and if a cake is made from it, it needs additional soaking, and the sponge cake with sour cream is already “wet.” For preparation you will need:
- eggs - 3 pcs.;
- drain butter - 100 g;
- flour - 200 g;
- sugar - 300 g;
- sour cream - 125 ml;
- soda - a pinch.
The process of making sour cream biscuit
Place softened butter and sugar in a bowl. Beat with a mixer, or you can use a fork, until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Flour and soda are also placed here. All ingredients are thoroughly mixed. The dough is poured into a mold (about 22 cm in diameter). There should be butter sprinkled with flour on the bottom and sides of the container. The oven should already be heated to 190 0. You need to keep the dough for about an hour. Sometimes the biscuit may already be ready a little earlier. To check, take a wooden toothpick.
Egg sponge cake
This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the “finicky” dough will grow into a fluffy sponge cake that you won’t need to waste your nerves on. This egg sponge cake is prepared in the following proportions:
- sugar - 150 g;
- flour - 150 g;
- eggs - 6 pcs.;
- drain oil (for greasing the mold).
A deep container is required for cooking. Add sugar to it and stir. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Pour flour into the mixture a little at a time and mix with a spatula. In this case, the oven should be heated to 180 0 C, and the mold should already be greased and sprinkled with flour. The dough is poured into a container and left in the oven for about half an hour. It is very important to refrain from opening the oven during baking. To cool the biscuit, you can lay it out on a towel. If you wrap it in a clean cloth after it has cooled, it will last for several days. You can decorate the sponge cake with any cream or chocolate.
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 it’s easy, airy sponge cake will conquer everyone.
Ingredients:
- 4 chicken eggs medium size (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
- 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.
- 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.
- 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.
- Mix flour and starch and sift through a strainer, then gradually add to the beaten eggs and mix from bottom to top.
- Pour it out biscuit dough By 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 has passed 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.
- When ready, take out the biscuit and leave it to stand in the mold 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 foam-like 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!
Biscuit dough is quite capricious and not everyone knows how to work with it. There are many secrets that you need to know and follow to make it work. Today we will talk about them and prepare the perfect biscuit dough at home. If you follow all the tips from this article, then sponge cakes will always be fluffy, porous and tasty. Others can be found in the corresponding section.
I baked my first biscuit when I was 9 years old. He wasn't as curvy as I wanted him to be. And I started experimenting. I studied, changed recipes, tried new techniques. Over the course of a year, I achieved results that suited me quite well. I remember my mother praised me and admitted that even her biscuit did not turn out so fluffy. But her other baked goods were gorgeous, and it was she who instilled in me a love of baking.
My mother taught me to cook a lot of what I know. Now it was my turn to share secrets. Mom now also makes wonderful baked goods from biscuit dough. I say that it's all about the secrets and the recipe.
Types of biscuit
To bake a biscuit, you first need to understand what types of biscuit dough there are and how they differ from each other.
Classical
This is the one we cook most often. He has the simplest set of products: eggs, sugar and flour. Sometimes starch is also used in it. This basic recipe is very popular due to its ease of preparation and the use of simple, readily available ingredients. We'll talk about it in more detail at the end of the article. There I will share my proven recipe for making a classic sponge cake.
Angelic
This sponge cake differs from others in that the dough is mixed with whipped egg whites, sugar, a spoonful of water and a pinch of citric acid. After adding flour, the dough is baked. Ready baked goods white with a tender crust. A thin piece of such a biscuit looks like angel wings. It turns out just as weightless, white and tender. Yes, yolks are not used in the dough.
Chiffon
This pastry gets its name from its slightly moist, smooth surface. It's all about vegetable oil, which is included in the dough products. This sponge cake is most often used for making multi-layer cakes, as the baked goods hold their shape perfectly.
Viennese
To prepare this biscuit, butter is used. The yolks are not whipped with sugar, but ground with soft butter, after which they are mixed with whipped whites and flour. This sponge cake is the basis for making Sachertorte. Read about it on the pages of my blog.
Biscuit Genoise, or Genoese
For this sponge cake, beat the yolks together with the whites and sugar. Add melted butter to the fluffy egg mass. And only then add flour, some of which needs to be replaced with nut flour. The result is a fragrant pastry that serves as the basis for cakes.
Dacquoise
This pastry can be considered a type of sponge cake, although in appearance it is not quite similar to it. You will not find wheat flour in this baked goods, as it is completely replaced by nut flour (hazelnut, pistachio, etc.). To prepare the dough you also need proteins, sugar and powdered sugar. Small meringues are baked in the form of cookies, from which the French prepare luxurious desserts.
Biscuit Mona Lisa
For this baking, use 1 part wheat flour and 1 part nut flour. Butter is often used in the recipe. Among the French, the most popular is the almond Mona Lisa.
Secrets of biscuit dough
- Only chilled eggs are used for cooking.
- You don’t have to separate the whites from the whites and beat whole eggs with sugar. This is a little easier than separating the whites from the yolks and whisking the yolks with sugar separately, and the whites with a pinch of salt and citric acid. IN the latter case The sponge cake turns out a little fluffier.
- The dishes in which eggs are beaten should not be greasy. It is better to wipe it with a piece of lemon (or vinegar) to remove even a hint of fat.
- Fine crystalline sugar is used for biscuits. Large crystals do not dissolve well in the egg mass.
- Beat eggs with sugar for about 10 minutes until stiff peaks form. The egg mass should increase in size by 6-7 times. Only then will the finished baked goods turn out fluffy.
- We use premium quality wheat flour. Before adding it, saturate it with air. To do this, it needs to be sifted.
- Mix the flour with a spatula, not a mixer! The movements should be smooth but confident so as not to destroy the air bubbles in the dough.
- As soon as the flour is distributed in the egg mass, you need to stop kneading the biscuit dough.
- Pour the dough into a mold, grease it with butter and sprinkle with flour.
- Since the biscuit will increase in volume during baking, you need to fill the mold to 3/4 of the volume.
- The oven must be preheated for baking.
- Bake the biscuit dough immediately after kneading. Every second, the air bubbles in the dough are destroyed and if you don’t bake right away, the sponge cake may not turn out.
- Check the readiness of the biscuit with a wooden skewer.
- To make the finished sponge cake easier to pull out of the mold, it should be left to cool upside down for 2-3 minutes after baking.
Making classic biscuit dough at home
Biscuit dough recipe with photo
To prepare a classic sponge cake using a cold method, you need the following products:
- eggs (6 pcs)
- wheat flour (1.5 cups)
- sugar (1 cup)
Sometimes starch is also added. Then the proportion of flour changes and 1.2 cups of flour and 0.3 cups of starch are added. Starch is most often added when the roll is baked. Starch allows you to bake a more elastic dough that can be rolled after cooking.
Preparing biscuit dough
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
- 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 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
- 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.
- 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 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.
- 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.
- 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 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 pan and baking paper. If suddenly it 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 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.
The step-by-step recipe for a classic sponge cake given in this article can be used to make cakes, pastries and other various desserts. Despite a very simple set of ingredients, the sponge cake turns out very beautiful, porous and tasty.
The preparation is simple and can be done by any housewife. Using this recipe and step-by-step photos of the cooking process, you can prepare a wonderful fluffy and very tasty classic sponge cake. Next, cutting it into several cake layers, soaking it with impregnation and coating it, you will get a wonderful cake for the holiday table.
To get started, check out a few simple tips preparing the perfect fluffy sponge cake.
To ensure that the biscuit always turns out successful and fluffy, you need to follow a few simple rules:
- always maintain the correct proportions of ingredients;
- all products used must be at the same temperature. Better if slightly chilled;
- sift the flour several times - this will enrich it with oxygen and the cake will turn out fluffy;
- Be sure to separate the eggs. Beat the whites and yolks separately. Add the ingredients to the yolk mixture, and then carefully fold in the whites;
- the baking dish must be properly prepared, covered with baking paper or greased and lightly sprinkled with flour;
- place the biscuit in a preheated oven and do not open the door during the first half of the baking time. Otherwise the cake may settle;
- it is much easier to remove the biscuit from the mold when it is hot. To make this easier, place the hot pan on a wet towel and after 3-4 minutes you can remove the baked goods;
- if you are preparing a cake, then soak and coat the sponge cake with cream 6-8 hours after baking.
By observing these simple rules, your baked goods will always delight you.
Lush classic sponge cake in the oven
To prepare a classic sponge cake in the oven you need: 
- Chicken eggs - 6 pcs;
- Wheat flour - 230 grams;
- Granulated sugar - 180 grams of sugar;
- Baking powder - 2 teaspoons;
- Vanilla or vanilla extract;
- A pinch of salt.
First, separate the whites from the yolks. Do this in any way convenient for you. The main thing is to do this very carefully and not allow a drop of yolk to get into the whites.
Add salt to the whites; one small pinch will be enough. Beat the whites with a mixer average speed or a blender with a special attachment.
When the whites become quite fluffy, add half the sugar and continue beating. Beat until the so-called “stable peaks”.
Well-beaten whites should remain in place when the bowl is tilted.
Beat with a mixer until the yolk mass increases in volume and lightens.
Next, add the beaten whites to the yolks and mix gently. You need to mix slowly from bottom to top.
Add baking powder to the flour and sift through a fine sieve. Add flour with baking powder to the protein mass, sifting through the sieve again. Add flour gradually, in three to four stages, stirring gently. While mixing, add vanilla extract or vanillin. Do not knead the dough for a long time so that it does not turn out watery and does not lose its airy structure. Stir until smooth.
Take a springform cake pan with a diameter of 22 centimeters and line it with baking paper. First, cover the bottom of the mold with a piece of paper and assemble the mold. Grease the sides of the mold with a little water so that the paper sticks better, and lay out the paper. You can also do without baking paper, using a simpler traditional method: grease the pan with butter and sprinkle with flour.
Place the dough into the prepared pan. You can divide the dough into several parts and bake two or three cakes separately, or lay out all the dough and bake one cake, then cut it into required amount cakes, the choice is yours. We will bake one cake. Slightly smooth the surface of the dough in the mold and place in an oven preheated to 180 degrees for about 35 minutes.
Check the readiness of the biscuit wooden stick or a toothpick. When inserted into the middle of the biscuit, it should come out dry and clean, this indicates that the biscuit is well baked.
Leave the biscuit in the oven with the door slightly open for about ten minutes so that it does not settle and cools slightly.
Remove the cake from the pan, carefully remove the baking paper and allow it to cool completely.
Once completely cooled, wrap the cake in cling film and place in the refrigerator for several hours. This is done to make your biscuit more tender and moist. It is better to bake the biscuit in the evening and leave it in the refrigerator overnight. To give the cake a more even surface, before putting it in the refrigerator, you can lightly press the biscuit wrapped in film with a cutting board.
Cut the sponge cake into three equal thickness pieces and you will have a wonderful spongy three-layer cake.
Or you can grind it into crumbs and cook it.
We hope that you liked the classic sponge cake recipe, and you will prepare it and delight your guests and loved ones.
If you want to know how to cook, follow the link.
Have a good mood and happy baking.