Sponge cake - a classic cake recipe in the oven and 6 additional ones

Biscuit dough - general principles and methods of preparation

What is biscuit dough? Essentially, this is a regular dough (mixing raw ingredients/products together) that is baked in the oven. But he has a peculiarity. Yes, yes, but what could we do without it? The essence of sponge dough is that it must rise, even though we do not add yeast to the dough. Baking powder or soda can be added to the dough, but not everyone does this.

What then makes the biscuit rise? It's strange, but eggs are the most important ingredient for biscuits. They must be chosen correctly, processed correctly, and only then will your sponge cake turn out fluffy, elastic and will not fall under any conditions. We will tell you the secrets of preparation a little lower, a little later.

Now you will learn the general rules for preparing biscuit dough:

1. Do not open the oven until you think the cake is ready. In this case, you can already open and check the dough for readiness. But for the sake of “just looking” you shouldn’t do this. The biscuit will fall, and you will not be able to pick it up again;
2. Adhere to clear recipe proportions, do not increase/decrease the amount of certain components;
3. Be sure to buy fresh, good quality food.

A simple recipe for a classic sponge cake

Cooking time

90 minutes

calorie content per 100 grams

297 Kcal

Baking the biscuit:

1. To bake this sponge cake, we need all six whites, but only five yolks. It is necessary to separate the eggs;

2. Pass the flour through a fine sieve two or three times. So the dough will be more fluffy because it will be saturated with oxygen;
3. Combine the whites with salt and beat until light foam. When there is already foam, add half of the total amount of sugar and beat until stiff (so that when you turn the bowl over, the whites do not wobble);

4. Add the second part of sugar to the yolks and beat until white and increase in volume;

5. Remove the zest from half the lemon using a zest grater;
6. Add both zest and citrus juice to beaten yolks;
7. Beat for another minute or two;
8. Gently fold the whites into the bowl with the yolks, piece by piece. While stirring the mass, add flour in parts, sifting it again in the process;

9. Stir the mixture with a spatula until smooth;
10. Place the dough in a mold that must be lined with paper in advance;

11. Flatten the dough and leave for a whole hour at 170 degrees Celsius;

12. Remove the finished biscuit, let it cool slightly, and then remove it from the mold.

Tips from experts on making biscuits

1. Before you start preparing a classic sponge cake in the oven according to the recipe, all ingredients must be removed from the refrigerator. They should sit for a while and be at room temperature.
2. Eggs should be given special attention; they must be beaten at minimum speed, gradually increasing to maximum.
3. When the dough is placed in the oven, do not knock the container on the grate or other surface. Proceed with caution. Otherwise, the sponge cake will not be as fluffy as you would like.
4. Do not open the oven during cooking, especially in the first 20 minutes. When opening the oven, movements should be smooth and you should not slam the door.
5. Checking the readiness of the biscuit is quite simple; you can use a wooden toothpick. With its help, the biscuit is pierced in the center. If the toothpick is dry, then the product can be removed. The sponge cake is also ready if it comes out of the pan easily.

Making a classic sponge cake in the oven according to the recipe is quite simple; the video will help you understand this process and make it interesting and exciting. Every housewife dreams of surprising all family members, these recipes will help make your dream come true. With such a simple dish you can diversify your everyday menu and make it more festive.

There are no limits to your imagination, you can safely experiment and create new masterpieces. These recipes can take pride of place in a housewife’s cookbook.

Vanilla cake sponge

It will take one hour to cook.

Calorie content – ​​228 calories.

Preparation of vanilla sponge cake:

1. Using a whisk or electric mixer, beat the eggs until foamy;
2. Add both types of sugar to the eggs and beat for another five minutes;
3. Boil water;
4. Sift flour together with baking powder;
5. Add flour, baking powder, butter to the eggs and knead the dough to a uniform texture;
6. Turn on the oven at 185 degrees;
7. Pour the dough into the mold and bake for forty minutes;
8. Check the readiness of the dough with a toothpick;
9. Cool the finished biscuit, remove from the mold and use for its intended purpose.

A simple recipe for sponge cake at home

Sponge cakes

Intending to make a delicious sponge cake, many people buy ready-made cakes in the store and simply experiment with cream and fillings. In principle, this turns out very quickly and tasty, but all semi-finished products, including confectionery ones, contain quite harmful preservatives that extend the shelf life, and their taste is quite far from homemade baked goods. Therefore, any sponge cake recipe begins with preparing the cake layers, which are not at all difficult to bake. For medium-shaped cakes you will need 6 eggs, 1.5 cups each of sugar and flour, 0.5 packets of baking powder (you can do without it, but then the cake will be less fluffy). Beat the eggs thoroughly with a mixer, gradually adding sugar, then add flour combined with baking powder and gently knead the dough. Place greased parchment on the bottom of a collapsible round pan, pour in half the dough and bake in a medium-temperature oven for about 20 minutes without opening the door. You can bake 1 cake and then cut it in half. In this case, it will spend about half an hour in the oven.

Custard

When thinking about how to prepare a sponge cake so that it turns out tasty and beautiful, you need to first think about the cream. The cakes come out quite dry, so it is advisable to soak them in additional sugar syrup, milk or fruit juice. As for the cream, one of the simplest options is custard. For it you will need 2 glasses of milk, a glass of sugar, 4 yolks, vanillin. A sponge cake recipe with this cream is often used for children's parties, as it turns out to be moderately sweet and low-fat. The yolks are ground with sugar, the milk is placed on the stove in a wide bowl and boiled. After this, turn the heat to minimum and slowly pour the whipped yolks into the milk, stirring well to avoid clumping. Cook the cream, continuing to stir, until thickened. At the end, vanilla sugar or vanillin is added. After the mass has cooled, the cakes are greased with it, and then decorated with grated chocolate, berries or marshmallows.

Cake "Elizabeth"

For those who prefer to flavor their baked goods with rich cream, the recipe for the Elizaveta sponge cake is suitable, for which you need to bake one cake layer by analogy with the previous recipe, cut it into 3 parts, and then, while they cool, prepare the cream from the following products: 2 packs of butter, a can of condensed milk, 2 yolks, a bag of vanillin, a quarter glass of water. The eggs are mixed with water and condensed milk and heated over low heat until thick, stirring. At this time, the butter is ground with vanillin, and then both masses are mixed and whipped until fluffy. The resulting cream is applied to the cakes on all sides and decorated with grated chocolate or crushed nuts.

Cake with curd filling

To make the dessert not only beautiful and tasty, but also healthy, you can use cottage cheese as a filling. For a festive table, for example, a recipe for sponge cake with curd filling is suitable. First you should bake the cake, cut it in half and soak both parts with sugar syrup. And then prepare the filling, for which a pack of gelatin is dissolved in half a glass of juice (apple or grape juice is best). Half a kilogram of cottage cheese is mixed with half a glass of sugar, whipped with a blender and juice with gelatin is added. Next, the cake is assembled in the mold where the cakes were baked, in this order: sponge cake, half of the filling, second sponge cake and the second half of the filling. Then put it in the refrigerator to harden for 3-4 hours. You can decorate this cake with fruits and marmalade.

Preparing chocolate biscuit

It will take 1 hour and 20 minutes to prepare.

Number of calories – 282 cal.

Assembling the chocolate cake:

1. Combine cocoa powder with flour and mix;
2. Pass the mixture through a fine mesh sieve at least twice;
3. Separate the eggs into whites and yolks;
4. Add 80 grams of sugar to the whites and beat them into a fluffy foam that does not move when the container is turned over;
5. Add 80 grams of sugar to the yolks and beat until white and increase in volume;
6. Gently fold the whites into the yolks. Do this with a spatula so as not to damage the fluffy structure of the protein, which will raise the biscuit;
7. Pass the chocolate flour through a sieve into the egg mixture;
8. Combine with a spatula, adding flour in parts;
9. Pour the finished, homogeneous dough into the mold and level it;
10. Place in the oven for forty minutes at 190 degrees;
11. Check readiness towards the end of the time with a toothpick;
12. Cool the finished biscuit and then use it.

How to cook a sponge cake in a multicooker according to GOST standards for a cake

In this recipe we will prepare a very easy to prepare sponge cake. In fact, it doesn’t matter what you bake it in: in a slow cooker or in the oven, it still turns out fluffy, porous and very tasty.

Ingredients:

• Flour - 14 tbsp. l
• chicken eggs - 7 pcs
• sugar - 14 tbsp. l.

Cooking method:

Beat the eggs into a deep bowl and add granulated sugar. Take a mixer or a whisk and beat until the mass triples.

Then add the sifted flour and with gentle movements, mix in one direction from bottom to top with a spoon until smooth.

Grease the multicooker bowl with a thin layer of butter, then pour the prepared dough into it. Close the multicooker lid and turn on the “Baking” mode for 1 hour or “Multi-cook” at a temperature of 125 degrees.

After the sound signal sounds about readiness, open the lid and check the cake for readiness, as already written above, using a toothpick or pressing.

This is how you can easily and simply prepare such a tall sponge cake. Any cream is suitable for its impregnation: sour cream, whipped cream, custard and whatever you like.

Recipe with butter

No cooking time - one hour.

Calories in a biscuit – 314 calories.

How to make this biscuit:

1. Grease the mold with any oil that is at hand;
2. Preheat the oven at 200 degrees;
3. Separate the eggs into whites and yolks;
4. Beat the whites into a light foam. Add half the sugar and beat until stiff;
5. Combine the yolks with the second part of granulated sugar and beat until they increase in volume and change color to a lighter color;
6. Combine the whites and yolks, adding the second to the first. If you add yolks to the whites, the dough will fall, since the yolk mass is heavier and more viscous;
7. Add flour to the eggs, passed through a fine sieve several times;
8. Carefully but gently combine all components until smooth;
9. Remove the butter from the refrigerator/freezer in advance so that it becomes soft, like cream;
10. Stir the butter into the finished dough, combining the ingredients with a spatula;
11. Pour the dough into the mold and bake until golden brown.

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 that the baked goods are ready.

Lemon sponge cake with kefir in the oven (with vegetable oil)

It will take one hour and 45 minutes to cook.

The calorie content of the dish is 340 calories.

Preparing the biscuit:

1. Set the oven at 165 degrees Celsius in advance;
2. Grease the mold with oil;
3. Combine baking soda, flour and salt. Set aside;
4. Remove the butter from the refrigerator/freezer in advance and allow it to become creamy;
5. Beat the butter and sugar until it is dissolved and completely fluffy;
6. Add eggs to the butter mixture one at a time, each time beating the future dough until smooth;
7. Add both extracts and bring until smooth again;
8. Carefully pour the flour mixture through a sieve into the egg-butter mixture. Stir until smooth using a spatula;
9. Pour kefir into this in parts, without ceasing to stir the almost finished dough;
10. Pour it into the prepared pan and bake for an hour and a half;
11. The sponge cake will be ready when it separates from the edges of the pan;
12. In this case, turn off the oven, take it out and let it rest for 10 minutes;
13. Then remove the biscuit from the mold and leave to cool completely.

Classic sponge cake in the oven with 1 cup sugar and 5 eggs - Quick recipe

Ingredients:

• Chicken eggs medium - 5 pcs
• flour - 150 gr
• sugar - 1 glass
• corn starch - 50 gr.

Cooking method:

We prepare all the necessary products and start cooking. Beat the eggs into a saucepan, add all the sugar mentioned above, place in a water bath and stir constantly with a whisk until smooth.

Next, pour the resulting mass into a deep bowl and, using a mixer, beat it at high speed for 10 minutes.

When you run your finger over the beaten egg mixture, a groove should remain for some time, as shown in the photo below.

Sift the flour and starch and add it to the prepared mixture in several additions. Gently mix from bottom to top until smooth.

Now take a baking dish, grease it with oil, cover the bottom with parchment paper, lightly sprinkle with flour and transfer the dough into it. (Mold diameter - 22 cm)

Place in an oven preheated to 180 degrees for 25-30 minutes.

We check the baked goods by pressing on it with a finger and if the dent returns to its original position, then the dish is ready. Turn off the oven and leave the pie in it for another 5 minutes, and then take it out.

Then remove the parchment and leave to cool and ripen for at least 4 hours or overnight.

Lush sponge cake - useful tips from experienced confectioners

To prepare a truly lush, elastic, sweet beauty, you need to follow a few simple rules that will lead you to success. Good luck!

1. As we said, the oven should not be opened under any circumstances. The biscuit dough is very tender and capricious. Anything and it will fall. As is the case with yeast, which does not even tolerate a draft;
2. The whites must be perfectly beaten. What does perfect mean? This is when you calmly turn the container 180 degrees, and the whites remain motionless;
3. Yolks are not as important as whites, but they also need to be given due attention. They must be beaten until white and increased in size. It is believed that it was then that the sugar was completely dissolved;
4. The good thing about biscuit is that you can play with it. That is, add dyes, fruits and berries, dried fruits, etc. to it. Each time it will taste different;
5. For a more aromatic dough, you should add some kind of extract or, easiest of all, vanilla/coffee;
6. It is best to check the sponge cake not with a toothpick, but with a bamboo stick. They are a little longer. It is with this that you can pierce the sponge cake to the very bottom and check the dough not only from the top (since the toothpick is quite short for this purpose).

Be sure to buy fresh ingredients for your future biscuit. We've already mentioned it above, but we'll say it again - eggs are the most important ingredient in baking a sponge cake. It is their freshness that needs to be thoroughly checked.

How can you check the freshness of eggs?

1. Shake the egg. If you hear a dull sound, put it back, it is already damaged. If there is silence, you can calmly take it;
2. Break an egg. This method is suitable if you took the eggs not from the store, but from the refrigerator and want to check their suitability. This means that if the white is viscous and dense, and the yolk is voluminous, then the egg is fresh. If the white is liquid and the yolk is flat, such an egg can already be thrown away;
3. Container with water. Perhaps the most popular method and most likely you have already heard about it. Fill a container with water, a deep container. And put an egg in the water. If it sinks and falls (precisely falls!) to the bottom, it is very fresh. If the egg stands (that is, stands!) on the bottom, it can still be used, but it is certainly not the first freshness. Well, if the egg floats to the top, then everything is clear...

Making homemade biscuits is pure joy and pleasure. Having prepared the sponge cake at least once, you will see the raw dough that has turned out and fall in love with its delicate, fluffy consistency and maddening aroma. It’s worth trying to bake a biscuit at least once, if only for this reason.

Delicious classic sponge cake for 6 eggs

Ingredients:

• Flour - 100 gr
• sugar - 110 gr
• chicken eggs - 6 pcs
• vanillin - 1 sachet.

Cooking method:

1. In this recipe we need to separate the yolks from the whites. Pour sugar into the whites and beat well until white peaks form.

2. Next, add one yolk at a time and beat, and do the same with all of them. The dough should be very fluffy.

3. Sift the flour for airiness, gradually add it together with vanilla into the egg mass and gently mix it from bottom to top.

4. Turn on the oven and preheat it to 180 degrees. While it is heating up, line a baking dish with parchment paper (no need to grease it with anything) and pour the kneaded dough into it.

5. Now place the filled pan in a preheated oven until ready. You should already know how to check this, it was written above.

6. The baked goods turn out fluffy, tender and airy.

Biscuit recipes

A sponge cake is a confectionery product or confectionery bread made from flour, sugar and eggs. A seemingly simple biscuit recipe has many variations. To ensure that the sponge cake turns out airy and does not fall off, we recommend beating the eggs with sugar until the volume increases greatly, sifting the flour into the airy mass and stirring quickly. Classic sponge cake is often used as a base for cakes, pastries and complex multi-layer cookies. The biscuit is baked in the oven, and then the crust is removed and soaked in liqueur or jam, glazed, coated with cream or sandwiched with marmalade. This delicious dessert is easy to prepare at home. Our authors share step-by-step recipes for preparing biscuits and photographs for them.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

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Step-by-step preparation

The form for baking the dough must be dry. Otherwise the dough will not rise. And then you act like this:

1. Pour eggs into a bowl.
2. Sugar is added to the same container. At this stage, you need to set the oven to preheat.
3. The resulting mixture should be beaten with a whisk or mixer. It is recommended to do this for about 5 minutes, until the sugar dissolves and fluffy foam rises.
4. Continuing to beat, pour a glass of flour into the mixture in a thin stream. At this stage, baking powder is added.
5. When the resulting dough becomes homogeneous, you can start baking.
6. It is poured into a prepared pan, lined with parchment or greased.
7. The future pie is sent to the oven for about 45 minutes and baked at a temperature of 180-190 °C.

The cooking time may vary slightly, so it is best to check it periodically with a wooden skewer. If there is no dough left on it after sticking it into the pie, then the sponge cake is ready and can be served, decorated as desired.

A complex recipe for a classic sponge cake. Ingredients and preparatory stage

Ingredients: chicken eggs - six pieces, granulated sugar - one glass, the same amount of flour. Now let's get ready to complete the recipe. First of all, turn on the oven, let it warm up to 200 degrees. We sift the flour twice - to better saturate it with air, this will only make the sponge cake better and of higher quality.

Line a baking dish with baking paper and grease with vegetable oil. In this case, there will be no problems when removing the dough from the mold. We prepare the dishes in which we will beat the eggs. It must be dry, completely fat-free and clean. The same requirements apply to the whisk.

Custard sponge cake

A sponge cake that will never fall off can be made according to the recipe in a water bath. It is also called custard. Its advantage is that it turns out to be very porous, with large air voids inside, and therefore very fluffy and light. Ideal for beginners who have not yet gotten their hands on baking sponge cake crust at home. Preparation time: 35 minutes + 25 minutes for baking.

Ingredients:

• Powdered sugar – 150 grams;
• 4 eggs;
• Salt – one pinch;
• Corn or potato starch – 60 grams;
• Flour – 60 grams;
• Vanilla – 1–2 grams.

Cooking process:

1. Prepare the form. This recipe is designed for a small cake, so a mold with a diameter of approximately 20–22 centimeters will be sufficient. Cover the bottom with paper, rub with oil and sprinkle with a little flour.
2. Separate the whites, beat until peaks appear - stable, non-falling curls on the foam. Add a little salt for light whipping.
3. Grind the yolks in a separate bowl with powder.
4. It is necessary to combine both masses: add a spoonful of the yolk mass to the protein foam and lift the dough from bottom to top, stirring gently.
5. Place the pan with the dough on steam and start whisking. The mass should reach a temperature of no more than 50 degrees. Continuously whisk until you achieve a smooth, shiny mass. Heating time – no more than 10 minutes.
6. Then remove the bowl and place it in cold water. Beat the dough until the mixture has cooled completely. Pour into the prepared pan and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check the readiness of the cake.
7. After this, turn off the oven, open the door and let the biscuit cool in it. Then turn it over onto a plate or board, remove the parchment and assemble the cake according to the recipe. Use a light cream that holds its shape - butter, butter, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.

Other dough additives

As mentioned above, you can prepare such a dish not only for pies or cakes, but also as an independent dessert. Many chefs advise adding nuts, raisins, dried apricots or other dried fruits to it. A dessert with ordinary fruits and berries - cherries, raspberries, strawberries, etc. is very tasty. Also, the classic sponge cake is the basis of the well-known charlotte, and you can also make the famous cheesecake with it.

There are many ways to decorate the finished treat. Perhaps one of the most popular ways is to sprinkle the dessert with powdered sugar. You can also top it with condensed milk, chocolate spread or some kind of jam, and you can decorate it with fresh or frozen fruit. It all depends on individual taste preferences.

Video - recipe for a quick sponge cake for a cake in a slow cooker

Nowadays, baking a biscuit is not a problem, especially if you have a lifesaver like a multicooker. It makes baked goods incredibly tasty, soft, tender and aromatic. But the main thing is to choose the right proportions and mode. It doesn’t take much time, but the result will please not only the eye, but also the stomach.

All detailed descriptions of actions and list of ingredients can be viewed on the provided video material.

Wish you luck!

Airy, aromatic, very tasty homemade sponge cake will always please anyone. It doesn't matter which of the proposed recipes you choose. After all, each of them is good.

I wish you all the best and bon appetit!

Author of the publication

offline 1 year

Classic sponge cake for 4 eggs

The biscuit turns out very tasty. There is nothing superfluous here. Only a purely classic composition. It is important to use the freshest eggs and the best grades of flour. Then everything will work out in the best possible way. Your cake base will be amazing.

Ingredients:

• Wheat flour - 1 cup
• Sugar - 1 glass
• Chicken eggs - 4 pcs
• Refined sunflower oil - 1 tbsp. l

Preparation:

Break the freshest chicken eggs into a bowl. Add sugar.

Please ensure that the dishes are clean and dry. Not a single drop of water should get in

Whisk the contents of the bowl very well with a metal whisk. You can use a mixer. Beat until every grain of sugar is completely dissolved. There should be a little foam

Sift the flour through a fine sieve several times. Gradually and very carefully pour it into the whipped mass. Mix everything smoothly. The volume should not disappear

You choose the baking form yourself. The main thing is to cover the bottom with parchment paper, grease the walls very well with butter and sprinkle with cornmeal.

Transfer the resulting mass into this container.

It is good to heat the oven to 200 degrees. Place the pan with the dough to bake for about 30 - 40 minutes.

The time required for baking depends entirely on the size of your pan and the power of your stove.

Determine the readiness of the cake using a wooden toothpick. If crumbs stick to it, then the biscuit should continue to bake.

Do not rush to remove baked goods from the mold, especially from the oven. Just open the oven door a little. Leave in this position for 10 - 20 minutes. Only after this, remove the mold and free it from the biscuit

Sprinkle the dessert with powdered sugar and decorate with berries or fruits. It's up to you here. You can move on to the tea ceremony.

I wish you a good tea party!

Cooking secrets

Many chefs believe that biscuit dough is the most capricious and requires compliance with many nuances. So, for example, if yeast dough needs attention when it rises, then sponge dough needs to be monitored at every stage of its preparation. If you follow the suggested recommendations, you can get the perfect classic sponge cake, the recipe for which is described above. So, the secrets of making biscuit:

1. Of course, the result directly depends on the proportions of all components of the dish. Therefore, all products should be added carefully so as not to overdo it.
2. It is also worth paying special attention to the temperature of the food. It is advisable that they be chilled.
3. Some chefs believe that when preparing sponge dough, the yolks must be separated from the whites. You also need to beat them separately. First, beat the yolks with sugar, then the whites with a pinch of salt, and then everything is carefully mixed. But many chefs believe that the splendor of a dessert does not depend on how the ingredients were whipped.
4. When preparing biscuit dough, you should preheat the oven to 180-200 °C. The finished dough must be placed in a preheated oven. If you put it in a cold place and start baking, there is a chance that the dish will not be fluffy.
5. To prevent the sponge cake from sticking to the pan or parchment, it is recommended to grease them with oil.
6. The duration of baking a dish can vary from 10 minutes to 40. It all depends on the dish itself. So, the sponge roll will be cooked in 10-15 minutes, while the pie will take quite a long time to bake. You cannot open the oven during the first half of baking the dish, otherwise the dough will settle.
7. To check readiness, pierce the cake with a skewer or toothpick. If it is clean, without traces of dough, then the dish is ready, but if not, it is still raw.
8. Immediately after preparing the biscuit, you need to remove it from the mold. A hot dish is much easier to get than a cold one, so you need to act quickly.

As you can see, there is nothing particularly complicated. If you follow all the nuances, then you should not have any problems.