Recipes for sponge cake with sour cream

Tastes better with fruit

Melting dough with a minimal set of ingredients and excellent soakability is always an ideal basis for complex confectionery products. The recipe for a delicious sponge cake with sour cream is an example of one of the simplest options for using light sponge dough.

But even such basic recipes as sponge cake with sour cream have their secrets, without knowing which you can be disappointed with the result. For example, the choice of fruits. Summer nuances of taste are dictated by domestic fruits and berries.

With our homemade sponge cake with sour cream today, the flavor nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure are not suitable, since their use involves baking.

The autumn and winter choice will mainly fall on foreign fruits presented in the list of ingredients above. A sponge cake with sour cream and bananas will undoubtedly be appreciated by our youngest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey sponge cake with sour cream is an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

Chocolate sponge cake with sour cream - add 2 teaspoons of cocoa powder to the sponge cake recipe, and also add 3 tbsp. spoons of chocolate paste into cream;

Sponge cake with sour cream and condensed milk - only 4 tbsp. spoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Sponge cake with sour cream step by step recipe

1. Preparing the biscuit.

1. First you need to separate the whites from the yolks. For now, remove the yolks, pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. 0.5 teaspoons of lemon juice added to the whites just before beating will help speed up the result and lighten the dough;
2. After obtaining a strong, non-sagging mass, carefully pour in sugar along the edge of the bowl and turn on the mixer again at maximum power. It’s easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little of the sweet mixture with a spoon and try to rub it between your thumb and forefinger. If you can no longer feel the grains of sugar, stop beating;
3. Separately, you can simply use a fork to mix the yolks until completely homogeneous and carefully combine them with the whites. To mix, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
4. Mix the flour with soda directly in the sieve and in portions, kneading the resulting batter with a spatula, sift it into the bowl;
5. We prepare the mold - grease it with oil, sprinkle with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the mold with dough to ¾ of the volume;
6. Place the mold in an oven already preheated to 190 and bake the sponge cake layer with sour cream for about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, there is a high probability that the biscuit will immediately settle.
7. You don’t need to pull the cake out of the mold right away - let it sit in the mold for about 10 minutes, “getting hot.” ​​Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Prepare jelly for sponge cake with sour cream.

Pour the granules from the bag into a small bowl and pour boiling water over them, reducing the amount of liquid relative to that indicated on the package by 1.5 times. This will make the jelly structure denser and the chosen color richer. For the rest, follow the instructions.

3. Let’s start making the cream for the sponge cake with sour cream. Place sour cream in a dry mixer bowl and beat it at high speed for 7 minutes, adding granulated sugar and vanillin little by little.

4. Assembling the cake.

1. Cut the fruit into thin circles. If we use canned pineapples, but first we need to let them drain;
2. Cut the cooled sponge cake with sour cream (see photo), which should turn out fluffy and tall, into 2-3 cake layers using culinary thread. We spread the cream with a spoon, distributing it over the entire surface of the cake and so on - layer by layer;
3. Lubricate the very top with a little cream for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
4. Cut a wide, even strip from a sheet of parchment, approximately one and a half times as long as the circumference of the assembled cake and 7-10 cm wide above the level of the top cake layer. We wrap the cake with this tape and secure the joint well with paper clips so that the jelly does not “run away”;
5. Pour the cooled gelling mixture in a thin stream, making sure to evenly cover the entire surface. Carefully, together with the cutting board on which the sponge cake with sour cream and gelatin was formed, we put our creation in the refrigerator. Ideally - for the whole night.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and shaping our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for preparing a delicious sponge cake with sour cream:

To knead the biscuit dough, take a dry bowl;

To make the mass fluffy, the whites should be beaten separately from the egg yolks and then mixed without sudden movements;

To make the biscuit porous, granulated sugar can be replaced with powder;

The cake must be baked in a preheated oven;

Do not open the oven door during baking, otherwise the biscuit will sag;

It is better to choose fatty sour cream for cream, and beat it with a mixer or blender;

To prevent the cream from turning out watery, you can first hold the sour cream under a press to eliminate excess liquid;

The cream will be softer and tastier with the addition of powdered sugar and banana pulp;

For flavor, you can add vanillin or essence to the biscuit.

Prepare the necessary ingredients for making the cake. To prepare the sponge cake, carefully separate the eggs into whites and yolks.

Then, gradually adding 0.5 cups of sugar to the whites, beat the whites until stiff peaks form.

Separately, beat the yolks with the remaining sugar until the mass turns white and increases in volume. Add the beaten yolks to the whites.

Line a baking sheet with parchment and pour in the dough, smoothing it out with a spatula. Place the baking sheet with the dough in a preheated oven and bake the biscuit for 15-20 minutes at 180 degrees. Baking time depends on your oven. The crust should be lightly browned and dry on top, not sticky. Remove the finished biscuit from the oven, remove from the parchment and cool.

To prepare sour cream, you need to combine sour cream (it is better to take sour cream with a fat content of 20%, but sour cream with a fat content of 15% is also suitable) with powdered sugar (adjust the amount of powdered sugar to your taste) and beat with a mixer until smooth. Cut the cooled sponge cake into two equal parts.

Peel the banana and kiwi, cut into thin slices.

Spread one sponge cake with sour cream and place fruit on top.

Grease the second cake layer with cream and place it on top of the fruit (dry side on top). Then coat the top and sides of the sponge cake with sour cream and place in the refrigerator. After soaking, the cake can be decorated to your liking and served. I suggest decorating it with protein custard, which will make the cake especially elegant.

To prepare protein custard, carefully separate the whites from the yolks. We don't need yolks. Combine sugar with water, put on fire and cook the syrup, stirring, until it boils, then reduce the heat to a minimum and cook for 7-8 minutes without stirring. To check the readiness of the syrup, pour a small amount of it into cold water; if it rolls into a ball, it’s ready (this is the so-called “soft ball test”).

Fill a piping bag with a tip with cream.

Remove the cake from the refrigerator and decorate with egg white cream. For beauty, I put more fruit on top: kiwi and peeled tangerine slices. The most delicate sponge cake with fruit and sour cream is ready. Place it in the refrigerator for a couple of hours so that the cakes are soaked and ready to serve.

Bon appetit!

Calories: Not specified

Preparation time:
60 minutes
A classic butter sponge cake, covered with delicate sour cream, with a pile of fresh berries or fruits - the dream of big and little sweet tooths. And those who are almost indifferent to sweet pastries would not mind trying a piece. At first glance, it seems that only an experienced pastry chef can prepare a sponge cake with fruit and sour cream. Not at all, the main thing is to have a great desire to create a sweet masterpiece with your own hands and some free time. The list of ingredients includes the most common products: flour, butter and sugar, sour cream and powdered sugar, seasonal berries and fruits. The base of my cake is a classic butter sponge cake. As a rule, it is baked in the oven, but it can be done; some will find it easier and faster. Let’s not forget about the delicate cream made from rich sour cream. And if suddenly the sour cream does not want to whip into a thick and fluffy mass, buy a “thickener for sour cream and cream” in advance. But as practice shows, full-fat sour cream itself whips well and holds its shape after cooling the cake in the refrigerator for an hour or two. To decorate the cake, I recommend using seasonal apricots, plums, peaches, pears, as well as black currants and raspberries, which are incredibly tasty combined with sour cream and mint leaves. Be sure to prepare this delicious sponge cake with fruit and sour cream using my recipe with photos for your loved ones and guests! The volume and quantity of ingredients are indicated for a 20 cm springform pan.

Biscuit:
- butter - 150 g;
— granulated sugar – 150 g; — premium flour – 150 g; — chicken eggs – 3 pcs.; - baking powder - ½ tsp. Sour cream: - sour cream 20-33% - 350 g;
- powdered sugar - 70 g; - thickener for cream. Cake decoration: - any berries and fruits;
- fresh mint leaves. Recipe with photos step by step:

Heat the oven to 180C. Place softened butter and granulated sugar in a mixer bowl. The amount of sugar can be reduced to 100 g. Beat for 5-7 minutes until smooth and fluffy. In a separate bowl, beat chicken eggs at room temperature with a pinch of salt. Do not separate the white and yolk. Work with a mixer until the mass lightens and increases in volume by 3-4 times. Pour the beaten egg mass into a bowl containing a light, fluffy creamy-sugar base. Mix the separately whipped ingredients exclusively by hand with a spatula. To maintain the splendor of the mass, you need to stir in one direction, with movements from bottom to top and in a circle. Mix the sifted flour with baking powder and pour into the bowl in small portions, each time gently kneading the biscuit dough in one direction. The finished oil-based biscuit dough has a thick, viscous consistency and easily pulls away from the walls and spatula. Place the springform pan in a shirt: grease with a piece of butter and dust with flour. Transfer the buttered biscuit dough into the mold. To distribute the dough evenly, tilt first in one direction, then in the opposite direction. Place in a heated oven. Bake the biscuit at a constant temperature of 180C for 25-30 minutes. Now you can prepare the sour cream. Place sour cream and powdered sugar in a cold bowl. If using a thickener, add it immediately. Beat the cream on medium power mixer for 3-5 minutes until desired thickness. In any case (with or without a thickener) you will get the same consistency as in the photo. After 20-25 minutes, check the readiness of the sponge cake with a wooden skewer. Do not open the oven before this time so that the biscuit does not lose its volume. Remove the finished cake from the oven, let it rest for 3 minutes, then unfasten the pan and transfer the sponge cake to the board. After half an hour, cut the cooled cake base into two or three layers. A butter sponge cake, as a rule, does not rise very much during baking. Soak the cakes with sugar syrup or ready-made cake impregnation. Generously coat all cake layers and side surfaces with cream. Between the cakes, you can add pieces of any fresh or canned fruit to the cream. Smooth out the cream nicely with a wide knife or pastry spatula. Decorate the sponge cake with sour cream with fresh berries or pieces of fruit. Frozen berries can also serve as a delicious cake decoration. Finish the sponge dessert with fresh mint leaves and a cloud of powdered sugar. Sponge cake with fruits and berries and sour cream is ready! The cake is perfectly cut into portions after a couple of hours in the refrigerator. But if you really want to try it, you can cut off a portion immediately after cooking. But in this case, the sour cream will not yet harden properly. Happy baking and delicious tea! Author: Polina Kalinina For a change, try making this cake sometime with

So, let's prepare thick sour cream. To do this, place a sieve on a saucepan of a suitable size.

Cover the sieve with gauze folded in two layers.

Pour all the sour cream into a sieve. It can be of any fat content.

Cover the top of the sour cream with gauze and place the pan in the refrigerator for a couple of hours. You can do this in the evening, then in the morning the result will be even better.

As a result, all the excess liquid will drain into the pan; this is the whey that has separated from the sour cream. It can be used in skin care or added to pancake batter.

It can be seen that the sour cream has become very thick; it will make a wonderful cream.

Add powder to the sour cream, a little more or less to taste. Beat well and the cream is ready. Place it in the refrigerator to cool.

To prepare the sponge cake, start beating the eggs, gradually adding sugar.

Beat until the sugar is completely dissolved and the mass doubles.

Add sifted flour to the mixture in parts and mix it well, without leaving any lumps in the dough.

Cover the bottom of a mold with a diameter of 20-22 centimeters with parchment paper and pour the biscuit dough into it. You can do this in two stages, that is, bake two cakes separately. Or cut one finished cake.

We bake the cakes at a temperature of 160 degrees, the time depends on the amount of dough. A large cake takes on average 35-40 minutes to bake. The finished cakes need to be allowed to cool, only then we begin to assemble the cake. You also need to cut the cake into pieces while it has cooled.

We soak the cakes on both sides with syrup from canned peaches, then generously grease the bottom cake with sour cream.

Place chopped peaches and kiwi on top.

Grease with a small amount of cream again and cover with the second cake layer.

Cover the entire cake with the remaining sour cream and decorate the top with peaches, kiwi and tangerine slices.

We put the sponge cake in the refrigerator to soak for several hours, it is better to put it away overnight. A delicious, homemade delicacy is ready, bon appetit!

One of the most versatile desserts that can be served for any occasion is sponge cake with fruit and sour cream.

The delicacy is easy to prepare, but despite this, it looks beautiful. The taste does not lag behind in appearance, you can verify this personally by studying the recipes from this article.

Step-by-step recipe with photos and videos

Sponge cake with sour cream is a spectacular and very tasty dessert that will help you out both on holidays and on weekdays. Extremely simple both in composition and in preparation, the dessert turns out to be very appetizing both in appearance and taste. The simple combination of airy, soft vanilla sponge cake, juicy fruit filling and delicate sour cream captivates you from the first bite. An excellent option for a spectacular dessert without much hassle. Try it!

Prepare the components according to the list.

Grease a baking dish with vegetable oil and line with baking paper. Prepare the mold in advance, and when the dough is ready, immediately send it to the oven.

To prepare the sponge cake, separate the egg whites from the yolks and place in the refrigerator to cool.

Add 100 grams of sugar and vanilla to the yolks and beat for a few minutes until the sugar dissolves and a light, airy mass is obtained.

Add 2-3 drops of lemon juice and a small pinch of salt to the cooled egg whites, then beat for a few minutes until the whites increase 4-5 times in volume.

Then, continuing to beat, gradually add 60 grams of sugar and beat the whites for a few more minutes until stable peaks form.

Add 2-3 tablespoons of beaten whites to the egg yolks and gently mix the mixture from bottom to top. This will make the mixture a little thinner and make it easier to stir in the flour.

Gradually, in small portions, add wheat flour sifted with baking powder to the yolks. Mix everything well so that there are no dry bits of flour left.

In portions of 1 tbsp. add whipped whites to the dough. Mix the dough gently, moving from bottom to top, from the edge of the container to the center. Try not to stir the dough for too long, as this will make it less airy. It is enough for the mass to become homogeneous, and we can consider that the dough is ready.

Place the dough in the prepared baking pan and smooth it out lightly with a spatula.

Then place the dough in an oven preheated to 180 degrees and bake for 25-30 minutes. Remember that you cannot open the oven for the first 15-20 minutes of baking, otherwise the biscuit will settle.

Meanwhile, sprinkle the pitted cherries with sugar and leave at room temperature to allow the fruit to release its juice. Then use the berries as a filling, and the juice to soak the biscuit.

Check the readiness of the biscuit without removing it from the oven. Open the oven door slightly and lightly press the top of the cake with your fingertip or spatula. If the biscuit is elastic to the touch, springs back when pressed and immediately regains its shape, it is ready. Leave the finished biscuit in the switched off oven for another 10-15 minutes, and then cool completely at room temperature.

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Remove the cake from the pan and remove the baking paper. To ensure that the baking paper on the bottom of the sponge cake comes off easily, during the cooling process, place the pan with the sponge cake on a kitchen towel moistened with cold water.

Cut the sponge cake in half and apply cherry juice with a brush. “Yesterday’s” sponge cake absorbs impregnation much better than fresh one, so if time allows, it is better to prepare the sponge cake in advance.

To prepare the cream, combine chilled sour cream, sugar and vanilla and beat for a few minutes until the sugar dissolves.

Success in preparing sour cream directly depends on the quality and fat content of sour cream. To prepare the cream, use sour cream with a fat content of at least 30 percent. The ideal choice is thick, fatty homemade sour cream. If you want to use sour cream with less fat content or are not sure that the sour cream is of high quality and will whip well, add a thickener for sour cream or cream (according to the instructions on the package).

When the sugar has dissolved, add the juice of half a lemon (small) and whisk the mixture for about a few more minutes until the cream thickens. For full-fat sour cream, lemon juice is a natural thickener, so when preparing the cream, it is enough to use one thing - either lemon juice or a thickener.

Grease the first layer of the sponge cake with the prepared cream.

Add a layer of cherries.

Then place the second layer of sponge cake, cut side up. Apply another layer of cream. Use the remaining cream to brush the sides of the sponge cake.

Leave the sponge cake at room temperature for 2-3 hours to soak, and then place it in the refrigerator. As soon as the dessert has cooled and the cream has completely hardened, the sponge cake can be served, but if you let it sit, it will only become tastier.

Decorate the finished dessert according to your mood. I sprinkle the sponge with grated chocolate and decorate with whipped cream, mint leaves and cherries.

Sponge cake with sour cream is ready! Bon appetit.

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Creating any dessert is a great opportunity to show your imagination and truly enjoy the culinary process. Each ingredient contributes to the overall result. For example, cherry syrup gives the dessert a special aroma, slight sourness and tartness. Therefore, there is no need to be afraid of experiments. How to prepare a sponge cake with sour cream is up to you, it’s impossible to tell all the tricks. The right solution would be to add chopped fruits and berries: bananas, strawberries, apricots, kiwi, raspberries. For those with a sweet tooth, we recommend grating chocolate on top or decorating the cake with marmalades. To make your dish unique, you can also experiment with its shapes and sizes. A heart-shaped cake is a wonderful gift for your significant other, and a huge and round cake will satisfy everyone at any occasion. Baked goods will be a good gift for a birthday, wedding, or corporate event. Find out a simple recipe for sour cream sponge cake on our website to pleasantly surprise your guests and loved ones on your special day.

Sponge cakes coated with sour cream create a tall, tender and juicy cake. To prepare it you will need simple ingredients and about 60 minutes of free time.

But before you “make” the dessert, remember a few simple tips and follow them while preparing the cake. Thanks to them, your sponge cake will turn out tall and porous, and the cream will be tender and thick.

Recipe for sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be like is up to you to decide, but for this occasion I suggest preparing a delicate sponge cake decorated with fruit.

The cakes are soaked in sour cream; it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ stick of butter; 0.2 kg sugar; 1.5 cups flour. You will need them to knead the dough.

The cream for the cake is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g powdered sugar.

In addition, you will need: a can of canned peaches and almond leaves.

The cooking process begins with sifting the flour. This stage is mandatory because it allows you to achieve homogeneity of the dough and fluffiness of the sponge cake.

We begin to act according to plan:

1. Grind the eggs with sugar, place the mixture in a water bath and stir until thickened.
2. Place the mixture on the table and, armed with a mixer, beat for 7-8 minutes. You should get a homogeneous fluffy mixture that holds its shape well.
3. Add the sifted flour gradually, stirring the dough with a spatula each time.
4. To bake the cakes, prepare two round pans. They need to be covered with parchment so that the cakes can be easily separated.
5. Divide the dough in half and place it in molds, which are immediately placed in the oven, preheated to 185 degrees.
6. After half an hour, remove the finished cakes and cool on a wire rack.
7. Meanwhile, whip the chilled cream and add the powdered sugar. When the mass becomes airy, add sour cream little by little.
8. Divide each of the cake layers horizontally into two parts and begin to assemble the sponge cake with sour cream and fruit. Place the first cake layer on the bottom of the dish, spread it thickly with sour cream, and top with halves of canned peaches. Alternate layers until all ingredients are gone.
9. Decorate the cake with almond petals.

Creamy sour cream cake “Pancho with cherries”

Above, we have already brought to your attention a recipe for a cake with cherries, but this option will allow you to prepare a completely different dessert with new shades of taste.

Ingredients:

For the test:

• 250 grams of sugar
• 6 large eggs
• 200 grams of flour
• 60 grams cocoa powder
• teaspoon baking powder

For cream:

• 400 grams of sour cream 20% fat
• 200 grams of cream with a fat content of 33-38%
• 150 grams of sugar
• 200 grams frozen cherries
• 80 grams of walnuts
• tablespoon of powdered sugar

For the glaze:

• 50 grams dark chocolate
• 30 grams butter 72% fat

Cooking method:

First of all, knead the biscuit dough. Beat the eggs well with a mixer until fluffy foam forms. Continuing to mix, gradually add sugar. Pour flour, baking powder and cocoa into a sieve and sift everything together. Add the dry mixture in parts to the beaten eggs and gently mix with a spoon from bottom to top.

Prepare a mold and fill it with dough. Place in an oven preheated to 180 degrees and bake for about 30 minutes. Check with a wooden skewer for complete readiness. Cool the baked cake completely on a wire rack, covering it with a towel. Thaw the cherries, drain the liquid (reserving it). Sprinkle the berries with powdered sugar and leave for a while. Cut the nuts into large pieces and bake in a dry frying pan. It's time to move on to preparing the cream using the following recipe. Refrigerate the cream overnight and whip until thick. Add sugar, sour cream and beat until smooth, let the grains completely dissolve.

Cut the cooled cake into 2 unequal parts approximately 1/3 and 2/3 in height. Cut most of the biscuit into cubes or bars with a side of 2-3 centimeters. Choose a wide, flat plate and start assembling the cake. Place the bottom of the sponge cake on a plate. Soak with liquid obtained from defrosted cherries. Generously coat the cake with sour cream. Place half of the cherries and nuts (choose them according to your taste) on top.

Soak the biscuit pieces in cream on all sides and place them in one layer on the base cake. Place the side ones at a slight angle to create a slide. Pour the cream generously to make the cake as tender and juicy as possible, use about 2/3 of the dressing. Top with half of the remaining cherries and nuts. Place another tier of pieces of sponge cake soaked in cream, but narrowing the diameter of the slide. Top with remaining cherries and nuts. Finish the mound with the last tier of soaked sponge cake. Coat the cake with the remaining cream on all sides using a spatula. If any liquid drips onto the plate, scoop it up with a spoon and pour it over the top.

Prepare icing for decoration. Break the chocolate into pieces and melt in a small saucepan in a water bath, add the butter there too. After combining the chocolate and butter, stir the mixture until smooth. Place the cooled glaze into a pastry syringe (if you don't have one, roll a cone out of construction paper and cut off the tip). Make a pattern on the cake as you wish. As one option, you can not melt the chocolate, but simply remove large chips with a knife and sprinkle the dessert with it. Place the finished cake in the refrigerator for a couple of hours until completely soaked. Bon appetit!

Recipe for sponge cake with berries and fruits

Set of products for kneading dough:

one and a half cups of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 tbsp. spoons of milk; 1 teaspoon baking powder.

Prepare the cream for the cake from:

60 g cream cheese; ½ cup of fat sour cream; ¼ stick of butter; 250 g powdered sugar.

You will also need berries and fruits with which you will sandwich the cakes.

Recipe:

1. Beat softened butter and sugar until smooth and fluffy.
2. Beat in all the eggs one at a time, ensuring the ingredients are evenly distributed.
3. Sift the flour with baking powder and add to the dough after the milk.
4. Beat the mixture thoroughly and pour into two forms.
5. Bake the cakes at the same time, preheating the oven to 170 degrees. Do not open the cabinet door under any circumstances; you will only be able to check the readiness of the cakes after half an hour.
6. While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

All that remains is to soak the cakes and decorate the finished cake with berries. They need to be thoroughly washed and dried, but it is not necessary to chop them.

It is important to choose intact strawberries or raspberries so that the sponge cake has a presentable appearance (see photo).

You will find recipes for baking with strawberries on the pages of the site.

Recipe for sponge cake with sour cream and gelatin cream

Strawberries, which are included in the ingredients list, will add color and freshness to the cake.

You need to take:

250 g sugar; 8 eggs; 0.3 kg wheat flour; 5 ml lemon juice; 1 tbsp. spoon of potato starch. From this set you will be pounding the dough.

For the cream on the cake, prepare:

0.1 kg fine-grained sugar; 0.5 kg of high fat sour cream; a tablespoon of gelatin granules and 80 ml of water.

Step-by-step preparation:

1. Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible debris.
2. Divide the whites and yolks into different containers; beat them separately from each other.
3. Pour lemon juice into the bowl with the whites; it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, process the mixture for about 4 minutes. Once it becomes fluffy, start adding powdered sugar.
4. After 3 minutes of intensive beating, you will notice that the mixture becomes denser and stable peaks will appear on its surface. This means that there are no more than two minutes left before the end of the process. Keep the speed high, this will help you get a smooth and uniform protein foam.
5. You can check how well you have beaten the whites using a simple technique: if you turn the bowl upside down, the mass will not leak out of it, it will remain in its place. However, beating for too long will not be beneficial, because the whites will flow and it will be impossible to correct the situation.
6. Add the yolks to the white foam, one at a time. You need to mix the mixture with a spatula, making careful movements. Under no circumstances should you beat the dough with a mixer, otherwise the air bubbles will burst and the sponge cake will not rise in the oven.
7. Sift starch and wheat flour through a sieve and pour spoonfuls into a bowl. Using an upward motion, stir the batter until smooth, then pour into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the sponge cake faster and easier.
8. Level the dough with a spatula and bake in an oven preheated to 180 degrees. I do not recommend raising the temperature higher, as a dense crust will form on the surface of the biscuit. It prevents the evaporation of moisture and will prevent the cake from baking well.
9. Do not open the oven door for 30 minutes, otherwise the dough will settle and the finished sponge cake will have a dense structure. To make the sponge cake porous and airy, observe its condition through the window and check readiness only after half an hour.
10. If the cake is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
11. Cut the biscuit lengthwise into two parts.

Meanwhile, prepare the cake cream and strawberry puree:

1. Place the berries in a colander and rinse under running water. Use a paper towel to remove moisture.
2. Cut the strawberries into several pieces, place in a bowl and sprinkle with sugar.
3. After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, you will need it for soaking, so the sponge cake with sour cream will turn out more tender.
4. To make sour cream for the cake, cool the sour cream and beat with sugar until smooth and fluffy. Dissolve instant gelatin in hot water and, when cooled, mix with whipped sour cream.

Let's start assembling the cake with sour cream:

1. Place half of the strawberry puree on the first cake layer and pour in ½ of the juice.
2. Separate a small part from the sour cream; you will need it to decorate the sides and surface of the sponge cake. Divide the rest of the cream in half and apply to each cake layer, brushed with strawberry puree.
3. Apply sour cream to the top and sides of the cake and smooth the surface with a spatula.
4. Before serving the sponge cake, it must be kept in a cold place for one and a half to two hours.

Decorate the sponge cake with cream with strawberry halves and, after brewing aromatic tea, bring it to the table.

You will find recipes for baking with gelatin on the pages of the site.

• If you want the cake to be tall, divide the baked cake not into two, but into three or even four parts.
• Another tip that will help you prepare a delicious sponge cake with cream: beat sour cream with granulated sugar at medium speed and make sure that no grains of butter form.
• In addition to strawberries, you can use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
• If the sponge cake with cream was not eaten in one go, it is covered with a cap made of foil and sent to a cool place.

General cooking principles

The basis of a sponge cake is always three ingredients : flour, eggs, sugar. So you can prepare it according to different recipes and add vanilla, cocoa, butter, sour cream and other products. The main rule is to beat the egg mass well, otherwise the cake will not turn out porous. To be on the safe side, you can always add baking powder to the dough. But using slaked soda for biscuits is a bad option.

Before adding to the dough, flour and other bulk ingredients are mixed together so that they are evenly distributed throughout the mass. Sour cream is prepared with sugar, condensed milk or various syrups. Thickeners are sometimes added to it to create a more jelly-like mass. The already cooled cakes are coated with cream so that it does not drip.

Biscuits are usually baked in a springform pan, with a piece of parchment placed at the bottom. The paper is coated with oil, but the edges are not treated with it.

You can also bake in a silicone mold, but when it cools, the cake may become damp; if you take it out right away, there is a risk that the delicate dough will fall off.

Baking time directly depends on the thickness of the cake. For thin biscuits, which are then used to make rolls, bake for no more than seven minutes, but large and fluffy ones can take up to an hour. Check readiness with a wooden stick - pierce the center of the baked goods with it; if it remains dry, you can turn off the oven. The recommended baking temperature is on average 170−200 degrees.