A homemade cake is a symbol of a family holiday, home warmth and comfort. The simplest and most popular homemade cake is made from sponge cake. Biscuit dough contains a minimum of available ingredients that are available in any home kitchen; it is easily whipped with a mixer and simply baked. And of course, cakes made from homemade sponge cake with homemade cream are incredibly delicious. Any of the most beautiful cakes from the best pastry shops cannot compete with them. And even if a homemade cake is not as beautiful and elegant in appearance as a cake from a professional pastry chef, when baking at home we are always sure that we used high-quality products and cooked with love. Here you will learn not only how to bake a sponge cake for a cake, but also how and what to soak it with. I will also offer you some of the most popular biscuit recipes and give you a selection of recipes for simple and delicious creams, ganaches and cake glazes. And of course, simple options for decorating homemade cakes with beautiful photographs await you.

Biscuit recipes

Classic sponge cake

Proportion of eggs, sugar and flour for a classic sponge cake: for 1 egg 30 grams of sugar and 30 grams of flour.

  • eggs 4 pcs
  • sugar 120 gr
  • premium wheat flour 120 gr

For a round mold with a diameter of 24-26 cm

  • eggs 5 pieces
  • sugar 150 gr
  • premium wheat flour 150 gr

For a round mold with a diameter of 28-30 cm

  • eggs 6 pcs
  • sugar 180 gr
  • premium wheat flour 180 gr

For a roll on a baking tray measuring 38 cm x 32 cm

  • eggs 3 pcs
  • sugar 90 gr
  • flour 90 gr

If in a classic sponge cake you replace 1/3 of the flour with ground nuts or cocoa powder, you will get a nut or chocolate sponge cake, respectively.

Often in biscuit dough, part of the flour is replaced with starch; it is believed that with it the product will be more airy and tender, since it reduces the amount of gluten. But I don’t recommend it and I never add it myself. And to reduce the effect of gluten, simply quickly stir the flour into the eggs.

Beat the eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases 2.5-3 times and sugar is completely dissolved. Sift the flour into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure all the flour is incorporated into the dough. Pour the dough into a mold, cover the bottom with baking paper; do not grease the sides with oil. Bake in a preheated oven at 180°C for 35-40 minutes.

The classic sponge cake is very fluffy, tender and airy. In my opinion, it is good even on its own without impregnation or cream, just sprinkle with powdered sugar.

Detailed step-by-step photo recipe ⇒

Butter biscuit

For one round mold with a diameter of 26-28 cm or for two molds with a diameter of 20 cm
This amount of dough can also be baked in a tin with a diameter of 24 cm; place the excess in muffin tins and bake along with the main sponge cake.

  • eggs 6 pcs
  • sugar 165 gr
  • premium wheat flour 150 gr
  • butter 75 gr
  • baking powder 1 tsp.

Melt the butter, or in the microwave.
Beat the eggs until foam forms, 7-8 minutes.
Gradually add sugar, beat until volume increases, 10-15 minutes. Add flour and baking powder to beaten eggs in 3-4 additions - sift directly into eggs. Mix gently with a spoon or spatula from bottom to top and towards the middle. Make sure all the flour is incorporated into the dough.
Add 2-3 tbsp to the melted and slightly cooled butter. biscuit mass, mix and then add to the total mass in 2-3 additions, mix gently. Make sure all the butter is incorporated evenly into the dough.
Bake the sponge cake in a preheated oven at 160° C for 40-45 minutes.
More tips for baking sponge cakes at the bottom of the page.

Detailed step-by-step photo recipe ⇒

Angel biscuit

For a round mold with a diameter of 20 cm

  • eggs (whites) 6 pcs
  • salt a pinch
  • flour 65 gr
  • baking powder 1 tsp.
  • sugar 125 gr
  • vanilla sugar 1 tsp.
  • lemon zest from 1-2 tsp.

It is not necessary to use the freshest proteins; on the contrary, it is better to use “aged” ones, that is, those that have been left in the refrigerator in a hermetically sealed container for 3-5 days. You can also use defrosted whites.

Carefully separate the whites from the yolks so that not a single drop of yolk gets into the whites. Add salt to the protein mass and beat until a fluffy and soft white foam is obtained. While continuing to beat, add the mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by grating it on a fine grater (remove only the thin yellow layer, without touching the bitter white part), add to the whites. Sift the flour with baking powder, add (sift) to the protein mass in 3-4 additions, gently knead from bottom to top and towards the middle. Do not move too hard or too roughly, otherwise the delicate air mass may settle! Place the protein dough into a dry pan (do not grease the walls with anything), level the surface. Bake in a preheated oven at 180° C for 35-40 minutes.
More tips for baking sponge cakes at the bottom of the page.
From the yolks you can cook, which can be stored in the refrigerator for up to 2 weeks, or you can cook a very tasty

Orange sponge cake

You can make a lemon sponge cake in the same way by replacing the orange with 2 lemons.

  • eggs 4 pcs
  • sugar 130 gr
  • flour 160 gr
  • starch 40 gr
  • 1 large orange (zest and 80 ml juice)
  • baking powder 6 g

Remove the zest from the orange and squeeze out the juice. Mix flour, starch and baking powder - sift. Beat the eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times and the sugar is completely dissolved. Heat the orange juice to a boil. Add orange zest to the egg mixture and sift the flour mixture into the beaten eggs in 2-3 additions, stir with a spoon or spatula. Make sure all the flour is incorporated into the dough. Stir orange juice into the dough. Bake in a preheated oven at 180° C for 30-35 minutes.
More tips for baking sponge cakes at the bottom of the page.

Chocolate sponge cake

For a round mold with a diameter of 24 cm

For the chocolate mass:

  • cocoa powder 30 g
  • sugar 200 gr
  • odorless vegetable oil 135 g
  • water 100 ml

For the biscuit:

  • eggs 5 pcs
  • sugar 50 gr
  • premium wheat flour 200 gr
  • baking powder 1 tsp.
  • salt 0.5 tsp

Cook the chocolate mass: combine cocoa powder and sugar in a small saucepan, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and sift.
Beat eggs with sugar until white and increased in volume.
Add the chocolate mixture to the beaten eggs in 3-4 additions, continue beating.
Add the flour mixture in 2-3 additions (sieve into the dough), mix well with a spoon. At the end you can punch it a little with a mixer.
Bake in a preheated oven at 180° C for 45-50 minutes.
More tips for baking sponge cakes at the bottom of the page.

Chocolate sponge cake (lean)

For a round mold with a diameter of 20-22 cm

(glass volume 200 ml)

  • flour 2 cups
  • cocoa powder 2 tbsp.
  • sugar 1 cup
  • vegetable oil (refined) 4 tbsp.
  • baking powder 2.5 tsp.
  • vanilla sugar 2 tsp.
  • water 1.5 cups

Combine dry ingredients: sift flour with cocoa powder and baking powder, add vanilla and regular sugar, mix. Gradually add water, stirring thoroughly. The dough should be smooth, viscous and homogeneous, evenly colored chocolate. Add vegetable oil, mix thoroughly. Bake in a preheated oven at 180° C for 30-40 minutes.
More tips for baking sponge cakes at the bottom of the page.

Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate = 1 tbsp. l. butter + 3 tbsp. l. cocoa (without a slide). The reverse substitution is also possible if we want to replace cocoa with chocolate.

Biscuit soaking recipe

Basic impregnation recipe

To ensure that the cake is not dry and at the same time so that your sponge cake does not float in a puddle of syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for a biscuit weighing 500 grams you will need 250 - 300 grams of impregnation.

  • water 3 tbsp.
  • sugar 2 tbsp.
  • 1 tbsp. cognac

From this amount 100 ml of syrup is obtained.

Heat the water, add sugar, heat and stir until the sugar dissolves. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Skim off any foam that has formed on the surface and remove the pan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum.

You can add vanilla and cinnamon to the sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice; no alcohol should be added. You can also prepare milk impregnation for children: dilute condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any ready-made syrups (my favorite is almond - it goes perfectly with chocolate biscuits). Syrup from homemade jam will also work (if it is very thick, dilute it with a little water). I often use homemade for impregnation.
We also add alcohol to the finished syrups.

Cake cream recipes

Cream with Mascarpone and cream

  • Mascarpone cheese 250 gr
  • cream at least 33% 250 ml
  • powdered sugar 4 tbsp.

Whip the cream with powdered sugar. Stir the mascarpone with a spoon and gradually add cream. Add vanilla. Whisk.

Cream with Mascarpone and butter

  • Mascarpone cheese 500 gr
  • butter 82% 100 gr
  • powdered sugar 200 gr

Beat the butter and powdered sugar until pale, 3-5 minutes. Add Mascarpone and beat again until smooth.
More tips for making creams at the bottom of the page.

Cream with boiled condensed milk and butter

  • boiled condensed milk 2 cans
  • butter 82% 2 packs

Mix butter at room temperature with a spoon with boiled condensed milk until smooth, beat lightly.
More tips for making creams at the bottom of the page.

Custard

  • milk 0.5 l
  • corn starch 3 tbsp. l. (or flour)
  • eggs 1 piece
  • sugar 150 -200 gr
  • vanilla sugar 1 sachet
  • zest of one lemon (can be omitted)
  • butter 82.5% 180 - 200 gr
  • powdered sugar 1-2 tbsp.

Beat starch, sugar, vanilla sugar, salt, egg and a small amount of milk with a blender until smooth. Add the remaining milk, stir. Bring to a boil while stirring constantly. Try to get a homogeneous mass. Pour the cream into a bowl, cover with cling film and let cool. Beat the butter with powdered sugar until white, gradually add the custard base to it in 3-4 additions, beat well.
More tips for making creams at the bottom of the page.

Lemon cream

You can make orange cream in the same way by replacing lemon with orange.

  • lemon juice 90 ml
  • butter 150 gr
  • eggs 3 pcs
  • lemon zest 1 tbsp. spoon
  • sugar 150 gr

In a heavy-bottomed saucepan, combine lemon juice, zest, sugar and eggs, mix until smooth. Place over low heat and, stirring constantly, bring to a boil and slightly thicken. Cool the resulting curd completely. Beat soft butter until fluffy. Continuing to beat, gradually add the cooled curd.
More tips for making creams at the bottom of the page.

Cream with Nutella

  • Mascarpone cheese 250 gr
  • cream at least 33% 250 ml
  • powdered sugar 4 tbsp.
  • Nutella 250 gr

Whip the cream with powdered sugar. Stir the mascarpone with a spoon and gradually add cream. Add Nutella. Whisk.
More tips for making creams at the bottom of the page.

Chocolate cream with chocolate

  • butter 300 gr
  • chocolate 170 gr
  • sugar 150 g (powdered sugar is better)
  • vanilla extract 1 tsp. (or vanilla sugar 1 sachet)
  • hot coffee 1-2 tbsp.

Beat room temperature butter with sugar until pale. Heat the chocolate in a steam bath, gradually add it to the butter in small portions, and beat. While whisking continuously, add hot coffee.
More tips for making creams at the bottom of the page.

Chocolate cream with cocoa powder

  • butter 100 gr
  • milk 100 ml
  • sugar 1 cup (200 ml)
  • cocoa powder 2 tbsp. l.
  • wheat flour 2 tbsp. l.
  • cognac 1 tbsp. (can be excluded)

Melt the butter, being careful not to burn it. Mix sugar, cocoa powder and flour, add to melted butter, stir until smooth. Add milk little by little and cook with constant stirring until thickened. Refrigerate. Add cognac.
More tips for making creams at the bottom of the page.

Ganache and cake frosting recipes

Ganache or frosting is used to cover the top of the cake. With their help you can create beautiful smudges on the sides of the cake. To ensure that the ganache or glaze covers the cake evenly, when shaping the cake, place the bottom part of the sponge on top, which is in contact with the bottom of the pan.

Dark chocolate ganache

  • dark chocolate (70%) - 100 g
  • cream (33%) - 50 ml
  • butter - 10-15 g

Break the chocolate into pieces and place in a cup. Bring the cream to a boil and pour it over the broken chocolate. Stir until the chocolate is completely dissolved. Let cool, add butter, stir - you should get a smooth and shiny ganache.

White chocolate ganache

  • white chocolate 200 gr
  • cream 33% 100 ml
  • butter 10 g

Break the chocolate into pieces, add boiling cream, stir until smooth and cool in the refrigerator for 2-3 hours, if necessary you can leave it overnight. Take out the yellowish mass and start beating it with a mixer. While whipping, add butter - it is necessary for shine and a more delicate structure of the cream. After this manipulation, the ganache will thicken, turn white and be ready for use.

Ganache with cocoa powder

  • milk 170 ml
  • cocoa powder 4 tbsp.
  • sugar 5 tbsp.
  • butter 100 gr

Pour milk into a saucepan and bring it to a boil. Add sugar mixed with cocoa powder. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and add butter. Stir until the butter dissolves. Cool.

Chocolate glaze

  • bitter chocolate 100 gr
  • butter 60 gr

Combine the chocolate pieces and butter and heat in a water bath until smooth.

Chocolate glaze (lean)

  • vegetable oil (refined) 1 tbsp. l.
  • sugar 2 tbsp. l.
  • cocoa powder 3 tbsp. l. no slide
  • water 40 ml

Combine cocoa powder, vegetable oil, sugar. Add water and, stirring, bring to a boil. Cook over low heat for 2-3 minutes. Cool the finished glaze slightly and pour over the cake.

Lemon glaze

  • powdered sugar 2/3 cup
  • lemon juice 1.5 - 2 tbsp.

Squeeze the juice from the lemon and be sure to sift the powdered sugar - rub through a strainer so that there are no lumps. Gradually add juice to the powder, stir until smooth and thick. If the glaze turns out to be very liquid, add powdered sugar; if it is thick, add juice or water.

Jelly for covering fruit on a cake

  • gelatin 10 g
  • 0.5 cup water 100 ml
  • lemon juice 1 tsp.
  • sugar 1 tbsp.

Pour cold water over gelatin. When the gelatin swells, heat the mixture until the gelatin is completely dissolved. Do not allow it to boil, because... the gelatin will lose its strength.
Add sugar and lemon juice. Cool slightly. Use a brush to apply the jelly onto the fruit. The gelatin will harden and the fruit will retain its freshness.

How to make biscuit dough

♦ Eggs

Eggs for biscuit dough must be fresh and at room temperature.
If you forgot to take the eggs out of the refrigerator in advance, place them in a bowl of warm water t 40° - 50° C for 3-5 minutes.
Usually eggs beat whole, without separating the whites from the yolks, but in some recipes separation is possible.
Eggs beat first at high speed for at least 7-8 minutes. And only then gradually add sugar in small portions and beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times, and the sugar is completely dissolved. You can determine the readiness of the beaten egg mass by the marks left by the mixer whisk, which will begin to form on the mass when it reaches the desired consistency - you can draw on the surface with the biscuit mass and the mark of the dough remains visible for several seconds.

My grandmother made the cream from homemade sour cream. It has its own cooking characteristics, read about it in the same publication ⇒

A modern version of Grandma's cake - a classic sponge cake, between the layers there is butter cream with boiled condensed milk, walnuts.

Covering - Cream of Mascarpone and cream. Decoration - cookie crumbs, nuts, tangerine chips, star anise.

Another option is to decorate the cake with meringue crumbs. Meringue (meringue) can be bought in a pastry shop, or you can bake it at home ⇒
I not only decorated this cake with meringue crumbs, but also made a layer of meringue between the sponge cake layers. There are also roasted almond petals, whole hazelnuts and figs.

Cream of Mascarpone and boiled condensed milk. It is prepared in the same way as Cream from butter and boiled condensed milk.

Fresh fruits are a beautiful and tasty decoration for the cake. The only drawback of this decoration is that the fruits dry out quickly, so decorate the cake immediately before serving or cover them with clear jelly (recipe above).

This is from a butter sponge cake and to decorate it I used strawberries, black currants and small meringues bought at a pastry shop.

Mascarpone and cream cream.

An easy way to give your cake a festive look is to decorate it with fresh edible flowers. This must be done before serving and, of course, use flowers grown without chemical fertilizers.
In the photo it is decorated with a strawberry flower and mint leaves. This option is also suitable for decorating a cake.

Fresh flowers that can be eaten: rose, orchid, calendula, nasturtium, cornflower, chamomile, dandelion, clover, lilac, violet, pansy, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderberry. Flowers of edible berries and fruit trees: citrus, apricot, peach, apple, cherry, pumpkin, zucchini. Mint leaves, lemon balm, basil.
Although the flowers listed are edible, you don't have to eat them if you don't want to. Once you’ve had enough of the beautiful cake, you can simply put them aside.

My granddaughter Eva enjoys decorating a sponge cake with cherries.

I tried to collect for you the most accessible and at the same time varied recipes for biscuits, creams and ganaches, shared the secrets of their preparation - I think this is sufficient material for home improvisations. Bake cakes at home, friends! Even if they turn out to be not very smooth, not very beautiful and will not delight you with the luxury of decoration, home cooking will more than compensate for all this with the love and joy that you will give to your family. I wish your families to be friendly and happy, may they have many children, a lot of bustle and worries. And let your families be large, because small families, as a rule, do not bake cakes.

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Fluffy and appetizing, light and aromatic - biscuits. Biscuits that you can eat as soon as the baking is finished, or you can use them to make cakes, rolls, pastries... In short, the biscuits that we all love so much. And which not everyone succeeds in. Or they simply didn’t try to bake them, afraid of the difficulties.

Therefore, we have collected the main rules, subtleties and little tricks - so that you and I always get wonderful biscuits.

Let us remind you that the biscuit has only three main ingredients: eggs, sugar and flour, and what to eat two main ways prepare biscuit dough: cold and hot.

Cold This method is best used if we are going to make a roll, because the sponge cake turns out ethereal, but less crumbly.

Hot(in a water bath) we use this method to obtain a denser and more crumbly biscuit that practically does not settle during baking. Although it is worth noting that most baking lovers usually use the cold method of preparing dough for any product.

Cold way

Ingredients:

  • 5 large eggs
  • 1 cup of sugar
  • 1 cup flour

Cooking method:

  1. Remove the eggs from the refrigerator in advance so that they warm to room temperature. Sift the flour into a bowl from which it will be convenient to pour it. Let's prepare a bowl for whipping - for yolks and whites, a spoon for mixing. Let's make sure the dishes are perfectly clean.
  2. Let's prepare a baking dish, grease its bottom and walls with butter to about 1 cm in height - if you grease it to the full height, the biscuit will slip and settle, only the middle will rise. Sprinkle the pan with flour or semolina. Turn on the oven at 180° - unless the recipe specifies a different temperature.
  3. Carefully separate the whites from the yolks. Grind the yolks with half the sugar until the grains disappear, then beat until the volume increases 2-3 times. Many people skip this step, but the dough will be better if you don’t skip it.
  4. We wash the mixer attachments and wipe them dry. In another bowl, beat the egg whites at maximum speed with a mixer (blender) until the volume increases 3-5 times. Gradually add the remaining sugar in a stream until the mass forms a tight foam and the sugar is completely dissolved.
  5. Remove the mixer. Take a wooden spoon or silicone spatula in your hands.
  6. Add about a third of the whipped whites to the beaten yolks, stir with a spoon from top to bottom, slowly add the flour, continuing to stir gently.
  7. Add the remaining whites and stir the dough with the same movements until smooth.

Hot way

  1. There is no need to prepare so many dishes here, because there is no need to separate the whites and yolks. But prepared forms and an oven turned on in advance are sacred. The ingredients are the same.
  2. Let's prepare. Since few people have special equipment, we need two pans: a larger one and a smaller one. Or a saucepan and bowl. The smaller pan should hold steady on the walls of the larger one, into which we pour and heat water - not to a boil.
  3. Break the eggs into a smaller saucepan, put them in the bathhouse and start whisking continuously, also at the highest speed, until the egg mixture warms up to a temperature of 40-50°. Don't have a special thermometer? Let's touch the mixture with our finger - after all, it has a temperature of 36.6°, which means the mixture should feel warm.
  4. Without interrupting the work of the mixer, put the pan on the table and continue to beat at the same speed, adding sugar, until the mass cools to 20-25° and increases in volume by 2-3 times.
  5. Now pour in the flour in a stream and using the same technique - from top to bottom, not in a circle - carefully knead the homogeneous dough.
  • We prepared a mold or baking tray (lined with baking paper) in advance. Therefore, as soon as the dough prepared by the first or second method is ready, we immediately pour it into the mold in one motion so that unnecessary air bubbles do not form. Level it out and put it in the oven, set on medium level.
  • The dough should not fill the mold more than ¾ of the way up - it will rise a lot. Of course, a lot depends on our oven. But on average, a thin layer of biscuit is baked for 8-12 minutes, and a thicker layer - 25-40 mm - from half an hour to 45 minutes.
    After the required time has elapsed, check the readiness of the biscuit with a wooden stick or toothpick: pierce it, pull out a dry one - everything is ready.
  • A well-baked sponge cake leaves the sides of the pan without any problems, and when pressed with your fingers, it easily restores its shape.
  • DO NOT open the oven, at least for the first 10-15 minutes - the biscuit will settle. He is a gentle creature, does not tolerate sharp or generally any shaking, knocking, screaming or stomping. Therefore, we expel young restless men and clumsy men from the kitchen while baking.
  • So that the sponge cake that was so successful for us does not settle after baking and is easy to remove from the mold, we remove the mold from the oven and place it on a wet towel. Then transfer (turn) onto a wire rack to cool completely.
  • If we are going to cut a biscuit, we remember that for this it must stand for at least 4 hours, since cutting it becomes easier the longer it has stood untouched. And if you also plan to soak the biscuit, then cut it no earlier than after 8 hours. So it’s better to bake the sponge cake the day before and let it sit for 12 to 24 hours
  • You can cut the biscuit with a knife, but better - with a fishing line. We make marks-slits on the sides of the cake, insert a strong thread or fishing line into them, cross its ends in front of us - and pull in different directions.

As for sponge rolls, see below for the specifics of their baking and rolling.

Rules, subtleties and tricks for making biscuits

  1. Its quality is mainly determined by the quality of the whipped egg whites. And we can whip them into a strong, stable foam if:
    • We use only fresh ones;
    • choose the largest ones - they have more protein;
    • Carefully separate the whites from the yolks. But, if a drop of yolk gets into the whites, only one thing can save the situation: cook the dough hot;
    • We use only absolutely clean, dry containers for whipping; a little fat on the walls - and all the work is in vain;
    • to guarantee high-quality whipping, we place the container in which we beat the whites in a bowl with cold water, ice or snow;
  2. We have salt, citric acid or lemon juice on hand to add a little if the eggs, in our opinion, are not being beaten in the best way. We do not use cheap flour for the sponge cake - only the highest grade.
  3. Don’t be lazy to sift the flour - this simple action will enrich it with oxygen and additionally loosen it, making our dough more fluffy. In addition, it will remove unnecessary impurities that are found in any flour.
  4. Before adding flour, turn off the mixer and do everything else manually - the mixer at this stage can settle the whipped foam. Use a wooden spoon or silicone spatula.
  5. Mix the whites, yolks and flour quickly, but very carefully, not in the usual circular motions - but in top-to-bottom movements, which will keep air bubbles inside the dough and prevent it from settling.
  6. If the recipe calls for starch or cocoa to be added to the dough, first mix the additional ingredients with flour.
  7. It is better to add poppy seeds, zest, etc. when the flour has already been mixed with the eggs.
  8. Adding starch allows you to get a sponge cake that is more porous and less crumbly.
  9. Grease the biscuit mold with slightly softened butter: the bottom is completely and the walls are about 1 cm high - or less if the biscuit layer is thin.
  10. When we need to prepare a sponge cake without a pronounced crust, tender and light - for example, for butter cakes or cakes - then we carefully line the greased form with baking paper, cutting off its “walls” at a height of no more than 5-6 mm. And we also grease this paper along the bottom with oil.
  11. Biscuit dough can be prepared with baking powder. In this case, grease and sprinkle with flour both the bottom and the walls of the mold up to the top.
  12. You should not take a smoke break after preparing the dough - it must be immediately poured into the mold and sent to the oven. Otherwise, it will settle, and you can forget about the pomp.
  13. Place the pan at the middle height of the oven. If the top becomes browned too quickly, you should cover it with paper or foil soaked in water. A strong crust can interfere with the evaporation of moisture; the crust will remain unbaked and wet in the middle.
  14. The biscuit is not a fan of high temperatures and impatient housewives: it is best baked at 180°, and with the addition of chocolate or cocoa - at 170°. True, there are recipes with different temperature conditions.
  15. Some housewives advise that after the sponge cake has risen in the oven and slightly crusted, reduce the temperature to 160° and bake at this temperature until done.
  16. It is better, of course, not to open the oven until the end of baking. In any case, the first 10 minutes are accurate, otherwise the cake may settle. If necessary, open it a little, not for long and very carefully.
  17. Biscuit does not like shaking, knocking, screaming and stomping.
  18. It is best if we want to get a soft, light sponge cake that is not soggy, but lets it cool on a wire rack for the required number of hours.
  19. The sponge cake can be sprinkled, for example, with powdered sugar and eaten immediately after baking. But in order to create culinary masterpieces from it, cut it, etc., it must first dry out a little. A little is at least 4 hours, and before impregnation - at least 8 hours. It is more convenient to bake it in the evening, and cut, soak and assemble the cakes after 12-24 hours. Then it will practically not crumble, and after impregnation it will not get wet or lose its shape.
  20. Cut the sponge cake into layers using a knife or fishing line. Simply - fishing line. We make marks-cuts on the sides of the cake, insert the fishing line, cross it in front of us - and pull it in different directions, keeping the ends parallel.

If we are going to make a roll...

  1. The dough for sponge rolls is often made thinner than for thicker cakes;
  2. If the recipe calls for the addition of butter, it must be melted and cooled to room temperature, added to the mixture before adding flour;
  3. We bake the sponge layer on a baking sheet lined with baking paper. Evenly distribute the dough on it, the thickness of which in different recipes varies from 3 to 10 mm;
  4. Place the finished hot sponge cake on a towel sprinkled with granulated sugar, remove the paper, roll the sponge cake using a towel and leave to cool. This allows you to maintain the softness of the baked goods and ensure that when the layer needs to be unfolded to apply the filling, it will not crumble;
  5. Unroll the cooled layer, apply the filling and roll it up;
  6. You can roll up a hot layer without a towel - with the paper on which it was baked, and remove it when unfolding the cooled layer;
  7. If the filling is not oil-based, but made from jam, confiture, fruit, etc. - then you can quickly apply hot filling, heated in the microwave, directly onto the hot layer of biscuit, before it has cooled down, roll it up, let it cool and soak;
  8. We make the cream for the roll softer so that when rolling it does not put pressure on the biscuit.

If you have problems with your oven...

  1. The dough rises in a hump due to uneven heating. Another time we immediately put an additional baking sheet on top. If it burns from below, put a vessel (or a metal bowl) with water down. We do all this before turning on the oven.
  2. The oven is heated only from below - place an inverted baking sheet on the bottom or - if you have one - a couple of clean bricks. They will warm up in the oven and provide more even heat.

We didn’t have a goal to tell everything about the biscuit. One article is not enough for this. There are a lot of different dough recipes and products made from it. But if you weren’t familiar with them, you now know the rules for making a classic sponge cake. Anything to add? Write comments.

A celebration is coming up, a three-tiered cream giant is in the plans, and you want to conquer all the guests with the talent of an excellent pastry chef? Then you especially need to know why the sponge cake does not bake or falls after baking, as well as at what temperature it is baked and for how long. You can get all the necessary information regarding the insidiousness of the biscuit from this post, and if you use it, success will await you.

All women have an incredible sweet tooth. Sometimes even such persistent extra pounds cannot overcome the craving for confectionery products. And in a fit of true love, many housewives try to conjure some tasty little thing for tea in the kitchen.

The “trifle” can be three-tiered cakes, rolls stuffed with cream, the most delicate cupcakes, in general, something that is based on this incredibly tasty, but no less capricious – sponge cake.

However, this “Olympus” is not so easy to conquer, and often the ardor of cooks fades away at the sight of a failed masterpiece. So much work, and everything is down the drain. It is not surprising that the activity of the pastry chef, which began so spontaneously, is supported by a lot of pressing questions: “Why is the sponge cake raw inside, how many minutes does it need to be baked, at what temperature, or why does it settle?” and others, others...

However, it is worth sorting everything out in order.

Question No. 1: Why do they add starch to biscuits?

Often in recipe descriptions you can see that starchy powder is added to the dough along with the main components. In this regard, a reasonable question arises: why is there starch in a biscuit?

We should probably start with the fact that this component, depending on the plant from which it is extracted, is presented in a fairly wide range, namely, corn, soy, cassava, rice and other types of starches are used in cooking. In confectionery, they often resort to potato and wheat.

The starch in the biscuit is designed to eliminate excess moisture, which allows the product to turn out airy and tender. If, when kneading the dough, you replace 30% of the flour with wheat starch, you will notice that the volume of the cakes increases during baking, their structure becomes lighter and grainier, and the cake or roll comes out incredibly soft.

However, it is worth remembering that if you use potato powder, then it should be dissolved in dairy or fermented milk products, and also pay special attention to vanilla or any other flavoring, since starch from potatoes helps to suppress the taste of the finished product.

Question No. 2: How to make a fluffy sponge cake?

You've probably noted more than once that store-bought cakes have such thick layers that, willy-nilly, you feel a twinge of envy and try to figure out how to achieve this in your home-baked goods? It should be noted that this is not one or two rules, but a whole set of measures aimed at achieving excellent results.

Question No. 3: Why does the sponge cake fall down or not rise at all?

Many housewives have had to deal with the problem that when baking a sponge cake does not rise, and even if it does rise, it always falls down afterwards. And it becomes so offensive, because we try to follow all the subtleties and rules, but apparently we are missing something. And this is exactly so, there are several reasons for this “pigish” behavior of the cakes.

    The temperature regime is extremely important for baking such a confectionery product, so even the slightest violation of this rule entails negative consequences. An old oven can leak air, thereby disturbing the temperature; this includes regularly opening the oven door in the midst of the process. In addition, a malfunction of the oven can lead to uneven heat distribution and the cake may end up lopsided. And this is just one of the factors why the biscuit settles after baking. Violation of the cooking technique can also have a detrimental effect on the quality of the pastry chef. Perhaps during the process of kneading the dough, the proportions were not met, or the products were overly cooled, the whites were poorly beaten, a bad baking powder was used, and so on. Careless handling of the dough is another reason why the sponge cake shrinks. For example, if you hit or shake a mold with a mass poured into it, then, alas and ah, you should not even dream of a fluffy cake. Also, you should not hit the bottom of the baking sheet when removing the sponge cake, because it is so delicate. Removing the baked goods early usually results in a nice, smooth sponge cake that looks like a bowl. Make sure the dough bakes evenly. After preparing the dough, you have absolutely no time to chat with your girlfriend or take a break with a Kit-Kat; you need to immediately put everything in the mold and sing off into the hot oven.
For the multicooker owner

Owners of multicookers, for example, often boast about their huge biscuits, but among them there are “losers” who, instead of a plump sweet bun, get a flat pancake.

The rules for this unit are basically similar to a conventional oven: set the temperature and time settings correctly, do not open the lid during baking, but there is one point that is quite tricky. Some people try to create an incredibly tall monster, such that when raised, it closes the multicooker valve and spoils all the circulation of warm air.

Well, dear ladies, don’t be lazy, well, better make two mediocre and successful cakes, then happiness will smile on you.

Question No. 4: Why is the sponge cake not baked in the middle and how to check its readiness?

Many newly minted “confectioners” are wondering how to determine whether the baked goods are ready, whether they are baked? There are a couple of ways to find out.

You can check the readiness of the cake by piercing it in the center with a wooden stick. If, after removing our “dosimeter” from the baked goods, it is dry at the end, then hurray, comrades, the shortbread was a great success, because otherwise the piece of wood will be sticky, with dough residues.

Another factor that signals the readiness of a sponge cake is its appearance; if you find that the baked goods have somewhat shrunk in the mold, that is, moved away from the walls, then this can be regarded as the readiness of the product.

However, such bummers often happen that on the outside the shortbread looks amazing, but on the inside it is soft, floppy and clearly unprepared. So what to do if the biscuit is not baked?

Initially, you need to determine why exactly such nonsense happened.

Big dose of sugar

Often, a half-baked cake can be the result of a technological error in kneading the dough. If, in the hope of making the future cake even sweeter, a naive housewife put twice as much sugar in it, then you shouldn’t expect a perfect biscuit. The same goes for flour, if you put in less it’s bad, if you put in more it’s the same. It’s worth remembering once and for all that biscuit is not something to joke about and neglecting proportions is certain “death” for the future confectionery product.

Temperature

The second and most common mistake is a broken biscuit baking mode, that is, the temperature and time were not selected correctly. Either you overheated the oven and the dough simply baked too quickly around the edges without ever reaching the center. Or, on the contrary, the degrees in the oven are not enough and the time that you have measured for baking is simply not enough.

How to finish baking a biscuit

But how can we save such a “miracle” and bake it until it’s completely ready? First, check the temperature in the stove, if it is high, reduce it, if it is low, increase it. Secondly, so that the crust, which is already sufficiently fried on top, does not burn, it should be covered with foil and left in the oven to finish baking, periodically poking it with a stick to check. That, in principle, is all science is.

Question No. 5: How long does it take to bake a biscuit?

Many recipes for sponge cakes specify a baking time of 30-40 minutes on average, but this does not mean that any cakes are baked for that long.

Of course, its taste parameters and quality characteristics depend on how long the biscuit is prepared. After all, if you overexpose the product in the oven, it will become dry, dense and tasteless, and if, on the contrary, you underexpose it, then there is a risk of getting a sticky and gloopy mass instead of a tasty and tender crumpet.

Naturally, the baking time depends on the temperature of exposure, as well as on what kind of cake you need, whether it is for a cake or for a roll, that is, the thickness of the dough is of main importance.

For rolls, the time mode varies within 10-15 minutes. For cakes, from 25 minutes to 1 hour.

Question No. 6: At what temperature do you bake the sponge cake?

Preparing a biscuit is, of course, a tricky business, in which every nuance can affect the appearance and taste of the product. Therefore, everything needs to be taken into account, even the choice of temperature for a certain type of dough.

For a butter sponge cake, the baking temperature should not exceed 180 o C. The simplest cake should be baked in a well-heated oven at 200-220 o C.

Place the pan with the dough in the oven only after making sure that it is warm enough, otherwise you will have to re-read question No. 3.

In addition, you should not leave the product in the oven after cooking, so as not to dry out. This rule does not apply to a multicooker. When working with this device, on the contrary, after finishing baking, the cake should be left inside for 10 minutes, this way you can avoid the rapid fall of the sponge cake.

Question No. 7: Why does the biscuit crack and rise up in a slide?

And what kind of dirty tricks does the biscuit come up with to irritate the housewives. It doesn’t rise, it doesn’t fall, and it doesn’t bake, but in addition, it does absolutely terrible things - it swells up like a slide, bursts and pretends to be a volcano, spewing out liquid dough.

Heat

What could be the reason behind this character trait of this whimsical baked goods? Heat! This is the main point. If you have heated the oven to hellish flames, then the biscuit will behave inappropriately, the top will quickly bake, and inside the dough will simply boil and, under pressure, raise a mound, and in more advanced cases, it will burst and leak out.

Dear girls, remember, how long and at what temperature you bake the biscuit depends on the outcome of the entire culinary event.

Overdose of flour

However, this is not the only reason why baked goods can crack. It happens especially noticeably on cupcakes that cracks appear on top of the finished product. Everything can be explained by a banal excess of flour proportions in the recipe, or during baking you simply dried out the sponge cake.

Question No. 8: Why does the sponge cake turn out rubbery?

One of the most common mistakes in preparing biscuits is eggs, or rather, not beating them correctly. Firstly, the eggs should be very carefully divided into whites and yolks and beaten separately with sugar, and the dosage of sand should not be changed, but strictly followed the recipe. Yes, yes, biscuit is a capricious thing. If the whipped egg foam is not dense enough, then the shortbread will end up “rubbery”.

You should also mix all the ingredients as gently as possible so that the foam does not settle.

Question No. 9: Why does the sponge cake smell like eggs?

And so it was a success, chic, lush and airy. But what is this?! The smell of eggs spoils all the hard work done. The biscuit recipe contains a large number of eggs; for some, this smell is not noticeable in the finished product, but some particularly sensitive individuals simply cannot bite off a tiny piece. In addition, eggs from domestic chickens make the smell even more expressive than store-bought goods. In addition, those shortcakes that contain soda also smell of egg.

What to do in such a situation? If soda can still be replaced with a more harmless baking powder, then giving up eggs is not an option at all. Then there is only one solution, masking the smell. This is why vanillin or various artificial food flavors are added to the dough.

Another way to overcome an unpleasant aroma is to soak the cakes in syrup or confectionery cognac, which will also give the cake or roll a unique rich taste.

Question No. 10:

The originality of the baking design makes it even more attractive to those with a sweet tooth. Making a dark or striped cake is not such a difficult task, you just need to add cocoa powder to half the cakes (mix it with flour while kneading the dough).

You can also often see orange, pink and other rainbow-colored biscuits, the coloring of which is achieved using food coloring added to the dough. Such products are incredibly colorful, interesting and children like them. However, are you ready to stuff a tasty treat with chemicals for the sake of momentary beauty?

Question No. 11:

Biscuit, compared to many other flour products, has a rather modest calorie content.

The “enemy” shortbread in the classic recipe, which uses sugar, eggs and flour, has 258 kcal per 100 g. Butter sponge cake has an energy value close to 300 kcal per 100 g. If you add cream, jam and other ointments that are so generously used to coat the confectionery, then you can safely, regardless of all diets, crunch the cake without a twinge of conscience. But why not, if 0.1 kg contains more than 400 kcal, then what difference does it make, how much you eat, you still won’t become thinner.

Having measured how much time it takes to bake a sponge cake and the amount of nerves spent on it, you can wonder whether it’s worth bothering with it at all. However, having mastered the skills of cooking this seemingly simple, but terribly capricious confectionery product, you will certainly not experience problems with others.

Well, what could be easier than baking a simple sponge cake? Probably, many of you will not agree with me, because only an experienced housewife can prepare a fluffy sponge cake. And partly you will be right. There are many nuances and subtleties in preparing classic baked goods, which will be discussed in this article.

I baked my first “sponge cake” at the age of 12, and what I took out of the oven looked more like an omelette than the cake crust I had imagined. In those distant times there was no Internet, cooking shows and magazines with colorful step-by-step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, not my mother’s friends, not my friends, and especially my grandmother, who is only my friend with yeast dough.

Recipe verified down to the gram and clear proportions

But over twenty years, I finally learned how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.

Friends, there will be a lot of text below, so please be patient, and I promise you that your first sponge cake will turn out fluffy, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.

List of ingredients

  • 5 eggs
  • 1 cup of sugar
  • 1 cup flour
  • 1 pinch of salt

Additionally:

  • vegetable oil for greasing the mold
  • baking dish with a diameter of 28-26 cm.
  • glass 250 ml.

Cooking instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Make sure that there are no drops of water in the bowl in which you will beat the whites; the bowl should not only be dry, but also fat-free. Even a drop of fat will spoil the biscuit. Therefore, make sure in advance that the bowl for proteins is dry and fat-free.

Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the whites from the yolks, and make sure that not even a small drop of yolk gets into the whites. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping the whites. If you do not have experience in separating yolks from whites, then it is best to do this over a separate plate. If you spoil one protein, the overall protein mass will not be affected.

Now add half the sugar to the yolks.

Beat the yolks with sugar with a mixer until the sugar is completely dissolved and set aside.

Cold proteins are the key to successful baking

One of the most important rules for preparing a sponge cake is that the whites must be cold, otherwise they simply won’t whip up. If you did not have time to cool the eggs in advance, then place the bowl with the separated whites in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled whites.

Beat the egg whites and salt with a mixer at high speed into a fluffy foam. At this stage it already becomes clear whether the biscuit will turn out or not. If the whites are whipped into a beautiful foamy head, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped whites and continue beating the whites until the sugar is completely dissolved.

No sudden movements!

Gradually add the whites to the yolks beaten with sugar. This must be done very carefully so that the biscuit mass does not shrink, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.

We do the same with flour, which needs to be sifted in advance. Add flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.

"French Shirt"

Next, let's prepare the biscuit pan. We don’t need surprises, so even a non-stick pan is greased with vegetable oil using a brush, or by hand, and sprinkled with flour. Excess flour needs to be shaken off. By the way, I only recently learned that this method of processing a mold before baking is called a “French shirt.”

Pour the biscuit dough into the mold and bake in a preheated oven.

How to bake in the oven

If you are cooking for the first time, you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake for 30-40 minutes. The grille position is in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.

Check the readiness of the baked goods with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the baking is ready. You cannot immediately remove the pan from the oven, because it may fall. Turn off the oven, open the door halfway, and leave until the oven cools.

Remove from the oven, remove from the pan and transfer to a plate. After cooling, the finished biscuit falls a little, and the surface wrinkles, but still remains fluffy and airy.

Well, that’s all friends, I hope I didn’t confuse you too much. As you can see, there is nothing complicated in preparing a classic sponge cake. The main thing is to follow all the above recommendations, and you will certainly succeed.

In what oven should I bake the biscuits? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on top and bottom heat without convection. The grille position is in the middle. For a gas oven, turn on only bottom heat, the position of the grill is also in the middle and without convection.

Which oven should I put the biscuits in? To get a guaranteed result - a perfect sponge cake, the form with the dough must be placed in a preheated oven. But more than once I put the pan with the dough in a cold oven, and the sponge cake rose perfectly. Therefore, if you are at a crossroads about putting a biscuit in a hot or cold oven, it is better to choose a hot one.

Why doesn't the sponge cake rise in the oven?

The oven seal is broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, allowing foreign air to enter the oven while the cake is baking. If you have a modern gas or electric oven, then there is nothing to worry about.

Do not open the oven with a biscuit for the first 25 minutes. The biscuit will settle in the oven if you open the oven door early. Set an alarm clock for yourself, or watch through the glass as the dough rises in the mold and the top browns.

Added too much flour. Flour should be added to the dough not by eye, but according to the recipe. There is a very simple proportion for a sponge cake: for 1 egg use 1 tablespoon of flour. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a 250 gram glass. This proportion will be useful if you want, for example, to bake a sponge cake for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

Didn't sift the flour. If you are baking a biscuit for the first time, then you should not ignore this stage. Be sure to sift the flour to enrich the dough with oxygen, because classic baked goods are prepared without soda and baking powder, so oxygen comes in handy here.

Using domestic eggs. The yolks in homemade eggs are always higher in fat than in store-bought eggs, so for better results, I always bake with store-bought eggs.

Classic sponge cake recipe

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In the distant past, biscuits were prepared for the journey by sailors who went on a long voyage. When gourmets became interested in their taste, they adopted this recipe, improved it and began to use such cookies during tea drinking. Nowadays, culinary specialists have learned to bake it so that the dough is tall, tender and very fluffy, they began to put various fillings in its composition, and syrup or alcoholic liqueur was added to the cakes.

Such unusual desserts were very different from the original ones and were not at all similar to the very first version of this dish. Of course, over the years there have been many changes in the recipe of this baking, and the most important elements for the dough were and are: eggs, flour and sugar.

In today's article we will look at recipes for classic sponge cake at home, where we will look at the best recipes, illustrated with photographs. I also want to recommend you the best ones.

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.


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.

Chocolate sponge cake with baking powder without separating eggs - Step-by-step recipe


Ingredients for a 24-26 cm pan:

  • Flour - 200 gr
  • chicken eggs (medium) - 5 pcs
  • sugar - 250 gr
  • cocoa powder – 30 g
  • vegetable oil - 130 gr
  • water - 100 ml
  • soda - 1/2 tsp
  • baking powder - 4 g
  • salt - 1/2 tsp.

Cooking method:

Place cocoa powder in a saucepan, add 200 grams of sugar, add water and vegetable oil. Place on the fire, stirring until it comes to a boil and remove from the stove.

Mix flour, soda, salt and baking powder, and then be sure to sift.


Combine the eggs with 50 grams of sugar, then take a mixer and beat until the volume increases several times, into a light airy mass.



Now line the bottom of the mold with parchment paper and carefully pour the dough into it, put it in an oven preheated to 180 degrees for 40-50 minutes.


After the time has passed, we check the baked goods for readiness by pressing, as I wrote in the first recipe, or pierce them with a toothpick and if it comes out dry, then the biscuit is ready.


Leave to cool for at least 4 hours, then remove from the mold and use for its intended purpose.

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.

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.

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.

Video on how to make sponge cake with sour cream

After cooking according to this recipe in the video review, it is best to leave the baked goods overnight or for 8-12 hours so that they can stand properly.

Enjoy your meal!!!