Oven biscuit recipes. Simple sponge cake recipes

Prepare the ingredients for the biscuit.

Lightly grease a baking pan and line it with parchment paper (or grease it with butter, sprinkle with flour and shake off excess flour).
Sift the flour 1-2 times.
Separate the whites from the yolks.

The whites must be separated from the yolks very carefully so that not a drop of the yolk gets into the whites, otherwise the whites will not beat. Also, the bowl in which the whites will be beaten must be clean, without traces of fat. It is better to wipe it with a paper towel soaked in vinegar or lemon juice.

Place the yolks in a bowl, add half the sugar and vanilla sugar.

Grind the yolks well with sugar until they increase in volume and turn white.
The yolks can be mashed using a fork, whisk, mixer or rod chopper.

Place the whites in a clean bowl or mixer bowl.

Beat the whites with a mixer at medium speed until a light fluffy foam forms (to soft peaks).

Without stopping whipping, add sugar in a thin stream.
When all the sugar has been added, continue beating until the whites come out when you tilt (or turn) the bowl (be careful not to overbeat the whites).

Add a third of the whipped whites to the yolks.

And carefully, from top to bottom, mix with a silicone spatula.

Add sifted flour to the yolk mixture.

And mix well.

Then add the remaining whipped whites.

And very carefully, using top-down movements, as if lifting layer by layer, mix the dough.

Tip 1. The dough does not need to be stirred for a long time so as not to destroy the air bubbles that cause the sponge cake to rise.

Tip 2. You can add grated lemon or orange zest, sifted cocoa, and chopped nuts to the biscuit dough. These ingredients are pre-mixed with flour. If cocoa or nuts are added to the dough, you should take less flour by the same amount. Also, some of the flour can be replaced with starch.

Tip 3. The mold is filled with dough to no more than 2/3 of the height, since during baking the sponge cake increases in volume by about 1.5 times.

Pour the dough into the mold and smooth the surface.

Bake the biscuit in an oven preheated to 180°C for about 30-35 minutes.
Carefully remove the cake from the pan, place on a wire rack and let cool.

Tip 1. During baking, it is advisable not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire baking time of the biscuit.

Tip 2. The sponge cake is ready if it has shrunk a little, the edges move away from the walls of the mold and when you lightly press it with your fingers, the sponge cake springs back and the hole is quickly restored.

If the mold was not covered with parchment paper, you need to use a knife to walk along the edge of the mold and separate the sponge cake from the walls of the mold. Cover the cooled sponge cake with a napkin or paper towel and let it rest at room temperature for 8-12 hours (then, when soaked in syrup, the sponge cake will not become soggy and crumble when cutting ).

Enjoy your meal!

Among the various recipes for sponge cakes, the most common and easy to prepare is a simple sponge cake recipe in the oven. It always turns out tender, lush and tall. I suggest you, together with the Quick Recipes website, prepare a dessert for the aristocracy of the 18th century - homemade sponge cake.

Ingredients:

chicken eggs - 6 pieces;
sugar - 0.7 cups;
wheat flour - 1 cup;
baking powder - 2 teaspoons;
vanilla - 1 teaspoon;
salt - a pinch.

A simple sponge cake. Step by step recipe

To start preparing a simple sponge cake, separate the yolks from the whites. Moreover, this must be done very carefully so that not a drop of yolks gets into the whites.

You can use an empty plastic bottle to separate the yolks from the whites. Having pressed the neck to the egg yolk, press a little on the walls of the bottle - and the entire yolk will fall inside.

We add a pinch of salt to the whites: it not only adds flavor to our homemade sponge cake, but also helps the whites beat better and faster. And we begin to beat first at medium speed, and after a few minutes - at high speed.

The container in which the whites will be beaten must be dry and high. It is better to beat the egg whites chilled: the process will go faster and the result will be better.

After the whites have turned into a fluffy white mass, add half the sugar and continue beating until the biscuit whites turn into stable “peaks.” A very simple way to check the “stability” of proteins is to turn the bowl over: if nothing spills, then you did everything right!
In a separate container, mix the yolks with the remaining sugar and beat at medium speed. The result should be a light yellow mass, increased in volume.
Add the whites, whipped into a fluffy white foam, into the yolks and carefully, from bottom to top, using a wooden or silicone spatula, mix. The mass for a simple sponge cake should be light, almost “weightless”.
Mix flour with baking powder and sift together. This must be done several times.

The process of sifting flour is needed not just to separate debris and excess particles, but also to enrich it with oxygen. The better the flour is sifted, the more magnificent our baked goods will become - a homemade simple sponge cake.

Add flour to the egg mixture, but not all at once, but gradually: in three or four stages. This method of introducing flour into liquid reduces the formation of lumps to a minimum.

At the same stage, we gradually introduce vanilla, or vanilla extract, or vanillin into our biscuit dough.
Continue kneading the dough from top to bottom. You don’t need to knead the dough for a simple sponge cake for too long, otherwise it will begin to thin out and may lose its airy structure.
You need to prepare a mold for our sponge cake in advance. There are several options for this. Firstly, you can grease a mold or deep baking sheet with vegetable or butter, or margarine, then dust with flour or semolina. Secondly, you can cover the mold with parchment paper, preparing the blanks in advance and attaching them to the mold with water.
Pour the biscuit dough into the mold, level the surface and bake in the oven at 180 degrees for about 30-35 minutes. We check the readiness of the homemade biscuit using a wooden stick or a toothpick. A stick inserted into the middle should come out dry and clean. You can bake all the dough at once, or you can divide it into parts. Neither the taste nor the appearance of the cake sponge will change.
After baking, leave the biscuit in the oven for 10 minutes, with the door slightly open. This is necessary so that a simple cake sponge cake adapts to the environment and does not collapse due to temperature changes.
When the biscuit has finally “rested” and cooled down, wrap it in cling film and put it in the refrigerator for several hours so that it sits and becomes moist in the middle.
The finished biscuit needs to be cut into three layers. When cut, the cake sponge cake is tender, porous, and spongy.
If necessary, soak the sponge cake and grease it with cream (you can see recipes for various cake creams on our website “I Love to Cook”).

The main ingredient for cooking any food is a good mood.

Biscuit - light, soft, fluffy - is used for making cakes, cookies, rolls and pastries. The main components of tender biscuit dough are eggs, sugar and plain flour.

To obtain a light, fluffy sponge cake, flour is partially replaced with starch, breadcrumbs or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

The porosity of the dough is given by a large number of eggs, the quality of beating of which determines the structure and volume of the finished product.

Classic sponge cake recipe

The ingredients listed below are for a 24 cm diameter round pan. The biscuit is 5–6 cm high.

Carefully separate the whites from the yolks. You must not allow even a little yolk to get into the whites. In this case, the whites will not beat;

It is advisable to replace some of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Grease the mold with oil and line it with paper;

Grind the yolks with sugar (2/3 of the total amount) until thick;

Beat the whites until they reach stiff peaks. Add sugar and beat until shiny. You should not beat the whites too much, as the sponge cake may not rise;

Add the beaten whites to the yolk mixture and stir;

Pour the sifted flour into the egg mixture. Stir gently from the edge of the bowl to the middle so as not to shake the whites;

Pour the dough into the special shape;

Bake for about 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there are no traces of dough on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, and when the force is removed, it restores its shape;

Place the finished fragrant biscuit on a wire rack and let it rest for 2 hours.

Fluffy sponge cake recipe for baking

Airy and fluffy sponge cake is perfect for cakes.

Medium eggs - 5 pcs.;
Sugar - 180 grams;
Flour -160 grams;
Vanillin - a pinch.

Separate the whites from the yolks very carefully so as not to damage the yolks;
Grind the yolks quickly with sugar (2/3 of the total amount) until a smooth, homogeneous mass is obtained;
Beat the whites until a stable foam forms and peaks form. Add sugar to them and beat until shiny;
Gently fold the beaten whites into the yolks;
Sift the flour, add vanillin and add to the egg mixture in small portions. Stir thoroughly so that there are no lumps. It is advisable to knead carefully but quickly. Prolonged kneading may disrupt the air bubbles formed in the proteins, and the biscuit will be dense;
Place the dough in a greased container;
Bake for 20 minutes at t = 200° C. Check the readiness with a toothpick - pierce the baked goods; if it is dry without traces of dough, it is ready;
Cool the baked goods slightly in the pan and turn them out onto a wire rack;
The sponge cake ends up being tender and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8 - 10 hours.

Delicious chocolate sponge cake recipe

Egg - 6 pcs.;
Sugar - 180 g;
Butter (not spread) - 100 g;
Flour - 200 g;
Chocolate bar - 100 g;
A pinch of cinnamon;
A pinch of salt;
A pinch of lemon zest.

Beat butter and sugar until nice and fluffy;
Add cinnamon and lemon zest to the mixture;
Add the egg yolks one at a time into the mixture and mix thoroughly;
Break the chocolate and melt it, adding a little hot water;
Add cooled chocolate to the butter-egg mixture;
Sift the flour and add to the chocolate-butter mixture;
Carefully fold the whites, whipped into an elastic foam, into the mixture;
Pour the dough very carefully into a greased or lined pan;
Bake for 30 – 40 minutes at t = 200° C.

The simplest recipe for a delicious sweet biscuit

A simple sponge cake that always rises and turns out crumbly and tender.

Eggs – 4 pcs.;
Flour – 170 g;
Sugar - about 210 g;
Soda – 1 tsp.

Grind the eggs, gradually adding sugar, until a thick and stable foam is obtained;
Quench the baking soda with vinegar and pour into the egg mixture;
Pour the sifted flour into the egg mixture, stirring constantly;
Carefully pour the dough into a greased or paper-lined container;
Bake at t = 200° C - 20 – 27 minutes.

Biscuit on breadcrumbs

Prepare:

7 eggs;
Sugar – 100 g;
Flour – 60 g;
Crushed rye crackers – 100 g.

Grind the eggs with sugar until no grains remain;
Place in a water bath and whisk constantly until this mass increases 4-6 times;
Remove from the water bath and continue whisking for 12 minutes;
Add crushed crackers and sifted flour. Stir gently;
Pour ¾ of the way into a mold lined with paper;
Bake at t = 210°C. Determine readiness with a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and is perfect as a base for cakes.

9 eggs;
Flour - 180 g;
Sugar – 210 g;
Starch - 50 g.

Pour the eggs into a saucepan, stir in sugar and place in a water bath, heating the mixture to t = 50°C. Whisk the mixture continuously;
After the mass has warmed up to the desired temperature, remove the mixture from the water bath. And, whisking constantly, cool to t = 20°C. The volume will increase 3 times;
Add flour, previously sifted, and mix until smooth;
Pour the dough into the mold with extreme care;
Bake for 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there is no dough left on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. When lightly pressed, it contracts, and when the force is removed, it restores its shape;
Cool the baked sponge cake in the mold for 5 - 10 minutes;
Place the baked goods on a wire rack and let them rest for 8 - 10 hours.

Note:

Water bath: pour water into a large container (basin or pan). Place on fire and heat to t = 80°C. Place the smaller bowl with the egg mixture in water. While heating, make sure that no splashes of water get into the egg-sugar mixture.

Sponge cake with cream

Prepare:

Eggs – 6 pcs.;
Sugar – 180 g;
Flour – 180 g.

For soaking:

Syrup – 110 g.

For cream:

Cottage cheese – 500 g;
Sugar – 150 g;
Yolk – 3 pcs.;
Cream 35% - 220 g;
Water or juice – 70 g;
Lemon – 1 pc.;
Gelatin – 15 g;
Jam or jam – 500 g;
Vanillin – 1 g.

Preparing the cream:

Grind the yolks with sugar, add cottage cheese and vanillin. Stir and add lemon zest;
Heat the gelatin swollen in cold water in a water bath and add to the curd mass;
Place in a cool place for half an hour;
Whip the chilled cream into a fluffy foam. Gently stir into the curd mixture.

Preparing the cake:

Separate the whites from the yolks very carefully. Beat to a stable foam with 1/3 sugar;
Grind the yolks with sugar and combine with the whites;
Pour the sifted flour into the egg mixture and mix thoroughly;
Pour the dough into the mold;
Bake the biscuit at t = 200°C – 25 – 30 minutes;
Cool the biscuit for 3 - 4 hours, and cut lengthwise into 2 layers;
Soak the cut side with syrup;
Place one layer in the mold, lining it with paper;
Place jam or any berries on the layer. Top with curd cream;
Cover with another biscuit layer. Press lightly;
Place in the refrigerator for 5 hours;
Decorate the top or sprinkle with powder.

To whites that have become watery from standing for a long time, add a little salt. They will fluff up much better;
At first, beat the egg whites slowly and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the bowl with the whisk. Such proteins are whipped into an elastic foam;
Forms for baking biscuits should be filled to 2/3 of the height with dough. Smooth the top carefully with a knife or spatula;
It is advisable not to “disturb” the biscuit dough for the first 10 minutes after baking, as it may settle;
The baking oven is brought (heated) to the required temperature in advance - before beating the dough, since it is impossible to stand the biscuit dough after kneading;
A warm sponge cake wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
It is better to cut the biscuit into transverse layers using fishing line, string or strong thread;
When baking a sponge cake in several forms at once, it is advisable not to place them too close to each other, since the cakes will burn on one side and remain raw on the other;
If during baking the top of the biscuit begins to burn, then it should be covered with paper folded in several layers and soaked well in water;
Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
Add flour gradually, otherwise lumps will form in the dough;
Place the dough in the oven carefully, being careful not to shake it - otherwise it may settle.

Biscuit is not difficult. It is important to adhere to the basic rules of baking and preparing it. Biscuit baking is always tasty and elegant. Don't have time for cream and decorations? Sprinkle the sponge cake with powdered sugar - and an appetizing and delicious dessert is ready.

Among confectionery semi-finished products, the first place can be safely given to sponge cake. It can become the basis for a cake, pastry (for example, “potato”), roll, or simply cut into pieces and sprinkled with powdered sugar, it will perfectly complement a homemade tea party.

Among the advantages of this semi-finished product is that sponge cakes can be pre-baked, wrapped in cling film and stored in the refrigerator for some time. By the way, in order to cut a thick sponge cake into thinner ones for the cake, it is recommended to keep it in the refrigerator for at least a day. This way the biscuit will crumble less and be more pliable.

Simple recipe

There are various recipes for biscuits. In some, for greater fluffiness and porosity of the cakes, the whites and yolks are beaten separately, but in this recipe everything is much simpler: there will be no hassle, neither with the separation of the whites and yolks, nor with their separate beating and subsequent mixing. As a result, from a simple set of ingredients you will get a delicious and light sponge cake for tea or a cake crust.

Baking a quick sponge cake step by step:

Since the dough will turn out fluffy, and after beating the eggs will increase several times in volume, you need to choose a larger container for mixing. First you need to beat the eggs into it and beat them for at least three minutes (depending on the power of the mixer);
Mix sugar and vanillin (or vanilla sugar) and add to the eggs in small portions, continuing to beat everything with a mixer. After the last grains of sugar are poured into the container for kneading the dough, beat for another three minutes;
Sift the flour and baking powder together into the egg-sugar mixture. Mix the dry ingredients without the help of a mixer, but with a tablespoon or silicone spatula, in a clockwise circular motion;
Bake the sponge cake on a baking sheet lined with parchment or in a springform pan. The optimal baking temperature is 180-220 degrees. The time the cake will spend in the oven will be about 15 minutes, depending on the thickness of the cake;

Biscuit with condensed milk for tea in the oven

Condensed milk in the biscuit dough gives it a delicate milky taste and aroma. The peculiarity of this recipe is that it uses quail eggs instead of chicken eggs, but if the first ones are not in the refrigerator, you can replace them. You will need approximately 5 chicken ones.

Proportions of products for biscuit with condensed milk:

380 ml sweetened condensed milk;
15 quail eggs;
75 g melted butter;
10 g soda;
140 g flour.

It will take no more than 40 minutes to knead the dough and bake it in the oven.

The calorie content of a 100-gram piece of biscuit with condensed milk will be 301.0 kilocalories.

Operating procedure:

You will need two containers (bowls or pans). Sift flour into one of them, add soda to it and stir everything well. The soda should be evenly distributed in the total mass. This will guarantee the splendor of the cake;
Beat the eggs into another bowl and whisk them until smooth. Then send condensed milk and butter to them, mix to obtain a homogeneous flowing mixture;
Now you can add flour and soda in parts. You should get a thin, smooth and homogeneous dough without lumps. Place it in a baking dish or on a baking sheet. Bake until a wooden skewer is dry at 180 degrees. To prevent the biscuit from burning on top, you can cover the pan with parchment on top.

Fruit sponge cake recipe

Juicy biscuits with fruit do not require any additional decoration or decoration. It is enough to cut them into portioned pieces and dust them with sweet powdered sugar, but if the confectioner’s soul requires additional decorations, colored or chocolate icing will help.

To bake a sponge cake with berry or fruit filling, you will need:

4 eggs;
150 g sugar;
150 g of prepared berries or fruits;
150 g flour;
50 g starch;
5-7 g baking powder.

The duration of all processes during cooking will be from 40 to 60 minutes.

The calorie content of the finished dessert will be largely influenced by the calorie content of the fruits or berries used, so for baking with strawberries it will be equal to 226.4 kcal per 100 g.

How to bake:

The first step is to prepare the fruits or berries. They should be medium-sized, without seeds and rough peels, so simply wash raspberries, blackberries, blueberries and strawberries, remove seeds from cherries and cherries, peel apples and pears. Cut large fruits into small pieces;
Pour all the sugar into a large bowl and beat in the eggs. Turn on the mixer at medium power and beat everything until fluffy for at least five minutes;
After this, turn off the mixer and carefully stir in the flour and baking powder with a spatula, with minimal loss of air bubbles;
Roll pieces of fruit or berries in starch and mix into the dough, which is then transferred to a baking dish;
But you can do it a little differently. Transfer the dough without fruit into the mold, and then place the fruit evenly on top of it. During baking, the dough will rise and completely hide them;
In order for the cake to bake evenly, the oven temperature should be no more than 170-180 degrees. Under these conditions, the biscuit will need approximately half an hour until ready.

- despite the overseas name, this dish is familiar to us, and therefore take it into service.

Read how to prepare fluffy belyashi with meat at home.

Take note from beef - they are not so high in calories and are suitable for dietary nutrition.

Quick honey sponge cake

Housewives often do not like to bake honey cakes due to the fact that one cake requires baking from 8 to 12 layers, which takes a significant amount of time. A solution for lovers of honey baking in this situation can be a honey sponge cake, which will make a sufficient amount of thin cake layers.

What you will need for baking:

4 eggs;
30 g bee honey;
200 g sugar;
5 g soda;
5 ml lemon juice;
240 g flour.

The preparation time for the honey sponge cake is 50 minutes.

Calorie content (or energy value) – 288.7 kcal in every 100 grams.

Baking steps:

Beat the whites and yolks separately, adding half the recipe amount of sugar;
Heat honey in a steam bath, add slaked soda to it and boil until light brown;
Place half of the whites into the beaten yolks with sugar, mix, sift in the flour and mix again. After this, it is necessary to introduce bee honey and the other half of the proteins;
Transfer the well-mixed dough into a mold, which must be covered with parchment. Bake at a temperature of up to 180 degrees for about half an hour.

Homemade sponge cake with cocoa in a slow cooker

What is good about a biscuit baked in a slow cooker? It always turns out perfectly smooth, without a bump in the center, which often has to be cut off when cutting it into individual cakes. If there are no baking options in the multicooker program menu, you can use the “Steamer” function.

Required Products:

6 eggs;
180 g sugar;
130 g flour;
120 g cocoa powder;
1 vanilla powder.

You will have to spend approximately 15 minutes kneading the dough, and the baking process will last about 65 minutes (depending on the power of the particular multicooker).

Calorie content of chocolate biscuit – 271.1 kcal per 100 g.

Sequence of confectionery processes:

Coffee sponge cake in the microwave - a quick recipe

In the microwave, you can bake a sponge cake for tea faster than the kettle boils, in just three minutes. In addition, according to this recipe, the dessert will turn out perfectly black. For baking, use non-metallic utensils intended for microwave ovens. You can bake it in a cup, serving it in portions.

List and quantity of products in the coffee biscuit:

7 g black ground coffee;
30 g cocoa powder;
125 ml boiling water;
80 g sugar;
1 egg;
90 g butter;
90 g flour;
3 g baking powder.

Total cooking time is 10 minutes.

The calorie content of microwave baked goods is 296.5 kcal/100 g.

Baking method:

Mix coffee with cocoa powder and pour boiling water over it. Let the mixture sit for a few minutes;
Mix sugar, egg and butter together to obtain the most homogeneous mixture, into which pour the brewed coffee with milk, stir again until smooth;
At the final stage, add vanilla, flour and baking powder. The result should be a dough slightly thicker than sour cream;
Transfer the mixture into a heat-resistant dish and bake for 3 minutes at 700 W, without using any special modes. If, when testing a dry toothpick, there is dough on it, cook for another 30 seconds.

If the yolks are very difficult to grind with sugar and grains of sugar remain in them, then you need to put the dishes with them in a steam bath for a couple of minutes, and then everything will work out.

Under no circumstances should you put the dough in a cold oven. In addition to the fact that the dough may simply fall off, the whites and yolks may also peel off. Then a crust will form on top, reminiscent of a meringue, and below there will be a heavy and dense cake.

If, after taking the biscuit out of the oven, it turns out that the cake is damp inside, you can cook it in the microwave. But you can’t put it in the oven, otherwise it will simply dry out and turn into crackers.

Often, cake sponge cakes are soaked in various syrups. You can only soak a completely cooled cake, since a hot one will quickly become saturated with moisture and turn into porridge.

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 cooled 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 egg whites to the beaten yolks 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 the pan 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 sponge cake 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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