Many people love fresh, fragrant pastries. Biscuit desserts are widespread in Russia - soft cakes treated with various syrups, with curd, corn, berry, vanilla fillers. Biscuit recipes will help the hostess to prepare this treat at home. Cakes or pastries, for the formation of which is taken a good biscuit dough, just please the household. All about biscuits, see below.

Classic recipes for sponge cakes

The first biscuits were taken on the road by sailors who left for a long voyage. Over time, their original taste aroused interest among gourmets who began to use such cookies during tea drinking. Then the chefs found a way to bake the dish so that the dough came out high, lush and tender, began to put a variety of fillings to it and add cakes with syrup, alcoholic liqueurs.

Unusual desserts are far from the original and have little in common with the original version. Biscuit recipes were complemented and improved, and there are many ways to make this dish, although the traditional elements for the dough are flour, sugar and eggs. Then you can see a few classic versions of the original treats with photos.

Sponge Cake Recipe

Classic lush, airy sponge cake - this is a great base for cakes. The finished dish after baking in the oven is cut into layers, between which the filler is put to taste. Creating such a dessert takes a little time and requires a small number of ingredients. What components are needed for a simple classic biscuit:

• four chicken eggs;
• baking powder - a small spoon;
• one hundred and fifty grams of flour and sugar.

How to cook using a recipe for airy sponge cake:

1. Break eggs, add sugar to them. Leave the ingredients in the water bath.
2. Whip, start beating the contents of the container. After dissolving sugar, remove from heat.
3. Mix for ten minutes with a mixer, the speed should be the highest. Check readiness: swipe your finger over the surface of the mixture, everything is correct if there is a gutter.
4. Fill the mixture with pre-sifted flour and baking powder. Bring to a uniform consistency.
5. Grease the baking dish. Put the dough in there. In an oven preheated to two hundred degrees, bake a biscuit for about twenty-five minutes.
6. Readiness is checked as follows: remove the dish, push down. If the biscuit took its original form immediately, then the dough is ready.

How to cook the easiest chiffon on eggs

This recipe is a classic sponge cake for every housewife; the most important thing during cooking is to beat all the ingredients thoroughly and mix well. The name of the dessert was due to the delicate structure. Chiffon biscuit can be served immediately after creation or in the form of a cake, when the dish is cut into cakes, soaked with filling. Ingredients Required:

• a glass of flour;
• four medium eggs;
• half a cup of sunflower oil;
• one hundred and ten grams of sugar (plain white);
• one and a half teaspoons of baking powder;
• five large spoons of warm water;
• a third of a small spoonful of salt;
• a bag of vanilla sugar;
• half a teaspoon of citric acid.

How to make vanilla biscuit recipe:

1. Add to the protein mass without yolks citric acid, a spoonful of sugar. Beat until white peaks.
2. Mix the yolk mass with a whisk along with warm water, a spoonful of sugar. After a fivefold increase, gradually add the vegetable oil, while continuing to beat until fluffy.
3. Mix the remaining sugar, vanilla, flour, baking powder. Sift.
4. Inject the dry mixture into the yolk mass, stirring from the bottom up.
5. Squirrels add gradually.
6. Cover the form with baking paper. At 180 degrees, bake for 45 minutes. This is a recipe for biscuit that always turns out.
7. Before serving, cool the biscuit in the form, and then cut out.

Honey

Delicious honey biscuit is prepared for easy, quick recipe. The basis of the test of this unusual treat will be honey. Dessert becomes extremely good to taste, if after cooking to use for the layer between the cake dried fruit, fresh fruit or nuts. Biscuit with the addition of honey is similar to honey cake, which will please the household. So, a quick biscuit recipe. Ingredients Required:

• a glass of sugar (white);
• one and a half cup of flour;
• four chicken eggs;
• three large spoons of honey (take to taste, preferably liquid);
• teaspoon of slaked soda.

How to cook:

1. Separately, beat the yolks with half the sugar.
2. Protein, with the remnants of the sugar product, mix thoroughly until they reach the white peaks.
3. In high-sided containers, heat the honey. Then enter the soda and boil until a light brown shade appears.
4. Add half of the protein mass to the yolks, mix, add flour.
5. There pour honey.
6. Enter the remaining proteins.
7. Cover the parchment with silicone or other form, brush it. Pour the dough.
8. Bake in the oven at 180 degrees for half an hour. Biscuit should rise high. If this happens too quickly, lay a wet parchment on top.
9. Readiness check with a skewer. Biscuit is ready, provided it remains dry.

Biscuit dough on kefir

Delicate and juicy will make sponge cake cooked on kefir. This diet recipe will be under the power of every housewife who wants to surprise her friends and relatives. To make this dessert's dough even tastier, add raisins, coconut, orange or lemon zest to it. For flavor you can use cinnamon. Ingredients to create an appetizing dish:

• three eggs;
• butter - about a hundred grams (you can add more, but the calorie content will be higher);
• a glass of kefir with sugar;
• a pinch of salt;
• two glasses of flour;
• half a small spoon of vanilla sugar and the same amount of soda;
• vinegar.

How to do:

1. Sift flour. Whip soft vegetable oil together with sugar and eggs.
2. Soda quench vinegar. Together with flour, enter into the oil mixture. Add vanillin, salt, mix well.
3. Pour kefir. After mixing should make the dough of medium thickness.
4. Pour the dough on the baking paper form. With two hundred degrees you can bake dessert for half an hour or a little more.
5. Pierce a toothpick to check readiness. Let cool.

Plain chocolate cakes

Homemade chocolate cakes made using biscuit cakes are amazingly tasty. They can be smeared with condensed milk, fruit, vanilla, chocolate creams. As a decoration, you can use grated chocolate, nuts. The recipes of such chocolate biscuits are perfect to complement the festive menu. How to prepare them step by step, you will learn below.

Delicious 4 egg cake in the oven

There are many varieties of biscuit dough, but one of the most popular is chocolate. You can make two biscuits - one with the addition of cocoa, the other in the usual way, and then make a delicious zebra dessert (alternating colored brown cakes with light ones). What ingredients will be needed for baking delicious chocolate treats:

• two hundred grams of sugar;
• four eggs;
• one hundred grams of flour;
• some butter;
• 50 g of cocoa.

How to bake cake:

1. Separate the yolks. Beat with half the sugar available.
2. Put the oven to warm up to 200 degrees.
3. Proteins bring to white peaks with a mixer.
4. Sift flour and cocoa.
5. Mix yolks with whites. Then add cocoa flour mixture. Mix upwards.
6. Pour the dough into a greased form. Put in the oven, reducing the temperature to 170 degrees. Bake for half an hour or a little more.
7. Match check readiness.
8. Divide into cake layers, mix them with condensed milk, jam, whipped cream.

Sour Cream Recipe

Sour cream biscuit recipe is simple, you can easily repeat the preparation of this dish. The process of creating a great dessert for experienced housewives will take about an hour. You can serve this treat with tea or coffee, make a cake by dividing the pastry on the cake layers, and then adding the filling to taste. What ingredients are needed to make sour cream:

• a glass of sugar and sour cream;
• a glass of flour;
• four eggs;
• half a cup of cocoa;
• one hundred grams of butter;
• small spoon of soda;
• half a teaspoon of salt.

How to do:

1. Until white, whip butter with sugar. Use a mixer.
2. Add eggs one by one without stopping to beat. Add sour cream.
3. Mix dry ingredients separately.
4. Gradually introduce them to the oil-egg mass.
5. In a greased form, bake the dough for 40 minutes at 160 degrees.
6. Check readiness.

On boiling water

An airy, delicate chocolate sponge cake cooked in boiling water will be a wonderful item on the home menu. This treat will appeal to sweet lovers. If you wish, you can add more cocoa than stated in the recipe to make the dish more chocolate. What components are included in the recipe of an incredibly tasty dish for everyday or festive table:

• a glass of flour and sugar;
• and a half teaspoon of soda, baking powder;
• two eggs;
• four tablespoons of cocoa;
• glasses of milk;
• half a cup of oil.

How to cook according to the recipe:

1. Heat oven to 220 degrees.
2. Mix dry ingredients.
3. Beat the eggs, whisk lightly. Pour in milk, vegetable oil. Mix it up.
4. Add the mixture to the dry ingredients. Stir upwards.
5. Pour in boiling water - one glass.
6. Pour the dough into the form, put baked.
7. After five minutes, reduce the temperature to 170 degrees. Baking time - forty minutes.

Biscuit in a multivariate

Multivarka - household appliances, which are often used for baking biscuits. This kitchen appliance made by Redmond, Polaris and others is great for making delicious biscuit desserts. Some use the bread maker to get a mouthwatering dish. Read on for a few original recipes for simple and delicious biscuits in a slow cooker.

Cooking sponge cake with apples

Sponge cake with fruit is a popular and easy-to-cook recipe. For the filling use ingredients such as bananas, peaches, apples, pears. Excellent with dessert combines berries - blueberries, strawberries, cherries, red currants. Read the apple sponge cake recipe to make a tasty fruit dish for the household. What ingredients are needed:

• 3 eggs;
• 0.5 teaspoonful of vinegar, salt and soda;
• one and a half cup of flour;
• sugar 150 g;
• a pound of apples;
• 20 g butter;

How to do:

1. Apples, having taken out a core, cut.
2. Beat eggs with sugar.
3. Pour vinegar soda, salt.
4. Sift the sifted flour into the mixture. Whisk. Add apples.
5. Grease the bowl with oil, pour in the dough.
6. For 40 minutes, put the mode "baking / soup."

Cooking sponge cake with milk at home

Often the biscuit dough is complemented by original elements, such as lemonade, sour cream, boiling water. Milk is another interesting ingredient for this wonderful dish. You can make a delicious dessert in a slow cooker, cooking does not take much time and effort. What ingredients are needed to make an original dish for a homemade table:

• a glass of sugar and flour;
• 4 eggs;
• half a cup of milk;
• sixty grams of butter;
• one gram of baking powder;
• five grams of soda;
• a pinch of salt.

How to do:

1. Mix butter with milk. Heat in a pan or pan, stirring. Do not let boil.
2. Dry ingredients combine.
3. Beat eggs until fluffy with sugar.
4. To the egg mass, gradually add the dry mixture, stirring.
5. Then pour in hot milk. Mix it up.
6. In a greased bowl bake the dough in the Baking mode for an hour and five minutes (pan-pan by Panaconic). Open the lid only 10 minutes after the end of the mode.

Easy recipe without eggs

A lean dessert without the use of eggs, milk, sour cream will be porous, moist and tender. This method of preparation involves the use of budget products, takes a little time. To taste this dish reminds everyone of your favorite cupcakes. Ingredients for making a great simple dessert for tea or coffee:

• two incomplete glasses of flour;
• according to art. vegetable oil and sugar;
• small spoon of soda;
• a pinch of salt;
• 2 tablespoons of cocoa;
• a glass of mineral water with gas.

How to do:

1. Stir dry ingredients.
2. Mix soda with oil. Pour in to the dry mixture, mix.
3. Bake in the oiled bowl of the device for forty minutes. Mode - "Baking".
4. Cool it down.

The perfect biscuit cream recipe

What kind of cream is not used for coating biscuit cakes - almond, strawberry, orange, chocolate, cream, coconut, lemon. Cream filling perfectly combined with cooked tender dough. The perfect solution would be to create the perfect creamy filling, for which you will need the following simple ingredients:

• fat cream (30%) - 400 ml;
• sour cream (20%) - 600 ml;
• sugar to taste.

Cooking:

1. Beat cream until thick.
2. Add the remaining components. Beat again.
3. Done!

Biscuit Cakes Video Recipes

People who have little experience in preparing the dough, do not interfere with tips from experienced masters of cooking. Professional chefs shoot fascinating videos, which describe in detail the correct creation of this dessert. They are told, sponge cake at what temperature to bake, what is the time, what additional ingredients can become part of the recipe. Look on the rollers, how to make a dessert according to GOST, to make an air cake, to create a treat with condensed milk.

Homemade sponge cake from the store

How to make a cake

The secret to making biscuit in a slow cooker

Quick biscuit cakes in 5 minutes

Super recipe for condensed milk

Well, what could be easier than baking a simple biscuit? Probably many of you will disagree with me, because only an experienced housewife can cook a lush sponge cake. And partly you will be right. In the preparation of classic pastries there are many nuances and subtleties, which will be discussed in this article.

I baked my first “sponge cake” at the age of 12, and what I got from the oven looked more like an omelette than a cake cake that I imagined. In those days, 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 prepare it, neither my mother’s friends, nor my friends, much less my grandmother, who is my only friends with yeast dough.

Recipe verified to gram and understandable proportions

But in twenty years, I have learned 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 also pass it on to my still little daughter.

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

Ingredient list

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

Additionally:

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

Cooking Instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Make sure that in a bowl in which we are going to whip proteins, there are no drops of water, the bowl should be not only dry, but also defatted. Even a fraction of a drop of fat will ruin the biscuit. Therefore, make sure in advance that the protein bowl is dry and defatted.

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 ensure that even a small drop of yolk does not get into the whites. As I wrote earlier, the fat from the yolk, even in small quantities will prevent the churning of proteins. If you have no experience in the separation of yolks from proteins, then it is best to do it on a separate plate. If you spoil one protein, then the total protein mass will not suffer.

Now add half the sugar to the yolks.

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

Cold squirrels - the key to successful baking

One of the most important rules for making biscuits is that the proteins must be cold, otherwise they simply will not beat up. If you do not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. In a chilled proteins add a pinch of salt.

Whip proteins with salt with a mixer at high speed in a lush foam. At this stage, it is already becoming clear: whether the cake will turn out or not. If the squirrels are whipped into a beautiful foam hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

Without sudden movements!

Gradually add to the protein portion of the yolks beaten with sugar. This should be done very carefully, so that the biscuit mass does not sit down, at the lowest speed of the mixer, and it is better to interfere in a clockwise direction with a spoon to make sure.

We do the same with flour, which must be sieved in advance. Add the flour to the biscuit dough one tablespoon, and gently mix at the lowest speed mixer, or spoon.

"French shirt"

Further we will be engaged in preparation of a form for a biscuit. We don’t need any surprises, so we even lubricate the non-stick coated mold with vegetable oil using a brush or hands and sprinkle with flour. Excess flour need to chill. By the way, I just recently learned that this method of processing the form before baking is called "French shirt."

Pour biscuit dough into the form, and send to bake in a preheated oven.

How to bake in the oven

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

Readiness baking check wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned above, then the baking is ready. Immediately get the form from the oven can not, because it can fall. Turn off the oven, half-open the door, and leave to cool the oven.

We take out from the oven, release it from the mold and place it on a plate. The finished sponge cake after cooling slightly drops, and the surface shrivels, but still remains lush and airy.

Well, that's all friends, I hope I haven't confused you so much. As you can see, there is nothing difficult in preparing a classic biscuit. The main thing is to follow all the above recommendations, and you will certainly succeed.

What kind of oven to bake biscuit?   Both electric and gas ovens are suitable for baking. In the electric baking oven, turn on the upper and lower heating without convection. Lattice position in the middle. For a gas oven, we include only the lower heating, the position of the lattice is also in the middle and without convection.

What kind of oven to put a biscuit?To get a guaranteed result - the perfect biscuit, the form with the dough should be put in a preheated oven. But more than once I put the form with the dough in a cold oven, and the biscuit rose perfectly. Therefore, if you put a biscuit in a hot or cold oven at a crossroads, it is better to choose a hot one.

Why doesn't the biscuit rise in the oven?

The integrity of the oven is broken. This feature is characteristic of the old Soviet ovens. Over time, the rubber seals dry out, and extraneous air enters the oven during baking the biscuit. If you have a modern gas or electric oven, then nothing to worry about.

Do not open the oven with biscuit for the first 25 minutes.   Biscuit settles in the oven if you open the oven door before. Set yourself an alarm clock, or look through the glass as the dough rises in shape and browns the top.

Added too much flour.   Flour in the dough must be added not by eye, but by prescription. There is a very simple proportion for biscuit: 1 tablespoon of flour is per 1 egg. In my recipe, this proportion is sustained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to sugar in the recipe.

Do not sift the flour.If you bake 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 the classic pastries are made without soda and baking powder, so the oxygen here is most welcome.

Use homemade eggs.   Yolks in homemade eggs are always more fat than in store eggs, so for the best result, I always bake on eggs from the store.

Recipe for a classic sponge cake

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Biscuit can rightly be called a popular type of baking. After all, it has a lot of advantages - just 15 minutes of time is enough for preparation, and the result is a fragrant, soft dessert. It can be served unchanged, or turned into a multi-layer cake, cut into cakes and missed with any cream, jam, condensed milk. You can add dried fruit pieces, berries or candied fruit, crushed nuts or marshmallow pieces between the cakes and pour icing on top. Biscuit is truly an amazing type of baking with many variations of its further use, but the main thing is to know the recipe for biscuit, which always turns out.

Classic sponge cake that always turns out

Lush, tender, high - this is how you can describe the biscuit, which is obtained according to this recipe. We recommend you to keep it - this cake makes excellent cakes!

Components for the test:

• eggs - 6;
• flour -230 g;
• sugar - 180 g;
• baking powder - 2 tsp;
• vanilla or vanilla extract.

First you need to separate the whites from the yolks. Carefully ensure that the yolk does not get into the protein mixture, otherwise it will not be able to whip and the dough will not be so lush. Squirrels with a pinch of salt are whipped manually or with an automatic whisk at medium speed.

When the proteins turn into foam, add half of the sugar and continue to beat until the so-called stable peaks. When you turn the bowl over, the squirrels should remain in place.

Add the remaining half of the sugar to the yolks and beat until it is clear and enlarged.

We add proteins to yolks and mix them up with gentle, light movements from the bottom up.

Now you need to sift the flour with baking powder. It is necessary to add in portions - the probability of the formation of lumps will decrease. The dough does not need to knead for a long time, so as not to damage its structure. Once all the ingredients are combined - enough. It turns out the average consistency of the dough - not liquid, but not thick.

Prepare a baking dish. If it is solid or detachable metal, spread with oily baking paper. An alternative is to oil all the walls and cover them with flour using a sieve.

Divide the dough into several portions and bake individual cakes in turn. You can bake a high biscuit at a time and cut into individual cakes.

Bake at 180 degrees for about 35 minutes. Willingness to check with the help of baking sticks or a toothpick - stuck deep in the middle, it should go completely dry.

Step-by-step recipe for lush baking

Lush and light biscuit is prepared according to the following recipe:

• 6 eggs;
• 300 g of flour;
• 300 g of sugar;
• 10 table. spoons of boiling water;
• baking powder;
• vanillin.

To begin, separate the yolks from proteins. They still put in the fridge.

Beat yolks with all the sugar. Mass should increase significantly and become white. Mixer it takes 3-5 minutes. Then add a couple of tablespoons of table water - this is needed to better dissolve the sugar.

Add baking powder and flour to the yolks. Partly interfere with the yolk mass. First, a spoon, then a mixer.

In proteins, add a small amount of sugar and work with a mixer to a foamy state.

Protein mass is added to the main dough and gently connect it from the bottom up.

Put the dough into a mold and bake at 180 degrees for 40 minutes.

On a note. To make the biscuit a little wet, wrap it in cling film and send it in the refrigerator for a couple of hours, or better at night.

On kefir

Dairy products have a strong influence on the taste, flavor and texture of baking. Kefir will not only give an appetizing smell to baking, but also make it very soft, airy and porous. This cake will be good to absorb the impregnation.

Components:

• kefir - 1 stack;
• flour - 1 stack;
• sugar - 1 stack;
• soda - 1 tsp;
• egg - 1 unit.

We drive an egg into a bowl and fill it with sugar. Beat up to the formation of a thick light mass. Fill kefir and sift flour. All again, beat.

Last add soda, beat a couple of minutes.

In the prepared mold pour the dough. The furnace should be within half an hour at 180 degrees.

Chocolate sponge cake

Who does not like chocolate? That's right - everyone loves him, and chocolate sponge cake is a godsend for sweet teeth.

Chocolate sponge cake baked in the form of 24-26 centimeters consists of the following products:

• 200 g of flour;
• 5 eggs;
• 250 g of sugar;
• 30 g of cocoa;
• 135 g grow. oils;
• ½ stack water;
• ½ tsp soda and the same fine salt;
• 4 g baking powder.

First, you need to divide the sugar into two portions - 200 and 50 grams. The first portion of combine with water and cocoa powder in a small saucepan. Constantly stirring, bring to a boil - you get a homogeneous chocolate mass. Leave to cool slightly.

Combine flour, baking powder, soda and salt in a separate bowl, be sure to sift.

Beat eggs with the remaining sugar - the mass should increase twice. Next, add the chocolate mass and again work out a mixer.

Last in a bowl add flour mixture. We mix it neatly and rather quickly with a spatula - in the mixture there is a baking powder, which, when it enters the warm liquid dough, immediately begins to act. At the end you can work out the dough with a mixer for a minute.

Pour the billet into the mold and bake for 45-50 minutes.

Biscuit is obtained quite high, and it can be divided into 3-4 cakes.

With honey

Light honey aroma will pleasantly change the familiar sponge cake. This cake can be cut into squares and serve as a pie.

For cooking you will need:

• flour - 1.5 stacks;
• honey - 2 tbsp. l .;
• eggs 6 units;
• sugar - 1 stack;
• baking powder - 1 tsp. (you can not add).

Add sugar and honey to the eggs, beat for at least 10 minutes - then the sponge will turn out very lush.

In small handfuls we add any type of flour (wheat is more familiar, you can mix several types) and carefully shift it upwards with a spoon or spatula made of silicone. When the mass becomes sufficiently homogeneous, pour into the form.

Bake at 170-180 degrees until cooked, that is, from 30 to 45 minutes. Check condition with baking stick. It is advisable not to open the oven for 15-20 minutes after baking, so that the baking starts to cool gradually and does not lose its fluffiness.

Chiffon sponge cake - step by step recipe

Chiffon biscuit got its name for its light texture, not subject to scattering when cutting. It is served as an independent dessert, and is used for cakes and pastries.

Components:

• flour - 230 g;
• sugar - 100 g;
• icing sugar - 120 g;
• egg yolks - 5 units;
• proteins - 8 units;
• starch - 30 g;
• baking powder - 3 tea. l no slides;
• fine-grained salt - 1 tsp. no slides;
• water or fruit juice - 150 ml;
• refined vegetable oil - 65 ml;
• lemon juice - ½ tsp.

Mix products in one bowl - flour, starch, powder, baking powder, do not forget about salt. Be sure to sift three times.

Mix yolks with oil and water. Optionally, you can use the juice - sponge cake will get a light fruity taste. Mix the mixture thoroughly for ten minutes to get an egg fluffy mass, thick in consistency and light cream color.

Squirrels are whipped with sugar and lemon juice to very stable peaks, that is, stable foam - if you turn the bowl over, the foam will remain in place. The speed of the mixer should be gradually increased, and sugar should also be introduced gradually.

Introduce flour into the yolk mass and mix it upwards with a spatula, as if shifting layers. Next enter proteins, mix gently with a spatula. Not a mixer!

The dough is ready. Bake a biscuit at 170 degrees for forty minutes.

4 egg cooking recipe

A simple sponge cake of all four products every housewife should know:

• a glass of flour, sifted twice;
• a glass of sugar;
• 4 eggs;
• a bag of vanilla.

Combine the eggs with sugar and a bag of vanilla until the mass increases 2-3 times, that is, at least 5 minutes continuously.

We introduce flour in small portions and gently mix with a spoon to a homogeneous structure.

• eggs - 7 units;
• sugar - 12-14 table. l .;
• flour in equal quantities with sugar;
• butter.

Eggs combine with the entire amount of sugar. Work out with a mixer until the volume of the mixture does not increase by 2-3 times. Then sift the flour and in small volumes gently knead with a spoon or silicone spatula from the bottom up, so as not to severely damage the pomp of the dough, but at the same time, the mass turned out to be quite homogeneous, without lumps. Soda in this case is not needed, as well as other types of products that contribute to the splendor of the cake.

Grease the bowl with a thin layer of butter, spread the dough and close the lid. In various brands, whether Polaris or Redmond, there is the Multipov program, which we choose. The temperature set 125 degrees. Suitable also mode "baking". Baking time - 1 hour.

Check the readiness with a wooden stick, leave it to cool slightly with the lid open and remove with a steaming container.

Biscuit turns out quite high, with a porous structure, fragrant.

What to do if the biscuit failed?

If for some reason the biscuit did not come out the way you wanted to see it - do not despair, dessert can still be prepared! The most popular problem - baking did not fit and turned out very dense. This problem can be easily fixed.

Prepare the following cream:

• cottage cheese - 200-300 g;
• sour cream 20% - 400 g;
• sugar - 4-5 spoons;
• soaked gelatin in ½ stack. warm water.

All ingredients except gelatin, just mix until smooth. You can whip with a blender to make the texture more uniform and silky. Last pour the gelatin and re-mix quickly.

Cake cut into small pieces, put in a silicone or split form layers, alternating with a small amount of cream. If you prefer, you can add slices of bananas, nuts or candied fruits. When everything is laid out in a form, properly flatten with a spoon. Cover with foil and send to the refrigerator for several hours to freeze the cake.

Sprinkle with grated chocolate and crushed nuts before serving.

Hello, dear friends! Sit back comfortably. Pour the seagull with a bagel. Today we will talk about sore - about the classic biscuit. Every day, every day of God, I have to read hopeless obscenities about the fact that “life failed,” “what kind of wife is I?” And “disorderly mother”, if I i can't even bake a biscuit. This, of course, is all very sad and sad. But today your finest hour has come.

It is important not what to do and how to do

Today you threw your last failed biscuit into the bin, because today you will learn the recipe for biscuit, which always turns out.

I will not give you recipes for Indian and Moroccan biscuits for boiling water, butter, kefir, soda, etc. from the baobab bark. "

I, as an adherent of the orthodox approach in the confectionery business, believe that a classic biscuit should always be made with a definite set of products, calculated a long time ago to a gram. The decisive role in achieving a consistently successful result is cooking method   sponge cake

Therefore, today I will share with you a recipe that I learned from my confectionary teacher, the pastry chef of one very cool Athenian pastry shop.

By the way, my favorite cake in her performance:

The air is the most important part of the biscuit

It is known that the biscuit dough, like any other dessert, based on the "air", is very moody. What I mean? The filling of the dough with a sufficient amount of air gives it a certain pomp and lightness to the biscuit. And, of course, it is very important to keep this air throughout the whole process of preparation, baking and subsequent cooling.

If you adapt correctly to the biscuit, you will understand that this one of the easiest and quickest types of baking. Here it is very very important for us to adhere to of all   requirements   and be very cautious in all your body movements. Only in this case we will get the desired result. Forget about possible experiments like: I decided to save eggs, I decided to add more flour and other similar “I decided”. Nothing needs to be solved here, our ingenious medieval ancestors have already decided everything for a long time.

As a rule, the sponge cake is used as a base for the cake, but it can be quite used and just like that. In this case, I recommend adding orange zest.

Basic cooking methods for classic sponge cake

In the confectionery practice there two basic methods of cooking classic sponge cake:

1. beat eggs with sugar without separating the whites from the yolksor
2. separate the whites from the yolks and beat them with sugar separately

All the chefs I know never separate the whites from the yolks. With a powerful mixer, there is no need for this. This saves a lot of time and significantly reduces the likelihood of failure. And this is a fat plus, if you want your biscuit to always work out. Alternating whipping of proteins and yolks may not be the best way to affect the quality of the biscuit produced at the output. After all, the base of the biscuit is air and the less unnecessary movements we make, the more air remains safe and sound.

For biscuit, we need nothing at all

(weigh everything up to a gram):

• eggs - 225 gr.
• sugar - 140 gr.
• salt - 1 gr.
• vanilla sugar - 10 g. (prefer with natural vanilla )
• flour - 75 gr.
• starch - 75 gr.
• butter - 20 gr.
• orange peel 1 - optional

What can not do without?

• Perhaps the most important condition for your biscuit to always work out is the presence of a good seasoned mixer . If there is none, then it is better not to count on an impeccable result. Ideally desirable purchase a planetary mixer . For those who are not in the subject - this is a desktop mixer with a bowl, which besides being rotated around its axis, also rotates around the entire circumference of the bowl, thereby doing all the “dirty” work for you. That is, you left all the ingredients in the bowl, pressed the button and then go about your business. This is one of the greatest inventions of mankind, agree!

The correct consistency of beaten eggs

• The degree of pomp eggs, as we have already figured out here, can also cause unsuccessful biscuits. Since the mixers power is different for everyone, it is impossible to say with accuracy the time of beating eggs . Approximately I give 5 to 10 minutes maximum. The main indicator that matters is the lush, whitened mass with small air bubbles on the surface.
    If you continue to beat the eggs, then: first your the mass will become too thick, and it will be difficult for you to mix flour into it, and then the pomp will begin to fall off at all. 2-3 2-3 biscuit you are already safely able to determine the desired degree of fluffiness.
• Baking temperature   Biscuit is also an extremely important factor. If you set the temperature too high, for example 180º, as many sources advise, then there is a very high probability that the biscuit, browned outside, will remain raw inside.

So let's get started.

Step by Step Cooking

And in order to fix everything properly, I took a small clip for you to prepare biscuit dough for you. The video maker from me, of course, is not a fountain, but it's better that way than nothing.

And here I separately took off how to mix the oil:

All steps need to be performed. in that order so that our dough does not “stand idle” for a minute. Only in this case, the biscuit will be high, fluffy, soft and tasty. Such a biscuit will always work with you!

The finished biscuit is stored for no more than 2 days in an airtight container, 3 days in the refrigerator, wrapped in cling film, and up to 30 days in the freezer.

Tip: If you do not have a 24 cm form, do the following: for every 2 cm of the larger form, add 1 egg, 15 gr. flour, 15 gr. starch and 30 grams. Sahara. The same in the opposite direction, if you have a smaller form.

I wish you success in baking the best sponge cake! Do everything according to the rules and you will certainly succeed, and if you have any questions, write in the comments.

Olga Athens was in touch.

Good luck, love and patience. And lush biscuits.

Everything. Until. Until.

I haven’t done such a tall biscuit yet !!!

Even when I made a sponge cake according to the classic recipe, where it is necessary to carefully separate the whites from the yolks, beat them up to insanity ... here it is not required, which is very convenient, and the result exceeds the wildest aspirations!

In fact, the dough for this simple biscuit is prepared to be exactly the same as for apple charlotte. Only ingredients need twice as much.

And it turns out a high, magnificent cake that can be used to build a huge cake for the whole family!

The site also has a recipe for a delicious, delicate, lush sponge cake - on starch, if you're interested, you can try both for comparison :)

Ingredients:

On a form of 24 cm:

• 6 eggs;
• 1 cup of sugar;
• 1 cup flour;
• 1 teaspoon of baking soda (or 1.5 tsp baking powder);
• 1 tablespoon of vinegar 9% or lemon juice.

Now - the recipe and in the video format! 😀

How to bake:

We break the eggs into a high bowl (as I have already noted, we don’t need to separate them), pour a glass of sugar and beat with a mixer until a fluffy, light, thick mass is formed. It takes 1.5 - 2 minutes. Important! It is necessary to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5 ... (my mixer has 5 speeds, each with half a minute or a little more). Look at the consistency of the foam, it should become thick, bright, when the marks of the mixer beaters start to remain, enough :)

This is the state you need to beat eggs for biscuit dough:

Pour a spoon of soda on top, quench it with vinegar and mix. Attention - update! I read an article where it says that soda should be mixed with dry products (flour), and the acid to quench it (vinegar, lemon juice) should be mixed with liquid ingredients. And to extinguish it in a spoon or on the surface of the dough is impractical, since all the carbon dioxide that creates the bubbles goes into the air, and not into the dough. And since there are no liquid ingredients in this biscuit except eggs, I switched to baking powder in this recipe :) I mix it with flour and sift it all together into dough.

Then gradually add a glass of sifted flour, carefully but gently stir with a spoon.

For clarity, here's a gif-image of how to properly mix biscuit dough:

It is best to bake a sponge cake in a detachable form, the bottom of which is covered with pastry parchment or tracing paper, smeared with sunflower oil. The most convenient way is to lay the paper on the bottom of the form, put on and fasten the sides, and then cut the excess paper along the edge. The inner sides of the mold are also lightly smeared with vegetable oil so that the biscuit does not stick. But it is not necessary to lubricate too generously: the thick walls of the mold can prevent the cake from rising.

Better yet, coat the form with a thin layer of soft butter and sprinkle with flour. The fat will not allow the biscuit to stick, and the thinnest layer of flour will allow the biscuit dough to rise well, strengthening the adhesion of the dough to the surface of the mold due to its texture.

Pour dough into shape. Here's how to properly cooked biscuit dough: spread along a wide ribbon.

We put in the oven. In the original recipe, it is written to put in a cold one, but I always put such dough in an already well-heated oven. It seems to me, otherwise the cake will not work. And I don’t want to risk and check something.

So, put the form in an oven preheated to 180 ° C and bake at the same temperature until cooked.
  And since the cake is high, it will take about 45-60 minutes. Periodically, you can slightly open the door and quietly look into the oven. If the cake at the edges flush, and the middle of the liquid - slightly reduce the heat so that the middle is cooked. Just do not turn it down abruptly, and then the cake will "sit down". If the cake is seemingly ready, try it in the center with a wooden stick. There is no dough on it? Great - sponge cake is ready!

We take the form out of the oven, give it to the cake for 10 minutes to cool it, then, carefully cutting the edges with a knife, reveal the form. We turn the cake over on the lid of a large saucepan, with a quick motion we remove the paper from the bottom and turn it back onto the dish.

Chic high biscuit ready! When it cools completely, ideally the next day, you can cut it with a sharp, wide knife for 2-3 cakes, choose a cream and build a big tasty cake!