It is especially popular with domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is made from simple and readily available foods and has several different recipes. After reading today's post, you will understand how to bake a delicious sponge cake without eggs.

Option on kefir

The dessert made according to the recipe described below turns out to be very tender and slightly damp. It is often complemented with some kind of cream or berry jam. Before you start preparing a biscuit without eggs, a photo of which will be presented in today's publication, be sure to double-check if you have all the necessary components in your kitchen. To knead the dough, you need:

• 240 milliliters of kefir.
• A couple of glasses full of wheat flour.
• 7 tablespoons of sunflower oil.
• A glass of granulated sugar.
• A teaspoon of baking soda.

In addition, you will need some more vegetable oil to grease the dish in which the dessert will be prepared.

Process description

Kefir is poured into a suitable saucepan and sent to the stove. It is very important not to overexpose it on fire, so that the whey does not start to separate. Soda and sugar are added to warm kefir, and then thoroughly mixed until the smallest grains disappear completely. After that, vegetable oil is poured into the resulting liquid and the pre-sifted flour is poured. All are intensively kneaded until smooth.

The resulting dough is poured into a mold, the bottom and walls of which are pre-oiled with vegetable oil, and placed in the oven. A biscuit is baked on kefir without eggs at one hundred and eighty degrees for about half an hour. The degree of readiness of the dessert is double-checked with an ordinary toothpick. The completely baked cake is removed from the mold and transferred to the wire rack. The cooled biscuit is cut in half, the lower part is smeared with berry jam, and the top is sprinkled with powdered sugar.

Milk option

A dessert prepared according to the recipe below will be a pleasant addition to family tea. It contains simple budget ingredients, most of which can always be found in stocks of every housewife. Before proceeding to work with the dough, from which a biscuit without eggs will subsequently be baked, be sure to make sure that you have on hand:

• One and a half glasses of wheat flour.
• A teaspoon of baking soda.
• A glass of milk and granulated sugar.

Plus, you need to stock up on a small amount of vinegar and vegetable oil in advance.

Step-by-step instruction

Milk and sugar are combined in one pot. All mix well, trying to achieve complete dissolution of the sweet crystals. Sifted flour is gradually poured into the resulting liquid. Soda is sent there, quenched with a small amount of vinegar. All are well kneaded until smooth.

The resulting dough is laid out in a multicooker bowl, the bottom and walls of which are preliminarily greased with any vegetable oil. The appliance is closed with a lid and the “Baking” mode is activated. Cook a sponge cake without eggs in a slow cooker for forty-five minutes. After the signal, the device is disconnected from the mains, the dessert is slightly cooled and only then it is carefully removed from the mold. To give the biscuit a more interesting and rich taste, you can smear it with any cream or garnish with caramelized fruits.

Option on the water

This recipe makes it relatively easy and quick to bake an unusual vegetarian dessert. Egg-free biscuit, the recipe of which assumes the complete absence of dairy products, turns out to be very lush and tender. It has an airy porous structure, so hardly any of your guests will guess that neither sour cream nor butter was added to the dough. To make this dessert, you will need:

• 3 tablespoons of powdered cocoa.
• ¾ glasses of wheat flour.
• Half a teaspoon of baking soda.
• 100 milliliters of filtered water.
• A tablespoon of vanilla sugar.
• 50 milliliters of vegetable oil.
• ½ cup granulated sugar.
• Half a tablespoon of vinegar.
• 150 grams of boiled beets.

Algorithm of actions

In one bowl, combine boiled beets and filtered water and beat them with a blender. Vinegar and vegetable oil are added to the resulting puree, and then all bulk ingredients are sent to it. Mix everything well with a spoon.

The resulting homogeneous dough is spread in a mold, lightly oiled with vegetable oil or lined with parchment paper, and placed in the oven. Lean sponge cake is baked without eggs and milk at one hundred and eighty degrees. After about thirty minutes, it is checked with a toothpick and if everything is in order, the dessert is taken out of the oven, cooled on a wire rack and served with tea.

Condensed milk option

This recipe is slightly different from all the previous ones. It provides for the use of a not quite standard set of components. Therefore, before starting to work with the test, double-check that you have everything you need at hand. To bake a delicious homemade biscuit without eggs, you need to prepare in advance:

• 200 grams of wheat flour.
• 4 teaspoons of baking powder.
• 100 grams of sugar.
• A quarter teaspoon of baking soda.
• 50 grams of carob.
• 100 milliliters of milk.
• 4 tablespoons of condensed milk.
• 60 grams of melted butter.
• 50 milliliters of drinking water.
• Vanillin.

If at the most inopportune moment you did not have a carob available, you should not abandon your own plans for making a light airy dessert. It is quite possible to replace this component with a mixture consisting of 30 grams of cocoa and 20 grams of granulated sugar.

Cooking technology

Sifted flour, carob and granulated sugar are combined in one voluminous vessel. Then condensed milk, warmed milk, melted butter, warm water and vanillin are added to the same bowl. Beat everything well with an ordinary spoon for two minutes.

The finished dough is carefully transferred into a mold, the bottom and walls of which are coated with vegetable oil in advance, and immediately sent to a preheated oven. The future chocolate sponge cake without eggs is baked at one hundred and eighty degrees. After about twenty-five minutes, the cake is pierced with a toothpick. If the raw dough has not adhered to it, then it can be removed from the oven. The baked dessert is cooled on a wire rack and served with tea. If desired, it is cut into two halves. The lower one is coated with any cream and covered with the upper part.

Yogurt option

A sponge cake without eggs, baked according to the technology below, is better known as "Indian". To prepare it, you will need inexpensive products, which can be purchased at any local store. In this case, you must have at your disposal:

• 200 milliliters of natural yogurt.
• 300 grams of wheat flour.
• 200 milliliters of fresh milk.
• 150 grams of sugar.
• 100 milliliters of sunflower oil.
• A couple of teaspoons of baking powder.
• A standard bag of vanilla sugar.

Vegetable oil, milk and natural yogurt are combined in one suitable container. Sugar is also poured there and whipped intensively with a mixer, trying to saturate the sweet liquid with air to the maximum. Pour sifted flour into the resulting mass, previously combined with vanilla sugar and baking powder, and knead thoroughly until smooth.

Fully cooked dough is transferred to the multicooker bowl, greased with sunflower oil in advance, covered with a lid and the “Baking” program is activated. After about an hour, the homemade biscuit is almost completely ready for further use. But before removing the sweet treat from the mold, it is kept in a multicooker operating in the “Auto-heating” mode for fifteen minutes. Immediately after this, the baked goods are removed from the bowl of the appliance, sprinkled with powdered sugar on top and only then are they served on the table.

Needless to say, egg-free biscuit is popular with a wide range of people. Some cannot eat classic baked goods due to allergies, others dislike the aroma of yolks, and still others, knowing that the same splendor and softness can be achieved with the help of sour cream, kefir, yogurt or milk, do not consider it necessary to spend money on a useless product.

How to make a biscuit without eggs?

A sponge cake for a cake without eggs can be made from various ingredients. Lush and soft dough is obtained on fermented milk products (kefir, sour cream, yogurt). The combination of milk with baking powder also gives excellent results. The crust made from condensed milk and coconut milk turns out to be juicy and loose: they contain sugar, which retains moisture.

1. Only sifted flour is used to prepare the biscuit.
2. So that a fluffy sponge cake without eggs does not lose its shape, it is better to hold the finished baked goods a little in the oven turned off.
3. The main rule is that after preparing the dough, you should immediately proceed to baking. Otherwise, the biscuit will lose its splendor.
4. The dough for the biscuit should be liquid, then the surface of the biscuit will turn out to be even.
5. To get a delicate biscuit without a hard crust, it is better to cover the bottom of the mold with parchment and grease it with oil.

A sponge cake without eggs on kefir turns out to be lush and airy. Kefir causes lactic acid fermentation, which increases the viscosity of the dough and increases the action of soda and baking powder. As a result, the baked goods are porous and light. A special plus - the processes are fast, so the biscuit, taking into account kneading the dough, is prepared in 30 minutes.

Ingredients:

• flour - 200 g;
• kefir - 200 ml;
• sugar - 120 g;
• baking powder - 10 g;
• vegetable oil - 100 ml.

Preparation

1. Whisk kefir with sugar and butter.
2. Pour the kefir into the flour mixture and mix well.
3. Distribute the dough quickly over the mold.
4. Bake the sponge cake without eggs for 20 minutes at 200 degrees.

Everyone knows how expensive it is to make good chocolate baked goods. This chocolate sponge cake without eggs is very economical in composition, but no less tasty and fluffy than the classic one. A couple of spoons of cocoa provide the biscuit with a rich chocolate flavor, and a large amount of vegetable oil - a moist and loose texture.

Ingredients:

• flour - 375 g;
• sugar - 370 g;
• oil - 180 ml;
• cocoa - 60 g;
• baking powder - 10 g;
• water - 480 ml.

Preparation

1. Combine flour with baking powder, sugar and cocoa.
2. Add oil and water and beat until smooth.
3. Line the bottom of the pan with baking paper and spread out the dough.
4. Bake the chocolate sponge cake without eggs at 180 degrees for 50 minutes.

Sponge cake without eggs on water

A sponge cake on mineral water without eggs is a confirmation that some liquid constituents can replace a dozen eggs. Also, regular soda contains carbon dioxide, which, when interacting with the dough, causes its active fermentation, and this is what is needed for a fluffy biscuit. The main thing is that the soda should be freshly opened.

Ingredients:

• flour - 225 g;
• mineral sparkling water - 250 ml;
• baking powder - 20 g;
• vegetable oil - 120 ml;
• sugar - 175 g.

Preparation

1. Combine all dry ingredients.
2. Add oil, water and mix thoroughly.
3. Be sure to line the form with parchment and spread the dough.
4. Bake the sponge cake without eggs at 180 degrees for about 25-30 minutes.

Sponge cake without eggs on sour cream

Sour cream biscuit without eggs is the only recipe that requires high-speed kneading of the dough. The acid contained in sour cream, reacting with soda, forms carbon dioxide, which quickly evaporates, so any delay threatens to turn into tough baked goods. Another important detail is that it is better to lay out the dough in a warm form.

Ingredients:

• sour cream - 250 g;
• sugar - 250 g;
• flour - 370 g;
• soda - 1/2 tsp;
• starch - 5 g;
• oil - 10 g;
• semolina - 20 g.

Preparation

1. Rub the sour cream with sugar.
2. Combine flour with baking soda and starch.
3. Add dry ingredients to liquid ingredients and knead the dough.
4. Lubricate the mold with oil, sprinkle with semolina.
5. Distribute the dough over the mold.
6. Bake sour cream sponge cake without eggs at 180 degrees for 40 minutes.

Lush, delicate, with a condensed milk aroma and a porous texture - no eggs, ideal for making multi-layer cakes. This is the peculiarity of condensed milk. Milk contains many astringent proteins, fat gives the biscuit looseness and porosity, and sugar retains liquid, which makes baked goods juicy and moist.

Ingredients:

• condensed milk - 380 g;
• oil - 120 g;
• flour - 500 g;
• baking powder - 10 g;
• soda - 5 g;
• lemon juice - 40 ml;
• water - 200 ml;
• sugar - 40 g

Preparation

1. Toss all dry ingredients with flour.
2. Make a hole and pour in the condensed milk.
3. Stir, add water, juice and melted butter.
4. Knead the dough.
5. Place in a greased baking dish and bake the sponge cake at 190 degrees for 50 minutes.

Egg-free sponge cake is a recipe that can satisfy any desires. Many chefs use it for cooking. In this case, honey adds not only sweetness and aroma to the product, but, being a good stabilizer, makes it more stable, more plastic and retains all the moisture in the baked goods, preventing it from hardening for a long time.

Ingredients:

• flour - 450 g;
• honey - 60 g;
• sugar - 100 g;
• soda - 10 g;
• vegetable oil - 180 ml;
• water - 200 g;
• grated ginger - 1 tsp.

Preparation

1. Dissolve honey and sugar in hot water.
2. Combine the sifted flour with sugar and baking soda.
3. Combine dry and liquid components, pour in oil and stir.
4. Bake at 180 degrees for 45 minutes.

A find for those who love simple, natural pastries. It is made with mashed banana, where overripe bananas are a must. They contain up to 5% fructose, which will add sweetness to the product. It remains to add flour, butter and baking powder, and after 35 minutes enjoy a fragrant and moist biscuit.

Ingredients:

• peeled bananas - 360 g;
• flour - 200 g;
• vegetable oil - 80 ml;
• baking powder - 1.5 tsp;
• sugar - 100 g.

Preparation

1. Combine flour, baking powder and sugar.
2. Puree the bananas and add to the flour.
3. Pour in oil and stir.
4. Bake at 180 degrees for 35 minutes.

Many housewives use the Indian recipe for a lush sponge cake without eggs as the basis for making a juicy cake. The biscuit got its name for a reason. The dough is kneaded with natural yoghurt, which is one of the most popular products in India. Thanks to yoghurt, the biscuit acquires splendor, sweet and sour taste and a loud name.

Ingredients:

• flour - 300 g;
• milk - 200 ml;
• natural yogurt - 200 ml;
• sugar - 150 g;
• oil - 100 ml;
• baking powder - 10 g.

Preparation

1. Beat the yogurt, sugar and butter with a mixer until fluffy.
2. Combine flour with baking powder.
3. Combine everything, add milk and mix well.
4. Bake at 190 degrees for 30 minutes.

Today there are a lot of additions that can make a biscuit without eggs in the oven more piquant and aromatic. The leading position is occupied by coconut flakes - an inexpensive, affordable component that gives baked goods a pleasant buttery-nutty flavor that perfectly complements any type of dough, in this recipe - a sponge cake with kefir.

Ingredients:

• coconut flakes - 180 g;
• kefir - 250 ml;
• flour - 370 g;
• baking powder - 5 g;
• butter - 50 g;
• vegetable oil - 100 ml;
• sugar - 200 g

Preparation

1. Whisk sugar with kefir.
2. Combine flour with baking powder.
3. Combine both mixtures.
4. Add both types of oil and mix well.
5. Add the coconut flakes and beat the dough with a mixer.
6. Bake a delicious egg-free sponge cake at 180 degrees for 40 minutes.

Sponge cake without eggs in a slow cooker

Many housewives purchase a multicooker exclusively for making biscuits, which work out there wonderfully well. Even a simple sponge cake without eggs in milk, which never turns out in the oven, “grows by leaps and bounds” in a multicooker bowl. At the same time, everything is simple and not troublesome. You need to pour the dough into the bowl and turn on the "Baking" for 45 minutes.

Ingredients:

• milk - 250 ml;
• sugar - 250 g;
• flour - 370 g;
• slaked soda vinegar - 1 tsp;
• vegetable oil - 20 ml.

Preparation

1. Whisk the milk and sugar.
2. Add flour and baking soda.
3. Stir the dough well.
4. Grease the multicooker bowl with oil and pour in the dough.
5. Bake on the Bake setting for 45 minutes.

With a microwave in the kitchen, no eggs for breakfast isn't fantastic. The biscuit succeeds, and even turns out to be very tender, and the whole cooking process, with kneading the dough, takes 15 minutes. And even if this option is a little loose and far from perfect, it’s nice to serve such a dessert to the table anyway.

New Year's Eve, family holiday or friendly gatherings over a cup of fragrant tea is hard to imagine without fragrant pastries. But sometimes the classic recipes, even from the grandmother, can not be used for a variety of reasons: some people observe the fast, others suffer from allergies to eggs or milk. In this case, a biscuit without eggs and milk will help out.

Homemade cakes always come in handy

It turns out that even with a very modest range of products, you can make delicious pastries. For tea, milk, coffee or compote, such cakes will be in place, and the treat will disappear from the plate before the hostess listens to the compliments.

Lenten classics

The recipe for this baking is very simple, but this does not mean that something primitive will turn out. For a delicious and fluffy biscuit you will need:

• sifted wheat flour - two glasses are enough;
• sugar - three quarters of a glass;
• deodorized vegetable oil - as much as sugar;
• mineral water (preferably highly carbonated) - a glass;
• baking powder - 1 tsp. with a slide;
• vanilla sugar - sachet.

Sometimes young housewives are afraid of the word "biscuit". And it is completely in vain, because everything will definitely work out if you act in the correct sequence:

1. It is necessary to prepare the form in advance by greasing it from the inside with vegetable oil and then sprinkling it with flour or semolina. This will make it easier to remove the crust after baking.
2. Turn on the oven.
3. Combine flour, sugar and baking powder in a bowl.
4. Mix water and oil, then pour this emulsion into flour. It turns out better if you first select half of the dry components and, stirring, add a little back after adding water and oil.
5. Having quickly kneaded the creamy dough, you need to pour it into the mold as soon as possible - and into the oven. Bake for about half an hour at 185 degrees.

The time it takes to bake depends on the specific oven. Therefore, at the end, you need to check the cake for readiness by sticking a wooden stick (match, toothpick) into it. Its dry surface will indicate that the biscuit has reached the desired condition.

In order not to spoil the fragrant crust, experienced chefs recommend "hurrying slowly." It is better to remove from the mold after the baking has cooled down. And it's very good if you can wrap the biscuit in cling film and let it rest for at least two hours.

Unusual options for making familiar homemade pancakes

After completing all the procedures, the moment of magical transformation comes - the cake can not only be sprinkled with powdered sugar and cut into portioned pieces, but also successfully turned into a cake by cutting in half and smearing each layer with your favorite cream.

By the way, sprinkling the surface of the biscuit, you can use a stencil prepared in advance. In this case, even ordinary powdered sugar will fall into a fabulous pattern.

Chocolate miracle

To bake a cake that will surely be appreciated by home and guests, you will need a little more food. However, there is no need to worry, because almost any kitchen has it all:

• wheat flour - 1.5 cups;
• cocoa powder - 4 tbsp. spoons;
• baking soda - 1 tsp;
• lemon juice - 1 tbsp spoon;
• granulated sugar - 1 glass;
• vegetable oil - ¼ glass;
• vanilla sugar - 0.5 sachets;
• salt - 1 pinch;
• water - 200 ml;
• instant coffee - 0.5 tsp.

Even inexperienced little cooks may like the cooking process. Of course, with the active assistance of adults. Step-by-step instruction:

1. Prepare the form in which the biscuit will be baked in the same way as in the previous recipe.
2. Take a bowl of sufficient size and mix all dry foods in it: sifted flour, salt, soda and cocoa.
3. In another bowl, beat the vegetable oil with sugar, instant coffee, lemon juice and water with a mixer until the sugar is completely dissolved.
4. After making a depression in the flour, pour in the liquid dough ingredients and mix thoroughly using a mixer. A regular whisk is perfect for this kind of work.
5. Promptly pouring the dough into the mold, send it to the oven for 45 minutes, the temperature in which has reached 180 degrees.

Making homemade crumbly cookies: 7 options

If desired, the cocoa powder can be substituted for dark chocolate. For this, the crushed tiles should be melted in a water bath and only then added to the kneaded dough.

The design of the product is possible after the cake has completely cooled down. You can stop at the simplest option and sprinkle the biscuit with powdered sugar, coconut, or even crushed cookies. Well, if a festive treat is being prepared, it is worth cutting the resulting cake into layers, soaking at least one of them with syrup or cognac, and then smearing it with your favorite cream.

Citrus aroma and delicate taste

This is an unusually easy to prepare and very tasty dessert for tea. However, when choosing this recipe, it is worth asking in advance if the invitees are allergic to the fruits provided for in the recipe. Everything that is required, it is advisable to prepare in advance:

• sifted wheat flour - 2 cups less than one quarter;
• sugar - ¾ glasses for dough and 5 tbsp. spoons for making syrup;
• refined vegetable oil - 1/3 cup;
• orange juice - ¾ glass;
• grated orange peel - 2 tsp (more, if you want);
• vinegar (table or wine) - 2 tbsp. spoons;
• baking powder - 1 tsp;
• orange juice (you can store it) for soaking the cakes - half a glass.

The dough for a biscuit will turn out to be successful if dry ingredients, as well as sugar with zest and liquids, are first mixed in different containers and only then combined. After that, the resulting mass must be poured into a previously greased and floured form.

Roll Giraffe

The oven should be ready by this time. The cake is baked at 180 degrees in 30 minutes (the time depends on the oven, maybe longer). After making sure that it is ready, the biscuit is cooled, cut into two cakes, soaked in freshly brewed syrup (juice and sugar should boil for 15 minutes over low heat until thickened).

The impregnation procedure is extremely simple: by gently pouring each layer from a teaspoon, they are evenly moistened. Between the cakes, a layer of jam, jam or fresh banana puree is appropriate.

If you wish, you can even make layers of fresh fruit in gelatin. True, then it will be more convenient to assemble the cake in a split form: first, the first cake and a layer on top. After the jelly in the refrigerator becomes quite hard, place the second cake on top. There is still a margin of height - again a layer. The cake will be incredibly beautiful and delicious.

In order for the confection to be ready, it remains only to decorate it in the style corresponding to the upcoming holiday. Here you just have to give free rein to imagination, and then you get a unique dessert.

Worth remembering

Each culinary specialist has his own little secrets that can improve the taste and appearance of the cakes. Perhaps novice housewives will also come in handy:

A sponge cake without eggs turns out to be light and airy - it will become the basis for delicious homemade cakes or cakes. This dough rises very well, and the cooking process is not difficult. And unlike the classic biscuit recipe, you can do without a mixer.

To beautifully decorate a biscuit without eggs, it is enough to cover the top cake with cream and sprinkle with multi-colored powder

Ingredients

Salt 1 tsp Vanillin 1 gram Baking powder 2 tsp Cocoa powder 3 tbsp Vegetable oil 11 tbsp Sugar 1 stack Water 1 stack Flour 180 grams

• Servings: 8
• Cooking time: 100 minutes

Eggless biscuit recipe

Chocolate sponge cake is best combined with sour cream - immediately after baking, you should cut it into 2 or 3 parts, depending on the height of the product. After the cakes have cooled, grease them and connect - the cake will turn out to be wet even without additional impregnation. The photo of a biscuit without eggs shows one of the options for decorating such baked goods.

To make a biscuit, it is important to combine all the ingredients in a certain sequence, kneading the dough thoroughly.

1. Mix cocoa and baking powder in a deep bowl
2. Add flour, vanillin and sugar
3. Pour in water and sunflower oil, mix all the ingredients. The dough should be shiny, smooth and lump-free.
4. Line a baking dish with parchment paper, pour the dough into it and place in the preheated oven
5. Bake for about 40-60 minutes. at a temperature of 200ºC. To check if the biscuit is ready, pierce it with a toothpick or wooden stick.

This biscuit recipe is simple to perform, because you don't have to spend a lot of time whipping the dough to the desired splendor. At the same time, in taste, it almost does not differ from the classic version.

Recipe for sponge cake without eggs on kefir

Ingredients:

• Kefir - 1 glass
• Sugar - 100 grams
• Sunflower oil - 5 tablespoons
• Flour - 200 grams
• Baking powder - 1 tsp
• Butter - 10 grams

For a biscuit recipe without eggs, it is enough to use water and vegetable oil. But in order to prepare a dish with a richer and brighter taste, you should use the following recipe:

1. In a deep container, mix kefir and sugar until completely dissolved
2. Add sunflower oil, then gradually add flour and baking powder. You can add cocoa to make a chocolate cake.
3. Grease the pan with butter or margarine and place in the preheated oven
4. Bake the sponge cake at 200ºC for 45-60 minutes.

You need to cut the cake immediately after it is pulled out of the oven.

After the biscuit has cooled, you can grease the cakes with sour cream or butter cream. But you can also serve the finished dish for tea, sprinkle it with powdered sugar or decorate with fresh fruit.

Without eggs and milk, you can make a delicate tall biscuit, soft and very tasty.

Accessories used in the recipe:

A glass with a volume of 200 ml.
Form 22 cm in diameter, oiled with vegetable oil. The bottom of the mold is covered with baking paper. The form must be prepared in advance! This is important to quickly pour the dough into a mold and bake, otherwise the biscuit will not rise well.

The composition of lean biscuit without eggs and milk
1 and 3/4 cups flour (preferably sifted flour!),
1/2 tsp salt
3/4 cup fresh orange juice
2 tsp orange peel,
3/4 cup sugar
1/3 cup odorless corn or sunflower oil
30 ml. wine or apple cider vinegar,
1 tsp baking soda (dissolve soda in 2 tablespoons water).
To soak the biscuit:

100 ml fruit juice (for example, orange) cook for 15 minutes with 75 g of sugar

Mix flour with salt.
In a mixer bowl, beat together the orange juice, vegetable oil, orange zest and sugar until the latter is completely dissolved. Add vinegar and beat again.
Add flour, mix and beat with a mixer at low speed until smooth.
Add soda solution, mix very quickly. The dough begins to increase in volume - you need to quickly pour it into a prepared form.
Bake in a preheated oven at 175-180 degrees C for about 50 minutes.

Check the readiness of the biscuit with a splinter or a toothpick - if the sponge remains dry, then the biscuit is ready, if it comes out wet, then you need to bake it.

Cool the finished biscuit completely. Trim the sides and, freeing them from the shape, cut into two horizontally.

Soak in prepared syrup. Brush with warmed jam or preserves.

Pour melted dark chocolate glaze over the top. Decorate the sponge cake with nuts.

We really liked this simple, but very tasty, aromatic and delicate biscuit! Try it too!

P.S. And do not tell anyone right away that the biscuit is lean. They will never guess!