Custard sponge cake - Basic recipe! During my experience in baking cakes, I have collected such basic recipes that have already been tested more than once, they always work out, I use them very often and with pleasure! I like it because it rises perfectly and evenly, remaining even and not rising like a dome. The texture of the finished biscuit is incredibly delicate, the crumb is porous and airy. Unlike a classic sponge cake, it is not so dry due to “brewing” with boiling water and water. Still, it needs impregnation, but not such a large amount. It can be colored and scented. I most often prepare it in the standard vanilla or chocolate version. As with other biscuits, it is better to prepare it in advance and let it sit for a day - this will make it easy to work with: the biscuit will cut perfectly and will not crumble. You will need: For vanilla or chocolate: 4 eggs (first category, room temperature) 160 g sugar 150 g flour or 110 g flour + 40 g cocoa powder for chocolate sponge cake 34 g starch 1 tsp baking powder 50 g butter 50 g water From this amount of ingredients you will get a sponge cake with a diameter of 20-21 cm and a height of 5 cm. How to cook: 1. Turn on the oven to warm up to 170 degrees in convection mode. 2. Measure and mix all dry ingredients except sugar. Sift. Measure sugar into a separate bowl. 3. Mix water and butter in a small saucepan. 4. Separate the yolks from the whites. Beat the whites to soft peaks, then add half the sugar and beat until a thick, shiny, moderately strong foam. Mix the yolks with the remaining sugar and beat until light and fluffy. 5. Gently mix the whites and yolks, then add the dry ingredients and, keeping as much air as possible, fold the dry mixture into the dough so that there are no lumps. 6. During this time, put the oil and water on the fire and bring to a boil. When the dough is kneaded, pour boiling water and oil into it and quickly stir until smooth. Place the dough in a mold with a diameter of 20 cm and bake for 15-20 minutes until tested on a dry stick. 7. I bake the sponge cake either in a sliding ring lined with parchment or in a ring made of very thick paper (whatman paper). By the way, I read that this biscuit bakes perfectly in the microwave and slow cooker, but I haven’t tried it myself. After baking, let the biscuit cool, remove the paper and place it in a bag, where the biscuit rests for 8-10 hours. To cut the biscuit into even cake layers, I use the simplest cotton thread: first I make a cut around the perimeter with a knife, insert the thread there and pull it through. As a result, the cut into the cakes comes out smooth and neat. Bon appetit!

Biscuits are different. Each of them has its own merits. And there are also disadvantages. The composition of a classic sponge cake is simple: eggs, sugar and flour, some will say that this is quite enough to create any culinary masterpiece. Another will disagree with the enthusiastic opinion and will note that the biscuit classic gives a capricious process and a dry result at the end. And someone else will simply shrug their shoulders and suggest making “always and only” American biscuits, essentially muffins, which are based on a lot of butter and therefore have a dense and moist texture. Such baked goods, unlike classic ones, do not require additional impregnation with syrups.

I offer a sponge cake recipe that is definitely worth knowing if you are seriously passionate about cooking and love to bake. We will talk about custard sponge cake - a delicate pastry with an airy, light structure. Like the classic one, custard is fluffy, tender and aromatic, but like butter, it is more moist and expressive. The advantages of the two recipes are realized thanks to a special cooking technique in which the finished dough is brewed with a mixture of water and butter.

Custard sponge cake is easy to prepare. During baking, it rises evenly, and does not rise into a dome, which then needs to be cut off. It makes an excellent base for any cake or pastry.

Cooking time: about 1 hour / Yield: 1 sponge cake ∅ 16 cm and height 5 cm (3 layers)

Ingredients

• eggs at room temperature 2 pieces
• fine sugar 80 g
• white wheat flour 75 g
• potato starch 18 g
• butter 25 g
• water 25 ml
• baking powder 4 g
• a pinch of salt and vanilla

Preparation

Prepare a mixture of dry ingredients: mix and sift together flour, starch, baking powder, salt and vanilla.



Separate the eggs into whites and yolks.
Start beating the whites first at high speed.



When the whites have whipped into a strong foam, continue beating, add half the amount of sugar indicated in the ingredients.



Continue beating the egg whites until the mixture becomes fluffy and shiny.



Now add the remaining half of the sugar to the yolks.



Beat the yolks until fluffy and creamy.



Gently mix the whipped whites with the yolks.



Then gently fold the dry ingredient mixture into the mixture with a spatula.





Now mix water with oil.



This mixture must be heated to a boil (in a water bath, in a small saucepan or in a microwave oven).
Pour the oil and water mixture around the edge of the biscuit dough.



Quickly and gently, but thoroughly stir the dough until smooth.



Place the dough in a pan lined with parchment or paper. There is no need to lubricate it - thanks to this, the biscuit will rise more evenly.



Bake the custard sponge cake at 175 degrees for about 40 minutes until tested with a dry splinter (stick).
The oven must not be opened for the first 20 minutes, otherwise the biscuit may fall and bake unevenly.

A fresh biscuit will be tender, but when cut it will crumble a lot. Therefore, before cutting it, let it rest for 8 hours.

Ingredients:

• 200 grams of Ricotta or Mascarpone cream cheese;
• 100 ml 4%-6% milk;
• 120 grams of vanilla powdered sugar;
• 80 grams 72.5% butter;
• 120 grams of premium wheat flour + 1/2 teaspoon of baking powder;
• 3 pieces of large chicken eggs (D-0);
• 1/8 teaspoon fine salt;
• 1 tbsp fresh lemon juice;
• 700 ml water (boiling water).

How to cook a sponge cake with hot milk in a water bath

To prepare the fluffy sponge cake, I used Ricotta cream cheese, which you see in the photo. If you use Mascarpone cheese, then you need to reduce the dosage of milk. Since Mascarpone contains more liquid, instead of 100 ml of milk indicated in the recipe, add 80 ml.

So let's get started. Pour milk into a saucepan, add butter and cream cheese. Place in a water bath and melt, stirring constantly with a whisk. When all the ingredients are combined, remove the pan from the water bath and let this milk-cream mixture cool.

Now, separate the yolks from the whites. Beat the yolks with powdered sugar until white. Then, pour the milk-cream mixture into the yolks and beat everything again.

Combine flour and baking powder and sift them into the milk mixture. Mix everything with a whisk.

Now, you need to pass the resulting dough through a colander to get rid of any lumps, if any. I do this procedure twice. After this, the texture of the dough is very smooth.

At this stage, it’s time to preheat the oven to 160°C.

Now, let's take care of the proteins. We begin to beat them, as soon as a light foam appears, add salt and after another thirty seconds, add lemon juice. Continue beating the whites until stiff peaks form.

Using a spatula, add the whites into the dough in three stages and mix using the folding method so that the whites do not lose their fluffiness.

Line a mold with split sides (d=24 cm) with parchment along the bottom and along the side, grease with oil. Now, fill the form with biscuit dough. To release excess air, you need to knock the filled form on the table several times.

Place the form with the dough on a wire rack, and place a baking tray under it, into which we pour the boiling water indicated in the ingredients. We bake a delicious sponge cake in milk for 1 hour in this water bath mode.

Then, cover it with food paper and continue baking for another 45-50 minutes. Check for readiness using a dry stick. We pierce the biscuit and make sure that the stick is dry. Then, turn off the oven and open it slightly. Leave the biscuit in the oven until it cools completely. Now, we can remove it from the mold and cut it into cakes.

My fluffy custard sponge cake with milk and cream cheese turned out to be 7.5 cm high. This beauty can be baked at home! 🙂

Sponge cakes can be immediately layered with cream and made delicious, or they can be wrapped in cling film (after completely cooled!) and put in the freezer. When you want to make a cake, all you have to do is defrost the sponge cake and prepare the desired one.

And this tall sponge cake with hot milk from the YouTube channel “I AM TORDODEL!” the author calls it American biscuit. This video recipe will come in handy if you don’t have or simply don’t want to use cream cheese when kneading the dough.

Custard sponge cake - feel like a real pastry chef! Recipes for custard sponge cake and desserts with it.

Do you want to surprise your loved ones and prepare the perfect sponge cake? We will share with you recipes for custard sponge cake, which always turns out perfectly.

Custard sponge cake - basic principles of preparation

A classic sponge cake is made from eggs, flour and sugar. But to make it perfect, you need a certain skill. If the dough is not mixed correctly, the sponge cake may not rise or may settle during baking. In addition, it turns out to be a bit dry, which not everyone likes.

Custard sponge cake has a light and airy structure; it always turns out tender, fluffy and quite moist. The biscuit rises evenly during baking. This is achieved by brewing the dough with a mixture of butter and water.

Dry ingredients are combined in a separate bowl. The yolks are separated from the whites. The latter are whipped at maximum speed into a dense foam, gradually adding half the specified amount of sugar. The second half is added to the yolks and beaten separately until the mass becomes creamy and fluffy. The whites and yolks are combined and gently mixed. Now gradually add the dry mixture, stirring gently with a spatula to maintain the fluffiness of the dough.

Combine water and oil and heat in a water bath until boiling. Pour the butter mixture into the biscuit dough along the edge. Mix carefully and quickly until smooth. The dough is poured into a mold and baked until ready.

Recipe 1. Custard sponge cake

Ingredients

one and a half stack. wheat flour;

vanillin – 5 g;

stack cane sugar;

three quarters of a pack of plums. oils;

eight eggs.

Cooking method

Break all the eggs into a deep bowl. Pour sugar into them and stir until it dissolves.

Place the dishes on low heat. Continuously beat the egg mixture with a mixer or whisk. When the mixture turns white, remove the dishes from the heat.

Continue beating the egg mixture until it triples in volume.

Combine the flour with vanilla and gradually add it to the egg mixture, kneading the dough using bottom-up movements, trying to maintain the airy structure.

Melt the butter and pour it into the dough. Mix carefully again.

Grease the mold with oil and sprinkle the walls with breadcrumbs or flour. Carefully pour the dough into it.

Cover the pan with a sheet of foil and fold the edges tightly. Place the biscuit in the oven for forty minutes and bake at 180 degrees. Do not open the oven door during baking and for 20 minutes after!

Recipe 2. Custard sponge cake with milk in a slow cooker

Ingredients

two large eggs;

vanilla sugar;

two thirds stack. Sahara;

a pinch of kitchen salt;

half stack milk;

one and a half cups of flour;

60 g butter drained:

5 g baking powder.

Cooking method

Beat the eggs into a deep container, add sugar and beat the contents until the mass triples in size.

Combine flour with baking powder and salt in a separate container.

Pour the dry mixture in small portions into the eggs beaten with sugar. Gently mix with a spatula using upward movements.

Pour the milk into a saucepan, put the butter in it and place it on the stove, turning it on to low heat. Keep until it boils.

Pour the hot milk-egg mixture little by little into the bowl with the dough. Stir constantly, making sure it retains its airiness.

Grease the walls and bottom of the multicooker container with butter and pour the dough into it. Place the container with the dough into the device. Close the lid and run the baking mode for an hour. At the end of the time, lightly press the biscuit with your finger, if there is no dent left, the baking is ready.

Recipe 3. Custard sponge cake with starch

Ingredients

vanillin and salt - a pinch;

two large eggs;

baking powder – 4 g;

fine sugar – 80 g;

drinking water – 25 ml;

premium flour – 75 g;

oil drain – 25 g;

potato starch – 18 g.

Cooking method

Prepare a mixture of dry ingredients. Combine flour with baking powder, vanillin, salt and starch. Mix and sift.

Separate the yolks from the whites. Beat the latter at maximum speed with a mixer until a strong foam forms. Add half the sugar little by little, continuing to beat until the mixture becomes shiny and fluffy.

Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and fluffy.

Combine the whipped whites with the yolks and mix gently with a spatula. Add the dry mixture in small portions and continue mixing, trying to keep the dough as airy as possible.

In a separate plate, combine water with oil and place it in a water bath. Keep it until it boils. Now pour the water and oil mixture around the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.

We cover the form with parchment and pour the dough into it. Place in the oven for forty minutes. Bake at 175 C. Then leave in the oven for another 20 minutes without opening the door so that the biscuit does not fall off.

Recipe 4. Custard sponge cake

Ingredients

four large eggs;

5 g baking powder;

150 g each of flour and sugar.

Impregnation

half stack syrup from canned peaches in their own juice;

some drinking water;

50 ml cognac.

half a liter of 33% cream;

frozen cherries;

powdered sugar – 150 g;

peaches in their own juice.

100 g dark chocolate;

120 ml cream 15%;

fruit for decoration.

Cooking method

To prepare the custard sponge cake, break all the eggs into a deep container and add sugar to them. Place the container in a water bath and keep whisking vigorously until the sugar dissolves and the mass turns white.

Remove the container with the egg mixture from the steam bath and continue beating at maximum speed for about ten minutes. You should get a dense fluffy mass.

Combine flour with baking powder and sift twice. Pour little by little into the egg mixture and fold in gently with a spatula, keeping the mixture fluffy.

Grease the sides of the mold with butter and lightly sprinkle with flour. Cover the bottom with parchment. Place the dough in it and place in the oven for 20 minutes. Bake at 200 C.

For impregnation, combine peach syrup with cognac and water.

Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.

Thaw the cherries and lightly dry them in a sieve. Remove the peaches from the syrup and cut into pieces. Whip the cream with powdered sugar.

Place the sponge cake on a plate. Spread some of the whipped cream evenly over it and arrange the fruit. Cover them with cream, reserving them for the top and sides of the cake. Cover with the other half of the biscuit. Cover the sides and top of the cake with whipped cream. Place in the refrigerator for half an hour.

Melt the chocolate in a water bath, pouring cream over it until smooth. Cool slightly and cover the cake with frosting. Top with frozen, fresh or canned fruit.

Recipe 5. Custard sponge roll

Ingredients

110 g wheat flour;

250 g of fresh berries;

50 g plums. oils;

drinking water;

30 g powdered sugar;

large egg;

vanilla sugar;

85 g yolks;

250 ml cream;

125 g egg whites;

400 g cottage cheese;

60 g sugar;

food coloring.

Cooking method

Sift the flour. Place the drain in a saucepan. oil, add about three tablespoons of drinking water. Place it on low heat. As soon as the water boils, add flour and mix vigorously. Remove the saucepan from the heat.

Place the whites and yolks in separate bowls. Beat the whites into a thick foam. Add 60 g of sugar little by little and continue beating until thick. At the end, add food coloring along with the sugar on the tip of a knife.

Add the yolks and one whole egg into the beaten whites, one at a time. Knead thoroughly from bottom to top.

Line a baking sheet with parchment. Place the dough and spread it evenly over the bottom. Place in the oven preheated to 160 C for a quarter of an hour. Bake in the convection mode. Wrap a cutting board in cling film and place the biscuit on it. Cool completely and remove the parchment.

To prepare the filling, place the cottage cheese in a bowl. Pour the cream into the blender container and beat it into a thick foam. Add most of it to the cottage cheese. Add 30 g of powdered sugar and vanilla sugar here. Whisk.

The cream will be evenly distributed over the entire surface of the biscuit. Arrange the berries in random order and roll into a roll. Garnish with remaining whipped cream, berries and meringue.

Recipe 6. Chocolate roll from custard sponge cake

Ingredients

85 g egg yolk;

10 g cocoa powder;

125 g egg white;

45 g chicken eggs;

60 g granulated sugar;

45 ml milk;

50 g plums. oils

70 g milk powder;

30 g cocoa powder;

30 g granulated sugar;

100 ml of drinking water;

120 g low-fat cottage cheese.

Cooking method

Pre-weigh all products. Pour the milk into a saucepan, add butter and place it on low heat. Wait until the butter melts. Stir with a whisk and sift the flour into it. Stirring with a whisk, cook the dough until it begins to pull away from the walls and form a lump. Remove the saucepan from the stove.

Add the yolks and egg into the dough. Mix thoroughly until smooth.

Sift cocoa into the dough and mix again.

Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. Add sugar in two stages without stopping the beating process.

Gradually fold the whipped whites into the dough, stirring from bottom to top with a spatula.

Preheat the oven to 170 C. Pour the dough into a greased baking tray and spread it evenly over the bottom. Bake for a quarter of an hour.

Combine cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and blend with a blender until smooth.

Place the finished crust on a cutting board and wrap it in cling film. Cool.

Remove the film and trim the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap in film again and leave in the refrigerator for half an hour.

At the end of baking, do not open the oven door for another 20 minutes to prevent the sponge cake from settling.

If you are preparing a sponge cake for a roll, cool it by wrapping it in cling film so that it does not crumble when rolling.

Fresh biscuit crumbles a lot when cut, so it is better to let it sit for eight hours.

The sponge cake will turn out juicy if you soak it in syrup.

Today for you is my successful experiment - custard sponge cake with hot milk: I described the recipe with a photo and a detailed description of the cooking process for all readers of the culinary site.

Eh, it’s been a while since I baked biscuits in the oven. Ever since a simply wonderful assistant appeared in my kitchen - a multicooker, I have cooked biscuits exclusively in it. In a slow cooker, such baked goods turn out incomparable and very fluffy. I think I would have continued to bake in it if I hadn’t been interested in one interesting recipe.

Once in one magazine I read that it turns out that you can make custard sponge cake. This shocked me a little, because biscuit baking is very capricious, and if you just make a little mistake with sugar or mix in flour faster than it should, you will end up with not an airy cake, but a rubber sole that will be impossible to eat. And here is a sponge cake, also custard!

But still, my curiosity won. Moreover, today is my husband’s birthday, and I promised to bake him a delicious cake, so I took the risk of trying this recipe. Of course, just in case, I checked that I had 6 extra eggs in my refrigerator, so that in case of failure with this baking, I could bake the sponge cake in the slow cooker. But I didn’t need them, since the custard biscuit in the oven turned out wonderful.

Overall, I have tried and approved this recipe, and I recommend it to you too.

Milk custard biscuit baked in the oven turns out very tasty! I hope this recipe, as in my case, will become one of your favorites.

Ingredients

• Eggs – 3 pcs. medium size
• Sugar – 165 g
• Homemade milk – 120 g
• Butter – 60 g (fat content – ​​82%)
• Baking powder – 6 g
• Wheat flour – 165 g
• Vanillin - on the tip of a knife
• Salt - a pinch

Milk sponge cake recipe in the oven

1. To begin, take a round pan in which the biscuit will be baked and line it with baking paper. And immediately turn on the oven, let it warm up for now. Meanwhile, heat the butter and milk over low heat. In a deep container, mix eggs, vanillin and sugar.
2. Using a mixer (blender, whisk), beat it all into a fluffy white mass.
3. Then add flour and baking powder 3 times and mix gently. The result should be a light, fluffy and thick dough.
4. Add nearly boiling milk and butter to this dough in 3 batches. Mix carefully. Pour the resulting choux pastry into the prepared pan. Let's bake. This will take about half an hour (but you need to make sure it is fully prepared using a wooden skewer). Set the oven temperature to 170 degrees.
5. Let the finished biscuit cool. And then you can use it to make, for example, a sponge cake. Make your favorite cream, cut the cake in half, grease it and let it brew a little. And you can serve it in this form for tea - it’s also very tasty, moderately sweet, with small pores.
6. That's all, the delicious custard milk sponge cake with milk is ready! As you can see, the process of preparing it is not too different from preparing a regular sponge cake in the oven, so be sure to use this recipe and treat yourself and your loved ones with delicious pastries!