Cake based on biscuit cakes. Delicious and simple sponge cake recipe at home

10.09.2019 Dishes for children

Sponge cakes are very popular today, because soft cakes are well soaked and combined with various types of creams. The biscuit recipe can be chocolate, classic, or buttery. It is very important in the process of making a sponge cake at home to follow all the instructions and be careful.

Making a sponge cake at home is not easy at first glance, but you will succeed if you follow the rules:

Grind the yolks with sugar.If the whites are not beaten well, refrigerate them and add a pinch of salt, mix the ingredients with the flour in vertical movements so that the dough can breathe It is best to use split molds

For biscuit cakes, batter is used, which includes: eggs, sugar, flour. To make the cake layers airy, it is important to beat the eggs for a long time. If you want to give the cakes aroma and softness, then you can use impregnation, for this use sweet syrup. The preparation of the cream is an important step, you can use custard, butter, cottage cheese or protein cream with the addition of gelatin.

Homemade sponge cake turns out to be much tastier than those sold in pastry shops, and all because you put your love into the process. The first thing to remember is never get discouraged if you fail. Try again and again, analyze the mistakes and then you will get a delicious biscuit cake.

Before you start preparing the biscuit dough, you need to prepare the necessary ingredients and utensils.

To bake the simplest sponge cake for dough, we need:

4 eggs;
150 g Sahara;
150 g flour;
1 tsp baking powder.

Prepare from the dishes:

baking dish;
2 pots.

Preparing the dough will not take long, so you need to turn on the oven as soon as you start working. The dishes must be dry and clean. Biscuit dough is not prepared in advance; it must be used immediately after preparation.

So that we get a delicate and fluffy biscuit for the cake, we will divide the process of work into several stages:

Prepare a steam bath. To do this, you need to take two pans, one larger, the other smaller. We drive eggs into a large one and pour sugar, and in a smaller one we pour water and set to boil.
In a steam bath, beat the mixture with a whisk until smooth and the sugar dissolves. We remove from the steam bath and continue to beat with a mixer for 10 minutes at high speed.
Beat the eggs until you slide your finger over the mass and you have a groove that will not settle.
Add sifted flour with baking powder to the whipped mass. You need to mix from top to bottom.
Lubricate the mold with butter or use baking paper. Pour the dough into a mold and send it to the oven for 20-25 minutes at a temperature of 200 degrees.

You can check the readiness of the biscuit with your hand. Press lightly on the surface of the cake, if it returns into place after you lower your hand, then we have succeeded. If the hole remains, return the biscuit to the oven for a few more minutes.

Important! When the cakes are ready, they should not be immediately removed from the oven. You need to leave them for 5 minutes. Then they will easily get out of the form.

When the cake has cooled, you can put it in a bag and leave it for 12 hours. It's hard to work with a fresh biscuit, it crumbles a lot, but after 12 hours you can make a delicious dessert out of it.

Microwave sponge cakes or a quick cake

Just three minutes and your biscuit is ready. For the test we need:

egg - 1 pc.
sugar - 4 tbsp. l.
cocoa - 2 tbsp. l.
flour - 3 tbsp. l.
starch - 1 tbsp. l.
milk - 5 tbsp. l.
vegetable oil - 3 tbsp. l.

Grind eggs and sugar with a fork in a bowl, add cocoa, starch, flour and baking powder there. Mix well and add flour and milk. You should have a thin, homogeneous dough. Pour the mass into a bowl greased with vegetable oil or covered with parchment. We send it to the microwave for 3 minutes at a power of 1000 watts. You can portion the dough and bake thin cakes if you want to grease the biscuit. Your biscuit is ready!

Now you can sprinkle the sponge cake with powdered sugar and serve with tea. If you want something special, then make sour cream, spread the cake and add fruits or berries. You will get a very delicate and delicious dessert.

How to make a sponge cake quickly - the easiest way to make

We already know how to make a biscuit for a cake, now we need to learn how to make a cake out of these cakes. The most common options for filling for biscuits at home are sour cream, chocolate, butter creams. Jam, jams and condensed milk are also very often used.

We cut our biscuit cake in half using a sharp long knife or a special tool for dividing the cake layers. Before smearing the cakes with cream, you need to soak them in sweet syrup. If you like soft cakes, then sour cream is best. To do this, beat 500 grams of sour cream and 200 grams of sugar. If you like sweet cakes with a slight dryness, then a cream with condensed milk and butter will be a good choice (1 can of condensed milk is whipped with 200 grams of butter). Spread the cakes with the prepared cream and proceed to decorate.

You can make dessert decoration according to your taste. To do this, you can use protein cream, frosting, nuts, fruits, etc.

Cake "Delicate" - a delicious treat with your own hands (recipe)

If you are expecting guests or you are having a holiday, then the recipe for the "Delicate" cake will be useful to you. This is a very simple yet delicious dessert that you can bake yourself.

We need biscuit cakes ingredients:

Eggs - 6 pcs.
Sugar - 170 gr.
Vanilla sugar - 10 gr.
Flour - 200 gr.

For the cream:

Sugar - 5 tbsp. l.
Sour cream (20%) - 200 gr.
Cottage cheese - 200 gr.
Banana - 1 pc.

We turn on the oven and start preparing the base of the cake - biscuit cakes.

You need to take cold eggs and beat into a bowl. Add sugar and vanilla sugar. Beat for about 7-10 minutes. The mass should increase by 4 times.
Add the sifted flour little by little and stir slowly from bottom to top. The dough should take in air.
Lubricate the mold, pour out the dough and send it to the oven for 35 minutes at a temperature of 180 degrees.

While the biscuit is in the oven, prepare the cream. To do this, knead a banana, grind the cottage cheese through a sieve, add sour cream and sugar to this mass. Beat until fluffy.

After the biscuit has cooled down, cut it into two parts. Cut the edges and dry them in the oven. Lubricate one half of the cake and cover with the other. Lubricate the top and sides with cream (thin layer). Grind the dried in the oven into crumbs and sprinkle the sides and top. The cake should be soaked for at least four hours. Bon Appetit!

One of the most common cakes is the sponge cake. It is easy to prepare, unless, of course, you are making a culinary masterpiece out of it and it takes a little time.

Moreover, ready-made biscuit cakes can be purchased in the store, and this will free you from the need to bake biscuits.

If you want to cook a cake from start to finish with your own hands, then first I will tell you how to bake a biscuit for a cake at home. This does not require a lot of time, effort and special products.

This will be the classic version of the biscuit.

How to make a classic cake sponge cake

I'll tell you the recipe for a classic biscuit, it always turns out to be high, fluffy and tender

To prepare it, we need - 6 eggs, 230 grams of flour, 180 grams of sugar, 2 teaspoons of baking powder, vanilla or vanilla extract

First, we need to separate the whites from the yolks.

Add a pinch of salt to the proteins and beat at medium speed

Protein should make a fluffy mass.

Add half the sugar and continue whisking

This should be done before the so-called "stable peaks"

Add the remaining sugar to the yolks and beat until the mass lightens and increases in volume

The result should be such a mass.

Put the yolks in a bowl, add the proteins to them and, with gentle movements from bottom to top, mix

Add baking powder to the flour, sift it and sift it again, add portions to the egg mass

Knead the dough in a circular motion, adding vanillin. As soon as the dough becomes homogeneous, we stop kneading, otherwise it may become liquid

The baking dish can be greased with vegetable oil and sprinkled with flour, or covered with baking paper

We spread the dough in a mold, we will bake one large biscuit, and then cut it into pieces, you can divide the dough and bake the cakes separately

We put the mold in the oven, preheated to 180 degrees for 35 minutes, you can check the readiness with a stick stuck in the middle of the cake, it should remain dry and clean

Leave the finished biscuit in an open and unplugged oven for 10 minutes, then carefully remove it from the mold and leave to cool.

It is better to wrap the cooled biscuit in plastic wrap and put it in the refrigerator for a while.

With a large knife, it can be easily cut into pieces, inside it turns out to be lush, porous.

How to bake a chocolate sponge cake

To prepare it, you need a mixer or a whisk; it is not recommended to beat the egg mass with a fork

Required ingredients for making biscuit

Just as in the classic version of making a biscuit (see), we separate the egg whites from the yolks and beat them separately - the whites to foam, and the yolks until they brighten and increase in volume.

Divide the sugar volume in half, add to the whites and yolks and beat them again.

Add to the whipped whites, whipped yolks and mix with a mixer at low speed.

Add sifted flour to the resulting mass

At the end, mix the rest of the flour with 2 - 2.5 tbsp. spoons of cocoa, sift along with flour

In a circular motion, mix with a wooden spatula until smooth

The dough should turn out to be completely coffee-colored, the volume of the mass will decrease slightly

Melt a tablespoon of butter in the microwave, put a couple of tablespoons of dough in a separate small bowl, pour the butter into it, mix thoroughly and return to the total mass of the dough, mixing everything.

If the butter is poured into the whole dough at once, you will have to stir it for a long time, and it may settle.

Without adding butter, you get a classic biscuit, adding, we get a creamy

We spread the dough in the prepared form and send it to the oven, preheated to 180 degrees for 25 - 30 minutes, check the readiness with a wooden stick

We spread the finished biscuit and let it cool

Now I want to show you the difference between biscuits made with baking powder and without baking powder.

How they differ - in their height and porosity of the biscuit itself.

Depending on what or what kind of cake you are baking the biscuit for, you can use baking powder or not.

This biscuit is baked with baking powder

And baking powder was not used to bake this cake.

The right biscuit, with baking powder, is more porous, airy, while the left one turns out to be denser.

Therefore, when baking a biscuit, you yourself decide whether you need denser cakes in this case or not, and depending on this, use a baking powder.

Strawberry-sponge cake with curd-yoghurt mousse

Using the classic recipe, we prepare a biscuit for our cake (see how to make a biscuit above), cut it into 2 cakes

Cooking butter cream, for this we need 200 g of butter and a can of condensed milk

Pour condensed milk into butter, add vanillin and beat with a mixer until cream

We coat the bottom layer of the biscuit with apple and pear jam, you can use any

Apply cream on top

Cover with a second cake layer and coat with cream

Coat the cakes with cream on all sides, sprinkle with crumbs of crushed sweet bread crumbs on the sides

Decorate with cookies (droplets of biscuit with bizet)

We rub chocolate on top and our cake is ready for Sunday tea.

How to Make a Sponge Cake Video - Granny Emma's Recipe

Sponge cake - light, soft, fluffy - is used to make cakes, cookies, rolls and pastries. The main components of the tender biscuit dough are eggs, sugar and plain flour.

To obtain a light fluffy biscuit, 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 whipping of which determines the structure and volume of the finished product.

Classic Biscuit Cake Recipe

The ingredients listed below are based on a round shape of 24 cm in diameter. The biscuit is 5 - 6 cm high.

Separate the whites with the yolks carefully. You must not allow even a little yolk to get into the protein. In this case, the proteins will not beat up;

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 form with oil, can be covered with paper;

Grind the yolks with sugar (2/3 of the total amount) to a thick mass;

Beat the whites until stiff, until peaks, foam, add sugar and beat until shiny. Do not whisk the whites strongly, as the biscuit may not rise;

Add the whipped whites to the yolk mass and stir;

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

Pour the dough into special. shape;

Bake for about 25 minutes at 200 ° C. Readiness to determine with a thin stick - to pierce the cake, if after extraction, there are no traces of dough on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit is compressed, when the effort is removed, it restores its shape;

Transfer the finished fragrant biscuit to the wire rack and leave for 2 hours to stand.

Lush sponge cake recipe for baking

Airy and fluffy sponge cake is perfect for cakes.

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

Separate the whites with the yolks very carefully so as not to damage the yolks;
Grind the yolks quickly with sugar (2/3 of the total amount), until an even, homogeneous mass is obtained;
Beat the whites until a stable foam is formed, until peaks are formed. Add sugar to them and beat until shiny;
Gently place the whipped whites into the yolks;
Sift flour, add vanillin and add in small portions to the egg mass. Stir thoroughly so that there are no lumps. It is advisable to knead gently but quickly. From a long kneading, air bubbles formed in the proteins can be disturbed, and the biscuit will be dense;
Put the dough into a greased container;
Bake for 20 minutes at t = 200 ° C. Check readiness with a toothpick - bake punctures, if dry without traces of dough - it is ready;
Cool the baked goods a little in the form and turn over to the wire rack;
As a result, the biscuit comes out tender and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8 - 10 hours.

Delicious Chocolate Biscuit Recipe

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

Beat butter with sugar until a beautiful fluffy mass;
Add cinnamon and lemon zest to the mass;
Introduce egg yolks into the mixture one by one and mix thoroughly;
Break the chocolate and melt, adding a little hot water;
Add chilled chocolate to the butter-egg mixture;
Sift the flour and pour into the chocolate-butter mixture;
Stir the whites into an elastic foam, carefully mix into the mixture;
Pour the dough very carefully into a greased or paper-lined form;
Bake for 30 - 40 minutes at t = 200 ° C.

The easiest recipe for a delicious sweet biscuit

A simple sponge cake that always rises turns out to be 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 persistent foam is obtained;
Quench the baking soda with vinegar and pour into the egg mixture;
Pour the sifted flour, constantly kneading, into the egg mixture;
Pour the dough with care 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 rusks - 100 g.

Grind eggs with sugar until grains remain;
Send to a water bath and beat constantly until this mass increases by 4 - 6 times;
Remove from the water bath and do not stop whipping for 12 minutes;
Pour in crushed crackers and sifted flour. Stir gently;
Pour ¾ of the height into a paper-lined mold;
Bake at t = 210 ° C. Willingness to determine with a wooden stick.

Heated biscuit dough

The heated dough is 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 send to a water bath, heating the mass to t = 50 ° C. Beat 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;
Pour in flour, previously sifted, and mix until smooth;
Pour the dough with extreme care into the mold;
Bake for 25 minutes at t = 200 ° C. Willingness to determine with a thin stick - to pierce the cake, if after extraction, there is no dough left on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, it compresses, when the effort is removed, it restores its shape;
Cool the baked sponge cake for 5 - 10 minutes in the form;
Put the pastries on a wire rack and leave for 8-10 hours to stand.

Note:

Water bath: pour water into a large container (basin or saucepan). Put on fire and heat up to t = 80 ° C. Put the smaller dishes with the egg mass in the water. During 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 the 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 put lemon zest;
Heat gelatin swollen in cold water in a water bath and add to the curd mass;
Put in a cold place for half an hour;
Whip the cooled cream until fluffy. Stir gently into the curd mass.

Cooking the cake:

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

Add a little salt to the proteins that have become watery from standing for a long time. They will beat much better;
Beat the whites slowly at first and gradually increase the rate of beating. It is better to beat without touching the edges and bottom of the dishes with the whisk. Such proteins are whipped into an elastic foam;
Forms for baking a biscuit should be filled with dough to 2/3 of the height. Smooth the top carefully with a knife or spatula;
The first 10 minutes after baking, it is advisable not to “disturb” the biscuit dough, as it may settle;
The oven for baking is brought (heated) to the required temperature in advance - before beating the dough, since you cannot stand the dough for the biscuit after kneading;
When cutting, a warm biscuit creases very much, 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;
Cutting a biscuit into transverse layers is best done with a fishing line, string or strong thread;
When baking a biscuit in several forms at once, it is advisable not to put them too close to each other, since on one side the cakes will burn, and on the other, they will remain raw;
If, during baking, the top of the biscuit begins to burn, then cover it with paper folded in several layers and soaked well in water;
You should not use wholemeal flour - this will lead to the formation of lumps in the dough;
Pour in 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.

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

With all the variety of recipes for making homemade delicacies, biscuit remains the favorite. If there is a golden fund in the world of culinary, then these delicious, magnificent pastries are definitely included there. Fewer ingredients available, multiple cooking methods, and an uncountable amount of filling variations. If you want to know the secret of how to make a delicious sponge cake at home, follow the recommendations of step-by-step recipes with photos and watch the video.

How to make biscuit cake dough

Only three products will be needed to make a biscuit cake: sugar, eggs, flour. And then you can try different ways of how to make the base so that the finished biscuit turns out to be lush. A simple method provides that eggs with sugar are beaten until the consistency of thick sour cream, then sifted flour is gradually introduced. Regardless of the recipe chosen, this must be done several times in order for the biscuit dough to turn out magnificent. In some recipes, flour is mixed with starch in certain proportions, which helps to make the biscuit more fluffy.

Classic recipe

It is better to start acquaintance with the peculiarities of cooking the most popular homemade baked goods with this recipe. The classic biscuit will debunk the myth that making dough and baking a cake based on this recipe is a troublesome business. You can handle it even if you're trying to make a sweet tea treat for the first time. Prepare the products, and then boldly get down to business, following the recommendation with the photo: barely half an hour has passed before your finished biscuit decorates the table.

Ingredients:

5 eggs;
200 g sugar;
1 cup flour
a pinch of salt.

Preparation:

Take the eggs, separate the whites, setting them aside. Combine the yolks with sugar, grind until smooth. Beat the whites with a mixer, adding a pinch of salt.
Sift flour, combine with yolks, mix. Next, gently add the whipped egg whites.
Pour the dough into the prepared mold, put the container for half an hour and bake at a temperature of no more than 200 degrees.
Cut the finished cake lengthwise into two parts, grease with cream, connect the halves, decorate on top to taste.

Honey

The tenderness of honey sponge cake will conquer even those who do not have a particular weakness for baking. The pronounced taste of bee nectar gives piquancy; sour cream is ideal as an impregnation for honey biscuit. To prevent the biscuit dough from settling during baking, experienced bakers advise not to separate the whites with the yolks, whipping them together with honey.

Ingredients:

400 g flour;
2 eggs;
2 tbsp. spoons of honey;
150 g butter (butter);
150 g sour cream;
1 bag of vanilla sugar;
a pinch of salt.

Step by step cooking process:

Beat the eggs, add the honey and stir the ingredients again with a whisk.
Then add softened butter, sour cream, salt. Flour is gradually introduced last, after which the dough is left for a quarter of an hour.
Bake at medium temperature, it takes no more than half an hour in duration.

Chocolate

This version of the sponge cake is a true treat for those with a sweet tooth. The main ingredient is chocolate, which, like other products, is best prepared in advance. The peculiarity of preparing dough for chocolate biscuit is that the eggs do not need to be cooled, on the contrary, they should be at room temperature.

Required products:

100 g flour;
190 g icing sugar;
6 eggs;
80 g butter (butter);
30 g cocoa powder.

Cooking process:

Beat eggs with a whisk and powdered sugar in a steam bath for about five minutes, then remove the bowl, continuing to mix the ingredients for about 10 minutes until a fluffy mass is obtained. Its volume should double.
Sift the flour, mix with cocoa, gradually add the mixture to the egg mass, about a third, stirring thoroughly each time.
Before the last addition of the cocoa flour, pour in half the melted butter. Stir, add the last part of the flour again, add the remaining oil again. Knead the dough until smooth.
Preheat the form, lay the parchment, lay out the biscuit dough in an even layer, bake for about half an hour. An important point: do not open the oven all this time!
The readiness is checked with a wooden stick, and before serving, the cakes are greased with cream.

How to make sponge cake cream

The first mention of the biscuit appeared four centuries ago. During this time, the recipe for making the dough has changed little, which cannot be said about creams. Sponge cake, as a base, goes well with the main types of cake fillings - from custard or butter cream to chocolate or yoghurt. Each type of cream is prepared according to a specific recipe based on mixing several products. There are creams that are prepared by simply mixing ingredients, and there are those that require a little more attention. Find out how the most popular biscuit creams are made below.

Custard

The most delicate version of the cream, which is prepared with milk according to the classic recipe. The second required ingredient is eggs, while there are variations of the custard, for the preparation of which only yolks are used. To prepare the classic choux pastry, the following ingredients are required:

4 eggs;
500 ml of milk;
1 cup of sugar;
40 g flour.

Cooking method:

Whisk the eggs together with the sugar.
Then add sifted flour, vanilla sugar.
Then pour in cold milk, mix thoroughly again with a whisk or mixer.
Put the container on low heat, bring to a boil, stirring constantly.
When the cream thickens, remove, cool slightly, grease the cakes.

Sour cream

Preparing the simplest biscuit cream will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories of homemade baked goods. If you take not very fatty sour cream, then you don't even need to use a thickener to make the cream: you just need to thoroughly mix the ingredients and grease the biscuit with sour cream.

Ingredients:

400 g sour cream (less than 20% fat);
150 g sugar;
a pinch of vanilla.

Preparation:

Mix sour cream, sugar, vanilla in one container using a mixer.
Beat for about 10 minutes, until the sugar is completely dissolved. If desired, jam, crushed nuts are added to the finished cream.

Curd

By giving preference to this type of biscuit filling, you can prepare a low-calorie cream. A healthy filling tastes more delicate if you mix cottage cheese with cream. A sweet, rich aftertaste is obtained when curd cream is prepared with condensed milk. For a basic recipe, you need to take the following products:

300 g of cottage cheese;
150 g sugar;
200 g butter (butter).

Preparation:

Mash cottage cheese, but it is better to rub through a sieve.
Then add softened butter, sugar, vanilla.
Beat with a mixer until smooth.

Step-by-step recipes for making a biscuit cake

Beautiful cakes give a true aesthetic pleasure. But before a culinary masterpiece decorates the festive table, it must be prepared. Step-by-step recipes help to do this correctly, quickly and without much hassle. To make the finished delicacy not only attractive in taste, but also make you want to try more with its appearance, photos are attached along with the recommendations. By following step by step through all the steps, you will be able to learn how to bake a sponge cake worthy of the title of culinary masterpiece.

With creamy curd cream and peaches

The delicate taste of the cake prepared according to this recipe will emphasize the creamy curd cream. Impregnation of the base with this type of cream will turn homemade cakes into the most desired treat of the festive table. Peaches - canned or fresh - add a zesty fruity flavor while also serving as a cake decoration, just like

Required Ingredients:

3 eggs;
120 g flour;
300 g sugar;
0.5 cups of water;
1 teaspoon of rum;
300 g of cottage cheese;
200 g cream;
100 g of peaches.

Cooking process:

Beat the eggs and 100 g of sugar to double the mass, add the sifted flour. Bake the dough in the oven, which must be preheated, for about 20 minutes.
Prepare the syrup: mix water, one glass of sugar and a teaspoon of rum, boil, stirring constantly.
Take out the finished cake, cut it, pour the halves with the prepared sugar syrup, let it cool.
During this time, make a cream by whipping cottage cheese with cream, vanilla using a mixer until smooth.
Smear the halves of the sponge cake to make the cake juicy, spread the cream on top. Decorate the baked goods with peach slices and sprinkle with grated chocolate.

Soufflé with mascarpone and berries

When choosing this recipe for making a delicious homemade treat, keep in mind that you will have to put it in the cold for several hours. A biscuit in a soufflé cake variety is prepared in advance before the festive feast, but this delicacy is worth taking the time to prepare it and wait before trying it. There is hardly a more airy cake, the tidbits of which melt in your mouth.

Ingredients:

120 g flour;
60 g starch;
3 eggs;
4 tbsp. tablespoons of sugar;
60 g cocoa;
250 g mascarpone;
150 g sugar;
100 ml cream;
5 g gelatin;
100-150 g of any berries (raspberries, cherries).

Cooking process:

Soak the gelatin so that it has time to swell until the cream is prepared.
Break the chicken egg, separate the white from the yolk, grind the last with half a glass of granulated sugar so that the mass doubles. Then pour the sifted flour and starch here. Then add whipped whites separately.
Divide the resulting dough into three parts, bake the cakes.
During this time, it is necessary to prepare the cream. Pour 100 g of sugar, minced berries into an enamel bowl, heating it all over low heat. Then add cream, stir the mixture until thickened. Add swollen gelatin to the cream.
Stir the mascarpone separately with the remaining sugar.
Alternately grease the finished cakes with berry cream and whipped. Place in the cold to saturate the cake.

With a jelly layer and fruit

To make a cake with a jelly layer, you need to have experience in baking. An unusually delicious dessert is classified as difficult, but its taste is worth improving your culinary skills. The tenderness, airiness of biscuit dough is ideally combined with the softness of jelly, the dessert is especially relevant in the winter season.

Ingredients:

150 g flour;
4 eggs;
5 tbsp. tablespoons of sugar;
1 tsp baking powder;
2 packs of jelly;
3 tbsp. spoons of any jam (jam, preserves);
fruits for decoration.

Cooking process:

Make a dough: beat eggs with sugar, add flour, vanillin, baking powder, bake cakes. It is advisable to spread the dough in a thin layer in a mold, so that later the finished cakes do not have to be cut.
Prepare the jelly, cool the resulting mass, pour it on the cakes, which had been smeared with jam before. Combine them, make a decoration on top, sprinkle with coconut and lay out fruits (apples, strawberries, lemon, orange, kiwi).
Put the cake in the refrigerator, after 5 hours you can serve a delicate delicacy with fruity accents.

Chocolate cake with protein cream and banana filling

You no longer have to think about how to prepare such a delicious for tea drinking. One simple recipe combined several delicious ingredients at once, which individually make you want to enjoy the cake, and all together do not leave a chance for a sweet tooth. The classic bakery - chocolate sponge cake - is ideally combined with airy protein cream and delicious fruity taste of banana filling.

Ingredients;

100 g flour;
4 eggs;
50 g cocoa;
5 tbsp. tablespoons of sugar;
3 squirrels (chicken eggs);
0.5 cups powdered sugar;
3 bananas;
2 tbsp. tablespoons of grated chocolate.

Preparation:

Knead the biscuit dough, whisking separately the yolks with sugar, and whites in another bowl. Add flour, cocoa, stir, bake cakes.
Make a cream during this time, whisking proteins with powdered sugar with a mixer to form an airy foam
Smear the cooled cakes with protein cream, spread out the banana cut into circles, combine them, soaking them on top with the remains of the cream, and decorate the top with bananas and grated chocolate.

Video recipes for making dessert at home

An experienced chef knows how to prepare delicious biscuit baked goods, respecting the proportions, temperature and some other nuances. But the popularity of the biscuit was ensured not only by its unique delicate taste: baking does not cause trouble even for those who have little culinary experience. How to make a delicious sponge cake at home? What products you need to buy, where to start and how to decorate a delicacy so that no one can resist the temptation to try it, you can find out from the video below.

With strawberries and whipped cream in a slow cooker

In the microwave

From ready-made cakes with condensed milk

Airy sponge cake decorated with mastic

Sponge cake with meringue and nuts

In the oven

Biscuit is a versatile pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, used as a basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they can be very different, but they are united by the cooking technology. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes take place simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it makes the dough rise in the oven, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the correct biscuit, you need to beat the eggs well, adding as much air as possible, stir the dough, being careful not to lose the added air, and then bake it correctly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of the professional pastry chef Oleg Ilyin!

What are we baking from?

FLOUR

Biscuits are baked due to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, pastry chefs often make biscuits with nuts - it turns out very tasty!

EGGS

Without which, in principle, a biscuit cannot be baked - it is without eggs. It is the eggs that give it both splendor (when beaten) and strength (when baked). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For a biscuit, use regular sugar, preferably with small crystals. They dissolve faster, respectively, and eggs are better beaten with them.

Basic biscuit recipe

There are many options for biscuit, but it's worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if you use) - it is saturated with air and then mixes better in the dough. Divide the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for whites and medium in size for yolks.

Please note that the biscuit molds and trays must be prepared in advance, and the oven must also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to a mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly, and the finished products from the settled dough are low and dull.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed until they are thick, almost white.

3. Wash and dry the whisk and beat the whites at full speed until the mixture is white and thick. Mixer attachments should leave a clear, non-spreading mark. Only now add the remaining sugar and beat on until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and stir very gently with a spoon until the mixture becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and dip the side into the middle of the bowl. Run the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue moving over the dough and again lower the spoon in the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not stir for too long, as the dough may thicken too much.

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As soon as the lumps of flour have disappeared, stop. Transfer the dough to a mold, flatten the surface and place in the oven.

publishing house "Mann, Ivanov and Ferber"

What to add?

Butter is often added to the biscuit. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How do I prepare a form?

There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter what form you bake in, and sometimes it matters.

Method number 1

Lubricate the inside of the mold with softened butter (the melted butter will drip off and you won't get an even coating). Pour in a spoonful of flour and, shaking the mold, distribute the flour first along the sides of the mold, and then along the bottom. Tap the mold well to sprinkle excess flour.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5-10 minutes, the biscuit cools down and shrinks slightly, while a small gap appears between the wall of the form and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto the wire rack, it can be easily removed, while the slide will be at the bottom, and the top will be completely flat.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the dish, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “pea” will settle, thus, when the cake cools down, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the form. Remove the baking paper before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; silicone molds cannot be used.

Method number 3

Do not grease the baking dish or place baking paper on the bottom.

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This method is suitable for the lightest and most delicate biscuits, which settle under their own weight as they cool. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the mold is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold, it does not fall out, but it also does not settle under its own weight. Please note that in this case, it is important to choose the correct size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the mold; silicone molds are not suitable for such baking.

Bakery

Always preheat the oven to a temperature of 180-200 ° C in advance. It is advisable to bake biscuits on the middle level of the oven; convection can be used. Try not to open the oven for the first 15 minutes of baking to keep the air cool. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no dough stuck on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To prevent the biscuit from getting soaked during impregnation, to be strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a sponge cake in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if there is dry air in the kitchen, you can put the biscuit in a bag after it has cooled completely.

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How to cut a biscuit?

One sponge cake of four eggs, baked in a 20 cm diameter mold, can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.

Place the sponge cake with the bottom side up - it is very even, and your cake will also be flat on top. It is convenient to use a sheet of baking paper, a flat plate or wire rack as a substrate, the main thing is that you can easily rotate the cake along with the base. Prepare a knife - it is highly desirable that it is sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Using a knife, mark the cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the notch and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

Too thin dough - whites or yolks are not beaten well, the dough has been stirring for too long;
The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven was too cold;
The biscuit sagged heavily after baking - the dough was poorly baked, there is little flour or starch;
Biscuit donkey in the oven - oven too hot;
The biscuit crumbles heavily - too much starch.