Classic biscuit dough is prepared with eggs. However, such baked goods are high in calories, and the dough itself, as they say, is capricious. For those who are worried about extra pounds, an eggless sponge cake is a great alternative. His recipes amaze with their variety and ease of preparation.

A simple recipe for delicious biscuit

A sponge cake without eggs made with kefir can be used as the basis for a delicious cake or original pastries. It turns out lush and delicate in taste.

Compound:

• 2 tbsp. sifted flour;
• 1 tbsp. kefir;
• 1 tbsp. granulated sugar;
• 6 tbsp. l. purified vegetable oil;
• 1 tsp. soda

Attention! There is no need to extinguish the soda first; kefir will perform this function.

Preparation:

Baking from a multicooker

Simply bake a sponge cake without eggs in a slow cooker. Now instead of kefir we will add milk to the dough.

On a note! Vegetarians can replace cow's milk with soy milk.

Compound:

• 1 tbsp. milk;
• 1 tbsp. granulated sugar;
• 1 ½ tbsp. sifted flour;
• 1 tsp. soda;
• vinegar;
• soft butter.

Preparation:

Chocolate sponge cake with amazing taste

Followers of a diet will definitely appreciate the sponge cake without eggs and milk. And vanilla and cocoa powder will give it a refined taste.

Compound:

• 1 tbsp. granulated sugar;
• 180 g sifted flour;
• 2 tsp. baking powder;
• ¼ tsp. salt;
• 3 tbsp. l. cocoa powder;
• vanillin to taste;
• 12 tbsp. l. purified vegetable oil;
• 200 ml purified water.

Preparation:

On a note! The finished sponge cake can be cut into several parts and coated with any cream. You will get an original cake.

A delicious treat for those with a real sweet tooth

And this eggless sponge cake will not leave any sweet tooth indifferent. Delicate and soft dough combined with fruit gives a unique taste.

Compound:

• 100 g semolina;
• 100 g sifted flour;
• ½ tsp. soda;
• ½ tsp. vinegar;
• 200 g granulated sugar;
• 10 g vanilla;
• salt to taste;
• 2 bananas;
• 2 apples;
• 1 tbsp. l. purified vegetable oil;
• purified water;
• coconut shavings.

Advice! If you are using sour apples, you don’t have to quench the baking soda with vinegar first.

Preparation:

Lenten baked goods with citrus notes

Let's look at another way to make a sponge cake without eggs. Add freshly squeezed orange juice and zest to the dough and get incredibly tasty baked goods with an unsurpassed aroma.

Compound:

• 2 tsp. chopped orange zest;
• ½ tsp. salt;
• 30 ml wine vinegar;
• 1 tsp. soda;
• 370 g sifted flour;
• 2 tbsp. freshly squeezed orange juice;
• 170 g granulated sugar;
• 0.75 tbsp. refined corn oil;
• almonds to taste;
• 2.5 tbsp. l. purified water.

Preparation:

1. We combine 1 tbsp. orange juice with zest, corn oil and 100 g granulated sugar. Beat with a blender until the sugar crystals dissolve.
2. Now add vinegar, and then add sifted flour and table salt in small portions.
3. We dilute the soda in purified water and add it to the biscuit dough. It should increase in volume.
4. Cover the form with parchment and pour our dough into it.
5. Bake the biscuit for half an hour at a temperature of 180 degrees.
6. Dissolve the remaining 70 g of granulated sugar in 1 tbsp. orange juice.
7. When the biscuit is ready, soak it in orange syrup and sprinkle chopped almonds on top.

Confectioners' secrets

In order for the biscuit to be a great success, as they say, listen to the advice of experienced confectioners:

• Use only refined, purified vegetable oil. Firstly, it is considered harmless, and secondly, it does not create foam during the heat treatment process.
• When dissolving sugar crystals in a liquid base, it is not recommended to heat it. If this process causes you difficulties, add a little water or milk, and then simply remove the excess. The remaining mixture can be used as a basis for preparing a delicious cream.
• Biscuit dough “does not like” hands. You need to knead this base with a blender or mixer at low speed.
• Be sure to grease the mold well with melted butter, otherwise the biscuit will stick to it. You can sprinkle semolina on top of the butter or line it with parchment.
• When baking a biscuit, do not open the oven door for the first twenty minutes. Otherwise, the dough will settle and the sponge cake will not be fluffy. It is also recommended to leave the finished baked goods in the oven for ten minutes.
• To determine if the sponge cake is baked, pierce it with a toothpick. If you see that there is no dough sticking to it, then the baking is ready.
• The sponge cake can be soaked in syrup or cut into several layers and coated with cream.

08.11.2017

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This fluffy homemade sponge cake without eggs I love homemade sponge cake because it is quick and easy to prepare, and you can always find the ingredients in every refrigerator. And if you decorate the sponge cake with chocolate icing, you can serve it on a festive table, and, believe me, the guests will be happy!

Ingredients:

• kefir - 1 glass;
• sugar - 1 glass;
• refined sunflower oil - 2 tablespoons;
• soda - 1 teaspoon (quench with vinegar);
• flour (the dough should turn out liquid, like for pancakes, it takes about 1.5 cups of flour - perhaps more or less);
• If desired, you can add nuts, poppy seeds or raisins.

Step-by-step homemade biscuit recipe

1. In a large bowl, combine kefir, sugar, sunflower oil, baking soda, quenched with vinegar, and flour - beat everything with a mixer (and if you don’t have one, don’t worry, just mix the dough well with a fork or whisk, it won’t affect the taste). The dough should turn out like thick sour cream.
2. If desired, add nuts, raisins or poppy seeds.
3. Pour the resulting dough into a baking dish and bake until done.

And also, if the resulting biscuit is cut in half and spread with homemade jam or marmalade, it turns out incredibly tasty and appetizing.

Please your family with delicious homemade baked goods, the preparation of which will not take much of your time and effort! “Very Tasty” wishes you a bon appetit! We will also tell you how to bake and.

I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.

Without eggs and milk, you can make a tender tall sponge cake, soft and very tasty.

Accessories used in the recipe:

Glass with a volume of 200 ml.
Mold 22 cm in diameter, greased 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 the mold and bake, otherwise the sponge cake will not rise well.

Composition of a lean sponge cake without eggs and milk
1 and 3/4 cups flour (it is advisable to sift the flour!),
1/2 tsp salt,
3/4 cup fresh orange juice,
2 tsp orange zest,
3/4 cup sugar
1/3 cup odorless corn or sunflower oil,
30 ml. wine or apple cider vinegar
1 tsp baking soda (dissolve baking soda in 2 tbsp water).
To soak the biscuit:

100 ml. boil fruit juice (for example, orange) for 15 minutes with 75 grams of sugar

Mix flour with salt.
In the bowl of a mixer, 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 the soda solution and 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 sponge cake with a splinter or a toothpick - if the splinter remains dry, then the sponge cake is ready, but if it comes out wet, then you need to finish baking it.

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

Soak in prepared syrup. Spread with warmed jam or marmalade.

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

We really liked this simple, but very tasty, fragrant and tender biscuit! Try it too!

P.S. And don’t tell anyone right away that the biscuit is lean. They'll never guess!

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

Homemade cakes are always welcome

It turns out that even with a very modest set of ingredients you can make delicious baked goods. Such cakes will go well with tea, milk, coffee or compote, and the treat will disappear from the plate before the hostess hears the compliments.

Lenten classics

The recipe for this baking is quite simple, but this does not mean that the result will be something primitive. 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 - the same amount as sugar;
• mineral water (preferably highly carbonated) - a glass;
• baking powder - 1 tsp. with a slide;
• vanilla sugar - a bag.

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

1. You need to prepare the mold in advance by greasing it from the inside with vegetable oil and immediately sprinkling it with flour or semolina. This will make it easier to remove the crust after baking.
2. Turn on the oven.
3. In a bowl, combine flour, sugar and baking powder.
4. Mix water and oil, then pour this emulsion into the flour. It works better if you first select half of the dry ingredients 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 and into the oven as quickly as possible. 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 cake, experienced chefs recommend “hurrying slowly.” It is better to remove from the mold after the baked goods have cooled. And it’s really good if you can wrap the biscuit in cling film and let it rest for at least two hours.

Unusual options for preparing familiar homemade pancakes

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

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

Chocolate miracle

To bake a cake that your family and guests will surely appreciate, you will need a little more ingredients. However, there is no need to worry, because almost any kitchen has all this:

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

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

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

Making crumbly homemade cookies: 7 options

If desired, cocoa powder can be replaced with dark chocolate. To do this, the crushed tiles should be melted in a water bath and only then added to the kneaded dough.

The product can be decorated after the cake has completely cooled. You can go with the simplest option and sprinkle the sponge cake with powdered sugar, coconut flakes or even crushed cookies. Well, if you are preparing a holiday treat, you should cut the resulting cake into layers, soak at least one of them with syrup or cognac, and then coat it with your favorite cream.

Citrus aroma and delicate taste

This is an extremely easy to prepare and very tasty dessert for tea. However, when choosing this recipe, you should ask in advance whether the guests are allergic to the fruits specified in the recipe. It is advisable to prepare everything you need in advance:

• sifted wheat flour - 2 cups minus one quarter;
• sugar - ¾ cup for dough and 5 tbsp. spoons for making syrup;
• purified vegetable oil - 1/3 cup;
• fresh orange juice - ¾ cup;
• grated orange zest - 2 teaspoons (more if you want);
• vinegar (table or wine) - 2 tbsp. spoons;
• baking powder - 1 teaspoon;
• orange juice (you can buy it from the store) for soaking the cakes - half a glass.

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

Roll Giraffe

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

The impregnation procedure is extremely simple: carefully pouring each layer with a teaspoon ensures their uniform moistening. 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 springform pan: first the first cake layer and a layer on top. After the jelly becomes quite hard in the refrigerator, place the second cake layer on top. There is still a headroom left - again a layer. The cake will be incredibly beautiful and very tasty.

In order for the confectionery product to be ready, all that remains is to decorate it in a style appropriate to the upcoming holiday. All you have to do is give free rein to your imagination, and then you will get a unique dessert.

Worth remembering

Every cook has his own little secrets that can improve the taste and appearance of the cakes. Perhaps novice housewives will also find something useful:

Biscuit translated from Italian means “twice baked.” A classic sponge cake is made from flour, sugar and eggs. A delicious sponge cake recipe may also contain cottage cheese, sour cream, kefir, chocolate, etc. Preparing a sponge cake, as a rule, does not take much time. It is for the speed of preparation and excellent results that many housewives love to prepare biscuit dough. Products made from it are lush and delicate. Baking biscuits can be very diverse. There are sponge cakes for cakes, rolls, pastries, etc.

How to make a sponge cake? A simple biscuit recipe, however, has some cooking features. It is the well-beaten egg whites and yolks with sugar and flour that give the baking its splendor. The quality of the biscuit largely depends on the freshness of the eggs, as well as on the temperature of all the ingredients included in the composition. The duration of whipping and baking mode play an equally important role. Our recipes will tell you how to prepare a biscuit. Preparing sponge cake at home will not be difficult if you follow all the cooking rules. To obtain the fluffiest and most tender sponge cake, it is recommended to carefully separate the yolks from the whites so that they do not mix. Egg whites are less susceptible to whipping if they contain yolk or fat.

There are many biscuit recipes. The dough recipe may include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins and other fillings. They must first be mixed with flour. You can add sour cream and kefir to the classic sponge cake, the recipe of which consists of eggs, sugar and flour. Sponge cake with sour cream and sponge cake with kefir are even more delicious and fluffy than the classic one. The recipe for sponge cake with sour cream will not cause you any difficulties. Chocolate sponge cake, the recipe of which includes cocoa powder, is especially popular among children who require preparing chocolate sponge cake regularly. We recommend making a very popular sponge cake with apples – charlotte. You can even try making a sponge cake without eggs - using vegetable oil and soda solution.

Cakes are baked from biscuit dough. The sponge cake recipe can be found on our website. The combination of sponge cake with various creams, fresh berries, fruits and nuts allows you to get a variety of delicious confectionery products. An important component for such sweet products is biscuit cream. The biscuit cream recipe may include cottage cheese or chocolate. Curd biscuit may contain cottage cheese both as a filling and as a component of the dough.

How to cook a biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat egg whites only in completely clean containers without traces of fat. If the whites are not whipped well, they need to be cooled. You need to beat the whites until a stable foam forms. Overly beaten egg whites with small bubbles cause the dough to shrink during baking. The yolk must be ground white with sugar and whipped until foam forms. Mix the whites and yolks immediately, adding flour at the same time.

Cooking the sponge cake warm speeds up the process. How to make a sponge cake using the hot method? In a water bath at a temperature of 40-50 degrees. You can immediately beat the eggs with sugar. This sponge cake turns out denser and more crumbly than a cold-cooked sponge cake. It is best to beat the resulting mass in an electric mixer, but you can also beat it by hand. The finished dough should be immediately poured into special molds and baking should begin immediately.

How to bake a biscuit? A delicate structure and thin crust are obtained only if the sponge cake is baked correctly. Bake the biscuit over even medium heat. Do not open the oven while baking. But the finished biscuit needs to be left in the open oven for a while. This is done so that it does not fall off. A freshly baked sponge cake does not cut well, so it is advisable to let it sit for about a day after baking.

How to bake a sponge cake quickly? You can also cook the sponge cake in the microwave. This method is simpler than the previous one. The dough itself is a bit dry, so you need impregnation for the sponge cake. You can use chocolate, various syrups or alcohol as impregnation.

Prepare a sponge cake! Recipes with photos on our website will tell you how to do it correctly.