Today I have selected 4 best recipes for making fluffy, tall, soft and fragrant homemade biscuits at once - classic (vanilla), poppy, chocolate and very beautiful biscuit - "red velvet" (in the photo below - just a cake with such a biscuit).

Tell me, dear reader, how do you feel about biscuits? Good? How do they feel about you? If you have mutual love and agreement with this fastidious type of pastry baking in your kitchen, I can only be glad for you!

I didn't have a good relationship with him from the very beginning ... Sometimes there were successful attempts, but they were so rare that they are not worth mentioning ... Most often, instead of a tall, lush classic biscuit, I ended up with something obscure and unconvincing ... Of course, any failure can be abundantly saturated with delicious cream, decorated better, and the cake will be happily destroyed by hungry guests and households, simply because a homemade cake is ALWAYS tastier than a store one. Maybe no one will even notice your jambs, but the sediment will remain ...

But biscuit is the basis for delicious cakes and pastries, how can you cook them poorly?

Popular mistakes beginners make when making a homemade classic biscuit.

Having shoveled over a dozen recipes and videos from experienced housewives, whose lush biscuits are obtained "at the expense of times", I made several important conclusions - how to still cook a biscuit without mistakes. I will gladly share with you!

So the errors are:

• We cook from products of different temperatures - it turns out that it is important to "balance in temperature" all the products that will be used
• We do not follow the recipe - we take fewer eggs or put more flour, we take products "by eye", and do not weigh ...
• My typical mistake, as it turned out, is that I never sift flour! It turns out that this is very important for obtaining a fluffy biscuit - it is better to sift the flour not even once, but several times, so we saturate it with oxygen.
• Beating eggs together is a mistake, although I have seen such recipes. Still, according to the classics, you need to separate the whites from the yolks and beat them separately, with a clean whisk, without mixing
• Baking dish not prepared. I always cook the pan as it should be - grease the bottom and sides with oil, sprinkle it with a little flour, or line it with parchment for baking, so this mistake is not about me ...
• Oven temperature: error if you put a biscuit in an unheated oven. And a mistake if you open the oven door earlier than 20 minutes from the start of baking - the dough may settle and not rise again!

With this in mind, we will proceed to our wonderful biscuits.

Classic biscuit with vanilla

Let's start, of course, with the classics. Anyone who wants to can make a lush, soft and fragrant classic biscuit of 4 eggs - it is important to do everything according to the recipe, following the sequence of steps in steps and measuring the components for the biscuit dough strictly according to the recipe.

• Flour 120 gr.
• Sugar 175 gr.
• Egg 4 pcs.
• Vanillin 1 sachet

1. First of all, let's separate the yolks from the whites, I hope you know how to carry out this simple procedure. Break the egg with one blow so that the shell cracks almost to the middle. Over the bowl, carefully break the two halves and drain the protein, throwing the yolk from one half of the shell to the other. You can simply pour the entire egg (whole, make sure that the yolk does not spread!) Into a bowl and gently pick it up with a large spoon and put it in another dish.
2. It is believed that the yolk should never get into a protein bowl, even in small quantities, otherwise, they say, the proteins will not beat into a strong foam ... I don't know for sure if this is true, but I always try to break eggs over a separate bowl, but not over the total, so that if something happens, not spoil all the proteins at once ...
   
3. As already mentioned, the flour must be sieved without fail, and even - several times. This will add extra pomp to our biscuit.
   
4. Begin to beat the whites in a bowl at medium speed, gradually adding sugar in small portions. The whites are also whipped by hand, it just takes longer. And yet - it is advisable to take fresh eggs, and not old ones - they whip better.
   
5. We stop whipping when a thick foam appears, so thick that if we turn the bowl upside down, our protein mass will not fall out anywhere, but it will remain in the bowl! They also say "beat until stable peaks." This, it must be understood, is such frozen cones that are formed on the beater, if you take it out of the bowl - our protein foam will still stand like a stake on this very beater. You can even bake meringues from such good foam!
   
6. Now put the oven on preheat - about 180-190 degrees.
7. In the whites with sugar, already whipped to the desired consistency, add 4 yolks - one at a time, continuing to beat.
   
8. Now we will remove the whisk (or mixer) and arm ourselves with a spatula - with it we will gently and gently mix our mass, slowly adding flour and vanillin to it. Even in the photo you can see how airy we got the dough! This means that the biscuit will be lush and high, the main thing is not to "screw up" when baking.
   
9. Lubricate the form and dust with flour, if required for this form. Her sides should be high - the sponge cake will greatly increase in height! If not high, cook in 2 parts on two different tins, but at the same time. Since this type of dough must be baked immediately after preparation, so that it does not settle.
   
10. We put in the oven for 25-30 minutes at 185 degrees.
    
    
11. Leave the hot sponge cake in the form until it cools completely. If necessary, cut a little on the sides with a sharp knife so that the biscuit is better separated from the walls.
12. We did not use any leavening agents for the dough, and the dough rose by almost 5 cm - an excellent result! With such a height, the cake can be cut even into 3 parts, and not into two, as usual.
13. But first, he needs to be allowed to settle. Wrap it in plastic and put it in the refrigerator for at least 12 hours.
    

Such, properly infused, biscuit will be easy to cut, almost meringue of crumbs. This is how it looks on a cut. Great result, right?

Very effective and beautiful biscuit - "Red Velvet"

For this unusual cake, we will have to use food coloring. I don't really like this kind of additives, but I really liked the look of this biscuit - I've never seen anything like it! In my environment, too, no one ate such a cake, so those who like to surprise and like to treat with something original - it is quite possible to use this recipe. Moreover, I will show everything step by step, with a photo, as it should be 🙂

What products are needed:

• 110 g butter
• 110 g corn oil (you can do something else, the main thing is odorless)
• 340 g flour
• 10 gr. cocoa
• 350 gr. Sahara
• 2 eggs (100 gr.)
• 230 gr. milk or kefir
• 7 gr. baking powder
• Red food coloring - we select the amount by color, if the dye is in the form of a gel, then no more than 10 grams.

This type of biscuit has not only a bright unusual bright color (and looks very impressive in any cakes), but also a bright pleasant taste.

Step-by-step work plan:

1. Cut the butter at room temperature into pieces and start mixing with the powdered sugar. Here we add another type of oil - refined vegetable (so that there is no smell), you can corn.
2. 
   
3. 2. Beat until lightness. Due to the addition of vegetable oil, the mass turns out to be a little liquidish, but still butter will give the necessary splendor. We begin to add the eggs (beat them with a fork first) - pour in a thin stream into the bowl, continuing to beat.
   
4. 3. Now mix all the dry ingredients and sift them through a sieve. Flour, baking powder and alkalized cocoa powder. This type of cocoa powder has a rich chocolate flavor. But if you have a different type of cocoa powder, just increase its volume by 10-15 grams, and, on the contrary, decrease the flour by the same amount.
   
5. 4. Now is the time to put the oven on preheat - 150 degrees.
   
6. 5. Now, continuing to beat the bulk, add milk and dry mixture with flour alternately. At the same stage, add the dye - if it is dry, you can dilute it in milk, or you can add it to the dry mixture.
   
   
7. 6. In the photo - added a dye in the form of a gel. It also needs to be added "by eye", adding in parts and tracking the color of the dough, but not more than 10 grams of gel.
   
8. 7. The color should look like this. The only thing, keep in mind that when baked in the oven, the color will become less saturated than in raw dough.
   
9. 8. It is better not to bake this amount of dough in one form - it may bake poorly due to the peculiarities of the dough. It is best to distribute the entire volume into 3 molds (diameter 21 cm). But keep in mind that you will have to bake them at the same time so that the dough does not fall off. If this does not work out, for example, you only have one form, then it is better to knead each portion of the dough again before baking.
10. 9. We put to bake for about 30-35 minutes at a temperature of 150 degrees. It is easy to check the readiness of the biscuit with a dry wooden stick (or a match) - if we pierce
    
    10. We have 3 fluffy cakes - cut each in half and get 6 cakes. We will use one of them for sprinkling, so we will break it into pieces and send it to dry additionally in the oven at 110 degrees for an hour.

11. Any buttercream goes well with this biscuit. Such a beauty can be done -

Lush and fragrant sponge cake with poppy seeds

Poppy seed cake has many cooking options. Sometimes it can turn out to be somewhat "heavy" ... But this recipe for biscuit with poppy seeds is selected so that its structure is very tender and soft, while it is quite saturated with poppy seeds, which always gives the dough a unique taste and aroma. For this, in fact, he is so loved by many.

I also adore poppy seeds, since childhood, when my mother was preparing a chic poppy roll for the holidays. And poppy, by the way, we then grew ourselves on the garden plot, and it was very large, incredibly tasty in any pastry!

But I digress, let's continue. For this recipe for biscuit with poppy seeds, we need the following

products:

• 90 gr. flour
• 50 gr. dry poppy
• 120 g Sahara
• 4 eggs (200 gr.)
• 20 gr. milk
• 2 gr. baking powder
• 20 gr. corn oil
• 30 gr. corn starch

1. First, grind the poppy seeds in a blender so that it fully reveals its aroma and taste in baked goods. Many people advise to rinse the poppy well in cold water and dry it completely before adding it to the biscuit dough (if the poppy is wet, the biscuit may not rise). But I usually remember these recommendations when I am "in the process" and therefore almost always just grab a poppy from the package.
   
   
2. Sift the flour several times through a sieve and mix with crushed poppy seeds.
   
3. Do not forget to turn on the oven in advance for heating to 160 degrees
   
4. Eggs should be at room temperature - this makes them easier to beat. Begin to beat at medium speed and add another pinch of salt.
   
5. Continuing to beat, add sugar in small portions. When half of the sugar has already been added, increase the whipping speed and add the remaining sugar in one portion. Beat until our egg mass becomes airy and almost triples in volume.
   
6. Add a mixture of flour and poppy to the densely beaten egg mass in two or three doses. But we are already stirring everything very carefully, with a spatula, in manual mode, so as not to disturb the splendor and airiness of the mass and, ultimately, to get an airy dough and a fluffy biscuit.
   
7. Mix the milk with vegetable oil and add to the dough. Also, gently mix with a spatula from the bottom up.
   
8. We shift the dough into a tall form, level the surface. You can additionally twist the mold slightly to fill it tighter and more evenly.
   

We bake for 35-40 minutes at a temperature of 160 degrees. We check the readiness with a wooden skewer - if dry, the biscuit is ready. Turn the form over and leave to cool in this form. Look how beautiful, tall and soft the biscuit is. The height of this cake is 6.5 cm. If you don’t coat it right away, then you need to wrap the biscuit in a film and put it in the refrigerator.

Chocolate sponge cake with natural chocolate

The biscuit according to this recipe turns out to be "very chocolate", fantastically tasty! To be honest, it was a surprise for me that you can add not ordinary cocoa powder to the dough for the chocolate crust, but real chocolate from the melted chocolate bar. Apparently, this explains such a distinct taste of chocolate. Probably, for everyone's beloved legendary cake "Prague" just such a biscuit will give the best result.

For a chocolate biscuit, take:

• 100 g flour
• 100 g butter
• 100 g Sahara
• 4 eggs
• 100 g chocolate (better bitter, high in cocoa)
• 20 gr. vanilla sugar
• 10 gr. baking powder

Step-by-step recipe for chocolate biscuit

1. First things first, put the oven on preheat - 180 degrees.

2. Sift flour together with baking powder.

3. Mix butter at room temperature with vanilla sugar until smooth.

4. Separate the yolks from the proteins.

5. Break a bar of chocolate into pieces and place in a container over boiling water - in a water bath. Then we cool the chocolate to about 28 degrees (when the mass is still liquid) and add to the butter. We knead.

6. Add the yolks one by one to the chocolate mass, constantly mixing thoroughly.

7. Whisk the whites until persistent "peaks", into a thick, dense foam.

8. Combine flour and chocolate mass in several stages, stirring thoroughly each time.

9. Add protein mass - in parts, constantly stirring the dough. The dough is airy.

10. Immediately lay out in the prepared form, align. For some reason I often come across questions (more precisely, requests) “how to make a high chocolate biscuit with a diameter of 28 cm so that it is not flat”. 28 cm is a very large diameter of the mold, for such a dough you need to take a lot of eggs and other ingredients and there is a high probability that the dough will not rise ... There are two options here. The first one is to make 2 or 4 short cakes, each time making a new kneading dough just before baking (i.e., a biscuit dough containing a lot of liquid can give a sediment to the bottom layer and therefore will not bake well in a large volume). The second option is to bake single-layer rectangular biscuit cakes on a sheet (4 pieces), and then cut them with a cutter knife into a shape with a diameter of 28 cm. You can already assemble a tall chocolate cake of large diameter from them.

11. We send to the oven for 30 minutes at 180 degrees.

12. Here we have such a chocolate "handsome biscuit"!

And how fragrant it is, it smells magically of chocolate, probably this is the smell that reigns at Willy Wonka's chocolate factory 🙂

The classic chocolate sponge cake is made from eggs, flour, sugar and cocoa. In structure, it turns out to be light, with a large number of pores. Such baked goods require impregnation. In alliance with your favorite cream or berry confit, such a cake will surprise you with a symphony of flavors. Indeed, due to its porosity, it is able to absorb syrups and creams well. Preparing quickly and easily.

To get a successful base for delicious desserts, of course, you need to know some nuances.

Secrets and subtleties of making a classic chocolate biscuit

1. Be sure to sift the flour together with the cocoa twice. So it is enriched with oxygen as much as possible and ensures the splendor of the baked goods. This moment cannot be ignored. You also need to make sure that the flour is of the highest grade.
2. We take eggs of category C1, if there are small ones, then they need to be taken one more. Flour is calculated in a classic chocolate biscuit recipe for 4 large eggs or 5 small ones.
3. You need to be very careful when separating the eggs into whites and yolks.
4. First, they must be cold. Secondly, clean. Wash in cold water with laundry soap and wipe dry with paper towels. Thirdly, we break the shell with a knife blade with a sharp, slight movement. So there is little chance that the shell will break off and fall into the mass for a classic chocolate biscuit for a cake.

1. Pour the proteins into a clean and dry dish. It is very important. After all, even a drop of water or fat in the proteins will interfere with whipping them to stable peaks. It is impossible for a part of the yolk to get into the protein. This will also prevent you from achieving a lush, firm lather.
2. If, nevertheless, the irreparable happened, you should not despair. You just need to add a spoonful of baking powder to the flour. And the biscuit will have no choice but to rise well.
3. The smaller the form, the higher the biscuit.

How to make a classic chocolate sponge cake mold

A split metal mold is ideal. A circle of oiled (vegetable) parchment is placed on the bottom of it. The sides are not lubricated.

You can make a French shirt: grease a mold with parchment at the bottom with butter and dust with flour.

Silicone molds do not lubricate anything if they are not used for the first time.

Baking a classic chocolate biscuit according to the recipe with a photo – nuances

We heat the oven to 200 degrees, and after installing the mold with the dough into it (after 5 minutes), reduce the heating to 180 degrees.

During baking, never open the oven door. If you show impatience, then the cake will fall off and no longer rise. This will happen due to the drastic temperature difference.

We check the readiness with a skewer: if it comes out dry, it's done.

After the expiration of the baking time of the chocolate biscuit according to the classic recipe in the oven, turn off the heating, but we do not take out the mold. We leave it in the oven for another 10 minutes.

Then we extract the shape, walk along its circumference with a knife, remove the sides. Cool the biscuit on the wire rack. This will give it a uniform look. You can wrap the cake in plastic wrap, then it will be more moist. But moisture is not a characteristic of the classic oven-baked chocolate sponge cake. It should be dry and moisture already during impregnation.

A proven recipe for a classic chocolate biscuit

Lush, porous, chocolate-flavored, the cake is perfect if you follow the recipe. It is suitable for cakes and pastries. Delicious trifles can be made with baked goods. This is a good basis for the boldest chocolate ideas.

(Visited 2,343 times, 1 visits today)

We offer the simplest recipes for a delicious chocolate sponge cake. Done at once!

Recipe 1 "Classic"

Dough:
cocoa - 2 tbsp. l .;
eggs - 4 pcs.;
sugar - 150 g;
flour - 200 g;
baking powder, salt.

Impregnation:
coffee - 50 ml;
condensed milk - 100 ml.

Ganache:
chocolate - 200 g;
cream (sour cream) - 2 tbsp. l .;
butter - 1 tsp.

Beat the sugar and eggs, the process will take 10-15 minutes. Add baking powder to the flour and add to the thick egg-sugar foam. You should have an airy and thin dough. In order not to lose this airiness, you need to mix the rest of the components with a whisk.

Grease a mold with butter, pour over the dough. Place in an oven preheated to 170 degrees for 30 minutes. After baking and cooling, cut into 3 pieces.

Sprinkle the bottom layer generously with condensed milk to soak. Pour strong coffee on the second.
While the cakes are saturated with moisture, cook the ganache. Melt the chocolate in a water bath, add the rest of the ingredients. Keep over the bath until the composition becomes silky and homogeneous in structure.

Place all pieces of sponge cake on top of one another, place the ganache on the top layer, carefully spread over the entire baking and leave to rest for about 30-60 minutes in the refrigerator. If you like cakes with cream, coat the cakes with any of the ones below.

Recipe 2 "On boiling water"

Dough:
flour - 3 tbsp.;
sugar - 1.5 tbsp.;
soda - 1.5 tsp;
cocoa - 5 tbsp. l. without a slide;
baking powder - 1 tsp;
eggs - 2 pcs.;
vegetable oil - 0.5 tbsp.;
milk - 200 ml;
boiling water - 200 ml.

Cream:
At your discretion, it can be custard, chocolate, creamy, sour cream. We suggest preparing the latter.
sour cream - 250 ml;
sugar (preferably powder) - 4 tbsp. l .;
vanilla sugar - 5 g.

Glaze:
chocolate - 50 g;
milk - 2 tbsp. l.

Combine all loose baking ingredients. In a separate container, stir in eggs, milk and lean butter. Now pour the liquid to the dry mixture, mix thoroughly.

Put water on the stove, bring to a boil, pour boiling water into the dough and stir again.

Tip: boiling water in this case gives a splendor to the biscuit, that is, in order for the baking to be fluffy, heat is needed, which will make the soda actively raise the dough.

Spread the parchment on the mold, brush with oil, pour in the resulting dough, bake for about 40 minutes at 180 degrees. Chocolate sponge cake will simply conquer you, it turns out so lush and tender!
After cooling, cut the cake into 2-3 pieces. Whip the ingredients of the cream until fluffy, brush the cake with it. Place the cakes one on top of the other.

Pour the top layer with icing, for which melt the chocolate in a water bath and add milk. The consistency should become uniform.

It is better to leave the dessert in the refrigerator overnight, then it will keep its shape excellently and completely soak. Read more cooking options on our website.

Recipe 3 "On kefir"

Dough:
kefir - 300 ml;
flour - 250 g;
sugar - 300 g;
eggs - 4 pcs.;
cocoa - 3 tbsp. l .;
soda - 1 tsp;
vanillin - 0.2 tsp

Cream:
condensed milk - 1 can;
butter - 150 g.

In the first step, fluff the sugar and eggs with a mixer. Separately add soda to kefir, stir, now pour into the egg mass and beat again.

In another container, mix cocoa, vanilla and flour, also add to the resulting mass, do not beat for a long time.
Coat the mold with any fat-containing product, pour out the dough, put the oven at 170 degrees and bake until there is no unbaked dough when pierced with a toothpick. This is usually 30-45 minutes.

As a lubricant, take a cream based on condensed milk, beat slightly melted butter with a mixer, add condensed milk to it and mix at high speed for another 3-4 minutes. Cut the resulting biscuit into 2-3 pieces, coat it and fold it back into the cake. It is more correct to insist the chocolate cake in the cold for at least an hour.

Recipe 4 "On milk"

Biscuit:
flour - 150 g;
sugar - 150 g;
eggs - 3 pcs.;
cocoa - 50 g;
baking powder - 10 g;
salt - a pinch;
milk - 150 ml;
icing sugar - for sprinkling;
vanillin - 1 sachet.

Cream:
cream - 200 ml;
cottage cheese - 200 g.

Beat sugar and eggs until fluffy.

Set a saucepan with milk, butter and vanilla on the fire, bring to a boil and remove immediately.

Add flour with salt and baking powder to the eggs, stir, add milk and mix again until smooth.

Pour the dough into the prepared form without delay, bake for half an hour at 180 degrees.

Make a cream: rub the cottage cheese through a sieve, add exceptionally cold cream, beat with a mixer at low speed until a creamy mass is formed.

After cooling, cut the biscuit into 2 cakes and sprinkle generously with curd cream. Sprinkle with powdered sugar and cocoa on top. A delicious biscuit-chocolate cake with milk is ready!

Recipe 5 "No eggs"

Dough:
flour - 200 g;
baking powder - 4 tsp;
sugar - 100 g;
baking soda - ¼ tsp;
milk - 100 ml;
condensed milk - 4 tbsp. l .;
butter (melted) - 50 g;
cocoa powder - 3 tbsp. l .;
water - 50 ml;
chocolate - 50 g;
vanillin to taste.

Cream:

Cream - 100 ml;
dark chocolate - 100 g;
gelatin - 1 sachet;
butter - 50 g.

Combine flour, baking powder, sugar, stir with a spatula. Add condensed milk, cocoa, milk, preheated slightly, butter, vanilla, soda and warm water to this. Stir vigorously with a spoon for a couple of minutes.

Grease the mold with oil, pour the dough, send it to the oven preheated to 170 degrees for 25-30 minutes.

Make a cream. To begin with, dilute the gelatin with boiling water, put it in a water bath until it is completely dissolved. Next, pouring the cream into a separate pan, heat it until warm, add the chocolate broken by pieces and do not stop stirring until a homogeneous mass is obtained. Add butter, dissolved gelatin, stir and remove from heat. Use only cream that has cooled to room temperature.

Cut the finished baked goods into 2 parts and brush with cream, sprinkle with grated chocolate on top. This is a very tasty and simple recipe for a chocolate biscuit dessert without the addition of eggs.

Cooking secrets

When combining dry and liquid components, do not use a mixer, the mixing process should be carried out using a wooden or silicone spatula.

To prevent your finished chocolate sponge cake from sticking, wrap it in foil, so it will be soft for several days.

A variation of the biscuit dough will be the addition of grated lemon or orange zest to it, for spice you can also add cinnamon. Or try to cook - an unforgettable original taste!

You do not need to open the oven for the first 20 minutes after baking to allow the cake to rise well.

For a biscuit, fresh eggs are not suitable from the refrigerator, they should lie a little warm to become room temperature, then they will beat better.

Cut the biscuit only after it has cooled.

Chocolate is a true delicacy that cannot be abundant. In addition to the delicious qualities of chocolate, it is also useful with moderate consumption, because it contains vitamins PP, B, minerals such as iron, potassium, calcium and others. It has a beneficial effect on memory, the circulatory system, and the production of endorphins that improve mood. Chocolate is actively used in many sweets, one of which is biscuit.

I will say that I tested a lot of recipes for chocolate biscuits from the Internet, from friends and acquaintances, from cookbooks, and I got my favorite recipe based on a lot of practice and my own taste preferences. This biscuit is almost perfect. It is light, porous, not dry, has excellent taste and pleasant texture. All my acquaintances adore him. I bake it often. He's especially good at cakes.

I baked this portion of delicate chocolate biscuit for cakes in a shape of 25 cm in diameter. If you use a mold with a smaller diameter, the height will be higher. If you decide to bake in a 20 cm mold, then you can cut it even into 4 cakes.

So, let's prepare everything you need. Immediately put the kettle on to boil.

Break the eggs and place them in the mixer bowl, add salt on the tip of a knife (not necessary, but I add to make the eggs beat faster). Beat the eggs for about 4 minutes. They should increase in volume by 4 times.

Pour sugar in three steps. We add each next portion when the previous one dissolves.

While the eggs are beating, sift the flour with cocoa and baking powder.

Pour instant coffee with 2 tablespoons of boiling water and stir.

When the eggs are beaten with sugar, mix the flour in two steps. We do not use the mixer at this stage. Stir in flour with a spatula using the folding method.

Pour in vegetable oil, two tablespoons of boiling water and coffee. We mix.

Put the dough in a baking paper lined dish and bake at 170 degrees for 40-45 minutes. The smaller the diameter of the mold, the longer the baking time. Focus on your oven.

Check the readiness of the biscuit with a splinter. Cool the delicate chocolate cake sponge cake in a mold, then remove.

Since I used a 25 cm shape, I cut the biscuit into 2 cakes.

I made such a cake from two biscuits. Three cakes went to the basket, and one to the dog's head.

Bon appetit and good mood.

Greetings, dear friends! According to your numerous requests, here on the Home Restaurant website and in social networks, I gathered my thoughts and prepared for you a step-by-step master class on how to make a classic chocolate biscuit.

I like this recipe, first of all, because of the clear proportions, as well as the absence of excess fats like chocolate, butter (like in the Sachertorte) or vegetable oil (like in the Red Velvet cake).

The chocolate sponge cake turns out to be lush and goes well with any cream. To make the finished cake juicy, you can additionally soak the biscuit with sugar syrup with cocoa and cognac, but this is not necessary at all. The sponge cake according to the recipe below is perfectly soaked in cream, you just need to let it stand in the refrigerator for a couple of hours.

My version is prepared without the use of baking soda and baking powder. In order for the chocolate biscuit to delight you with its taste, it is important to observe the technology and proportions of the recipe, as well as a few little secrets, which will be discussed below.

Required Ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 2 tbsp cocoa

* Glass 250 ml.

Additionally:

• shape 26-28 cm.
• vegetable oil for lubricating the mold

Technology: step by step

We prepare the dishes in advance in which we will cook our biscuit. We need two deep plates, in which it will be convenient to work with a mixer.

Separate the whites from the yolks carefully. The dishes in which we will whip the whites must be dry and fat-free, otherwise magic in the form of fluffy pastries will not work. For convenience, you can separate the yolks from the whites over a separate plate, in case the yolk suddenly spreads, it can be put aside without spoiling everything else.

Add a pinch of salt to the proteins and beat with a mixer until fluffy. It should look like mine in the photo.

Then add half of the sugar to the proteins, and continue to beat until stable peaks. The proteins will become dense and white. At this stage, it already becomes clear whether the biscuit will turn out or not. If the whipped whites are liquid and drain off the mixer whisk, then something was done wrong (yolk, water, or the dishes were not defatted). But do not rush to get upset, just add ½ tsp. baking powder, and the biscuit is saved!

Add the remaining sugar to the yolks.

And beat until sugar is completely dissolved. The yolk mass will brighten and become thick.

The secret of a fluffy biscuit

Then we measure out one glass of flour, and remove two tablespoons of flour directly from the glass. Instead of flour, add two tablespoons of cocoa to the glass. The fact is that, in fact, cocoa is also flour, and if this is not done, it will turn out that we will add extra flour to our chocolate biscuit, and the finished biscuit will not turn out so fluffy and airy. Mix the flour and cocoa with a whisk in a deep plate.

Gently mix the protein and yolk mass using a whisk or spatula. I do not recommend using a mixer, because there is a high probability of killing the biscuit dough, and most likely, the baking will not work. If you don't have a whisk or spatula, stir with a spoon.

Continue stirring with a whisk until the chocolate biscuit dough is completely smooth.

Preparing a baking dish

Grease the bottom of the baking dish with vegetable oil and sprinkle with flour. Shake off excess flour. I deliberately did not grease the sides of the form, and left it as it is, so that the chocolate biscuit “grabbed” on the sides and turned out to be even.

We transfer the chocolate biscuit dough to the prepared baking dish, and send it to the preheated oven.

How to bake a biscuit in the oven

If you are cooking for the first time, then you probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. We bake for 30-40 minutes.

Lattice position in the middle. No convection or other airflow functions. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit cake will rise. For convenience, turn on the light in the oven to observe the process.

We check the readiness of our chocolate biscuit with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the baked goods are ready. It is impossible to immediately remove the form from the oven, because the baked goods may fall. Turn off the oven, half open the door and leave until the oven has completely cooled.