Homemade biscuit. Homemade sponge cake with cocoa in a slow cooker

30.08.2019 Snacks

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, fluffy, when cooking it, you do not need to divide the eggs into whites and yolks (as in), and the result is always amazing - fluffy airy cakes that can be used for a cake or eaten just like that, with milk.

Bit by bit, I piled up tips, secrets and secrets of respected confectioners, repeated after them, studied, tested, tried and ... still achieved the desired goal. A fluffy sponge cake for 4 eggs, which always turns out - this is my discovery, which I will share today!

Delicious 4-egg cake sponge cake:

Chicken eggs (CO) - 4 pcs.
Granulated sugar - 150 g.
Wheat flour of the highest grade - 150 g.
Baking powder - 1 teaspoon with a slide

How to bake:

The biscuit dough kneads very quickly, so immediately turn on the oven to heat up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat both yolks and whites together. But if you have a weak mixer or no mixer at all, do this: first, turn the whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in the protein foam at the very end (after adding flour).

So, all four eggs are driven in, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add granulated sugar in a thin stream.

If your hand has not yet been trained to add in a thin stream, and you are afraid that it will break off and all the sugar will be added at once, it is better to take a tablespoon, place a container with sugar next to it and add with a tablespoon.

You do not need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick, light foam. Look at the photo, how the egg-sugar mass should lighten.

Now add 1 teaspoon of baking powder to the flour and sift into a bowl of dough. Before sifting, be sure to take a spatula and stir the flour with baking powder. How evenly the baking powder is distributed in the flour will determine whether the biscuit rises evenly in the oven.

You need to be careful with flour - if you add too much of it, the biscuit will be too dense in the finished form.

Add flour in parts, in three approaches. Each time you add flour, stir the ingredients in an upward motion, as if lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a prepared mold (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the table several times to distribute the dough evenly from the middle to the edges. You can twist the shape clockwise with a sharp movement for the same purpose.

My form has a diameter of 18 cm, the height of the finished biscuit is 6-6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so be guided by a ruddy color and a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and, in order to keep it inside, the sides of the sponge cake should begin to bake immediately. If you put the mold with the dough in a cold oven, air bubbles will have time to escape from the dough, the baked goods will turn out to be low and dense.

The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit "falls through", the hole from the finger is not restored, it means that the biscuit is not ready yet, it needs additional time. The oven must not be opened for the first 25 minutes, otherwise the baked goods will settle.

Cool the finished biscuit in the mold for 10 minutes, then run it along the walls of the mold (circumscribe a circle) to make the cake easier to separate from the split mold, release the biscuit and turn it upside down onto the wire rack. Thus, if a bump has formed on top of the baking, it will smooth out, and in the finished cake all the cakes will be even and beautiful.

After complete cooling on the wire rack, the biscuit should be wrapped with cling film and put in the refrigerator for 6-8 hours. Thanks to this clever trick, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in a film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - the homemade cake is ready for tea!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and pastry sprinkles. The cake turned out to be tender and very tasty.

Pieces of canned peaches are added to the layer of cake between the lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

More recently, our site has a YouTube channel. And the first video I decided to shoot was about how to make a lush biscuit. I believe that this recipe is the basic one for making many desserts!
If you like to watch videos, welcome:

Lush as a cloud, the biscuit will appeal to you and your loved ones! Show what you got with this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I am always happy to answer!

Bon Appetit!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo, so that I can find the results of your efforts and admire them! I will be very pleased!

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A fluffy, soft, porous biscuit is already 90% of the success of any delicious cake. If you have already decided to bake a biscuit with its classic version, then be patient and set aside enough time for this and observe certain conditions.

Biscuit making rules

A proven recipe with step-by-step photos showing that the author prepared the biscuit himself, at home.
No rush or fuss.
Oven only, no multicooker.
No baking powder and soda. Our sponge cake will rise due to the beaten eggs.
Read the recipe carefully BEFORE you start cooking and keep it handy while cooking.
Confidence in your oven and knowledge of its temperature regime.

If you answered “yes” to these points, then we will proceed to the recipe itself and do everything step by step. For the rest of the nuances, I will try as much as possible in the description of the cooking process.

Sponge cake - a classic recipe in the oven at home

In addition to the ingredients - the products, the list of which I will write below, you need to prepare a detachable form with a non-stick coating with a diameter of 22-24 centimeters, baking paper, a sieve, a silicone (at least wooden) spatula and a mixer.

Ingredients:

eggs - 6 pcs;
salt - a pinch;
flour - 1 glass (160gr.);
sugar - 1 glass (240g.);
butter - 30g.

If you want to make a vanilla biscuit add 1 tsp. vanilla extract; in the presence of vanilla sugar, the proportion is as follows: 2/3 cup (160g) of the usual 1/3 cup (80g) of vanilla.

For the chocolate biscuit, add 1/4 cup (40g) cocoa and reduce the amount of flour to 3/4 cup (120g).

How to make a biscuit for a cake

First you need to prepare all the products. We need eggs at room temperature, so we need to get them out of the refrigerator in advance. Warm whips better, but this is important to us.
Preparing the form.
We line the days with baking paper. We do it like this: cut off a piece from a roll of parchment, put it on the bottom, set the sides on top, click it, and cut off the excess edges of the paper sticking out.
We take a small piece of soft butter and carefully coat the inside of the mold - the bottom on the paper, and the sides. Then sprinkle with a little flour, shaking at the same time so that the flour adheres evenly to the butter. Then we turn the mold over the sink so that excess flour spills out. So our whole baking dish will be evenly coated with a mixture of flour and butter.
At this time, you can already turn on the oven and set the temperature on it to 170 ° C. The path is still heating up. Better if she ate it to stand and wait for us heated, than if we, having prepared the dough for the biscuit, will wait for her.
Take a large bowl and sift all the flour, salt (and cocoa for the chocolate version) into it. If in some cases it is possible to cheat and not sift flour, then this number will not work here. Flour should be airy, this is one of the conditions for a fluffy biscuit.
Separate the egg whites and yolks into two other clean and dry bowls. We will beat them separately from each other. First, the yolks, to which we add half the sugar. Beat with a mixer at high speed. The mixture should turn white, increase in volume and thicken somewhat. Add vanilla to this mixture, if used.
Let's move on to the first important part - proteins. The classic biscuit does not involve the use of any baking powder or baking soda. It will increase in size when baked, and become soft and airy due to the eggs. Beat them in the same way with a mixer. I previously specifically emphasized that the container must be clean and dry. If water, some crumb or even a little bit of yolk gets into the whites, they will not break. First, turn on the mixer at low speed, wait for the appearance of large bubbles (about 1 minute), throw in a pinch of salt (it helps to churn). Increase the speed and continue to beat for 2-3 minutes until the whites turn into a stable homogeneous foam. Reduce the speed a little again and start adding sugar. Pour it in portions of 2 tablespoons every 10-15 seconds. After adding the last portion, beat for another 2 minutes and turn off the mixer. The mixture will be thick, white and voluminous. If you turn the container upside down, the squirrels will not fall out of it. So everything is done correctly.
The second important part is to add flour and yolks so as not to drop the whites. For this we need a silicone spatula. It is soft and will mix gently too. If it is not there, then it is better to take not a steel spoon, but a wooden spatula.
Let's start with the yolks. If you have little experience in making biscuit dough, then it is better to add proteins to the yolks. With some experience it is possible and vice versa. Add some of the proteins to the yolks, about 1/3 part. Mix gently with a spatula. At the same time, the movements should not be horizontal circular, as we always stir sugar in tea, but circular from the bottom up - you seem to wrap the whites with yolks. Then we put 2 part and 3 part of proteins, also carefully.
Now the flour. The principle of adding is exactly the same - in parts, usually in 4 steps. Stir gently from bottom to top.
Transfer the finished dough into a mold. Smooth the surface with a spatula. Again, no sudden movements.
We put in a heated oven. Do not open the door for the first 20 minutes. After 20 minutes, you can already open and touch the surface of the biscuit. The cake should be springy. We take a toothpick and pierce it in the center. If it is dry and even without crumbs, the biscuit is ready, you can take it out. If it is damp, close the door and continue baking for another 10 minutes. Usually it takes no more than 30 minutes to bake a biscuit. If the top starts to burn, but the dough remains moist inside, you can cover the mold with foil.
Take it out of the oven and leave it to cool down in the mold for 15 minutes. Then we take a knife with a thin blade and pass it between the biscuit and the sides of the mold. We snap off the latch, remove the sides. Cover the cake with a flat plate on top and turn over. Remove the bottom of the mold and the baking paper. If suddenly it stuck, take a brush dipped in water and moisten the paper. So it will come off well without damaging the biscuit.
As a result of all these manipulations, we get a tall and lush biscuit - a blank for cake cakes. To get a cake with two or three layers. It needs to be cut. But this can be done only 8 hours after baking. This means we cool the biscuit to room temperature, and then cover it with a kitchen cotton towel and leave it to stand right on the table.

Lush, light, porous and delicious. All these epithets can be awarded to a biscuit if it is baked according to the correct recipe. Ideally, the cake should be flat, without a slide at the top, without voids inside. Another advantage of biscuit is that it is quite low in calories, since no fat is used in its preparation - butter or margarine. In addition, a large-sized biscuit is lightweight, so even from a small amount of products you will get a voluminous cake for the whole family. How to make a sponge cake for a cake in a few minutes at home, read below.

We will do it quickly, without separating proteins, which greatly simplifies the process. However, the end result is a fluffy and light crust. It is suitable for sandwiching with condensed milk and butter cream, whipped cream or sour cream, depending on the recipe. baking with this recipe is very easy and quick. Cooking time is 25 minutes.

Ingredients:

Large eggs - 6 pieces;
Small sugar - a full glass;
White flour - 1 glass;
Baking powder - 1 sachet (can be replaced with 0.5 teaspoon of baking soda + vinegar for extinguishing).

Cooking process:

Cool the eggs, break them into a high container, without separating the proteins - we will beat all together.
Begin whisking at the lowest speed, increasing very gradually. If there are 5 speeds in your mixer, then 1-2 minutes at each speed will be enough. You should get a foam that is not stable, but retains a trace from the work of the beaters.
Sift the flour and spoon it into the egg mass, beating without stopping. At this stage, it is not at all necessary to knead the dough by hand; you can use a mixer.
Add sugar or powdered sugar in the same way, and at the very end of kneading - soda and vinegar. If you use a special baking powder, do not use vinegar - you do not need to extinguish it.
Cover the form with parchment and lightly oil it.
Preheat the oven to 180 degrees for about 10 minutes.
Pour the dough into a mold, flatten the surface with a spatula, place the mold in the oven to bake the crust.
The biscuit is baked quickly - on average 25–40 minutes, depending on the oven. It's very easy to check if it's ready: take a long wooden skewer and stick it directly into the center of the cake. If it remains dry without any dough sticking, the crust is completely ready.
Do not rush to take it out of the oven - let it cool for 10 minutes with the oven turned off.
Then remove, let cool completely in the form, gently turn over onto the wire rack and remove the paper.
Ideally, the biscuit cake should be allowed to "rest" for at least 4-5 hours. But if you don't have time, you can quickly start assembling the cake at home.

Sponge cake in a slow cooker

A multicooker is a modern assistant for any housewife. With its help, you can prepare many tasty and healthy dishes with minimal time expenditures at home. The biscuit in this wonderful oven turns out to be special - very even, fluffy, airy. It is ideal for creating a fondant cake, decorating with cream or icing. Cooking time: 20 minutes + 50 minutes for baking in a multicooker.

Ingredients:

4-5 eggs, depending on size;
Flour - a glass with a slide;
Sugar - 190 grams;
Vanilla or other flavoring as desired.

Cooking process:

Before baking the cake, prepare it. Remove the eggs from the refrigerator - they should be at room temperature in this recipe. If you forget to do this, soak the raw eggs in warm water for 2 minutes. Mix flour with vanilla and sift through the finest sieve twice so that the mixture is enriched with oxygen and becomes fluffy. Wipe the multicooker bowl dry and oil with a piece of butter. Additionally, you can lightly grind it with flour.
Break the eggs into a bowl and beat for 10 minutes in total - at first the speed should be low, and at the end - maximum.
Add sugar by pouring it into the mixture in a thin stream.
As soon as you add all the sugar, start adding flour and vanilla to the mixture in the same way, and do not turn off the mixer.
Pour the dough gently into the multicooker bowl and let stand to flatten.
Close the lid and turn on the Baking program in the multicooker. In different models of multicooker, the process of baking a biscuit can take from 25 to 60 minutes, so you need to check its readiness with a stick, especially if you are baking a biscuit in this way for the first time. Do not open the lid for the first half hour.
Once the biscuit is baked, open the lid of the multicooker and let it cool, and only then take out the cake by turning the bowl over onto the dish.

Custard biscuit

A biscuit that will never fall off can be made with a recipe in a water bath. It is also called custard. Its advantage is that it turns out to be very porous, with large air voids inside, and therefore very lush and light. Ideal for beginners who have not yet gotten a handle on baking a sponge cake base for a cake at home. Cooking time - 35 minutes + 25 minutes for baking.

Ingredients:

Powdered sugar - 150 grams;
4 eggs;
Salt - one pinch;
Corn or potato starch - 60 grams;
Flour - 60 grams;
Vanilla - 1-2 grams.

Cooking process:

Prepare the form. This recipe is designed for a small cake, so a shape with a diameter of about 20-22 centimeters will be enough. Cover the bottom with paper, rub with oil and dust a little with flour.
Separate the whites, beat until peaks appear - firm, non-falling curls on the foam. Add some salt for a light whisk.
Rub the yolks in a separate bowl with powder.
It is necessary to combine both masses: add a spoonful of the yolk mass to the protein foam and lift the dough from bottom to top, stirring gently.
Put the pan with the dough on steam, begin to beat with a whisk. The mass should become a temperature of no more than 50 degrees. Continue whisking for a smooth, shiny mass. Heating time - no more than 10 minutes.
Then remove the bowl and place it in cold water. Beat the dough until the mixture is completely cool.
Pour into a prepared dish and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check that the crust is cooked.
After that, turn off the oven, open the door and let the biscuit cool in it. Then we turn it over onto a plate or board, remove the parchment and collect the cake according to the recipe. Use a light cream that holds its shape - butter, butter, protein, or store-bought vegetable creams, and for garnish - frosting, cream, sprinkles, or jam.

The biscuit is the main part of the cake. It is very important that it is soft, fluffy, moderately sweet. We will show you how to make a biscuit at home.

Classic sponge cake for a cake at home

You will need:

egg - 4 pcs.;
granulated sugar - 150 gr;
wheat flour - 0.1 kg;
vanilla sugar - 15 gr.

Step by step cooking:

We take a sieve and sift the flour through it twice.
We break the eggs and carefully separate the whites from the yolks. It is impossible to allow even a drop of yolk to be in the mass of protein.
The egg bowl must be washed and wiped dry. This is the only way to whip the whites to the required consistency.
Pour 75 grams of granulated sugar into the yolks and add vanilla sugar.
Grind the ingredients until a thick, whitish mass is formed. This can be done with a mixer or whisk.
Shake the proteins until a soft fluffy mass.
Without ceasing to beat the mass, slowly pour out the remaining sugar. The result should be a thicker mass (solid peaks).
Separate the third part from the protein mixture and transfer it to a bowl with the yolks.
Gently mix with the yolks and add flour sifted through a sieve.
Transfer the rest of the proteins and knead the dough. Don't overdo it.
Prepare the desired shape for the biscuit and fill it 2/3, as in the oven the dough will rise to the very edges.
We preheat the oven to 180 degrees. The baking time is 35 minutes. To keep the base of the cake as fluffy as possible, do not open the oven for the first 20 minutes of cooking.
Gently remove the soft, tender biscuit from the mold, let it cool.

Cooking in a multicooker

Grocery list:

egg - 4 pcs.;
granulated sugar - 0.16 kg;
wheat flour - 0.16 kg;
vanilla sugar - 11 gr;
a piece of butter.

How to cook a sponge cake in a slow cooker:

We begin to cook according to the standard procedure.
Put the whites and yolks into bowls separately.
We whisk the squirrels until they form solid peaks.
Without stopping whisking, add sugar, pour out the proteins and add vanilla.
When a soft homogeneous mass is obtained, add flour chopped through a sieve in a thin stream.
Gently knead everything with a spoon.
Process the sides and bottom of the multicooker with a piece of oil.
Transfer the dough into a bowl, smooth its surface with a spatula.
It remains to select the "Baking" program in the multicooker menu and set the time to 50 minutes.
At the end of cooking, you can open the lid and use a toothpick to check how well the dough is baked.
We take it out of the bowl, cool it. It remains to coat with cream, decorate, and a soft delicious cake is ready. Enjoy your tea!

Honey cake base

Recipe composition:

honey - 90 gr;
four chicken eggs;
flour - 0.2 kg;
sugar - 150 gr;
soda - 10 gr.

Cooking method:

Pour a little lemon juice into the baking soda.
Divide the whites and yolks into separate cups.
The whites are whipped with 75 grams of sugar with a mixer until fluffy.
Pour the other part of the sugar into the yolks and shake until a white cream.
Pour honey into a tall bowl and put on fire.
As soon as the honey begins to foam, add soda to it and cook until it acquires a brownish hue.
We shift half of the proteins to the yolks. Mix gently and pour out the flour.
Pour honey.
We spread the rest of the proteins.
Knead the dough with a spatula.
Cover the biscuit mold with baking paper, grease the walls with vegetable oil.
We heat the oven to a temperature of 180 degrees. We bake a delicacy - 30-40 minutes.
Check with a wooden stick to see if the inside is damp. If everything is baked, remove the biscuit from the mold and start making the cake.

Chocolate sponge cake

A recipe for those who love chocolate cakes and pastries.

Basic products:

instant dry coffee - 15 g;
sugar - 180 gr;
baking powder - 10 g;
six eggs;
vanillin - 2 g;
boiled water - 80 ml;
cocoa - 35 gr;
sunflower oil - 60 ml;
flour - 150 gr.

Cooking instructions:

Combine flour, baking powder and cocoa, pass them through a sieve into a bowl.
We boil water.
Pour 50 ml of water into coffee, stir.
We take out the eggs from the refrigerator in advance, break them, mix with sugar and beat.
You will get a thick creamy mass.
Continuing to stir the mixture, pour 30 ml of boiling water, add sunflower oil and process with a mixer.
Add a mixture of flour and cocoa, gently stirring the dough with a spatula.
Pour brewed coffee into the dough and mix again.
We take the mold. Its shape and height depends on the type of cake you want to bake.
We spread the dough into it. Do not forget to coat the surface with oil.
We send to a hot oven for 40 minutes.
As soon as the biscuit has cooled, transfer it to a plate.
The base for the cakes can be cut into several cakes, you can leave it as it is.

No added eggs

You will need:

kefir - 0.2 l;
vanillin - 9 g;
flour - 0.2 kg;
vegetable oil - 60 ml;
sugar - 0.1 kg;
baking powder for dough - 20 gr.

Step-by-step cooking:

We immediately turn on the oven and put it on preheating.
Grind the flour using a sieve.
Pour baking powder and vanillin into it. We mix.
Pour butter into a bowl of kefir, add granulated sugar. Stir the mixture until the sugar is completely dissolved.
Pour the kefir mixture into the flour mass.
Knead the dough with a whisk, bubbles should appear on its surface.
Prepare the cake pan: cover with baking paper, or grease with a piece of butter.
Pour the dough into it.
We bake the biscuit for 20 minutes in the oven at 200 degrees.
We open the oven door only in the last 15 minutes so that the shape of the fluffy biscuit does not settle.

Custard biscuit on boiling water

The choux pastry comes out of the oven airy, with a million bubbles in a tender dough.

Products required for the recipe:

flour - 0.15 kg;
steep boiling water - 55 ml;
baking powder - 12 g;
egg - 4 pcs.;
granulated sugar - 160 gr;
sunflower oil - 50 ml.

Step-by-step instruction:

Pour baking powder into a cup of wheat flour, mix with a spoon.
Pour the eggs into another bowl, add sugar to them and process with a whisk until a thick creamy mass.
Pour the flour into the egg mixture through a sieve.
Beat the dough, pour in the vegetable oil and mix again.
Boil water into a kettle and pour it into the dough.
Beat the dough easily with bubbles with a whisk.
We warm up the oven to a temperature of 180 degrees.
Protect the biscuit mold from burning by covering it with baking paper.
Pour the slightly thin dough into a mold and place it on the shelf in the oven.
Prepare the base for the cake for 40 minutes. At the end, you need to check with a toothpick how well it is baked.
Load it into the mixer cup, add sugar and turn on the appliance.
As soon as the mass becomes fluffy, break up the butter and add the sour cream.
Mix flour and baking soda and pass through a sieve.
Pour the mixture over the eggs, beat again. The dough turned out.
Prepare the mold by lining it with baking parchment.
Turn on the oven in advance and heat it to 190 degrees.
Transfer the soft, fluffy dough to the mold. It can be round or square, depending on the shape of the cake you are interested in.
Bake the biscuit for 60 minutes.

Lush sponge cake for 4 eggs

Following this recipe, you will get an unusually fluffy, fluffy sponge cake for the cake. It is prepared simply, and you do not need to waste time separating the whites and yolks.

You will need:

sugar - 150 gr;
four chicken eggs;
baking powder - 14 g;
premium flour - 0.15 kg.

Algorithm of actions:

Turn on the oven immediately and set its temperature to 180 degrees.
We take deep dishes, pour out the yolks along with the whites.
We go through the mixture with a mixer at high power.
As soon as the eggs turn into a fluffy foam, start adding sugar without turning off the mixer.
We take a sieve and sift the flour through it into a lush egg-sugar mass.
Add baking powder, continue to beat with a wooden spatula.
Do not add all the flour at once, otherwise the biscuit will turn out hard and heavy. It is better to sift the flour in several approaches, stirring the mass in between.
Grease the baking dish with a piece of butter, sprinkle with flour.
The food is cooked for 35 minutes at 180 degrees of the oven.
Cool the finished pastry, carefully remove it from the mold and cut it into cakes.

Many people love fresh, flavorful baked goods. Biscuit desserts are widespread in Russia - delicate cakes processed with various syrups, with curd, corn, berry, vanilla fillings. Biscuit recipes will help the hostess prepare this treat at home. Cakes or pastries, for the formation of which a good biscuit dough is taken, will definitely delight the household. See all about biscuits below.

Classic cake biscuit recipes

The first biscuits were taken with them on the road by sailors who set off on a long voyage. Over time, their original taste aroused interest among gourmets, who began to use such cookies during tea drinking. Then the chefs found a way to bake the dish so that the dough came out high, fluffy and tender, they began to put a variety of fillings to it and supplement the cakes with syrup and alcoholic liqueurs.

Unusual desserts have gone far from the original and were not much like the original version. Biscuit recipes have been supplemented and refined, and there are many ways to make this dish, although flour, sugar and eggs are the traditional ingredients for the dough. Then you can see several classic versions of the original treat with a photo.

Lush biscuit recipe

The classic fluffy, airy biscuit is a great base for cakes. After baking in the oven, the finished dish is cut into layers, between which the filling is placed to taste. The creation of such a dessert takes a little time and requires a small number of ingredients. What components are needed for a simple classic biscuit:

four chicken eggs;
baking powder - small spoon;
one hundred and fifty grams of flour and sugar.

How to cook using an airy biscuit recipe:

Break the eggs, add sugar to them. Leave the ingredients in a water bath.
Begin to whisk the contents of the container with a whisk. Remove from heat after sugar dissolves.
Stir the mass with a mixer for ten minutes, the speed should be highest. Check the readiness: slide your finger over the surface of the mixture, everything is correct, if there is a groove.
Top the mixture with sifted flour and baking powder. Bring to a smooth consistency.
Grease a baking dish with oil. Put the dough in there. In an oven preheated to two hundred degrees, bake the biscuit for about twenty-five minutes.
The readiness is checked as follows: take out the dish, press. If the biscuit takes its original shape immediately, then the dough is ready.

How to cook the simplest chiffon on eggs

Every housewife will get this classic biscuit recipe, the most important thing during cooking is to thoroughly beat all the ingredients and mix them well. The dessert got this name due to its delicate structure. Chiffon biscuit can be served immediately after creation or in the form of a cake, when the dish is cut into cakes, soaked in the filling. Required Ingredients:

a glass of flour;
four medium eggs;
half a glass of sunflower oil;
one hundred and ten grams of sugar (regular white);
one and a half teaspoon baking powder;
five large spoons of warm water;
a third of a small spoonful of salt;
a bag of vanilla sugar;
half a teaspoon of citric acid.

How to make vanilla biscuit recipe:

Add citric acid, a spoonful of sugar to the protein mass without yolks. Whisk until white peaks.
Stir the yolk mass with a whisk together with heated water, a spoonful of sugar. After increasing it fivefold, gradually add the vegetable oil, without stopping to beat until fluffy.
Combine the rest of the sugar, vanillin, flour, and baking powder. Sift.
Add the dry mixture to the yolk mass, stirring from bottom to top.
Add proteins gradually.
Line the baking sheet with baking paper. At 180 degrees, bake for 45 minutes. This is a biscuit recipe that always comes out.
Cool the sponge cake in a mold before serving, and then cut it out.

Honey

A delicious honey sponge cake is made according to an easy, quick recipe. The dough of this unusual treat will be based on honey. Dessert tastes extremely good if, after cooking, you use dried fruits, fresh fruits or nuts for the layer between the cakes. A sponge cake with the addition of honey looks like a honey cake, which will delight the household. So, a quick biscuit recipe. Required Ingredients:

a glass of sugar (white);
one and a half glasses of flour;
four chicken eggs;
three large spoons of honey (take to taste, preferably liquid);
a teaspoon of slaked soda.

How to cook:

Beat the egg yolks and half the sugar separately.
Stir the proteins, with the remains of the sugar product, thoroughly until they reach white peaks.
Heat honey in a container with high sides. Then add baking soda and cook until light brown streaks appear.
Add half of the protein mass to the yolks, mix, add flour.
Pour honey there.
Introduce the remaining proteins.
Cover the silicone or other mold with parchment, grease. Pour out the dough.
Bake in the oven at 180 degrees for half an hour. The biscuit should rise high. If this happens too quickly, spread wet parchment on top.
Check readiness with a skewer. The biscuit is ready, provided it remains dry.

Biscuit dough on kefir

Delicate and juicy will turn out a biscuit cooked in kefir. This dietary recipe will be within the power of every housewife who wants to surprise her friends and loved ones. To make the dough of such a dessert even tastier, add raisins, coconut flakes, orange or lemon zest to it. You can use cinnamon for flavor. Components for creating an appetizing dish:

three eggs;
butter - about one hundred grams (you can add more, but the calorie content will be higher);
a glass of kefir with sugar;
a pinch of salt;
two glasses of flour;
half a small spoonful of vanilla sugar and the same amount of soda;
vinegar.

How to do:

Sift flour. Beat soft vegetable oil with sugar and eggs.
Quench the baking soda with vinegar. Along with flour, add to the oil mixture. Add vanillin, salt, mix well.
Pour in kefir. After mixing, you should get a dough of medium thickness.
Pour the dough onto a mold lined with baking paper. At two hundred degrees, you can bake a dessert in half an hour or a little more.
Pierce with a toothpick to check doneness. Let cool.

Simple Chocolate Cakes

Homemade chocolate cakes made with biscuit layers are surprisingly delicious. They can be coated with condensed milk, fruit, vanilla, chocolate creams. As a decoration, you can use grated chocolate, nuts. The recipes for these chocolate biscuits are perfect to complement the holiday menu. You will learn how to cook them step by step below.

Delicious cake for 4 eggs in the oven

There are many types of biscuit dough, but one of the most popular is chocolate. You can make two biscuits - one with the addition of cocoa, the other in the usual way, and then make a delicious zebra dessert (alternating the colored brown cakes with the light ones). What ingredients are needed to bake a delicious chocolate treat:

two hundred grams of sugar;
four eggs;
one hundred grams of flour;
some butter;
50 g cocoa.

How to bake a biscuit:

Separate the yolks. Whisk with half of the sugar available.
Put the oven to preheat to 200 degrees.
Bring the proteins to white peaks with a mixer.
Sift flour and cocoa.
Mix the yolks with the whites. Then add the cocoa flour mixture. Mix from bottom to top.
Pour the dough into a greased mold. Place in the oven, reducing the temperature to 170 degrees. Bake for half an hour or more.
Check readiness with a match.
Divide into cakes, coat with condensed milk, jam, whipped cream.

Sour cream recipe

Sour cream biscuit recipe is easy to prepare, you can easily repeat the preparation of this dish. The process of creating an excellent dessert from experienced housewives will take about an hour. You can serve this treat with tea or coffee, make a cake by dividing the baked goods into cakes, and then adding the filling to taste. What ingredients are needed to prepare a sour cream dish:

a glass of sugar and sour cream;
a glass with a third flour;
four eggs;
half a glass of cocoa;
one hundred grams of butter;
a small spoonful of baking soda;
half a teaspoon of salt.

How to do:

Whisk butter and sugar until white. Use a mixer.
Add eggs one at a time without stopping whisking. Add sour cream.
Mix dry ingredients separately.
Gradually add them to the butter-egg mass.
In a greased dish, bake the dough for 40 minutes at 160 degrees.
Check readiness.

On boiling water

Airy, delicate chocolate sponge cake cooked in boiling water will become a wonderful item on your home menu. Sweet lovers will love this treat. If you wish, you can add more cocoa than indicated in the recipe to make the dish more chocolatey. What components are included in the recipe for an incredibly tasty dish for an everyday or festive table:

a glass of flour and sugar;
one and a half teaspoon of soda, baking powder;
two eggs;
four tablespoons of cocoa;
glasses of milk;
half a glass of oil.

How to cook according to the recipe:

Preheat the oven to 220 degrees.
Mix dry ingredients.
Crack eggs, whisk lightly. Pour in milk, vegetable oil. Mix.
Add the mixture to the dry ingredients. Stir from bottom to top.
Pour in boiling water - one glass.
Pour the dough into a mold, set to bake.
After five minutes, lower the temperature to 170 degrees. Baking time is forty minutes.

Sponge cake in a slow cooker

A multicooker is a household appliance that is often used to bake biscuits. This kitchen appliance from Redmond, Polaris and others is perfect for preparing delicious biscuit desserts. Some people use a bread maker to get a mouth-watering meal. Read on for some original recipes for simple and delicious multicooker biscuits.

Making a biscuit with apples

Sponge cake with fruit is a popular and easy recipe. For the filling, ingredients such as bananas, peaches, apples, pears are used. Berries go well with dessert - blueberries, strawberries, cherries, red currants. Read the apple sponge cake recipe to make a delicious fruit dish for the family. What ingredients are needed:

3 eggs;
0.5 teaspoon each of vinegar, salt and soda;
one and a half glasses of flour;
granulated sugar 150 g;
a pound of apples;
20 g butter;

How to do:

Cut the apples, taking out the core.
Beat eggs with sugar.
Pour in soda, slaked with vinegar, salt.
Gradually add the sifted flour into the mixture. Whisk. Add apples.
Grease a bowl with oil, pour the dough into it.
Set the bake / soup mode for 40 minutes.

Cooking a sponge cake with milk at home

Often, biscuit dough is complemented by original elements such as lemonade, sour cream, boiling water. Milk is another interesting ingredient for this wonderful dish. You can make a delicious dessert in a slow cooker; cooking does not take much time and effort. What ingredients are needed to make an original dish for the home table:

a glass of sugar and flour;
4 eggs;
half a glass of milk;
sixty grams of butter;
one gram of baking powder;
five grams of soda;
a pinch of salt.

How to do:

Mix butter with milk. Heat in a skillet or saucepan, stirring occasionally. Don't let it boil.
Combine dry ingredients.
Beat eggs until fluffy with sugar.
Gradually add the dry mixture to the egg mass, stirring.
Then pour in the hot milk. Mix.
In a greased bowl, bake the dough on the "Bake" mode for an hour and five minutes (Panasonic multicooker). Open the lid only 10 minutes after the end of the mode.

Easy recipe without eggs

A lean dessert without the use of chicken eggs, milk, sour cream will turn out to be porous, moist and tender. This cooking method involves the use of budget products, it takes a little time. This dish tastes like everyone's favorite cupcakes. The ingredients needed to prepare a wonderful simple dessert for tea or coffee:

two incomplete glasses of flour;
under Art. vegetable oil and sugar;
a small spoonful of soda;
a pinch of salt;
2 tablespoons of cocoa;
a glass of mineral water with gas.

How to do:

Stir dry ingredients.
Combine soda with butter. Pour into dry mixture, mix.
Bake in the oiled bowl of the device for forty minutes. Mode - "Baking".
Cool it down.

The recipe for the perfect biscuit cream

What kind of creams are not used to coat biscuit cakes - almond, strawberry, orange, chocolate, creamy, coconut, lemon. The creamy filling goes well with the prepared tender dough. The perfect solution is to create the perfect creamy filling, which requires the following simple ingredients:

heavy cream (30%) - 400 ml;
sour cream (20%) - 600 ml;
sugar to taste.

Preparation:

Whip the cream until thick.
Add the rest of the ingredients. Whisk again.
Ready!

Video recipes for biscuit cakes

People with little experience in dough making will benefit from advice from experienced culinary experts. Professional chefs make captivating videos detailing the correct creation of this dessert. They tell you the biscuit at what temperature to bake, how long, what additional ingredients can become part of the recipe. Watch on the rollers how to make a dessert according to GOST, make an airy cake, create a treat with condensed milk.