How to make biscuit dough or rather a recipe. What do we bake from? Classic biscuit dough

Today we offer a classic recipe fluffy sponge cake, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to the proteins whipped into an “airy”, strong mass.

This sponge cake can be divided into 2 or 3 layers and coated with any sweet cream, or cut into cubes and used in the formation of cakes like “.” The biscuit turns out very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.

Ingredients:

• eggs - 6 pcs.;
• sugar - 200 g;
• flour - 160 g;
• vanilla sugar - 1 sachet (10-12 g);
• butter (for greasing the mold) - 5-10 g.

Classic fluffy sponge cake recipe with step-by-step photos

How to make biscuit dough

1. Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at minimum mixer speed until light white foam is obtained. It is important that in protein mass not a drop of yolk got in, otherwise you won’t be able to beat the whites to the desired consistency. Also pay attention to the cleanliness of the bowl you use so that there are no traces of grease or any debris left on it. To be on the safe side, you can first wipe the bowl with a paper towel lightly moistened with lemon juice.
   
2. Continuing to work with the mixer, gradually add half the amount of sugar. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the whites remain motionless. This step in the cooking process is extremely important: if you do not beat the whites thoroughly enough, the sponge cake will not turn out fluffy.
   
3. Mix the yolks with the leftovers granulated sugar And vanilla sugar. Grind vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case you need to get a mass of light color that has significantly increased in volume.
   
4. Add about 1/3 of the whites to the yolk mixture and mix gently from bottom to top. Be sure to sift the flour and then add it to egg mixture. We continue to knead the mixture from bottom to top until a homogeneous mixture is obtained without any flour lumps.
   
5. Next, lay out the remaining whites and mix with the same movements from bottom to top until the components combine into a smooth, fluffy mass (the biscuit dough should not be stirred in a circle, as this may cause it to settle).
   

   How to bake a sponge cake so that it turns out fluffy and does not fall

6. Take a small springform baking pan, no more than 22 cm in diameter (if you use a larger pan, the sponge cake will turn out thin). Cover the bottom with oiled parchment and grease the inside of the mold walls. a small piece butter. Fill the form with the prepared dough. During the baking process, the biscuit will “grow” noticeably, so the mold should be filled with dough no more than 2/3.
   
7. Place the form in an oven preheated to 180 degrees. Bake for about 30-40 minutes (use your oven as a guide). To ensure that the sponge cake turns out fluffy and does not collapse, we try not to slam the oven door during the baking process, and it is better not to open it at all for the first 20 minutes. When the dough has risen and slightly browned, lower the temperature slightly so that our biscuit does not burn and is thoroughly baked inside. We check the readiness with a toothpick by plunging it into the center of the sponge cake. If the stick remains dry, then the biscuit is completely ready. Don’t forget that a sharp change in temperature can cause the biscuit to fall, so leave it in the turned off oven with the door ajar until it cools completely.
   
8. Carefully remove the split edge from the cooled biscuit. First we run a knife blade along the edge of the mold. Cover the sponge cake with a napkin and leave it to rest before forming the cake. room temperature for 8-10 hours (“rested” sponge cake will not get too wet from soaking and will not crumble when cut into cakes).
   

In our recipe, we tried to describe in detail all the subtleties and nuances in making a classic fluffy sponge cake, but if suddenly it falls off for you, don’t worry! Under a layer of cream it will be almost unnoticeable, but as a training just practice baking the sponge cake more often. This process requires skill and culinary experience, and much depends on the characteristics of a particular oven. Here everything is learned only through trial and error! Good luck!

Biscuit is a universal baked product for confectioners. Almost no cake is complete without sponge cake; cakes and rolls are made from sponge cake, and used as the basis for any confectionery.

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

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

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

What do we bake from?

FLOUR

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

EGGS

Without which it is basically impossible to bake a sponge cake, it is without eggs. It is the eggs that give it both fluffiness (when whipped) and strength (when baked). A well-beaten egg mass is the key to success when working with sponge cake.

SUGAR

For a biscuit take regular sugar, preferably with small crystals. They dissolve faster, and accordingly, eggs beat better with them.

Basic biscuit recipe

There are many variations of sponge cake, but you should start with the simplest recipe, which, however, is no worse than the most complex. Remember the proportion:

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

How to make a sponge cake:

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

Please note that the biscuit tins and trays must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. Biscuit dough settles quickly and finished goods from the settled dough they turn out low and lumpy.

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

3. Wash and dry the beaters and beat the egg whites at maximum speed until the mixture becomes white and thick. The mixer attachments should leave a clear, non-blurring mark. Just now add the remaining sugar and beat further until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and mix very carefully with a spoon until the mass becomes homogeneous and light yellow in color.

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

5. Add flour and other dry ingredients. Mix again using the folding method. Do not mix for too long as the dough may thicken too much.

publishing house "Mann, Ivanov and Ferber"

As soon as the lumps of flour disappear, stop. Transfer the dough into the mold, level the surface and place in the oven.

publishing house "Mann, Ivanov and Ferber"

What to add?

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

How to prepare the form?

There are several ways to prepare molds and bake sponge cakes. Each has its own advantages and disadvantages. Sometimes it doesn't matter what pan you bake in, but sometimes it does.

Method No. 1

Grease the inside of the pan with softened butter (melted butter will drip and you won't get an even coating). Add a spoonful of flour and, shaking the pan, spread the flour first along the sides of the pan and then along the bottom. Tap the pan well to release excess flour.

With this method, the biscuit does not stick at all to the bottom and walls of the mold. After baking for 5–10 minutes, the sponge cake cools down and shrinks slightly in size, with a small gap appearing between the wall of the mold and the sponge cake, and a small mound remains on the sponge cake. Turn the biscuit over onto the wire rack; it will come out easily, with the mound at the bottom and the top completely flat.

DISADVANTAGE: When using this method the sponge cake comes out slightly lower.

Method No. 2

Do not grease the pan, but line the bottom with baking paper.

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

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

Method No. 3

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

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This method is suitable for the lightest and tender biscuits, which settle when cooling under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. It is usually recommended to cool them upside down - to do this, immediately after baking, turn the mold over and place it on bowls so that the sponge cake does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold; it does not fall out, but also does not settle under its own weight. Please note that in this case it is important to choose the correct size of the mold so that the sponge cake does not turn out higher than the edges and can be turned over.

DISADVANTAGE: Sometimes it is difficult to separate the sponge cake from the pan; Silicone molds are not suitable for such baking.

Bakery

Always preheat the oven to 180-200°C in advance. It is advisable to bake biscuits on the middle level of the oven; you can use convection. Try not to open the oven during the first 15 minutes of baking to avoid cooling the air. You can check the readiness of the biscuit 25–30 minutes after the start of cooking. The finished biscuit is always evenly heaped and golden brown. Pierce it in several places (closer to the middle) with a toothpick; there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To ensure that the biscuit does not become soggy during soaking and is strong and elastic, it is advisable to let it sit for several hours. For cakes, I usually bake the sponge in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has completely cooled.

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How to cut a biscuit?

One four-egg sponge cake baked in a tin with a diameter of 20 cm can usually be cut into three layers. To ensure that the cuts are even and the cakes are the same thickness, use a few simple techniques.

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

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

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

Problems?

1. Too much batter- the whites or yolks were not beaten well, the dough was stirred for too long;
2. The sponge cake does not rise well - the dough was mixed for a long time, the eggs were not beaten well, the oven was too cold;
3. The sponge cake sagged a lot after baking - the dough was poorly baked, there was not enough flour or starch;
4. The biscuit ended up in the oven - too much hot oven;
5. The biscuit crumbles a lot - too much starch.

This recipe interested me primarily as a way to utilize proteins. It’s no secret that there are hundreds of recipes that require only yolks, and there are only one or two recipes for whites alone. Well, we don’t like meringues... and egg white omelette We don't seem to mind too much. That's why I'm constantly looking for recipes that use only proteins. And then another portion of 8 proteins accumulated in the refrigerator, and I went online. And there I unearthed this miracle. I'm just delighted. And, most importantly, this is the first biscuit in my life that turned out unconditionally. It rose well and did not fall off after cooling... Until now I have not been friends with biscuits!!! Here is the preamble. I must say that on the site there is a recipe for Angel Food Cake or Angel Sponge Cake by Lesya_Dol. However, there is one small, but in my opinion very significant difference. Lesya_Dol uses baking powder, but, as I understand from the Internet, baking powder is not used in Angel biscuit. Properly whipped whites provide fluffiness and tenderness without additives. The recipe is quick and completely uncomplicated.

Very often we complicate our lives by trying to find amazing recipes, which, as a rule, contain rare ingredients, and we completely forget about such old and proven recipes as the sponge cake recipe. Biscuit dough, which is prepared from cheap and available products, allows you to create real culinary miracles. It is unusually light and gentle, allowing you to use the most various additives, ranging from cocoa and lemon zest to liqueurs and more complex components. That is why biscuit dough is widely used for cakes, rolls, cakes and even cookies are made from it. How to properly prepare biscuit dough, how to avoid beginner mistakes, see my recipes.

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I have never made such a tall biscuit!!!

Even when I baked a sponge cake according to the classic recipe, where you need to carefully separate the whites from the yolks, beat until you're crazy... this is not required here, which is very convenient, and the result exceeds your wildest aspirations!

Actually the dough is for this simple sponge cake It is prepared exactly the same way as for apple charlotte. You just need twice as many ingredients.

And it turns out tall fluffy cake, from which you can build a huge cake for the whole family!

There is another recipe on the site for a very tasty, tender, fluffy sponge cake - with starch, if you are interested, you can try both for comparison :)

Ingredients:

For a 24 cm mold:

• 6 eggs;
• 1 cup of sugar;
• 1 cup flour;
• 1 teaspoon baking soda(or 1.5 tsp baking powder);
• 1 tablespoon 9% vinegar or lemon juice.

Now the recipe is also in video format! 😀

How to bake:

Break the eggs into a tall bowl (as I already noted, there is no need to separate the yolks), add a glass of sugar and beat with a mixer until a fluffy, light, thick mass is formed. This will take 1.5 - 2 minutes. Important! You need to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5... (my mixer has 5 speeds, each for half a minute or a little more). Look at the consistency of the foam, it should become thick and light, when traces from the mixer beaters begin to remain, that’s enough :)

This is the state to which you need to beat eggs for biscuit dough:

Pour a spoonful of soda on top, quench it with vinegar and mix. Attention - update! I read an article where it is written that you should mix soda with dry products (flour), and an acid to extinguish it (vinegar, lemon juice) - with liquid ingredients. And it is impractical to extinguish it in a spoon or on the surface of the dough, since all carbon dioxide, which creates bubbles, goes into the air, not into the dough. And since this biscuit does not liquid ingredients, except eggs, then I moved to this recipe for baking powder :) I mix it with flour and sift it all into the dough.

Then gradually add a glass of sifted flour, mix thoroughly but carefully with a spoon.

For clarity, here is a gif image of how to properly mix the biscuit dough:

It is best to bake a biscuit in detachable form, the bottom of which is covered with confectionery parchment or tracing paper, greased sunflower oil. The most convenient way is to lay paper on the bottom of the mold, put it on and fasten the sides, and then trim off the excess paper along the edge. Lightly grease the inner sides of the mold too. vegetable oil so that the biscuit does not stick. But you don’t need to grease it too generously: the greasy walls of the pan can prevent the cake from rising.

Better yet, grease the pan with a thin layer of soft butter and sprinkle with flour. Fat will prevent the biscuit from sticking, and the thinnest layer of flour will allow biscuit dough rise well, enhancing the adhesion of the dough to the surface of the mold due to its texture.

Pour the dough into the mold. This is how properly prepared biscuit dough flows: it spreads in a wide ribbon.

Put it in the oven. The original recipe says to put it in cold, but I always put this dough in an already well-heated oven. It seems to me that otherwise the cake will not fit. But I don’t want to take risks and test something.

So, put the pan in an oven preheated to 180C and bake at the same temperature until done.
And since the cake is high, it will take about 45-60 minutes. From time to time you can open the door slightly and quietly look into the oven. If the cake is browned around the edges and the middle is runny, reduce the heat slightly so that the middle is baked. Just don’t reduce it sharply, otherwise the biscuit will shrink. If the cake looks ready, test it in the center with a wooden stick. Doesn't the dough remain on it? Great - the biscuit is ready!

We take the pan out of the oven, let the cake cool for about 10 minutes, then, carefully trimming the edges with a knife, open the pan. Turn the cake over onto the lid of a large saucepan, quickly remove the paper from the bottom and turn it back onto the dish.

Chic tall sponge cake ready! When it has completely cooled down, ideally the next day, you can cut it with a sharp wide knife into 2-3 cake layers, select the cream and build a big, delicious cake!