Accurate recipes for cakes made from sponge dough. A sponge cake that always works

Today on the blog I give not only the recipe for the cake, but also describe in great detail with photographs and videos all the steps, from kneading the dough and preparing the molds and oven, to the final decoration finished cake. Finally, you will learn how to make a cake naked or covered different creams and make patterns. Let's talk about molds and oven modes. You will learn the secrets of how to make the cakes juicy and the cake perfectly smooth. I will clearly show you how to make a French Shirt and what to do so as not to wash the molds after each baking of the cake. There you can also see links to my previous notes and recipes, which will also help you learn how to make cakes like real professionals.

By and large, this is a large online training master class. After it, your friends will stop believing that you made the cakes yourself and didn’t order them from a pastry shop. Your self-esteem will deservedly increase and you will begin to prepare cakes more often and spend much less time. Perhaps for some this will be a small start in future career growth.

We all love desserts and beautiful delicious cakes. I have a lot of recipes for chocolate and vanilla cakes on my blog, including the famous Red Velvet. And I decided to talk about the basic recipe for sponge cakes (although I also talk about its variations). They turn out so perfectly and hold the geometry that you don’t even need to cut off the side walls, and naked it looks like a work of art. The big bonus is that there are no baking powder or soda (this will be important to some). Only flour, sugar, butter and eggs are used. Each cake takes about 20-25 minutes. That is, following all the steps of the lesson, you can prepare a cake in just an hour and a half, from the moment of conception to cutting into pieces.

The biscuit itself is so neutral that it will be happy with any color: lemon soaked, berry jam in layers, pieces of berries inside the dough or between the layers. If you like nuts, candied fruits or cinnamon, please add as you wish. You can cover it with one of several recipes for my creams (by the way, there will be two more creams for cakes soon), pour ganache, chocolate or caramel on top (links are also in the recipe), and decorate the top with... hmm, popcorn!

Interesting: birthdays were always celebrated in different ways, but one day they brought a cake as a gift. Since then, the tradition of having tea over cake has entered our lives, around 1785.

Break eight eggs into a mixer bowl. Don't be scared by such a large number. There will be no taste or smell, especially if we use cream and impregnation. But there is no baking powder, soda or other agents.

Add sugar (220 g).

Beat at medium speed until the mixture triples in size. At the same time, it will become almost white.

Sift flour (190 g) through a fine sieve.

Add nut flour (50 g). If not, replace it regular flour(also 50 g). Mix with a whisk. Nut flour makes the cakes more interesting in taste and a little more moist.

Gently pour the flour into egg mixture. Mix the mixture thoroughly until smooth.

Melt butter (80 g). To do this, I put a cup of butter in the microwave for 30 seconds. I take it out, stir it and set it for another 10-15. Cool the melted butter a little, shaking it with a fork. Add to the dough. Mix everything well.

Divide the dough into two parts, pouring into molds. I have a diameter of 16 cm and it turned out to be two decent cake layers. For cakes of 20-24 cm, it is worth doubling the proportions and making 3-4 layers.

Bake for 20-25 minutes at 180 degrees (top-bottom mode, middle shelf). We check with a skewer, it comes out dry.

Putting together a beautiful cake

And now the most interesting and important thing. I'll tell you how I make cakes, decorate and assemble them. If you read everything carefully and practice a couple of times, you can make amazing cakes at home. This cake took me 3 layers (1.5 servings basic recipe dough) and one portion of cream, here.

Test preparation

Unless otherwise specified in the recipe, we always use ingredients at the same (room) temperature. This means that when preparing to make a cake, remove eggs, butter, milk and other cold ingredients from the refrigerator an hour before. The fact is that, on the one hand, the ingredients mix better when they have the same temperature (now we are talking about the dough), on the other hand, ready dough will room temperature and will quickly begin to bake in the oven.

Next comes the porosity of the dough. To make the cake airy, we need air bubbles. For this we use, read about them and never repeat the mistakes of many. Sometimes you can do without them, but only if the recipe offers something of its own. In the recipe above we took a lot of eggs, which beat perfectly into a foam with sugar. Proteins hold the structure (those bubbles) and the dough does without additional help.

It is clear that bubbles are formed when gas is released during the reaction of an alkali and an acid (remember chemistry lessons at school). To make it clear how this works, you can take a spoonful of baking soda and add a couple of drops of vinegar. The mixture will begin to actively foam. These are the bubbles that form in our dough. If baking powder is added to the dough, then it is self-sufficient (it contains both acid and alkali), and it will begin to work when the temperature rises, that is, in the oven. This dough is tolerant of waiting, for example, if you bake four cakes one after another. Another option is when vinegar, sour milk products, etc. are added to the dough. Then soda is used, which combines with the acid and bubbles appear. This is how it is done. It is better to bake these cakes as soon as possible, and do not leave the dough for a long time.

Working with Forms

There are so many housewives, so many opinions about which forms are better. It’s not for nothing that I have a post on my blog about... For myself, I made a choice - these are, definitely, solid aluminum forms and, for rare tasks, detachable ones. They are convenient because they perfectly hold their shape (unlike silicone ones, which have the properties of “walking”), are durable, easy to clean and behave predictably. The only restriction is that you cannot work with a knife. But these are trifles, I never cut cakes inside the molds.

To my taste, the cake looks more beautiful when it has the same height and diameter, that is, square when viewed from the side. I don’t like big low cakes at all, 24 cm or more. Some people think that they make MORE cake, but more often you make the same amount of dough as I do, only my cakes look more interesting. And confectionery trends say that flat cakes are becoming a thing of the past, while compact cakes, on the contrary, are gaining popularity. In addition, the cakes turn out thicker, and there are more cakes from one batch of dough. There must be at least three layers in the cake. Aesthetically pleasing, beautiful, and tasty.

French shirt

I won't say where this name came from, but it's best way prepare the mold for the future cake. The principle is very simple. The walls are greased with cold butter (this will make the layer thinner), and the top is dusted with flour. Pour out excess flour. We have a mold in our hands, with a thin layer of flour on the walls. I went ahead and used parchment circles that I placed at the bottom of the pan. So there are no problems at all with removing the cakes, and there is no need to wash the mold. Usually it looks like this: I make a French shirt, pour in a portion of dough and bake the crust. I take it out of the mold, cool it a little, make a shirt again and bake again next cake. There is no need to wash anything. I even use parchment from the first cake layer - I remove it and put it on the bottom of the pan.

This is what the “dusty” form looks like.

Look how easily the cake comes out. I take it out of the oven, and after a minute it shrinks a little, coming away from the walls perfectly. Pay attention to the dark stripe; this is the cake that has moved away from the mold.

Test dosage

I highly recommend having a scale in your arsenal. They save a lot of time and effort. They also allow you to dose the dough very precisely. Use the scale to find out the weight of your cup in which you will beat the dough. Let's say it's 188 grams. Then we measure the weight of the bowl with ready-made dough. We get 1088 grams. This means the dough weighs 900 grams and is well divided into three layers of 300 grams of dough each. Place the baking pan on the scale, reset it to zero and pour in 300 grams of dough. Bake, repeat. In this case, the cakes will be the same thickness, and this will help during assembly.

Oven

Let's agree that everyone's ovens are different (gas, electric, combi ovens), and the sensors are also different. Different ovens They heat differently and the temperature can be fictitious. You need to understand what kind of oven you have. Perhaps the cakes are baked in it not for 20 minutes, as indicated in the recipe, but for 35. So remember that the time will always be longer. Or the top of the cake quickly burns, most likely the oven is not 180 degrees, but all 190. You need to get used to any oven, remember the adjustments and enjoy cooking.

In recipes, I always use the “Top-Bottom” oven mode, and place the pan on the middle shelf in the oven. If you have gas oven, giving a gift from below, or convection does not turn off - adjust the parameters. And it is best to experiment on one type of test. Just make three cake layers using different combinations (temperature higher, lower, shelf lower or higher). We ALWAYS preheat the oven to the temperature specified in the recipe; there is no need to put the dough in a still cold oven.

I have one, which doesn’t lie at all and honestly heats the entire volume of the oven, so you can always see what temperature I set, what heating mode and position of the baking sheet.

Let's bake

So, you put the pan in the oven and wait. Many baking recipes prohibit opening the oven until the dessert is completely cooked. This also applies to others. When you open the oven, the temperature drops sharply by 5-15 degrees in the first seconds. If the crust of the cakes has not yet formed, the air inside will compress and the cakes will settle. Try to wait patiently without opening the oven. WITH regular test For cakes the situation is simpler, but there is no point in looking there often, it won’t bake the cake faster.

Readiness is ALWAYS checked in one and only one way: using a wooden skewer or match, pierce the cake vertically in the very center. If it comes out dry (or with dry crumbs), then the cake is ready. If it turns out to be wet, bake further. No more reliable way checks than this one. Cook cookies and custard pies until golden brown.

A situation may occur that the cake begins to brown too much in the oven, but the center still remains moist, what should I do? Very simple. Cover the top of the cake with a sheet of foil, mirror side up - it will reflect heat and save the cake from burning.

And now the most frequently asked question- tubercle. There is nothing to worry about if the cake in the oven begins to look like a volcano; the middle rises up, forming a large hill. Its appearance is influenced by factors such as the dough itself, the material and size of the mold, oven and temperature. I will explain its appearance. You poured the dough into the mold and put it in the oven. The walls of the mold quickly heated up and began to bake the dough, forming a crust. The top crust also browns from the edges of the pan to the center. Therefore it turns out that at some point batter sealed in crust. What remains for the dough, which expands due to temperature and bubbles? That's right, grow up. I've heard of ways to combat this, such as wrapping the sides of the pan in a damp towel to slow down the crust formation process. But it seems to me that this is more of a hassle.

Cool the cakes

When our shortbread is ready, take it out of the oven and let it sit for a minute or two. It will shrink slightly, moving away from the walls of the mold (you have already seen the photo above). Turn it over onto a wire rack. And remove the parchment. It can be used again on the next cake.

Turn the cake over to the other side again and let cool completely.

Why do you need grill cooling? If hot cake put it on a plate or board, it will simply start to sweat, become wet on one side, fall apart, and so on. That’s what a grill is needed to create the opportunity for cold air to circulate around the cake. We turned it over to the bottom because there one edge of the cake will remain flat. If we leave the cake on the rack with the tubercle down, it will sag, bending the opposite side as well.

Wrap the finished and completely cooled cakes in film and put them in the refrigerator for at least two hours. The secret is that the cakes become juicier in the refrigerator. Moisture from the center (pressure in the oven drives it there) is distributed back throughout the entire volume of the cake. Thanks to this, by the way, it will crumble less.

A cake that sits overnight in the refrigerator (in film) will generally be a hundred times tastier than if you assemble a cake from freshly cooled cake layers. This is suitable for ANY cake layers and even cupcakes/muffins: carrot, chocolate, red velvet - everything will be tastier.

Slicing cakes

Remember when I said I measured an equal amount of batter into the pan? Therefore, all three cakes turned out to be the same height, even the tubercle was of a similar size. The side is clearly visible in the photo.

I will cut off the tubercle along the upper border. For this you need a saw blade. A simple one won't do the trick here. You can use strings for the cakes, but I don't like them. Place your hand on the cake, hold the knife horizontally with the other and cut the cake just a couple of centimeters deep. Use the hand that holds the top of the cake to turn the cake, and continue to make a cut with a knife. When you have cut along the entire length of the circle, push the knife even deeper and again, turning, cut.

If you simply cut from left to right, there is a danger of cutting the cake at an angle. And with such small cuts, we will make the move smooth. This is what happens.

Perhaps your cakes are not so even, or you want to make two identical cakes from one cake. Then you should use a beacon for a knife. Use any kitchen item that has straight edges and the height you need. I take cookie cutters. Place it close to the cake, place a knife on it and cut, also turning the cake. Again, all the cakes will be the same height. Now you can soak the cakes. I don't do that.

Sometimes the sides of the cakes are also cut off. This is necessary in two cases: when the sides are very burnt and become tough, or when you make white sponge cake and you want the cut sides of the cake to be white (without a thin strip from the crust). You can also cut off the sides so that they better than cream soaked.

Confectioners manage to do this with a simple knife, cutting off thin strips of crust a little at a time. Or you can use special rings (they will appear in the store soon). The principle there is simple - take a ring 1-2 cm smaller in diameter than the mold in which the cake was baked. Let’s say your shape is 20 cm, then carefully cut it out with an 18 cm ring. A little uneconomical, but super aesthetically pleasing. The only thing is that these shortcakes are softer (the crust does not hold its geometry), so you need to assemble them more carefully so that they don’t wander around and become the Leaning Tower of Pisa.

Special aesthetes can also cut off the bottom of the cake, then you get solid “pulp” from the cake.

Cream

I give in, recipes are gradually replenished, so come back sometimes. It is most convenient to work with . They don’t need to be washed, you can buy a lot at once and then easily throw them away. It will be good if you also have a round nozzle with a diameter of about 8 mm. If not, just cut off the spout of the bag to fit the desired hole (only after you put the cream in it).

If there is a nozzle, then insert it into the corner of the bag.

It is convenient to fill the bag by pulling it over the neck of a tall glass. I have this.

Carefully place the cream into the bag with a spatula.

Now we trim the corner of the bag. WITH reverse side Wrap the bag so that the cream does not come out.

Assembling the cake

I collect cakes for . If you don't have one, assemble it on the dish in which you will serve the cake. You can also do it on a cutting board (and then transfer it later). Place a dot of cream in the center of the tray/plate. This is so that the cake does not move on the substrate.

When you make cakes often, I advise you to get one. Decorating a cake on it is faster and easier.

If you don't professional pastry chef, don’t even try to apply an even layer of cream between the cake layers with a spatula. It is better to do this with a bag with a nozzle. Then the layer thickness will be the same everywhere. Apply it to the entire surface of the cake, in a spiral or zigzag.

At this stage, berries, chocolate pieces, nuts, and so on are added. You just randomly insert them into the cream. Place the second cake on top.

This small toolkit will help you. This can be bought from me.

Place a large spatula vertically and level the cakes along its line. They placed it at one point and trimmed the cakes so that they stood straight. We placed the spatula at another point and leveled it again.

Apply cream to the second cake layer. Everything is the same.

Place the topmost cake upside down. We need the top to be perfectly flat, because this is the clean side. Check again with a spatula to see if the cakes are level.

Breadcrumb coating

It doesn't matter if you make a naked cake or completely cover it with frosting. You need to make the first layer. Translation: covering the crumbs with cream. This layer is thin, but it glues the crumbs together and they will not fall further into the cream. Using a straight spatula, apply a strip of cream equal to the height of the cake.

Place it against the cake and coat the cake, covering it with a thin layer of cream. Use a spatula to run along the side of the cake. We hold the spatula strictly vertically.

This is how you get a NAKED CAKE. Place it in the refrigerator for half an hour. The cream must harden if we plan to apply more layers.

There is less cream in the bag, to use it as much as possible, move it towards the nozzle with a spatula each time.

And wind the end so that the cream only goes forward.

Working with cream

Remember that the cream from the refrigerator is quite thick, but after standing on the table it becomes softer. Each condition has its own pros and cons. The soft one is more tender and requires confident movements with the spatula, but cold cream sometimes seems to crumble. Monitor the temperature of the cream and put it in the refrigerator if necessary.

The most convenient and quick way To cover the cake with cream is to make strips of cream from the bottom up, using a bag nozzle (or a cut spout).

Make such paths around the entire perimeter. The thickness of the layer will be the same everywhere, since we planted them from the same hole.

Just like we did the first layer, we do the second one. Hold the spatula vertically and spread the cream in a circle. If you want to make a gradient (ombre), divide the cream into two or three parts, paint each one, and apply paths not along the entire height of the cake, but half or a third. For example, the bottom is red and the top is white, in half.

If it turns out well the first time, great. Sometimes the layer of cream turns out to be a little thin and the cakes show through (in the photo above, the right edge). Then put it back in the refrigerator for half an hour. And then the third layer. The more layers, the smoother the cake will end up. This definitely requires some practice. Always remove excess cream with a spatula.

That is, run a spatula along the side edge of the cake, remove the cream from the spatula (I remove it using a bowl of cream) and move the spatula further. If suddenly you had a local accident, you touched the cream with a spatula or pressed hard. Don't worry, this can be fixed. The photo shows the damaged area.

Place a little cream on a spatula and apply it to this area from bottom to top.

Now use a clean spatula to move it across the cream from left to right (as in the video).

You can make the side embossed. In this case, apply thicker cream. And use cloves.

If you don't have a spatula, no problem. Take a teaspoon or a thin rounded spatula. Apply more cream. Level it up.

Make vertical grooves. Use the tip of the spoon to move from bottom to top with confident movements, one groove - one movement.

If you want, make them vertical. The difficulty here is that the cake needs to be rotated. In my case I would rotate the entire board. Do you see any bubbles (small dimples in the grooves)? This cream has already become very soft. A colder cream would not have produced such marks. Therefore, it is worth freezing it in the refrigerator.

You can use a rounded spatula to make “feathers”. They always look interesting and mask inexperience. As confectioners say - lazy way decorate the cake. Here, simply move the tip of the spatula from bottom to top diagonally. First the bottom row, then the top.

Top of the cake

While we were frosting the cake, a small excess of cream appeared on top.

Place the spatula at an angle to the top and remove this “fence” inside the cake. Work in small sections, rotating the cake. This way we get a very even angle. And the top itself will gradually become even.

The main advice is to experiment and practice. It's rare that you get it right the first time great cake. But with two or three you can get good at it and make really high-quality cakes. In any case, they will be so beautiful in appearance that guests will not believe it when they find out who made it.

Please write to me in the comments what topics remain unsolved for you, what else you would like to read as part of learning how to work with desserts.

Lush, light, porous and very tasty. All these epithets can be awarded to a biscuit if it is baked according to the right recipe. Ideally, the cake should be smooth, without a slide at the top, without voids inside. Another advantage of the biscuit is that it is quite low in calories, since no fat is used in its preparation - butter or margarine. In addition, a large-volume sponge cake is light in weight, so even from a small amount of ingredients 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 the proteins, which greatly simplifies the process. However, the end result is lush and light cake. It is suitable for layering with condensed milk and butter cream, whipped cream or sour cream, depending on the recipe. This recipe is very easy and quick to bake. Cooking time – 25 minutes.

Ingredients:

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

Cooking process:

1. Cool the eggs, break them into a tall container without separating the whites - we will beat them all together.
2. Start beating at the lowest speed, increasing it very smoothly. If your mixer has 5 speeds, then 1-2 minutes at each speed will be enough. The result should be foam that is not stable, but retains the mark from the work of the whisks.
3. Sift the flour and add spoonfuls into the egg mixture, whisking continuously. At this stage it is not necessary to knead the dough by hand; you can use a mixer.
4. Add sugar or powdered sugar in the same way, and at the very end of kneading, soda and vinegar. If you are using a special baking powder, do not use vinegar - there is no need to extinguish it.
5. Cover the pan with parchment and lightly oil it.
6. Preheat the oven at 180 degrees for about 10 minutes.
7. Pour the batter into the pan, smooth the surface with a spatula, and place the pan in the oven to bake the crust.
8. The sponge cake bakes quickly - on average 25-40 minutes depending on the oven. Checking if it is ready is very simple: take a long wooden skewer and stick it directly into the center of the cake. If it remains dry without sticking dough, the cake is completely ready.
9. Do not rush to take it out of the oven - let it cool for 10 minutes with the oven turned off.
10. Then remove, let cool completely in the pan, carefully turn out onto a wire rack and remove the paper.
11. Ideally, the sponge 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.

Biscuit in a slow cooker

Multicooker – modern assistant any housewife. With its help you can prepare many delicious and healthy dishes with minimal time investment at home. The sponge cake in this miracle oven turns out special - very smooth, fluffy, airy. It is ideal for creating a mastic-like cake, decorating with cream or glaze. Preparation time: 20 minutes + 50 minutes for baking in a slow cooker.

Ingredients:

1. 4-5 eggs depending on size;
2. Flour - a glass with a slide;
3. Sugar – 190 grams;
4. Vanilla or other flavoring optional.

Cooking process:

1. Before you bake the crust, do some prep. Remove the eggs from the refrigerator—they should be at room temperature for this recipe. If you forgot to do this, omit it raw eggs for 2 minutes at warm water. 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 grease it with a piece of butter. Additionally, you can lightly dust it with flour.
2. Break the eggs into a bowl and beat for about 10 minutes in total - at first the speed should be low, and at the end - maximum.
3. Add sugar by pouring it into the mixture in a thin stream.
4. As soon as you have poured out all the sugar, start adding flour and vanilla into the mixture little by little and do not turn off the mixer.
5. Carefully pour the dough into the multicooker bowl and let it sit until it evens out.
6. Close the lid and turn on the “Baking” program in the multicooker. IN different models In a 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 this way for the first time. Do not open the lid during the first half hour.
7. As soon as the sponge cake is baked, open the lid of the multicooker and let it cool before removing the cake by inverting the bowl onto a plate.

Custard sponge cake

A sponge cake that will never fall off can be made according to the 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 fluffy and light. Ideal for beginners who have not yet gotten their hands on baking sponge cake for a cake at home. Preparation time: 35 minutes + 25 minutes for baking.

Ingredients:

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

Cooking process:

1. Prepare the form. This recipe designed for a small cake, so a mold with a diameter of approximately 20–22 centimeters will be sufficient. Cover the bottom with paper, rub with oil and sprinkle with a little flour.
2. Separate the whites, beat until peaks appear - stable, non-falling curls on the foam. Add a little salt for light whipping.
3. Grind the yolks in a separate bowl with powder.
4. 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.
5. Place the pan with the dough on steam and start whisking. The mass should reach a temperature of no more than 50 degrees. Continuously whisk until you achieve a smooth, shiny mass. Heating time – no more than 10 minutes.
6. Then remove the bowl and place it in cold water. Beat the dough until the mixture has cooled completely.
7. Pour into the prepared pan and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check the readiness of the cake.
8. After this, turn off the oven, open the door and let the biscuit cool in it. Then turn it over onto a plate or board, remove the parchment and assemble the cake according to the recipe. Use a light cream that holds its shape - butter, butter, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.

Sponge cakes

Intending to make a delicious sponge cake, many people buy ready-made cakes in the store and simply experiment with cream and fillings. In principle, this turns out very quickly and tasty, but all semi-finished products, including confectionery ones, contain quite harmful preservatives that extend the shelf life, and their taste is quite far from homemade baked goods. Therefore, any sponge cake recipe begins with preparing the cake layers, which are not at all difficult to bake. For medium-shaped cakes you will need 6 eggs, 1.5 cups each of sugar and flour, 0.5 packets of baking powder (you can do without it, but then the cake will be less fluffy). Beat the eggs thoroughly with a mixer, gradually adding sugar, then add flour combined with baking powder and gently knead the dough. Collapsible round shape Place greased parchment on the bottom, pour in half the dough and bake in a medium-temperature oven for about 20 minutes without opening the door. You can bake 1 cake and then cut it in half. In this case, it will spend about half an hour in the oven.

Custard

When thinking about how to prepare a sponge cake so that it turns out tasty and beautiful, you need to first think about the cream. The cakes come out quite dry, so it is advisable to soak them additionally sugar syrup, milk or fruit juice. As for the cream, it is one of the most simple options- custard. For it you will need 2 glasses of milk, a glass of sugar, 4 yolks, vanillin. A sponge cake recipe with this cream is often used for children's parties, as it turns out to be moderately sweet and low-fat. The yolks are ground with sugar, the milk is placed on the stove in a wide bowl and boiled. After this, turn the heat to minimum and slowly pour the whipped yolks into the milk, stirring well to avoid clumping. Cook the cream, continuing to stir, until thickened. At the end, vanilla sugar or vanillin is added. After the mass has cooled, the cakes are greased with it, and then decorated with grated chocolate, berries or marshmallows.

Cake "Elizabeth"

For those who prefer to flavor their baked goods thick cream, the recipe will do sponge cake “Elizabeth”, for which you need to bake one cake layer by analogy with the previous recipe, cut it into 3 parts, and then, while they cool, prepare a cream from the following products: 2 sticks of butter, a can of condensed milk, 2 yolks, a bag of vanillin, a quarter glass of water. The eggs are mixed with water and condensed milk and heated over low heat until thick, stirring. At this time, the butter is ground with vanillin, and then both masses are mixed and whipped until fluffy. The resulting cream is applied to the cakes on all sides and decorated with grated chocolate or crushed nuts.

Cake with curd filling

To make the dessert not only beautiful and tasty, but also healthy, you can use cottage cheese as a filling. For a festive table, for example, a recipe for sponge cake with curd filling is suitable. First you should bake the cake, cut it in half and soak both parts with sugar syrup. And then prepare the filling, for which a pack of gelatin is dissolved in half a glass of juice (apple or grape juice is best). Half a kilogram of cottage cheese is mixed with half a glass of sugar, whipped with a blender and juice with gelatin is added. Next, the cake is assembled in the mold where the cakes were baked, in this order: sponge cake, half of the filling, second sponge cake and the second half of the filling. Then put it in the refrigerator to harden for 3-4 hours. You can decorate this cake with fruits and marmalade.

Biscuit - light, soft, fluffy - is used for making cakes, cookies, rolls and pastries. Main components of tender biscuit dough- these are eggs, sugar and plain flour.

To receive light fluffy For sponge cakes, flour is partially replaced with starch, crackers or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

Gives porosity to the dough large number eggs, the quality of beating of which determines the structure and volume of the finished product.

Classic sponge cake recipe

The ingredients listed below are for a 24 cm diameter round pan. The biscuit is 5–6 cm high.

Carefully separate the whites from the yolks. You must not allow even a little yolk to get into the whites. In this case, the whites will not beat;

It is advisable to replace some of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Grease the mold with oil and line it with paper;

Grind the yolks with sugar (2/3 of the total amount) until thick;

Beat the whites until they reach stiff peaks. Add sugar and beat until shiny. You should not beat the whites too much, as the sponge cake may not rise;

Add the beaten whites to the yolk mixture and stir;

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

Pour the dough into the special shape;

Bake for about 25 minutes at t = 200°C. Willingness to determine thin stick– pierce the cake; if, after removing, there are no traces of dough on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, and when the force is removed, it restores its shape;

Ready fragrant biscuit transfer to a wire rack and let rest for 2 hours.

Fluffy sponge cake recipe for baking

Air and fluffy sponge cake great for cakes.

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

1. Separate the whites from the yolks very carefully so as not to damage the yolks;
2. Grind the yolks quickly with sugar (2/3 of the total amount) until a smooth, homogeneous mass is obtained;
3. Beat the whites until a stable foam forms and peaks form. Add sugar to them and beat until shiny;
4. Gently fold the beaten whites into the yolks;
5. Sift the flour, add vanillin and add to the egg mixture in small portions. Stir thoroughly so that there are no lumps. It is advisable to knead carefully but quickly. Prolonged kneading may disrupt the air bubbles formed in the proteins, and the biscuit will be dense;
6. Place the dough in a greased container;
7. Bake for 20 minutes at t = 200° C. Check the readiness with a toothpick - pierce the baked goods; if it is dry without traces of dough, it is ready;
8. Cool the baked goods slightly in the pan and turn them out onto a wire rack;
9. The sponge cake ends up being tender and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8 - 10 hours.

Delicious chocolate sponge cake recipe

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

1. Beat butter and sugar until nice and fluffy;
2. Add cinnamon and lemon zest to the mixture;
3. Add one at a time to the mixture egg yolks and mix thoroughly;
4. Break the chocolate and melt it, adding a little hot water;
5. Add cooled chocolate to the butter-egg mixture;
6. Sift the flour and add to the chocolate-butter mixture;
7. Carefully fold the whites, whipped into an elastic foam, into the mixture;
8. Pour the dough very carefully into a greased or lined pan;
9. Bake for 30 – 40 minutes at t = 200° C.

The simplest recipe for a delicious sweet biscuit

A simple sponge cake that always rises and turns out crumbly and tender.

• Eggs – 4 pcs.;
• Flour – 170 g;
• Sugar - about 210 g;
• Soda – 1 tsp.

1. Grind the eggs, gradually adding sugar, until a thick and stable foam is obtained;
2. Quench the baking soda with vinegar and pour into the egg mixture;
3. Pour the sifted flour into the egg mixture, stirring constantly;
4. Carefully pour the dough into a greased or paper-lined container;
5. Bake at t = 200° C - 20 – 27 minutes.

Biscuit on breadcrumbs

Prepare:

• 7 eggs;
• Sugar – 100 g;
• Flour – 60 g;
• Rye crushed crackers– 100 g.

1. Grind the eggs with sugar until no grains remain;
2. Send to water bath and whisk constantly until this mass increases 4 – 6 times;
3. Remove from the water bath and continue whisking for 12 minutes;
4. Add crushed crackers and sifted flour. Stir gently;
5. Pour ¾ of the way into a mold lined with paper;
6. Bake at t = 210°C. Determine readiness with a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and is perfect as a base for cakes.

• 9 eggs;
• Flour - 180 g;
• Sugar – 210 g;
• Starch - 50 g.

1. Pour the eggs into a saucepan, stir in sugar and place in a water bath, heating the mixture to t = 50°C. Whisk the mixture continuously;
2. After the mass has warmed up to desired temperature– Remove the mixture from the water bath. And, whisking constantly, cool to t = 20°C. The volume will increase 3 times;
3. Add flour, previously sifted, and mix until smooth;
4. Pour the dough into the mold with extreme care;
5. Bake for 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there is no dough left on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. When lightly pressed, it contracts, and when the force is removed, it restores its shape;
6. Cool the baked sponge cake in the mold for 5 - 10 minutes;
7. Place the baked goods on a wire rack and let them rest for 8 - 10 hours.

Note:

Water bath: pour water into a large container (basin or pan). Place on fire and heat to t = 80°C. Place the smaller bowl with the egg mixture in water. While heating, make sure that no splashes of water get into the egg-sugar mixture.

Sponge cake with cream

Prepare:

• Eggs – 6 pcs.;
• Sugar – 180 g;
• Flour – 180 g.

For soaking:

• Syrup – 110 g.

For cream:

• Cottage cheese – 500 g;
• Sugar – 150 g;
• Yolk – 3 pcs.;
• Cream 35% - 220 g;
• Water or juice – 70 g;
• Lemon – 1 pc.;
• Gelatin – 15 g;
• Jam or jam – 500 g;
• Vanillin – 1 g.

Preparing the cream:

1. Grind the yolks with sugar, add cottage cheese and vanillin. Stir and add lemon zest;
2. swollen in cold water Heat the gelatin in a water bath and add to the curd mass;
3. Place in a cool place for half an hour;
4. Whip the chilled cream into a fluffy foam. Gently stir into the curd mixture.

Preparing the cake:

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

• To whites that have become watery from standing for a long time, add a little salt. They will whip up much better;
• At first, beat the egg whites slowly and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the bowl with the whisk. Such proteins are whipped into an elastic foam;
• Forms for baking biscuits should be filled to 2/3 of the height with dough. Smooth the top carefully with a knife or spatula;
• The first 10 minutes after baking biscuit dough it is advisable not to “disturb” it, as it may settle;
• The baking oven is brought (heated) to required temperature in advance - before beating the dough, since it is impossible to stand the biscuit dough after kneading;
• A warm sponge cake wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
• It is better to cut the biscuit into transverse layers using fishing line, string or strong thread;
• When baking a sponge cake in several forms at once, it is advisable not to place them too close to each other, since the cakes will burn on one side and remain raw on the other;
• If during baking the top of the biscuit begins to burn, then it should be covered with paper folded in several layers and soaked well in water;
• Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
• Add flour gradually, otherwise lumps will form in the dough;
• Place the dough in the oven carefully, being careful not to shake it - otherwise it may settle.

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

With all the variety of recipes for making homemade delicacies, sponge cake remains a favorite. If there is a gold mine in the world of cooking, then this is delicious, lush pastries definitely fits in there. A minimum of available ingredients, several cooking methods and an incalculable number of filling variations. If you want to know the secret of how to make a delicious sponge cake at home, follow the step-by-step recipes with photos and watch the video.

How to make sponge dough for a cake

Only three products are needed to prepare the sponge cake: sugar, eggs, flour. And then you can try different ways How to make the base so that the finished sponge cake turns out fluffy. A simple method involves whisking eggs and sugar until thick sour cream, then gradually add sifted flour. Regardless of the recipe chosen, this must be done several times to ensure that the biscuit dough turns out fluffy. In some recipes, flour is mixed with starch in certain proportions, which helps make the sponge cake more airy.

Classic recipe

It’s best to start getting acquainted with the peculiarities of preparing the most popular homemade baked goods with this recipe. Classic sponge cake will debunk the myth that preparing the dough and baking a cake based on this recipe is a troublesome task. You can cope even if this is your first time trying to prepare a sweet treat for tea. Prepare the ingredients, and then boldly get down to business, following the recommendation with the photo: barely half an hour has passed before your finished sponge cake will decorate the table.

Ingredients:

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

Preparation:

1. Take the eggs, separate the whites, setting them aside. Combine the yolks with sugar and grind until smooth. Beat the whites with a mixer, adding a pinch of salt.
2. Sift the flour, combine with the yolks, mix. Next, carefully fold in the whipped whites.
3. Pour the dough into the prepared pan, set the container to bake for half an hour at a temperature of no more than 200 degrees.
4. Cut the finished cake lengthwise into two parts, spread with cream, connect the halves, and decorate the top to taste.

Honey

The tenderness of the honey sponge cake will conquer even those who have no particular weakness for baking. The pronounced taste of bee nectar adds piquancy, as an impregnation for honey biscuit Sour cream is ideal. To prevent the biscuit dough from settling during baking, experienced bakers advise not to separate the whites from the yolks, beating them together with honey.

Ingredients:

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

Step by step process preparations:

1. Beat the eggs, add honey and use a whisk to mix the ingredients again.
2. Next add softened butter, sour cream, salt. Lastly, flour is gradually introduced, after which the dough is left for a quarter of an hour.
3. Bake at medium temperature, it takes no more than half an hour.

Chocolate

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

Required Products:

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

Cooking process:

1. Beat the eggs with a whisk with powdered sugar steam bath about five minutes, then remove the bowl, continuing to mix the ingredients for about 10 minutes until fluffy. Its volume should double.
2. Sift the flour, mix with cocoa, gradually add the mixture to the egg mass, about a third at a time, mixing thoroughly each time.
3. Before the last addition of flour and cocoa, pour in half the volume of melted butter. Stir, add the last part of the flour again, and pour in the remaining oil again. Knead the dough until smooth.
4. Preheat the pan, line it with parchment, spread the biscuit dough in an even layer, bake for about half an hour. Important point: Do not open the oven during this time!
5. Check readiness with a wooden stick, and before serving, brush the cakes with cream.

How to make cream for sponge cake

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

Custard

Most gentle option cream, which classic recipe cooked with milk. The second required ingredient is eggs, but there are variations. custard, for the preparation of which only yolks are used. To prepare the classic choux pastry necessary following ingredients:

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

Cooking method:

1. Mix the eggs with the sugar using a whisk.
2. After this, add the sifted flour, vanilla sugar.
3. Next, pour in cold milk and mix thoroughly again with a whisk or mixer.
4. Place the container over low heat and bring to a boil, stirring continuously.
5. When the cream thickens, remove, cool slightly, and grease the cakes.

Sour cream

Cooking yourself plain cream for a biscuit it will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories of home baking. If you don't take it very well full fat sour cream, then you don’t even need to use a thickener to prepare the cream: you just need to thoroughly mix the ingredients and lubricate sour cream sponge cake

Ingredients:

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

Preparation:

1. Mix sour cream, sugar, vanilla in one container using a mixer.
2. Beat for about 10 minutes until the sugar is completely dissolved. Upon request in ready cream add jam and crushed nuts.

Curd

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

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

Preparation:

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

Step-by-step recipes for making sponge cake

Beautiful cakes give true aesthetic pleasure. But before a culinary masterpiece decorates the holiday table, it must be prepared. They help you do it right, quickly and without much hassle. step by step recipes. To ready-made treat not only did it taste attractive, but it had its own appearance made me want to try again, photos are attached along with recommendations. By following all the steps step by step, you can learn how to bake a sponge cake worthy of the title culinary masterpiece.

With cream cheese cream and peaches

The delicate taste of the cake prepared according to this recipe will highlight cream cheese cream. Impregnation of the base with this type of cream will transform homemade cakes for the most desired treat festive table. Peaches - canned or fresh - add a zesty fruity note while also serving as a cake decoration, just like

Required Ingredients:

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

Cooking process:

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

Soufflé with mascarpone and berries

Choosing this recipe to prepare delicious homemade treats, keep in mind that it will have to be refrigerated for several hours. A sponge cake, a type of soufflé cake, is prepared in advance before festive feast, but this delicacy is worth the time to prepare and wait before trying. There is hardly any more airy cake, whose tasty morsels melt in your mouth.

Ingredients:

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

Cooking process:

1. Soak the gelatin so that it has time to swell before preparing the cream.
2. Break a chicken egg, separate the white from the yolk, grind the latter with half a glass granulated sugar so that the mass doubles. Then pour in the sifted flour and starch. Next, add the separately beaten whites.
3. Divide the resulting volume of dough into three parts and bake the cakes.
4. During this time, you need to prepare the cream. Pour 100 g of sugar and berries through a meat grinder into an enamel bowl, heating it all over low heat. Then add cream, stir the mixture until thickened. Add swollen gelatin to the cream.
5. Separately, mix the mascarpone with the remaining amount of sugar.
6. Coat the finished cakes one at a time berry cream and whipped. Refrigerate to soak the cake.

With jelly layer and fruits

To make a cake with a jelly layer, you need to have experience in baking. This incredibly tasty dessert falls into the category of complex, but its taste is worth it to improve your culinary skills. The tenderness and airiness of the biscuit dough goes perfectly with the softness of the jelly; the dessert is especially relevant in winter season.

Ingredients:

• 150 g flour;
• 4 eggs;
• 5 tbsp. spoons of sugar;
• 1 teaspoon baking powder;
• 2 packs of jelly;
• 3 tbsp. spoons of any jam (jam, marmalade);
• fruit for decoration.

Cooking process:

1. Make the dough: beat eggs with sugar, add flour, vanillin, baking powder, bake cakes. It is advisable to spread the dough into the mold in a thin layer, so that the finished cakes do not have to be cut later.
2. Prepare the jelly, cool the resulting mass, pour it onto the cakes previously coated with jam. Connect them, make a decoration on top, sprinkling coconut flakes and laying out fruits (apples, strawberries, lemon, orange, kiwi).
3. Place the cake in the refrigerator after 5 hours delicate delicacy You can serve it with fruit accents.

Chocolate cake with protein cream and banana filling

You won’t have to think anymore about preparing such a delicious dish for tea. One simple recipe connected several at once delicious ingredients, which individually make you want to eat cake, but all together leave no chance for those with a sweet tooth. Baking classics - chocolate sponge cake– goes perfectly with airy protein cream and delicious fruity taste banana filling.

Ingredients;

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

Preparation:

1. Knead the biscuit dough, beating the yolks with sugar separately, and the whites in another bowl. Add flour, cocoa, mix, bake the cakes.
2. During this time, make the cream by beating the whites with powdered sugar with a mixer to form an airy foam.
3. Coat the cooled cakes with protein cream, arrange the banana cut into slices, combine them, soaking the top with the remaining cream, and decorate the top with bananas and grated chocolate.

Video recipes for making dessert at home

Experienced cook knows how to cook delicious food sponge cakes, observing proportions, temperature and some other nuances. But the popularity of the biscuit was ensured not only by its unique delicate taste: Baking does not cause any trouble even for those who have little culinary experience. How to make a delicious sponge cake at home? What products you need to buy, where it’s best to start and how to decorate the delicacy so that no one can resist the temptation to try it, you can find out from the video below.

With strawberries and whipped cream in a slow cooker

In the microwave

From ready-made cakes with condensed milk

Airy sponge cake decorated with fondant

Sponge cake with meringue and nuts

In the oven