How to cook a regular sponge cake in the oven. A very tasty and simple recipe for sponge cake at home

Separate the whites from the yolks.

We begin to beat the whites at the lowest speed of the mixer. Slowly add sugar, one spoon at a time, and add vanilla. Beat until stiff peaks form.

When the protein mass becomes white and quite dense, add the yolks one spoon at a time, continuing to beat.

We remove the mixer and begin to sift the flour into the bowl with the whites, gently kneading with a spoon from bottom to top.

Pour the finished dough into the mold (21-23 cm is ideal for me, this way the sponge cake turns out taller). It is advisable to cover the bottom with a circle of parchment paper. Do not lubricate the sides.

Place the biscuit in an oven preheated to 190-200 degrees for 20-25 minutes.

The main rule when baking sponge cake is not to open the oven door - otherwise it will fall off. I also ordered my household not to stomp around in the kitchen or talk loudly. When the time is right, take out the mold and turn the sponge cake over onto a plate (rack, towel) and let it cool.

If all the rules are followed, the sponge cake turns out tall and very airy. It can be an excellent base for cakes, pastries and desserts.

If the specified quantity of products is baked in a mold with a diameter of 21 cm, the sponge cake is easily cut into 3 fairly decent cake layers.

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 a base for any confectionery product.

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 a video recipe from professional pastry chef Oleg Ilyin!

What do we bake from?

FLOUR

Biscuits are baked thanks 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 part of the wheat flour with starch, the biscuit will be stronger and more 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!

Sponge cake with berries and cream cheese cream

Delicate sponge cake and mascarpone cheese with berries are a classic of the genre. This simple pie can be prepared both for a holiday and on an ordinary, unremarkable day. In both cases, an incomparable taste is guaranteed.

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 the biscuit, use 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!

((inpage))

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. The biscuit dough quickly settles, and the finished products from the settled dough turn out low and limp.

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. Slide 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 into the middle again. The spoon will describe a circle. Repeat this movement, 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 stir 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 should I 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 pan 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 smooth. 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.

publishing house "Mann, Ivanov and Ferber"

This method is suitable for the lightest and most delicate biscuits, which settle under their own weight when cooling. 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.

publishing house "Mann, Ivanov and Ferber"

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. The dough is too liquid - 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 sponge cake has settled in the oven - the oven is too hot;
5. The biscuit crumbles a lot - too much starch.

Not everyone knows how to cook a classic sponge cake in the oven; using recipes with photos you can easily cope with this job. Many housewives think that the cooking process causes a lot of trouble, however, this is a mistaken opinion. Even inexperienced cooks can cope with such a dessert.

In the process of preparing a biscuit, it is necessary to take into account many nuances, it is advisable to comply with them all. Only in this case will you be able to prepare a delicious and amazing dish. Proper use of eggs and opening the oven are important. Any deviation can affect the finished product; the biscuit may settle and not bake at all.

That is why many housewives refuse to make this dish and give preference to other delicacies. However, if you do not deviate from these steps, it is possible to prepare a biscuit even the first time. There are a huge number of options, including common products.

Classic sponge cake in the oven: recipe with photos step by step

Baking requires careful selection of ingredients and adherence to the order of preparation. A simple recipe will allow you to prepare a biscuit even in your own kitchen and treat all family members to an amazing dish.

This delicacy will not leave anyone indifferent; the baked goods are airy and melt in your mouth.

Ingredients:

• granulated sugar – 150 grams;
• flour – 150 grams;
• eggs – 4 pieces;
• vanilla seeds – 3 grams;
• butter – 20 grams;
• salt – 2 grams.

Cooking process:

Important attention should be paid to the eggs, the whites should be carefully separated from the yolks. Add salt to the whites and beat with a mixer at low speed.

Add sugar and vanilla seeds to the mixture. Ingredients should be added slowly, in small portions.

Beat the yolks, combine with the protein mixture, beat well.

Add sifted flour to the total mass, stir gently with a spoon from bottom to top.

Prepare a baking container and grease it with butter. The mold should have a diameter of approximately 22 cm.

Pour the resulting dough into the mold, set the temperature to 200 degrees, cooking will take no more than 25 minutes.

At the end of the allotted time, remove the pan from the oven, place the product on a plate, and let it cool.

To ensure airy baked goods, it is not recommended to open the oven during cooking. In addition, there is no need to grease the sides of the mold; a dry surface will make the sponge cake rise better and be more fluffy.

Classic sponge cake in the oven: the simplest recipe

Using this recipe you can prepare an airy sponge cake, it is tender and has an amazing taste. The most important thing is to beat the whites and yolks well. You need to act carefully and gradually. If everything is done correctly, a light biscuit will decorate the family table. In addition, using baking, you can prepare cakes and pastries.

By replacing some of the flour with cocoa, you can get a chocolate sponge cake. There are no limits to imagination; every housewife can create real masterpieces.

Ingredients:

• eggs – 4 pieces;
• flour – 100 grams;
• sugar – 150 grams;
• vanillin – 5 grams.

Cooking process:

To make it convenient to work, all ingredients must be at hand. They should be removed from the refrigerator in advance. Carefully separate the eggs; the whites should not get into the yolks. Take 1/2 of the sugar, combine with the yolks, add vanillin. Beat the resulting mass with a mixer for 7 minutes. The result will be a dense and light mass.

Rinse the mixer beaters well, wipe them dry, and beat the egg whites. Beating must be done at minimum speed. As soon as the mass increases in volume, the speed can be increased to maximum.

Without ceasing to beat the mixture, pour the second part of the sugar into the protein mass. It’s easy to check the readiness of proteins. The container with the mass must be turned to the side; if the protein composition does not flow out, the mass is ready.

The mixer can be put aside; now you will need a whisk. Divide the whites into 3 parts, add 1/3 to the yolks, mix everything.

Pour 1/2 part of the flour into the mixture and mix. Re-introduce the whites and add the flour again. Repeat this one more time. Mix the dough. The dough should be kneaded carefully, it should not lose its volume.

Take a baking dish, its diameter should be at least 20 cm. Line the bottom with paper, do not grease the edges with oil.

Pour the kneaded dough into the mold, put it in the oven, set the temperature to 180 degrees. It will take 40 minutes to prepare.

Do not open the oven while baking, otherwise the baked goods will fall off. The readiness of the biscuit must be checked with a skewer.

As soon as the baked goods are ready, remove them from the oven and cool.

Remove the cooled biscuit from the mold and place on a plate.

The finished product is airy, its height is approximately 6 cm. This sponge cake can be cut into 2 layers and later used for making a cake.

However, it is important to know that before cutting the cake, it needs to sit for 8 hours. This way the baked goods will crumble less. If time does not allow, you can immediately start preparing the sweet dish.

If you don’t want to create a cake from a sponge cake, you can eat it as a separate dish. It is very tasty, nutritious, and has an amazing aroma.

Classic sponge cake in the oven: according to the recipe without separating the yolks and whites

The recipe is simple, it does not limit the housewife's imagination. You don't need to follow the instructions strictly. Even a slight deviation will allow you to bake a delicious sponge cake. This recipe is universal and suitable for busy housewives.

If you don’t have a lot of free time, but still want to pamper your family with something tasty, this recipe is a real find. Even an inexperienced housewife can prepare a delicious dessert.

Ingredients:

• flour – 150 grams;
• sugar – 200 grams;
• eggs – 4 pieces;
• baking powder – 5 grams.

Cooking process:

1. Take eggs, crack them into a bowl, beat well.

2. Pour sugar into the eggs and whisk the mixture until the sugar is completely dissolved. The resulting mass will increase in volume and acquire a light shade.

3. Combine flour with baking powder.

4. Slowly pour the flour mixture into the total mass, while stirring it constantly. It is recommended to stir the biscuit dough from top to bottom, this will keep the mass airy.

5. Prepare the mold, pour in the dough.

6. Bake the dish at a temperature of 180 degrees; it will take no more than half an hour to prepare.

7. At the end of the allotted time, remove the baked goods from the mold and let cool.

Classic sponge cake in the oven: recipe with baking powder with photo

There are a huge number of recipes for making biscuits; thanks to this option, you can prepare baked goods quite quickly, and the ingredients included are simple. This recipe will be a real salvation for a novice housewife who wants to pamper her family with something tasty.

The biscuit turns out fluffy, airy, and has a delicate taste. Not only adults will like it, but children will also be delighted with such a treat.

Ingredients:

• granulated sugar – 200 grams;
• flour – 150 grams;
• eggs – 6 pieces;
• baking powder – 15 grams;
• vanillin – 1 sachet;
• salt – 2 grams.

Cooking process:

1. Take a bowl, add eggs, beat them with a mixer. Beat the egg mixture at low speed, gradually increasing it to maximum.

2. Combine sugar, vanilla, salt. Pour the resulting mixture into the egg mixture in small portions. Beat the mixture for 3 minutes.

3. Sift the flour, mix it with baking powder, gradually add the dry mixture to the general composition. You need to beat the mixture for half an hour, this will allow the biscuit to be more fluffy.

4. Take a baking dish, cover it with parchment, pour in the dough.

5. Set the temperature to 200 degrees, place the dough, 25 minutes will be enough.

6. Cool the biscuit in the mold, only then can it be removed.

7. Pastries can be used as cake layers for further preparation of the cake. To do this, you need to cut the pie into 3 layers and create a sweet dish at your discretion.

8. In addition, the biscuit is popular as a separate dish; it can be served for tea immediately after preparation.

1. Before you start preparing a classic sponge cake in the oven according to the recipe, all ingredients must be removed from the refrigerator. They should sit for a while and be at room temperature.
2. Eggs should be given special attention; they must be beaten at minimum speed, gradually increasing to maximum.
3. When the dough is placed in the oven, do not knock the container on the grate or other surface. Proceed with caution. Otherwise, the sponge cake will not be as fluffy as you would like.
4. Do not open the oven during cooking, especially in the first 20 minutes. When opening the oven, movements should be smooth and you should not slam the door.
5. Checking the readiness of the biscuit is quite simple; you can use a wooden toothpick. With its help, the biscuit is pierced in the center. If the toothpick is dry, then the product can be removed. The sponge cake is also ready if it comes out of the pan easily.

Making a classic sponge cake in the oven according to the recipe is quite simple; the video will help you understand this process and make it interesting and exciting. Every housewife dreams of surprising all family members, these recipes will help make your dream come true. With such a simple dish you can diversify your everyday menu and make it more festive.

There are no limits to your imagination, you can safely experiment and create new masterpieces. These recipes can take pride of place in a housewife’s cookbook.

I won’t lie, the sponge cake according to this recipe, which I will share today, is my favorite. It turns out tall, fluffy, when preparing 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.

I collected bit by bit the advice, secrets and mysteries of respected confectioners, repeated them, studied, tested, tried and... still achieved the desired goal. A fluffy sponge cake for 4 eggs that always works out - this is my discovery that I will share today!

Delicious sponge cake for 4 egg cake:

• Chicken eggs (CO) - 4 pcs.
• Granulated sugar - 150 g.
• Premium wheat flour - 150 g.
• Baking powder - 1 heaped teaspoon (or 6 g)

How to bake:

The biscuit dough mixes very quickly, so immediately turn on the oven to preheat at 180 C.

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 don’t have one 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 beaten, 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 is not yet trained to add in a thin stream, and you are afraid that it will break 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 by the tablespoon.

There is no need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.

Distributing evenly throughout the egg mass, sugar helps it turn into a thick, light foam. Look at the photo to see how the egg-sugar mixture should lighten.

Now add 1 teaspoon of baking powder to the flour and sift it into the bowl with the dough. Before sifting, be sure to take a spatula and mix the flour and baking powder. Whether the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

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

Add flour in parts, in three approaches. Each time after adding flour, mix the ingredients with upward movements, as if you were lifting the dough in layers. When adding flour, we do not use a mixer, only a spatula or wooden spoon.

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

My mold has a diameter of 18 cm, the height of the finished sponge cake 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 focus on the ruddy color and a dry wooden stick.

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

The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit “fails”, the hole left by the finger is not restored, which 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 sponge cake in the mold for 10 minutes, then run a sharp knife along the walls of the mold (describe a circle) to make the cake easier to separate from the springform pan, release the sponge cake and turn it upside down onto a wire rack. Thus, if a lump has formed on top of the baked goods, it will smooth out, and in the finished cake all the cake layers will be smooth and beautiful.

After cooling completely on a wire rack, wrap the biscuit in cling film and place in the refrigerator for 6-8 hours. Thanks to this cunning technique, the remaining moisture from the sponge cake does not come out, but is evenly distributed over the entire baking surface, making the sponge cake juicier.

Despite cooling in film, the sponge cake 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 in syrup from canned peaches or sugar syrup (cook the amount you need based on the proportion of 6 tablespoons water and 4 tablespoons sugar).

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

To decorate the cake, I used homemade apple marshmallows that I made myself, as well as marshmallows and confectionery sprinkles. The cake turned out tender and very tasty.

Pieces of canned peaches were added to the cake layer between the fluffy biscuits. What else can be used as (follow the active link to read about the filling options).

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

More recently, our site has opened a YouTube channel. And the first video I decided to make was about how to make a fluffy sponge cake. I believe that this recipe is basic, basic for preparing many desserts!
If you like to watch videos, welcome:

You and your loved ones will love this sponge cake as fluffy as a cloud! Show what you got with this recipe in a photo (you can attach it to the comment). If you have questions, be sure to ask without hesitation, I’m always happy to answer!

Bon appetit!

When adding photos 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!

Soft, airy, proper sponge cake! Great for cake layers!

Ingredients:

For one biscuit

Chicken egg - 4 pcs.
Sugar - 4 tbsp. l.
Flour - 4 tbsp. l.

Preparation:

Separate the yolks from the whites, add 3 tbsp. l. Sahara.

Beat with a mixer or whisk (I used a mixer) until creamy.

Beat the whites separately with 1 tbsp. sugar until stable peaks. Mix 1/3 of the whites into the beaten yolks.

Sift the flour. Add to the yolk-white mixture. Stir in carefully.

Add the remaining 2/3 of the whites, also carefully folding into the dough. Grease a baking pan, sprinkle with flour and pour out the dough, spreading it evenly over the surface.

Preheat the oven to 200 degrees, leave our dough for 20 minutes (10 minutes at 200 degrees, and 10 minutes at 170 degrees). Check the readiness of the sponge cake with a toothpick - it should be dry. When the sponge cake is ready, take it out and let it stand in the mold for five minutes, then remove the mold. It is advisable to leave the sponge cake overnight and then use it for cake or pastries! Although it can be used immediately after cooling.

Bon appetit!

The perfect biscuit.

This is a recipe for an airy and very tender sponge cake from the famous Italian pastry chef Luca Montersino! The sponge cake will serve as an excellent base for cakes and pastries. It always turns out and rises wonderfully without baking powder, does not fall after it is taken out of the oven and there is no need to cool it by turning it over onto a wire rack. In addition, there are only 2 eggs, and the height reaches 4.5 cm with a mold diameter of 18 cm! But even in a 21 cm mold it will be at its best, but for a diameter of 26-28 cm the ingredients need to be doubled. Try this biscuit and you will love it as much as I did!

Ingredients:

Egg - 125 g (about 2 pcs.)
sugar - 88 g (and 85 is enough)
flour - 75 g
starch - 25 g
vanilla pod - 1 pc. (or 0.5 sachet of vanillin)
salt a pinch
butter and flour for greasing the pan

Preparation:

Sift flour with starch and salt three times. Preheat the oven to 180*C. Combine eggs and sugar in a small, heavy-bottomed saucepan (heating the sugar will prevent the eggs from curdling). Place on low heat and stirring constantly, bring the egg mixture to a temperature of 45*C (it is at this temperature that the egg mass absorbs air as much as possible) ***It’s good if you have a thermometer - it is very important not to touch the tip of the thermometer to the bottom of the pan, the temperature there is always above and this may misinform you. Hold the device vertically, suspended, only lowering it halfway into the mass. If you don’t have a thermometer (like me), then you need to heat the egg mixture for 1.5-2 minutes, then try to drop it on your hand - it should be pleasantly hot :))

Immediately remove from heat, pour into a mixing bowl or food processor and beat at maximum speed until a fluffy consistency is formed, that is, when a stream flowing from the whisk leaves a mark on the surface of the mixture.

Cut the vanilla pod lengthwise and add the seeds to the egg mixture. ***I added 0.5 packets of vanilla*** Carefully add the dry ingredients to the egg mixture in several additions, stirring from bottom to top each time.

Lightly grease a springform baking pan with butter and sprinkle with flour. ***I also lined the bottom with baking paper*** Carefully pour in the biscuit mixture. It is IMPORTANT not to level it, not to knock the mold on the table, etc. You can only slightly tilt the mold itself so that the dough is distributed more evenly.

Bake in a preheated oven for 15-18 minutes until done (check with a wooden skewer - it should be dry).

That's it! The perfect biscuit is ready!

Author OlgaCh

Delicate biscuit.

A delicate sponge cake that is very tasty on its own or with the addition of cream. You need to keep in mind that you shouldn’t cut the biscuit while it’s hot; it’s better to wait until it cools down.

Ingredients:

Sugar - 1 glass
Flour - 1 cup
Eggs - 4 pcs.
Vanillin - 1 sachet

Preparation:

Separate the whites from the yolks.

We begin to beat the whites at the lowest speed of the mixer. Slowly add sugar, one spoon at a time, and add vanilla.

When the protein mass becomes white and quite dense, add the yolks one spoon at a time, continuing to beat.

We remove the mixer and begin to sift the flour into the bowl with the whites, gently kneading with a spoon from bottom to top.

Pour the finished dough into a greased form and place in an oven preheated to 190-200 degrees for 20-25 minutes.

The main rule when baking sponge cake is not to open the oven door - otherwise it will fall off. When the time is right, take out the mold and turn the sponge cake over onto a plate (rack, towel) and let it cool.

If all the rules are followed, the sponge cake turns out tall and very airy. It can be an excellent base for cakes.

Bon appetit!

Biscuit with squirrels.

An incredibly tender biscuit made with whites, a delicacy that everyone will love.

Ingredients:

Egg white - 7 pcs.
Sugar - 120 g
Flour - 100 g
Salt chips.
Lemon juice - 1 tbsp. l.

Preparation:

Let's prepare the products.

Add salt and lemon juice to the whites and start beating the whites.

Beat the whites until foamy, add sugar and continue beating until stiff peaks form.

Add the sifted flour and carefully (!) with a spatula in one direction from bottom to top, mix the whites with flour.

We put it in a mold, I have a mold with a diameter of 28.5 cm, but it can be smaller, then the sponge cake will be higher, bake at a temperature of 170 degrees for 20 - 25 minutes until golden brown.

Serve with raspberries or any berries. Bon appetit.

Bon appetit!

Lemon sponge cake.

A simple cake for tea...

Ingredients:

Chicken egg - 2 pcs
Sugar - 100 g
Lemon - 0.5 pcs
Starch - 1 tbsp. l.
Cinnamon - 1 tsp.
Flour - 100 g

Preparation:

Beat the yolks with 50 g of sugar until light.

Beat the egg whites with the rest of the sugar and lemon juice.

Add starch, lemon zest and ground cinnamon to the yolk mixture and mix.

Add flour to the yolk mixture and stir.

Add the whites to the yolks and mix gently from bottom to top. Place in a mold and bake at 160 until done.

Bon appetit!

Makovo - nut sponge cake.

This biscuit attracted me with its tenderness, it simply melts in your mouth.

Ingredients:

Eggs -6 pcs
sugar - 120 g
poppy seed - 2 tbsp. l.
nuts - 0.5 tbsp.
baking powder - 0.5 tsp.
flour - 140 g

Preparation:

Divide the eggs into whites and yolks, beat the yolks with 60 g of sugar until the mass thickens, add flour and baking powder, and mix well.

Grind the poppy seeds and nuts in a coffee grinder, add to the yolks and mix.

Beat the whites with the rest of the sugar until white foam and add to the yolks, gently stir in one direction.

Place the dough in the mold and bake at 175 for about 45 - 50 minutes, until done; you can check the doneness with a toothpick.

One ready-made, cooled sponge cake can be divided into 2 - 3 cake layers and coated with any cream, I used sour cream, although it can be eaten without cream, it is very tasty and tender.

Bon appetit and drinking tea!