How to make a biscuit

Sponge cake is a versatile and very convenient baking. Firstly, it is always very simple to cook it, and secondly, it often requires the very minimum of products to prepare it, and thirdly, the biscuit dough can also be used for cupcakes, cakes and other tasty treats. The finished biscuit can be eaten either in its pure form or you can make a delicious cake from it.

Secrets of making biscuit

As we said, there is nothing difficult in making a biscuit. So it is, but only if you follow all the rules for its preparation, and also be aware of the secrets that can be applied in practice. Therefore, before you start sharing recipes for delicious biscuits, we will tell you how to cook all of them correctly, without exception, so that the biscuit turns out to be simply fabulous splendor.

• To make the biscuit tasty and fluffy, use only fresh ingredients to prepare it. All ingredients in the recipe should be at approximately the same temperature. Moreover, the lower the temperature, the better. The same rule applies to the dishes in which the dough is kneaded.
• Always sift flour at least twice. This process is needed not only to cleanse the flour itself, but also to saturate it with oxygen, from which the biscuit will only be more magnificent.
• If in a recipe you need to separate the yolks from the whites, then do it very carefully and carefully so that there is not the slightest hint of yolks in the whites. Otherwise, it will be very difficult, and sometimes impossible, to beat into whites until stable peaks.
• In order for the proteins to be whipped into a fluffy mass, it is better to cool them first, then the process will go easier.
• Do not diminish the influence of the dishes during cooking. It is very important that it is fat-free, so before you start whipping the whites, wipe the container with a paper towel dipped in lemon juice or vinegar.
• Strictly follow the order of the food, this is very important, otherwise the dough will simply settle.
  • First, whisk the yolks in a bowl, adding half the sugar and vanillin to them. Beat them until they become white and increase in volume.
  • Now, in a separate container, start whipping the whites, gradually sprinkling the remaining sugar on them. Beat at high speed until the proteins turn into a fluffy and dense mass with stable peaks.
  • A third of the whipped whites must be added to the yolks and gently, from top to bottom, mix. After that, you can gently introduce flour, constantly stirring, also from top to bottom.
  • The last thing you need to do is introduce the remaining proteins. Knead the dough in one direction only, this will not allow the mass to lose volume and airiness.
• To prevent the dough from "dropping", do not be zealous with kneading. The longer you stir, the less fluffy the biscuit will be.
• Preheat the biscuit oven in advance. The dough should not be allowed to "rest" while waiting for baking, otherwise you can forget about the splendor. In no case should you put the dough in an oven that is not completely preheated - this will have a bad effect on quality.
• After the cooking time of the biscuit has come to an end - do not rush to immediately open the oven - wait about 20 minutes, otherwise the biscuit will most likely settle. During the cooking process, you should also not look in, opening the oven door.
• To make the biscuit easy to "come out" of the mold, immediately after removing it from the oven, without taking it out of the mold, put it to cool in the mold on a wet towel. And in order not to tear it in the process of taking it out, let it cool completely.
• To neatly cut the biscuit and not crush it, let it cool completely, and this takes about 8-12 hours. He must spend this time under a paper towel.

Classic biscuit

This option for making a biscuit is ideal for creating any pastries, cakes and other desserts.

1. Preheat the oven to 180 ° C. Coat a baking dish with butter. Sift 100 g of flour several times. Divide the whites with yolks from 4 eggs into different plates.
2. Pour 50 g of sugar and 15 g of vanilla sugar into the yolks. Whisk until white.
3. Beat the whites on medium speed until foam appears. After that, continuing to beat in a thin stream, add sugar and beat until an already thick mass with stable peaks is formed.
4. Place 1/3 of the whipped whites over the yolks and stir gently.
5. Pour the sifted flour to the yolk-protein mass and mix very gently so that the dough does not fall off.
6. Dip the rest of the proteins into the dough and mix well again.
7. Gently transfer the finished dough into a baking dish and place the sponge cake in the preheated oven. The biscuit is prepared for about 30-35 minutes.

There is nothing in this recipe that makes the biscuit "rise", such as baking soda or baking powder, but it will rise anyway. The classic biscuit rises evenly, without swelling, so cakes and pastries from it are excellent. On average, such a biscuit rises 1.5 times - take this into account when filling out the mold.

Sponge cake with strawberries

Cooking option number 1

To prepare this biscuit, it is better to choose a berry that will be slightly tough, but at the same time not soft, so that it does not spread during the baking process.

• Rinse 0.4 kg fresh strawberries thoroughly and pat dry with a paper towel.
• In a deep bowl, beat 4 eggs (cold) without separating the whites from the yolks. Add 4 large tablespoons of granulated sugar, 12 g of vanilla sugar to them and continue beating until a lush foam appears.
• Add 5 large spoons several times of sifted flour mixed with 10 g baking powder. Stir until smooth.
• Coat a baking dish with vegetable or butter. Pour the cooked dough into a mold, and lay the strawberries on top. Strawberry sponge cake is baked at 180 ° C for half an hour.
• The finished cake is decorated with powdered sugar, which is poured through a sieve.

Cooking option number 2

• Preheat the oven to 190 ° C.
• In a deep bowl, beat 175 g of soft butter, adding 150 g of sugar, 3 chicken eggs to it.
• Gradually add a pinch of salt, 0.5 small tablespoons of baking soda, a small spoonful of baking powder and the same amount of vanilla extract, 175 g several times sifted flour.
• Grease a baking dish with vegetable oil, pour out the dough and bake for 30 minutes. Allow the prepared biscuit to cool completely and cut into a couple of cakes.
• Beat 100 ml heavy cream with a large spoonful of powdered sugar. Rinse 0.4 kg of strawberries, dry and cut into cubes. Arrange the prepared berry with cream and lay in an even layer on the bottom cake, covering with the top one. Sprinkle the sponge cake on top with icing sugar and garnish with strawberries.

Chiffon biscuit recipe

• Preheat the oven to 180 ° C.
• Divide the yolks and whites of 7 eggs into different containers.
• Add a small spoonful of citric acid to the whites and beat.
• Pour 3/4 glass of warm water to the yolks, add a little more than half a large spoonful of sugar, a large spoonful of vegetable oil and beat well.
• Combine a large spoonful of sugar with a small spoonful of salt, 3 small spoons of baking powder and 2 glasses of flour, sifted several times.
• Add 1/3 of the whipped egg whites to the whipped yolks, gradually add the prepared flour and mix well. Add the remaining proteins and mix gently again.
• Cover the baking dish with parchment, coat with vegetable oil and pour in the prepared dough.
• A biscuit is prepared for 40 minutes, of which the first half hour is at a temperature of 180 ° C, and the remaining 10 minutes at 170 ° C.

Sponge cake without eggs

For many, this will seem unusual, but, yes, a biscuit can be made without using eggs!

• Preheat the oven to a temperature of 190 ° C.
• Whisk a glass of yogurt with 150 g of sugar, half a glass of vegetable oil, a packet of vanilla sugar until the mass turns white.
• Continuing to whisk, pour in a glass of milk.
• Sift 300 g flour several times and stir with 3 small spoons of baking powder. Add flour to the yoghurt mixture. Knead the dough.
• Smear a baking dish with vegetable oil or butter, pour out the dough and smooth the surface.
• Submerge the batter in the oven for half an hour.

Multicooker biscuit recipe

• Beat whites of 4 eggs with a mixer until stable peaks appear.
• Gently add yolks, a packet of vanilla and a glass of regular sugar to the whites, continue whisking.
• Now gradually introduce a glass of flour sifted several times and knead the dough, but without a mixer, but with a spoon. Stir gently from top to bottom.
• Thoroughly coat a cup from a multicooker with butter and pour the dough into it, leveling the surface if necessary.
• The cake is prepared on the "Baking" program for 50 minutes.

Chocolate sponge cake recipe

And finally, we offer you a biscuit, which is very popular!

• Preheat the oven to 180 ° C.
• Combine 150 g flour with a small spoonful of baking powder and 30 g cocoa, then sift.
• Beat 6 chicken eggs and 180 g of sugar for about 10 minutes. As a result, you should get a thick light mass, increased by 2.5 times in volume. Without stopping whisking, add a couple of large spoons of boiling water and a thin stream of 60 ml of vegetable oil to the dough. Beat until smooth and fluffy.
• Add half of the cooked flour and stir gently with a spatula, add the rest of the flour and knead the dough.
• Dissolve a large spoonful of instant coffee in a cup with two tablespoons of boiling water, add to the dough and knead.
• Grease a baking dish with oil, pour out the prepared dough and send to bake in an already preheated oven for 35 minutes.