How to make a sponge cake

Biscuit is a versatile and very convenient baked product. Firstly, preparing it is always very simple, secondly, it often requires the bare minimum of ingredients, and thirdly, the biscuit dough can also be used for muffins, cakes and other delicacies. The finished biscuit can be eaten either in its pure form or made into a delicious cake. 

Secrets of making biscuit

As we have already said, there is nothing complicated in making a sponge cake. So it is, but only if you follow all the rules for preparing it, and also be aware of the secrets that can be applied in practice. Therefore, before we start sharing recipes for delicious biscuits, we’ll tell you how to properly prepare all of them, without exception, so that the biscuit turns out to be simply fabulously fluffy.

• To make the biscuit tasty and fluffy, use only fresh ingredients to prepare it. All ingredients present 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 the flour at least twice. This process is needed not only to cleanse the flour itself, but also to saturate it with oxygen, which will only make the biscuit more magnificent.
• If the recipe calls for separating the yolks from the whites, do it very carefully and thoroughly so that there is not the slightest hint of yolks in the whites. Otherwise, it will be very difficult, and sometimes impossible, to beat the egg whites to stiff peaks.
• In order for the whites to whip into a fluffy mass, it is better to cool them first, then the process will go easier.
• Don't minimize the influence of the cookware during the cooking process. It is very important that it be low-fat, so before you start beating the egg whites, wipe the container with a paper towel soaked in lemon juice or vinegar.
• Strictly follow the sequence of adding the products, this is very important, otherwise the dough will simply settle.
  • First, beat the yolks in a bowl, adding half a portion of sugar and vanilla. They should be beaten until white and the mass increases in volume.
  • Now, in a separate container, start beating the whites, gradually adding the remaining sugar to them. Beat at high speed until the whites turn into a fluffy and dense mass with stable peaks.
  • A third of the whipped whites should be added to the yolks and mixed carefully, from top to bottom. After this, you can carefully add flour, stirring constantly, also from top to bottom.
  • Lastly, you need to add the remaining proteins. Knead the dough in only one direction, this will prevent the mass from losing volume and airiness.
• To prevent the dough from “falling”, do not overdo the kneading. The longer you stir, the less fluffy the sponge cake will be.
• Preheat the oven for sponge cakes in advance. The dough should not be allowed to “rest” while waiting for baking, otherwise you can forget about the fluffiness. Under no circumstances should you place the dough in an oven that is not fully heated - this will have a bad effect on the quality.
• After the cooking time for the sponge cake has come to an end, do not rush to open the oven right away - wait about 20 minutes. Otherwise, the sponge cake will most likely settle. During the cooking process, you should also not look in by opening the oven door.
• In order for the sponge cake to easily “come out” of the mold, immediately after removing it from the oven, without removing it from the mold, leave it to cool in the mold on a wet towel. And in order not to tear it during the removal process, let it cool completely.
• To carefully cut the biscuit without crumbling it, let it cool completely, which takes about 8-12 hours. He should spend this time under a paper towel.

Classic sponge cake

This option for preparing a sponge cake is ideal for creating any pastries, cakes and other desserts.

1. Preheat the oven to 180°C in advance. Grease a baking dish with butter. Sift 100 g of flour several times. Divide the whites and yolks of 4 eggs into different plates.
2. Add 50 g of sugar and 15 g of vanilla sugar to the yolks. Beat until white.
3. Beat the egg whites at medium speed until foam appears. After this, continuing to beat, add sugar in a thin stream and beat until a thick mass with stable peaks is formed.
4. Place 1/3 of the beaten whites into the yolks and mix carefully.
5. Add the sifted flour to the yolk-white mixture and mix very carefully so that the dough does not fall off.
6. Add the remaining whites to the dough and mix thoroughly again.
7. Carefully transfer the finished dough into a baking dish and place the sponge cake in the preheated oven. The biscuit takes about 30-35 minutes to prepare.

There is nothing in this recipe to help "rise" the cake, such as baking soda or baking powder, but it will still rise. The classic sponge cake rises evenly, without swelling, so cakes and pastries made from it turn out excellent. On average, such a sponge cake rises 1.5 times - take this into account when filling the mold.

Strawberry sponge cake

Cooking option No. 1

To prepare this biscuit, it is better to choose a berry that is not too hard, but at the same time not soft, so that it does not spread during baking.

• Rinse 0.4 kg of fresh strawberries thoroughly and dry with a paper towel.
• In a deep container, beat 4 eggs (cold), without separating the whites from the yolks. Add 4 large spoons of granulated sugar, 12 g of vanilla sugar and continue beating until a fluffy foam appears.
• Add 5 large spoons of flour passed through a sieve several times, mixed with 10 g of baking powder. Stir until a homogeneous mass is formed.
• Grease a baking dish with vegetable or butter. Pour the prepared dough into the mold and place strawberries on top. Strawberry sponge cake is baked at 180°C for half an hour.
• The finished pie is decorated with powdered sugar, which is poured through a sieve.

Cooking option No. 2

• Preheat the oven to 190°C in advance.
• In a deep container, beat 175 g of soft butter, adding 150 g of sugar and 3 chicken eggs.
• Gradually add a pinch of salt, 0.5 small spoon of soda, a small spoon of baking powder and the same amount of vanilla extract, 175 g of flour sifted several times.
• Grease a baking pan with vegetable oil, pour in the dough and bake for 30 minutes. Allow the finished biscuit to cool completely and cut into a couple of cake layers.
• Beat 100 ml of heavy cream with a large spoon of powdered sugar. Wash 0.4 kg of strawberries, dry and cut into cubes. Combine the prepared berries with cream and place in an even layer on the bottom cake, covering with the top. Sprinkle the top of the sponge cake generously with powdered sugar and decorate with strawberries.

Chiffon sponge cake recipe

• Preheat the oven to 180°C.
• Divide the yolks and whites of 7 eggs into different containers.
• Add a small spoon of citric acid to the whites and beat.
• Pour 3/4 glass of warm water into the yolks, add a little more than half a large spoon of sugar, a large spoon 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 whites to the beaten yolks, gradually add the prepared flour and mix well. Add the remaining whites and mix gently again.
• Cover the baking dish with parchment, coat with vegetable oil and pour in the prepared dough.
• The 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 sponge cake can be made without using eggs!

• Preheat the oven to 190°C in advance.
• Beat a glass of yogurt with 150 g of sugar, half a glass of vegetable oil, and a bag of vanilla sugar until the mixture turns white.
• While continuing to whisk, pour in a glass of milk.
• Sift 300 g of flour several times and mix with 3 small spoons of baking powder. Add flour to yogurt mixture. Knead the dough.
• Grease a baking dish with vegetable or butter, pour in the dough and smooth the surface.
• Place the mold with the dough in the oven for half an hour.

Biscuit recipe in a slow cooker

• Beat the whites of 4 eggs with a mixer until stable peaks appear.
• Carefully add the yolks, a bag of vanilla and a glass of regular sugar to the whites, and continue beating.
• Now gradually add a glass of flour sifted several times and knead the dough, but without a mixer, but with a spoon. Mix gently, from top to bottom.
• Grease the multicooker cup thoroughly with butter and pour the dough into it, smoothing 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 of flour with a small spoon of baking powder and 30 g of cocoa, then sift.
• Beat 6 chicken eggs and 180 g of sugar for 10 minutes. The result should be a thick light mass, increased by 2.5 times in volume. Without stopping whisking, pour a couple of large spoons of boiling water and a thin stream of 60 ml of vegetable oil into the dough. Beat until a homogeneous fluffy consistency is formed.
• Add half of the prepared flour and mix 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, pour into the dough and knead.
• Grease a baking pan with oil, pour out the prepared dough and bake in a preheated oven for 35 minutes.