Sponge cake

A sponge cake is a simple preparation for your favorite desserts. Delicious biscuits are most often used to make your favorite cakes or pastries. It is also used when assembling trifles and many other desserts. There are different recipes from the simplest to the most labor-intensive. This collection contains both. I tried to collect accessible recipes that everyone can do.

A simple and fluffy sponge cake for a kefir cake

Everyone can make a classic fluffy kefir sponge cake for a cake. With this recipe, you are guaranteed to get a lush cake, and the sponge cake will not collapse. You don't have to have a mixer to make a delicious and tender cake. If you don’t consider yourself a great pastry chef and are afraid of baking like fire, feel free to cook!

1. 
   A fluffy sponge cake for a cake is very easy to prepare. Remove the chicken eggs from the refrigerator and let them warm up.Wash and dry, and then break into a large container.
2. 
   Using a mixer or whisk, stir until smooth. It will be faster with a mixer, but with a whisk you will have to work a little.
3. 
   Then add granulated sugar and continue stirring. At this stage, of course, it is better to take a mixer. Add a pinch of salt and vanilla here. The mass should turn white and increase slightly.
4. 
   Sift wheat flour into a separate bowl, add baking soda and baking powder.
5. 
   Mix dry ingredients with a whisk.
6. 
   Heat kefir in the microwave and pour into the egg mixture. Stir.
7. 
   Add dry ingredients little by little. Mix with a silicone spatula using upward movements. At this stage, the main thing is not to use a mixer. Turn on the oven to preheat.
8. 
   Grease the baking dish with butter and sprinkle the top with flour or line with baking paper, if necessary. Non-stick and silicone molds do not need this procedure. Place the thick dough into a mold.
9. 
   Set the temperature sensor to 180 degrees. Place the pan with the dough in the oven. Bake the sponge cake for 30 minutes, then check for doneness with a wooden skewer or toothpick. Increase cooking time if necessary.
10. 
    Remove the fluffy sponge cake from the oven. Cool in the pan.
11. 
    Remove the cooled cake from the pan. Leave to cool completely on a wire rack. Sprinkle with powdered sugar. If you are making the cake, skip this step. Divide into cakes and use as intended.
12. 
    I make such a simple and fluffy sponge cake often. And if I don’t have time, I just sprinkle it with powdered sugar and serve the treat with tea. Treat your family. Eat with pleasure! Enjoy this delicious dessert!

Chocolate sponge cake in the oven for cake

Chocolate sponge cake in the oven will win you over with its moist texture. Thanks to the use of vegetable oil in the dough, it is difficult to dry out the pie. Everyone will definitely have a juicy biscuit. If cakes are your sore subject, don’t worry, an amazing recipe will help you. Cook in a good mood, and everything will be as it should!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Wheat flour – 300 gr.
• Granulated sugar – 200 gr.
• Kefir – 220 ml.
• Chicken eggs – 3 pcs.
• Baking powder – 1 tsp.
• Salt – a pinch.
• Baking soda – 0.5 tsp.
• Cocoa powder – 1 tbsp.
• Butter – 5 gr.
• Vegetable oil – 80 ml.

Cooking process:

Step 1: Measure the ingredients according to the list above. Remove kefir and chicken eggs from the refrigerator in advance; the products should be at room temperature.

Step 2. Sift wheat flour into a separate bowl, add baking soda and baking powder. Add some salt.

Step 3. Add pure cocoa powder to this.

Step 4. Wash and dry the warmed chicken eggs, and then beat them into a large bowl. Using a mixer or whisk, combine into a smooth substance. An electric appliance will work faster, but a whisk will require some effort. Then add granulated sugar and continue stirring.

Step 5. Pour heated kefir and refined oil into the egg mixture. Combine by stirring with an electric appliance.

Step 6. Add dry ingredients little by little. Mix with a mixer at moderate speed. It is important that there are no lumps left in the dough. While the dough is rising, preheat the oven.

Step 7. Line the pan where you will bake the dessert with foil.Grease the bottom and sides with butter at room temperature.

Step 8. Pour the thick dough into the mold. Cover the top with foil. Switch the temperature sensor 180 degrees. Place the chocolate dough in the oven. Bake the biscuit for an hour, then pierce the product with a wooden skewer or toothpick to check for doneness.

Step 9. Remove the hot product from the oven. Cool slightly in the pan. Carefully remove the rested cake from the pan. Leave on a wire rack to cool completely.

Step 10. Divide the rested pie into parts and use as intended. Enjoy this delicious dessert! Bon appetit!

A simple sponge cake made with milk at home

Homemade milk sponge cake is an amazing preparation for your favorite desserts. The fluffy and airy pie can be enjoyed as an independent treat. But if you soak it with your favorite cream, you will experience gastronomic ecstasy.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Wheat flour – 165 gr.
• Granulated sugar – 160 gr.
• Milk – 120 gr.
• Chicken eggs – 3 pcs.
• Baking powder – 6 gr.
• Salt – a pinch.
• Butter – 60 gr.
• Vanilla sugar – 10 gr.

Cooking process:

Step 1. Remove medium chicken eggs from the refrigerator in advance; the food should be at room temperature. Wash and dry the warmed chicken eggs, and then beat them into a large bowl.

Step 2. Pour the milk into a thick bowl and add good quality butter (margarine or spread will not work).

Step 3. Sift wheat flour into a separate bowl and add baking powder. Add some salt.

Step 4. Combine the ingredients with a whisk.

Step 5. Add granulated sugar and vanilla sugar to the eggs.

Step 6. Using a mixer, combine into a smooth, fluffy mass.

Step 7. When the egg-sugar mixture flows from the beaters like a ribbon, this is a sign that you can proceed to the next step.

Step 8. Heat the milk and butter until warm so that the butter dissolves in it.

Step 9. Add half of the flour mixture to the egg-sugar mixture in parts.

Step 10. Arm yourself with a silicone spatula.

Step 11: Gently fold in the dry ingredients in an upward motion.

Step 12. Gradually pour in half of the creamy milk mixture.

Step 13: Gently stir in.

Step 14: Now fold in the remaining dry ingredients.

Step 15. Pour in the cream and milk mixture again.

Step 16: Stir again. Turn on the oven to preheat.

Step 17. Grease the baking dish with butter and sprinkle flour on top or line it with baking paper, if necessary. Non-stick and silicone molds do not need this procedure. Place the thick dough into a mold.

Step 18: Switch the temperature sensor to 170 degrees. Place the fragrant dough in the oven. Bake the biscuit for 45-50 minutes, then pierce the product with a wooden skewer or toothpick to check for doneness. Remove the hot product from the oven. Cool slightly in the pan.

Step 19: Take a knife and help them separate the dough from the sides.

Step 20. Carefully remove the rested cake from the mold. Leave on a wire rack to cool completely. Pack in cling film. Refrigerate or leave at room temperature to stabilize for at least 8 hours, preferably overnight.

Step 21. Divide the rested pie into parts and use it for its intended purpose. Eat and enjoy with pleasure! Bon appetit!

Lush sponge cake with sour cream

A fluffy sponge cake made with sour cream for a cake turns out unusually tender and airy, like a cloud. The most favorite desserts are made from the pie. After soaking it in your favorite cream and letting it brew, you will get an unforgettable confectionery masterpiece. Not a single sweet tooth will pass by such a cake.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Wheat flour – 240 gr.
• Granulated sugar – 250 gr.
• Sour cream 20% – 200 gr.
• Eggs C1 – 6 pcs.
• Baking powder – 15 gr.
• Salt – a pinch.
• Baking soda – 0.5 tsp.
• Vanilla sugar – 10 gr.
• Cocoa powder – 40 gr.
• Corn starch – 40 gr.
• Vegetable oil – 50 gr.

Cooking process:

Step 1: First, prepare your mold. I have a split ring so that the dough does not spill out, I tightly cover the bottom and sides with foil, and then place it on a baking sheet. You use what you have. It all depends on what shape your product will be.

Step 2. Sift wheat flour, cornstarch, baking soda and baking powder into a separate bowl. Add some salt. Stir and divide dry ingredients in half. Add pure cocoa powder to the second half and mix too.

Step 3. Remove sour cream and chicken eggs from the refrigerator in advance; the products should be at room temperature. Wash and dry the warmed chicken eggs, and then beat them into a large bowl. Using a mixer or whisk, combine into a smooth substance. Then add granulated sugar and vanilla sugar.

Step 4: Continue stirring. It is important to get a fluffy white mass. You will get this effect after 10 minutes of intensive beating.

Step 5. Now add sour cream and odorless butter and combine the ingredients with an electrical appliance. There is no need to beat for a long time.

Step 6. Divide the resulting substance in half. Gradually pour and mix light dry ingredients into one part.

Step 7. In the second, respectively, dry ingredients with cocoa and mix too. Knead with gentle movements from bottom to top so as not to damage the structure of the future workpiece.

Step 8: Pour most of the chocolate batter into the prepared pan and swirl the pan, but do not lift it, to distribute the batter evenly.

Step 9. Pour some of the white dough on top and do the same with it.

Step 10: Spread the remaining chocolate batter.

Step 11: Fill with remaining white batter. Preheat the oven.

Step 12: Switch the temperature sensor to 170 degrees. Place the sponge cake in the oven. Bake the biscuit for an hour, then pierce the product with a wooden skewer or toothpick to check for doneness.

Step 13. Cool the hot product slightly in the mold. Carefully remove the rested pie from the ring by prying it with a knife. Leave on a wire rack to cool completely. Pack in cling film. Refrigerate or leave at room temperature to stabilize for at least 4 hours, preferably overnight.

Step 14. Divide the rested pie into parts and use it for its intended purpose. Invite your guests and treat them to the most delicate dessert. Enjoy with pleasure!

Chiffon sponge cake for a cake in the oven

Chiffon sponge cake for a cake in the oven is a light airy miracle that melts in your mouth. The delicate texture, like a feather, will captivate you immediately. To enjoy dessert, you will have to do a little magic in the kitchen. For this gorgeous cake, you definitely need a mixer or food processor. You will not achieve the consistency of dense peaks by hand.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Wheat flour – 160 gr.
• Granulated sugar – 105 gr.
• Milk – 90 ml.
• Egg yolks – 2 pcs.
• Egg whites – 4 pcs.
• Baking powder – 1.5 tsp.
• Salt – a pinch.
• Vegetable oil – 65 ml.
• Vanillin – a pinch.
• Lemon zest - to taste.

Cooking process:

Step 1: Measure the ingredients according to the list above. Remove milk and chicken eggs from the refrigerator in advance; the products should be at room temperature.

Step 2. Wash and dry the warmed chicken eggs.

Step 3. Break the eggs and carefully separate the whites from the yolks. It is important that the dishes are clean and dry, and that not a drop of yolk gets into the whites.

Step 4. Pour warm milk into the yolks. Stir with a wooden spatula.

Step 5. Pour in refined vegetable oil.

Step 6. Sift wheat flour, granulated sugar into a separate bowl, add vanillin and baking powder. Add some salt.

Step 7. Pour the milk-yolk mixture into the dry ingredients and stir.

Step 8. Pour boiling water over the lemon, dry it and remove the zest with a grater, without touching the white part, it tends to be bitter, which can ruin the taste of the baked goods. Add to the dough and stir vigorously.

Step 9. Beat the whites to stiff peaks using an electric appliance. Then fold into the yolk mixture in parts.

Step 10. Stir the workpiece using smooth movements from bottom to top.

Step 11: While the dough is resting, preheat the oven. Grease the pan where you will bake the dessert with butter, and sprinkle flour on top or line it with baking paper, if necessary. Non-stick and silicone molds do not need this procedure.

Step 12. Pour the thick dough into the mold.

Step 13Twirl the pan so that the dough is distributed evenly.

Step 14: Switch the temperature sensor 180 degrees. Place the dough in the oven. Bake the biscuit for 30-35 minutes, then pierce the product with a wooden skewer or toothpick to check for doneness.

Step 15. Remove the hot product from the oven. Cool slightly in the pan.

Step 16. Carefully remove the rested cake from the pan. Leave on a wire rack in an upside down position until cooled completely.

Step 17 Remove the parchment from the bottom.

Step 18. The edges may look sloppy, it’s okay, they will be cut off or disguised with cream.

Step 19. Divide the rested pie into parts.

Step 20. Use the biscuit blank for its intended purpose. Enjoy this delicious dessert! Bon appetit!

Simple homemade sponge cake in a slow cooker

I prepare homemade sponge cake for a cake in a slow cooker according to a classic recipe that, if not everyone, then many know. I love the recipe for its simplicity. Mix everything and bake in our assistant’s bowl. Even a non-professional can easily master the recipe. Try, experiment and success awaits you!

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 8

Ingredients:

• Wheat flour – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Vegetable oil – 1 tsp.
• Chicken eggs – 6 pcs.
• Vanillin – 2 gr.
• Baking powder – 1 tsp.
• Salt – a pinch.

Cooking process:

Step 1: Measure the ingredients according to the list above. Remove chicken eggs from the refrigerator in advance; the food should be at room temperature.

Step 2. Wash and dry the warmed chicken eggs, and then beat them into a large cup. Add granulated sugar.

Step 3.Using a mixer or whisk, combine the ingredients into a smooth substance. An electric appliance will work faster, but a whisk will require some effort.

Step 4. Sift wheat flour, baking powder and vanillin into a separate bowl. Add some salt. Stir.

Step 5. Add dry ingredients little by little. Mix with a mixer at minimum speed or with a spatula. It is important that there are no lumps left in the dough.

Step 6. While the dough is swelling, take out the multicooker and plug it in.

Step 7. Lubricate the bottom and walls of the appliance bowl with refined oil. Pour the dough and swirl a little so that it spreads into an even layer.

Step 8. On the panel, select the “Baking” program, the time will automatically display 40 minutes. This is quite enough to make a fragrant pie. Close the lid of the device.

Step 9. A sound signal will indicate the readiness of the biscuit. Open the lid of the appliance, use a steaming net to remove the cake and cool it.

Step 10. Divide the rested pie into parts and use as intended. If you have no time, just sprinkle with powdered sugar and serve the treat with tea. Treat your family. Eat with pleasure! Enjoy this delicious dessert!

Curd biscuit in the oven

Curd biscuit in the oven is prepared as simply as possible. Unlike its counterparts, the texture of this cake is dense. But some people also like such desserts. The sponge cake can later be used to make a cake, but if you don’t have time, it’s enough to decorate it and treat your household.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 10

Ingredients:

• Wheat flour – 200 gr.
• Granulated sugar – 200 gr.
• Cottage cheese – 200 gr.
• Chicken eggs – 2 pcs.
• Butter – 150 gr.
• Table vinegar 9% – 10 g.
• Salt – a pinch.
• Baking soda – 5 gr.
• Powdered sugar - for decoration.
• Semolina – 1 tbsp.
• Jam - optional.

Cooking process:

Step 1: Measure the ingredients according to the list above. Remove cottage cheese and chicken eggs from the refrigerator in advance; the products should be at room temperature. Wash and dry the warmed chicken eggs. Sift the wheat flour into a separate bowl. Add some salt.

Step 2. Place the freshly tested cottage cheese in another bowl and mash with a fork, if desired, grind through a sieve.

Step 3. Beat the eggs into a large bowl. Using a mixer or whisk, mix into a smooth substance. It will be faster with an electrical appliance. Then add granulated sugar and continue beating.

Step 4. Pour the beaten egg mixture into the grated cottage cheese. Melt the butter in a water bath or in the microwave and add to the egg mixture. Suppress the baking soda with table vinegar here. Stir.

Step 5. Add dry ingredients little by little. Stir with a spoon. It is important that there are no lumps left in the dough. While the dough is rising, preheat the oven.

Step 6. Place the thick dough into a mold, sprinkle the bottom with semolina. Switch the temperature sensor 180 degrees. Place in the oven. Bake the biscuit for 40 minutes. After 40 minutes, pierce the product with a wooden skewer or toothpick to check readiness.

Step 7. Remove the hot curd product from the oven. Cool slightly in the pan. Then carefully remove from the mold. Leave on a wire rack to cool completely. Decorate the dessert with powdered sugar or divide into parts and use as intended. You can coat the cakes with jam if you wish.Enjoy this indulgent treat! Bon appetit!

Carrot sponge cake

The carrot cake cake is moist and spongy. Previously, loved ones denied the presence of vegetables in sweet pastries, but now it is their favorite cake. The pie comes out incredibly flavorful. For me it is associated with autumn. The biscuit exudes homely warmth and care.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 6

Ingredients:

• Wheat flour – 180 gr.
• Granulated sugar – 180 gr.
• Carrots – 170 gr.
• Chicken eggs – 2 pcs.
• Baking powder – 1 tbsp.
• Salt – a pinch.
• Walnut – 3 tsp.
• Vanilla sugar – 1 tbsp.
• Cinnamon – 1 tsp.
• Vegetable oil – 180 ml.
• Lemon/orange zest – 1 tsp.
• Dried ground ginger – 1/3 tsp.

Cooking process:

Step 1: Measure ingredients according to the list. Remove chicken eggs from the refrigerator in advance; the food should be at room temperature. Wash and dry the warmed chicken eggs, and then beat them into a large bowl. Pour in odorless vegetable oil.

Step 2. Add granulated sugar and vanilla sugar here. Using a mixer or whisk, combine into a homogeneous substance. An electric appliance will work faster, but a whisk will require some effort.

Step 3. Sift wheat flour into the liquid ingredients and add baking powder. Add some salt.

Step 4. Sort the walnuts, removing the shells and partitions, grind in a coffee grinder and add to the ingredients. Add cinnamon, lemon zest and dried ground ginger. Continue mixing with the mixer.

Step 5. Peel the carrots with a vegetable peeler and grate them on a fine grater. Place into dough. Combine by stirring with an electric appliance.

Step 6: Preheat the oven.There is no need to grease the pan where you will bake the dessert. There is a sufficient amount of fat in the dough. Place the thick dough into a mold.

Step 7: Cover the top with foil. Switch the temperature sensor 180 degrees. Place the carrot stock in the oven. Bake the biscuit for 40-45 minutes, then pierce the product with a wooden skewer or toothpick.

Step 8. Remove the fragrant product from the oven. Cool slightly in the pan. Carefully remove the rested cake from the mold by prying the sides with a knife. Leave on a wire rack to cool completely. Then divide into parts and use for their intended purpose.

Step 9. The spicy aroma from the delicious cake will fill the entire space.

Step 10: Enjoy your fall dessert! Bon appetit!

Lush honey sponge cake

The honey sponge cake for the cake comes out unusually bright and incredibly fragrant. Honey cake is my favorite cake, I make it for every holiday. The recipe is as easy and budget-friendly as possible. But I warn you right away, for this option you definitely need a mixer. Bake homemade cakes and delight your loved ones.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Wheat flour – 150 gr.
• Granulated sugar – 120 gr.
• Honey – 3 tbsp.
• Chicken eggs – 5 pcs.
• Baking soda – 1 tsp.
• Butter – for greasing the mold.

Cooking process:

Step 1. Place 3 tablespoons of proven honey in a thick-walled saucepan and dissolve over medium heat. Add soda. Stir until foam appears. As soon as the mass increases, turn off the heat.

Step 2. Remove chicken eggs from the refrigerator in advance; the food should be at room temperature. Wash and dry the warmed chicken eggs, and then separate them into whites and yolks.Using a mixer, beat the whites until fluffy.

Step 3. Then add half the granulated sugar and continue beating until stiff peaks form.

Step 4. Combine the yolks with the second half of granulated sugar. Beat with a mixer until the mixture turns white.

Step 5. Gradually add the whites to the yolk mixture. Using smooth movements from bottom to top, fold into the dough.

Step 6. Then pour in the honey substance.

Step 7: Mix gently again.

Step 8. Sift the wheat flour.

Step 9. Using a spatula, fold into the air mass.

Step 10: Preheat the oven. Line the pan where you will bake the dessert with foil. Grease the bottom and sides with butter. Place the thick dough into a mold. Cover the top with foil. Switch the temperature sensor 180 degrees. Place the honey dough in the oven.

Step 11. Bake the sponge cake for 30 minutes, then pierce the product with a wooden skewer or toothpick to check for doneness.

Step 12. Remove the hot product from the oven. Cool slightly in the pan by turning it upside down. Carefully remove the rested cake from the mold by prying the sides with a knife. Cool on a wire rack.

Step 13. Divide the cooled honey into parts and use it for its intended purpose, covering it with your favorite cream. I prefer sour cream. Enjoy this delicious dessert! Bon appetit!

Homemade lemon sponge cake

Homemade lemon sponge cake will win the hearts of all citrus lovers. The cake turns out moist and incredibly flavorful. Pleasant light sourness magically combines with light airy dough. Juicy pastries will surprise you and remain in your memory forever!

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 8

Ingredients:

• Wheat flour – 160 gr.
• Granulated sugar – 150 gr.
• Lemon – 1 pc.
• Chicken eggs – 4 pcs.
• Baking powder – 1 tsp.
• Butter – for greasing the mold.

Cooking process:

Step 1. Remove chicken eggs from the refrigerator in advance; they should be at room temperature. Pour boiling water over a fairly large lemon, dry, cut into slices, remove the seeds. You can grind it with a blender.

Step 2. Wash and dry the warmed chicken eggs, and then beat them into a large cup. Using a mixer or whisk, combine into a smooth substance. An electric device will work faster. Then add granulated sugar and continue beating.

Step 3. Sift the wheat flour here. To be on the safe side, add baking powder. Combine by stirring with an electric appliance.

Step 4. Add the prepared lemon into the lush mass. Stir with a spatula. Preheat the oven.

Step 5. Line the pan where you will bake the dessert with foil. Grease the bottom and sides with butter at room temperature. Pour the aromatic dough into the mold. Switch the temperature sensor 180 degrees. Place the lemon dough in the oven. Bake the biscuit for 30-35 minutes.

Step 6. Then pierce the product with a wooden skewer or toothpick to check the readiness of the cake. Remove the lemon product from the oven. Cool slightly in the pan.

Step 7. Carefully remove the rested cake from the mold. Leave on a wire rack to cool completely. After cooling, divide into parts and use as intended. Enjoy this juicy dessert! Bon appetit!