Classic biscuit

A classic sponge cake is a baked product based on three ingredients: eggs, sugar and flour, which is distinguished by a lush, finely porous texture. For a classic sponge cake, in addition to the composition of the ingredients, there is their basic proportion - 2:1:1, which means the same amount of flour with sugar and twice as much eggs. Important points for baking a good sponge cake are proper beating and the sequence of adding ingredients, as indicated in the recipes.

Classic sponge cake with eggs

There are different types of sponge cake (jenauz, chiffon, dacquoise, etc.), but a chic cake is obtained only with a classic sponge cake made with eggs, sugar and flour. It is distinguished by its fluffiness, delicate texture, good taste and simple preparation. Any cream is suitable for this biscuit.

1. 
   To prepare a sponge cake in the oven according to the classic recipe, break eggs at room temperature into a dry, low-fat bowl and add a pinch of salt.
2. 
   Using a mixer, start beating them at low speed and gradually increase.
3. 
   When the mass becomes light, without turning off the mixer, add half the specified amount of sugar and continue beating.
4. 
   After 1 minute, add the rest of the sugar and continue beating for another 4-5 minutes.
5. 
   Beat the eggs with sugar into a fluffy, snow-white and homogeneous mass.
6. 
   Pour half the specified amount of flour into this mixture through a sieve.
7. 
   Use a spatula to quickly and gently mix everything.
8. 
   Then add the rest of the sifted flour, along with the baking powder, and mix the biscuit dough with a spatula until it has a smooth, uniform texture.
9. 
   Turn on the oven to 180°C. Pour the kneaded biscuit dough into a baking dish.
10. 
    Bake the sponge cake in a preheated oven for 15-20 minutes.
11. 
    Use a wooden skewer to check the doneness of the baked goods; the skewer should remain clean and dry.
12. 
    Remove the biscuit from the oven and, without removing it from the mold, leave until completely cooled.
13. 
    Once the biscuits have cooled, carefully remove their shapes using a knife.
14. 
    It should turn out tall and tender.
15. 
    Carefully cut the baked classic sponge cake on eggs into cake layers and you can form the cake. Delicious and successful baking!

---

Lush sponge cake with kefir for cake

Baking with kefir dough is distinguished by a fluffy and moist texture, which is also important for a cake, so a fluffy kefir sponge cake would be a good option. The preparation technology is simple: kefir with baking powder is added to the main ingredients for the sponge cake and beaten together with egg and sugar, only the proportion of products is slightly different than for the classic version. All ingredients should be at the same room temperature.

Cooking time: 55 minutes.

Cooking time: 15 minutes.

Servings: 1 cake.

Ingredients:

• Egg C1 – 3 pcs.
• Kefir – 250 ml.
• Wheat flour – 320 gr.
• Sugar – 200 gr.
• Baking powder – 1 tbsp.

Cooking process:

Step 1. Break the chicken eggs into a clean, dry bowl for kneading the dough. The category of eggs (C1) indicates their weight, which has implications for the proportion of ingredients.

Step 2. With a mixer on medium speed, start beating the eggs.

Step 3. Add sugar to the eggs in portions and without interrupting beating. Beat the eggs with sugar into a fluffy, homogeneous mass.

Step 4. Then add kefir to this mass and continue beating until smooth.

Step 5. Mix wheat flour with baking powder and pour through a thick sieve into the egg-kefir mixture.

Step 6. At minimum speed, mix the biscuit dough with a mixer so that there are no lumps of flour left.

Step 7. Cover the baking pan with special paper. Pour the kneaded biscuit dough into it.

Step 8. Preheat the oven to 190°C. Bake the biscuit for 30-35 minutes. Towards the end of baking, use a wooden skewer to check the doneness of the baked goods.

Step 9. Leave the baked sponge cake in the mold for 10 minutes, then carefully remove and cool completely.

Step 10. A fluffy sponge cake prepared with kefir can be used to form a cake by cutting into cake layers. Delicious and successful baking!

Chocolate sponge cake in the oven

Chocolate sponge cake is baked in the oven not only for certain types of cake, for example, “Drunk Cherry” or “Snickers”, but it can also be the basis of any desserts. The quality and taste of such a biscuit is determined by the correct selection of ingredients and especially cocoa. For the biscuit, it is better to use alkalized cocoa so that the color turns out beautiful and the taste is rich. The eggs are taken fresh and the flour is of the highest quality.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 1 cake.

Ingredients:

• Egg C 0 – 6 pcs.
• Sugar – 150 gr.
• Wheat flour – 130 gr.
• Cocoa powder – 30 gr.
• Baking powder – 1 tsp.

Cooking process:

Step 1. Break six room temperature chicken eggs into a dry and clean mixer bowl.

Step 2. Pour sugar into them and beat these ingredients at medium speed into a fluffy white mass.

Step 3. Mix the amount of wheat flour and cocoa indicated in the recipe in a separate bowl.

Step 4. Pour this dry mixture through a thick sieve into the beaten eggs.

Step 5. Then add baking powder and use a spatula to knead the dough until smooth.

Step 6. Wrap the springform pan with foil to prevent the dough from leaking.

Step 7. Pour the kneaded biscuit dough into the mold. Preheat the oven to 180°C in advance. Bake the chocolate sponge cake for 40-50 minutes, checking the doneness with a wooden skewer.

Step 8. Turn the baked sponge cake upside down onto any wire rack without removing the mold and leave to cool.

Step 9. Then carefully remove the mold, separating the cake from the side with a sharp knife. Cool the biscuit completely.

Step 10. To make the texture of the oven-baked chocolate sponge cake tender and moist, cover the cake with cling film and refrigerate for 4 hours. After this time, you can form a cake or other dessert. Delicious and successful baking!

Chiffon sponge cake

Chiffon sponge cake has a light, delicate and juicy texture; it does not need to be soaked in syrup, which allows you to make a gorgeous cake from it. The dough for it, unlike the classic sponge cake, is supplemented with vegetable oil and milk.More proteins are taken and they are whipped separately, which together with the baking powder makes the sponge cake very fluffy and tall, and makes the butter especially soft. The correct proportion and order of ingredients is important.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 1 cake.

Ingredients:

• Egg white – 4 pcs.
• Yolk – 2 pcs.
• Wheat flour – 130 gr.
• Sugar – 105 gr.
• Baking powder – 10 gr.
• Salt – 1 pinch.
• Milk 2.5% – 90 ml.
• Vegetable oil – 65 ml.
• Vanillin – 1 pinch.

Cooking process:

Step 1. For this bake, accurately measure all ingredients according to the proportions of the recipe, and so that everything is on hand.

Step 2. Rinse eggs at room temperature with warm water, dry with a napkin and carefully separate into whites and yolks. Place the whites immediately in a dry, fat-free bowl.

Step 3. Pour flour and baking powder into a separate bowl through a thick sieve and mix.

Step 4. Place two yolks into a bowl for kneading dough and add 80 g. Sahara.

Step 5. Beat these ingredients with a mixer for 2 minutes into a light, fluffy mass.

Step 6. In a separate bowl, mix well the heated milk with vegetable and odorless oil.

Step 7. Pour the milk and butter mixture into the beaten yolks and stir with a spatula or whisk.

Step 8. Then pour the flour mixture into this liquid dough base in two batches.

Step 9. After each portion of flour, mix the dough well until smooth.

Step 10. Mix the remaining sugar with vanilla.

Step 11. Add a pinch of salt to the whites and beat with a mixer at low speed for a minute until large bubbles form.

Step 12. Then gradually increase the speed and, adding sugar and vanilla in portions, beat the whites until stable fluffy peaks.Beat for at least 4-5 minutes.

Step 13. Properly whipped whites will not move if the dishes are turned over.

Step 14. Then transfer the whipped whites in portions to the main dough, carefully and quickly mixing it with a spatula and movements from top to bottom.

Step 15. The kneaded biscuit dough should be airy and stable.

Step 16. Turn on the oven to 160°C. Line the bottom of a springform baking pan with parchment paper.

Step 17. Carefully transfer the kneaded dough into the mold and, so that there are no large bubbles left, tap the mold on the table. Bake the biscuit in the oven for 50-60 minutes and do not open it for the first 20 minutes, otherwise the baked goods will settle.

Step 18. Check the readiness of the sponge cake with a wooden skewer and you can remove it from the oven.

Step 19. To prevent the sponge cake from settling when cooling, turn the pan upside down, placing it on three cups.

Step 20. Carefully remove the cooled sponge cake from the mold, separating it from the side with a sharp knife.

Step 21. You can cut the prepared chiffon cake into cake layers and start assembling the cake. This biscuit keeps well for a week in the refrigerator and can be frozen. Delicious and successful baking!

Lush sponge cake with sour cream in the oven

A fluffy sponge cake with sour cream in the oven or a sour cream sponge cake will be a good base for a cake, and it’s delicious on its own. Sour cream makes the texture of the finished sponge cake moist and denser, and beaten eggs and baking powder give it fluffiness. Melted butter is added to the dough, and sour cream is taken with high fat content. The recipe is simple, and the preparation of sour cream biscuit is no different from the classic version.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 1 cake.

Ingredients:

• Sour cream 20% – 200 gr.
• Egg – 4 pcs.
• Butter – 100 gr.
• Sugar – 180 gr.
• Flour – 1 tbsp.
• Baking powder – 1 tsp.
• Salt – 1 pinch.
• Vanillin – 1 pinch.

Cooking process:

Step 1. Divide eggs at room temperature into whites and yolks. Pour the whites into a dry and clean bowl and beat with a mixer until fluffy, add half the sugar, a pinch of salt and beat until stiff peaks form. In a mixing bowl, beat the yolks with the rest of the sugar until foamy.

Step 2. Melt the butter in the microwave, cool slightly, pour into the beaten yolks and beat the mixture well again. Then add sour cream to this liquid base and mix everything with a spatula.

Step 3. Sift the flour and baking powder through a sieve, pour into the liquid base, add a pinch of vanillin and knead the dough until smooth. Then add the whipped whites to the dough portionwise and, using a spatula, gently mix them into the dough using bottom-up movements.

Step 4. Line the bottom of a springform pan with parchment paper. There is no need to grease the sides of the mold with oil, otherwise the dough will not rise well. Pour the sour cream dough into the mold and level the surface with a spoon.

Step 5. Bake the sponge cake in the oven preheated to 180 degrees for 40-45 minutes. During this time, the dough will double in volume and become fluffy. Step 6. Cool the sponge cake baked in the oven for 10-15 minutes, then carefully remove it from the mold and you can form the cake. Delicious and successful baking!

Sponge cake for a multicooker cake

A sponge cake for a cake in a multicooker, regardless of the chosen dough option, differs from a sponge cake baked in the oven by a more moist texture, because the multicooker optimally maintains temperature and humidity, and the shape of the bowl corresponds to the cake. In this recipe we prepare a sponge cake according to the simplest and most time-tested recipe. The set of ingredients and their proportions remain classic.

Cooking time: 1 hour 10 minutes.

Cooking time: 10 minutes.

Servings: 1 cake.

Ingredients:

• Egg – 6 pcs.
• Sugar – 1 tbsp.
• Flour – 1.5 tbsp.
• Butter – 1 tbsp.
• Salt – 1 pinch.
• Baking powder – 1 tsp.

Cooking process:

Step 1. Break the chilled chicken eggs into a dry and clean bowl.

Step 2. Pour a glass of sugar over them.

Step 3. Using a mixer and gradually increasing speed, beat these ingredients until fluffy.

Step 4. Sift the flour through a sieve along with baking powder. Then pour it portionwise into the beaten eggs and at the same time gently knead the dough with a spatula. The texture of the dough should be uniform and without lumps of flour.

Step 5. Grease the multicooker bowl with butter.

Step 6. Pour the kneaded biscuit dough into it and smooth the surface with a spoon.

Step 7. Place the bowl with the dough in the multicooker, close the lid and turn on the “Bake” program for the default time, which is usually 1 hour.

Step 8. After the signal about the end of the program, remove the bowl from the multicooker and leave to cool. You can’t get a golden brown crust on top of the sponge cake in a slow cooker, but that doesn’t matter for the cake.

Step 9. Turn the biscuit baked in a slow cooker and cooled out of the bowl onto a plate and you can assemble the cake or simply serve it for tea. Happy and delicious baking!

Carrot sponge cake

Carrot cakes have become quite popular for both cake and other desserts. The vegetable is an ordinary one, but it gives the biscuit a bright orange color, adds a special taste and makes the texture of the biscuit fluffy and moist. The dough in this recipe is mixed with classic eggs, flour and sugar. Add chopped carrots and supplement the dough with baking powder and, for a caramel note, with brown sugar.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 1 cake.

Ingredients:

• Egg – 4 pcs.
• Sugar – 65 gr.
• Brown sugar – 65 gr.
• Carrots, peeled – 120 gr.
• Flour – 130 gr.
• Baking powder – 1 tsp.
• Salt – 1 pinch.

Cooking process:

Step 1. First of all, measure out all the ingredients for the sponge cake according to the recipe. Choose carrots that are bright in color and juicy. Rinse the eggs immediately and dry with a napkin. If you don't have brown sugar, replace it with regular sugar. Turn on the oven at 170°C.

Step 2. Pour wheat flour with baking powder into a separate bowl through a thick sieve and mix with a spoon.

Step 3. Peel the carrots, rinse, dry with a napkin and chop on a medium grater.

Step 4. Break the eggs into the bowl for kneading the dough. They can be cold, because only their weight is important and should be 200 grams. Add a pinch of salt.

Step 5. Using a mixer, beat the eggs into a fluffy mass.

Step 6. Add brown sugar and regular sugar to them and continue beating at low speed for 2-3 minutes at first.

Step 7. Then increase the speed to maximum and beat the mixture for at least 10 minutes. Properly beaten eggs with sugar are kept on the mixer whisk for 8-10 seconds.

Step 8Add the flour mixture with baking powder to this mass in portions and in 2-3 additions, while kneading the dough with a spatula so that the airiness of the dough is not disturbed.

Step 9. Then also add chopped carrots into the dough in 2-3 steps and mix immediately.

Step 10. Wrap the outside of the springform pan with foil and line the bottom with parchment paper. Lightly grease the sides of the pan, sprinkle with flour and shake off excess flour, which is called a “French shirt”.

Step 11. Bake the carrot cake in the oven for 50-60 minutes and do not open the door for the first 20 minutes, otherwise the cake may settle.

Step 12. After this time, check the readiness of the baked goods with a wooden skewer. Remove the pan from the oven and let the biscuit cool slightly in the pan.

Step 13. Then carefully remove the baked carrot sponge cake from the mold and after cooling completely, you can form the cake, and any cream will suit this sponge cake. The carrot cake can be frozen or stored in the refrigerator for up to a week. Delicious and successful baking!

Homemade cottage cheese cake

A homemade cottage cheese biscuit will be a good base for a cake or just a delicious dessert, but it has some special features in its preparation. Cottage cheese makes the dough heavy and when you add butter to it, you get a cake, but we need a fluffy sponge cake. In this recipe, we mix the dough with 3 standard biscuit ingredients (egg, flour and sugar). Add crushed cottage cheese with milk and corn starch and bake the sponge cake in a water bath, which will make its texture tender and fluffy, similar to both a classic sponge cake and a cottage cheese casserole.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 1 cake.

Ingredients:

• Egg – 6 pcs.
• Cottage cheese – 300 gr.
• Milk – 150 ml.
• Sugar – 100 gr.
• Flour – 60 gr.
• Corn starch – 30 gr.
• Lemon juice – 1 tbsp.
• Vanilla sugar – 1 tsp.
• Lemon zest – ½ pc.
• Salt – 1 pinch.

Cooking process:

Step 1. First of all, measure all the ingredients for the curd biscuit according to the recipe. Immediately separate the eggs into whites and yolks.

Step 2. Pour the whites into a dry and fat-free bowl, and, adding sugar in portions, beat them for 10-15 minutes until stable peaks form.

Step 3. Place the egg yolks in another bowl, add cottage cheese with a pinch of salt and vanilla sugar, pour in milk and lemon juice.

Step 4. Beat these ingredients well with an immersion blender until smooth, since a smooth mass without grains of cottage cheese will allow you to bake a real sponge cake.

Step 5. Add lemon zest to the resulting curd mass, pour the mixture of flour and cornstarch through a sieve and knead the dough at low speed with a blender or using a spatula.

Step 6. Then add the whipped whites in parts, and mix everything at once with upward movements so that the whites do not settle.

Step 7. The kneaded dough should turn out airy and fluffy.

Step 8. Wrap the bottom and edges of the springform pan with foil. Pour the kneaded dough into the mold and smooth the surface with a spoon. Preheat the oven at 160°C. Place the mold with the dough on a deep baking sheet, place this structure in a preheated oven and pour boiling water into the baking sheet to the edge of its sides.

Step 9. Bake the curd biscuit in this water bath for 60-70 minutes.

Step 10. Leave the baked sponge cake in the oven turned off and with the door slightly open to cool. Then carefully transfer it from the mold to a plate for assembling the cake.

Step 11A home-baked curd sponge cake with a delicate and porous texture can be used to form a cake with any cream. Happy and delicious baking!

Lush honey sponge cake in the oven

A fluffy honey sponge cake prepared in the oven will be your alternative to honey cake, because it is easier to prepare and you don’t need to roll out the cakes. The sponge cake turns out tall, porous and moderately dry, which is what you need for a cake. Natural honey is selected for the sponge cake, soda is added, and the other ingredients remain as for the classic sponge cake. The ingredients in the recipe are for 2 biscuits, which will allow you to make a tall cake.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Egg C1 – 4 pcs.
• Sugar – 120 gr.
• Honey – 110 gr.
• Soda – 7 gr.
• Flour – 160 gr.

Cooking process:

Step 1. Put honey in a saucepan, add baking soda and stir.

Step 2: Place the mixture over medium heat and stir until it turns amber in color for 5 minutes. Then cool a little.

Step 3. Break the chicken eggs into a bowl for kneading the dough, add sugar and beat with a mixer at maximum speed for 5 minutes into a fluffy mass.

Step 4. With the mixer running, pour the honey mixture into the beaten eggs in a thin stream.

Step 5. The whipped mass should increase in volume and the color will turn golden.

Step 6. Add sifted flour to this mixture in portions and quickly knead the dough with a spatula.

Step 7. It should be quite thick. Divide the dough in half.

Step 8. Line two springform baking pans with parchment paper circles. Pour the kneaded honey dough into them.

Step 9. Turn on the oven at 160°C. Bake honey biscuits for 20 minutes.Then turn off the oven, open the door slightly and leave the biscuits for 5-7 minutes.

Step 10. Remove the pans from the oven and turn them upside down onto a wire rack.

Step 11: Once the biscuits have cooled, carefully remove the pans and paper. Cut the fluffy honey biscuits into the number of layers you need and you can start assembling the cake. Delicious and successful baking!

Homemade lemon sponge cake

Homemade lemon sponge cake is easy to prepare and can be used as the base of a cake or as a dessert on its own. The dough for it is mixed with eggs, sugar and flour with the addition of starch. For a particularly citrusy and fresh taste, lemon zest and juice are added to the dough. This biscuit always turns out soft and tender.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 cake.

Ingredients:

• Egg – 2 pcs.
• Sugar – 100 gr.
• Lemon – ½ pc.
• Starch – 1 tbsp.
• Cinnamon – 1 tsp.
• Flour – 100 gr.

Cooking process:

Step 1. Carefully separate the eggs into whites and yolks and into different containers. Rinse the lemon and carefully remove the zest from half of it and squeeze out the juice. Pour the yolks into a bowl for kneading dough, add half the sugar and beat with a mixer until smooth and light.

Step 2. In a dry and fat-free bowl, beat the egg whites with the rest of the sugar and the juice of half a lemon. Beat them until stiff peaks form.

Step 3. Add a spoonful of any starch, cinnamon and lemon zest to the beaten yolks. Mix these ingredients with a spoon.

Step 4. Then pour wheat flour into this mass through a sieve and knead the dough so that there are no lumps of flour left.

Step 5. Add the whipped whites into the kneaded dough portionwise and while stirring at the same time. Mix the dough quickly and with upward movements so that the whites do not settle.

Step 6.Pour the kneaded dough into the mold and bake the sponge cake in the oven preheated to 160 degrees for 20 minutes. Cool the lemon sponge cake baked in the oven, remove from the mold and you can assemble the cake or serve as a dessert for tea. Happy and delicious baking!