Biscuit products are loved in many countries.
They are tasty, it’s not as difficult to cook as it might seem, and besides, you can make many interesting desserts based on them.
And if you still do not know how or do not know how to cook a magnificent sponge cake at home, the recipes that we have tested over the years will help you cope with this simple task.
Sponge cake at home - general principles of preparation
Biscuit - a unique pastry, which is perfect for making all kinds of desserts, cakes, pastries.
The finished biscuit is cut and greased with creams, condensed milk, jam or jam. On biscuit cakes spread nuts, dried fruits, fruits and berries. The finished biscuit product is poured with icing, sprinkled with icing sugar, chocolate chips.
Some even prefer to use a biscuit without any fillings, because a correctly prepared biscuit turns out to be so tender, aromatic and airy that even in its original form it turns out to be very appetizing and tasty.
To make a biscuit at home, use The main three ingredients: flour, eggs and sugar, the occurrence of the remaining components depends on the recipe.
The biscuit can be varied: on the basis of kefir or sour cream, from custard dough or regular, white classic or chocolate. It is also possible to prepare a lean biscuit.
Try, experiment - you will surely succeed.
1. How to cook a gingerbread sponge cake at home: a classic recipe
Ingredients:
• 150 grams of flour;
• six eggs;
• 200 grams of sugar;
• 10 grams of baking powder;
• 10 grams of vanilla sugar;
• a pinch of salt.
Cooking method:
1. Beat fresh eggs until foam.
2. Add salt, vanilla sugar and granulated sugar. Beat the mass for another 3-5 minutes.
3. Sift the flour into another bowl, mix it with a baking powder.
4. Add the dry mass in small portions to well-beaten eggs with sugar, while not stopping, beat the dough. The finished biscuit dough should not be too thick, but not liquid, its consistency should be medium, viscous.
5. We line the round baking dish with baking paper, pour in the prepared dough.
6. We bake a biscuit at home in a warm up to 180 gr. the oven is twenty-five minutes.
7. After the time allotted for cooking, we turn off the oven, we don’t rush to get the product itself - let it stand in the warm oven for another ten minutes.
8. Carefully take out the form, turn the homemade biscuit on a dry clean towel.
2. Homemade semolina sponge cake
Ingredients:
• four eggs;
• 150 grams of semolina;
• 200 grams of sugar;
• 300 ml of milk;
• 10 grams of vanillin and baking powder;
• 75 grams of butter;
• a pinch of salt.
Cooking method:
1. Carefully separate the yolks from the proteins.
2. Mix the yolks with semolina and milk, the proteins with vanillin and sugar.
3. Beat the first mixture for 3-5 minutes, leave aside so that the semolina is slightly swollen. Beat the second mixture until a lush white foam is formed.
4. Combine both mixtures in a clean bowl, mix gently so that the mass does not lose its splendor.
5. Abundantly grease the baking dish with butter, pour in the prepared dough.
6. Bake at 180 gr. twenty minutes before the formation of a delicious golden crust.
7. Let the biscuit stand in a warm oven for five minutes, after which we take it out of shape.
3. How to cook a magnificent sponge cake at home from custard dough
Ingredients:
• 80 grams of flour;
• 80 grams of corn starch;
• four eggs;
• 20 grams of butter;
• 150 grams of powdered sugar;
• to taste vanillin;
• a pinch of salt.
Cooking method:
1. First, we separate the yolks from the proteins.
2. Beat the whites, adding a pinch of salt, until the airy fluffy foam.
3. Pour powdered sugar into the yolks, beat until smooth and a pleasant pale yellow hue.
4. Combine both mixtures, beat the resulting mass in a water bath until it thickens.
5. Now we lower the container with the mass into a large container with cold water, continue to beat until the mass is completely cooled.
6. In another container, mix the sifted flour, starch and vanillin.
7. Pour half the egg mixture into the dry mass, mix thoroughly. Add the second half, mix again.
8. Lubricate the mold for making biscuit with butter, pour in the dough, bake for thirty minutes in a warm up to 180 gr. the oven.
9. We keep the finished custard base for cakes in a warm oven for 5-10 minutes, only then we take it out and carefully take it out of the mold.
4. Honey sponge cake at home
Ingredients:
• one and a half glasses of flour;
• a glass of sugar;
• four eggs;
• butter to lubricate the mold;
• three tablespoons of liquid honey;
• a teaspoon of soda.
Cooking method:
1. In one bowl, beat the yolks and half a glass of sugar until smooth.
2. In another container, beat the remaining sugar with proteins until stable white peaks form.
3. Put the honey in a small pot, heat it, pour soda. Continue, stirring, warming until the color of the mass becomes light brown, and the consistency is uniform.
4. In a large dry bowl, mix the mixture of yolks and sugar with honey, half the protein mixture and sifted flour.
5. Carefully introduce the remaining protein mass into the resulting aromatic mass, mix.
6. Cover the biscuit baking dish with parchment paper, grease with oil.
7. Pour in the dough, bake at 180 gr. half an hour.
5. How to cook a magnificent sponge cake at home on kefir
Ingredients:
• three eggs;
• glasses of kefir;
• a glass of sugar;
• a pinch of salt;
• 100 grams of butter;
• two glasses of flour;
• half a teaspoon of vanilla sugar and soda;
• a few drops of vinegar to quench soda.
Cooking method:
1. Mix the butter softened at room temperature with sugar and eggs.
2. Add vinegar slaked with vinegar and sifted flour, vanillin and a little salt.
3. Thoroughly mix the mass, then pour the kefir.
4. Beat the dough to a homogeneous mass and medium density.
5. Pour the dough into a form lined with parchment paper.
6. We bake a sponge cake on kefir for half an hour.
7. Cool in the oven off, then carefully remove from the mold.
6. Chocolate sponge cake at home
Ingredients:
• half a glass of flour;
• three quarters of a glass of sugar;
• four eggs;
• 50 grams of cocoa;
• butter.
Cooking method:
1. In a small dry container, bring the proteins to white stable peaks.
2. In another bowl, mix the sifted flour and cocoa.
3. In the third container, beat the yolks with sugar.
4. Gently mix the yolks with proteins, so that the mass does not lose its splendor.
5. Gradually introduce flour with cocoa into the egg mixture, stirring the mass with light movements from the bottom up.
6. Pour the dough into a greased form.
7. Bake for thirty minutes.
7. How to cook a magnificent sponge cake at home on sour cream
Ingredients:
• a glass of sugar;
• a glass of sour cream;
• two glasses of flour;
• six eggs;
• vegetable oil;
• a tablespoon of lemon juice.
Cooking method:
1. Pour sugar in a container with yolks, whisk until all sugar grains are completely dissolved.
2. Add sour cream, mix thoroughly.
3. Pour lemon juice into the whites, whisk until a dense, stable foam.
4. Combine the sour cream with proteins, pour the sifted flour.
5. Beat the dough with a mixer at low speeds or a whisk.
6. Lubricate the mold with oil, pour in the prepared dough.
7. Bake for 25 minutes, the first 15 minutes when heated to 180 gr. the oven, the next 10 minutes at 160 degrees.
8. Lean sponge cake at home without eggs and milk
Ingredients:
• a glass of granulated sugar;
• a glass of highly carbonated mineral water;
• two glasses of flour;
• 80 ml of vegetable oil;
• apple cider vinegar, soda;
• a third cup of semolina.
• to taste vanillin and cinnamon.
Cooking method:
1. Sift the flour into a deep bowl, add cinnamon and vanillin.
2. In another container, mix the vegetable oil with sugar, vinegar and mineral water. Beat the mass thoroughly, so that the sugar is almost completely dissolved in the mass.
3. Mix the flour mass with the oily mixture, beat for five minutes, so that the biscuit turns out to be especially magnificent.
4. Pour the finished lean dough into the mold sprinkled with semolina, bake for twenty minutes.
How to cook a magnificent sponge cake at home: tips and small tricks
• To make a sponge cake lush, you need premium flour with a high gluten content.
• When baking a biscuit, in no case do not open the oven door, otherwise the dough will fall and the finished product will not turn out to be lush.
• If the eggs are not beaten for a sufficient amount of time (8-10 minutes), the biscuit will rise during baking, but will fall off after cooling.
• Do not use brown sugar for making biscuit, only regular granulated sugar or powdered sugar will do.
• All the ingredients that make up the biscuit must have a uniform temperature, so you should get the food out of the refrigerator at least an hour before cooking.
• Do not use sugar more than necessary; excess of this product can make the dough heavier and the sponge cake will not turn out lush and airy.
• If you decide to bake a chocolate biscuit based on recipes for a regular biscuit, reduce the amount of flour by the amount of cocoa powder put into it.
• Be sure to bake a biscuit in a preheated oven, otherwise it will not rise.
