Sponge cake

Sponge cake

This cake is easy to make, the sponge cake does not settle and does not require soaking. Try it - it's very tasty!

Ingredients for Sponge Cake:

Biscuit

• Chicken eggs (5 large) - 5 pcs
• Sugar - 1 cup.
• Wheat flour / Flour (if you make chocolate, then the proportions are: 3/4 flour + 1/4 cocoa powder (Better alkalized)) - 1 cup.
• Soda (without a slide!) - 1 tsp.
• Vinegar (you can take any kind of vinegar: apple, wine or ordinary.) - 5 g

Cream

• Cream (33%) – 400 ml
• Sweet powder - 150 g
• Berry syrup (I used raspberry) - 2 tbsp. l.

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Sponge cake recipe:

Unfortunately, I did not photograph any step, well, this is not necessary, in this recipe.
Turn on the oven up and down, 180-200 degrees.
(depending on your oven) We take out a baking sheet, cover it with baking paper or make a “French shirt” (in other words, grease it with oil, sprinkle with flour and shake off the excess)
We take a bowl in which we will beat and a mixer.
Then we will prepare all the ingredients for the biscuit.
(5 eggs, 1 tbsp. flour, 1 tbsp. sugar, 1 tsp. soda - without a slide) ALL. We did the hardest part.

PREPARATION OF THE BISCUIT
Break eggs (5 pieces) into a bowl, beat until fluffy foam, without fanaticism.
Add sugar (1 tbsp) in three additions (add 1/3 beat, add another 1/3 beat and again) at this step you can add vanilla if desired!
Add soda.
(1 tsp without a slide) Sprinkle with vinegar.
Mix (with a spatula, whisk or spatula)
Now – flour (1 tbsp.) Just like sugar, add and beat in three additions.
Not for long! Has the dough become homogeneous? - Everything is quite. Pour our dough onto the prepared baking sheet and put it in the oven.
Bake until golden brown.
PREPARATION OF CREAM:
Whip the cream 33% (400 ml.), carefully, you can simply beat the cream and you will get butter, when the mass becomes airy, add little by little sifted sweet powder (150 g.), beat, add syrup (2 tbsp) - you can without him.
Chocolate lovers can reduce the amount of powder and add melted chocolate. The chocolate is not added to the cream while it is hot. Gently mix from bottom to top with a spatula. That's it, the cream is ready.

Now we are collecting our cakes.
I baked two sponge cakes, one chocolate, the other regular.
Let the biscuit cool; if possible, remove the biscuit from the baking sheet onto a wire rack until it cools completely. We grease one sheet of biscuit with cream, then we put the second one on it, we also grease it with cream, now we cut it in half, along the width of the baking sheet, and stack them on top of each other, then we cut it into portioned cakes, it can be into rhombuses, squares, or we squeeze out other shapes, decorate and get a cake in four layers! Well, something like this.

Little secrets - biscuit.
So, if you decide to make a chocolate sponge cake, then simply replace the required amount of flour with cocoa!
(i.e. 3/4 flour and 1/4 cocoa). You can bake it on a baking sheet, or you can bake it in any other form, the main thing is: pour it quickly, but carefully! and fill out no more than 1/3 of the form. This recipe contains enough to fill a whole baking sheet!
“Biscuits” absolutely love to be treated kindly - so pour the dough onto a baking sheet, carefully using a spatula or simply tilting the baking sheet from side to side, distribute the dough moderately and immediately! put it in the oven. The sponge cake comes out tender, the thickness of the layer after baking is 2-3 cm - this is excellent for cakes, rolls and for a cake, it is also very comfortable, there is no need to cut, the layers are uniform, even and tender.
And if you want to prepare a roll, then after adding flour, pour in 1/4 tbsp.
water. Again, beat everything with a mixer or whisk, as you are used to, and pour it into the mold. If you plan to prepare a sponge cake for a roll, you don’t have to rush to wrap it when it’s hot; it will wrap just fine when it’s cool and won’t burst.
In my photo, you can slightly see the thickness of the biscuit.
And another secret: So that the edges of the cakes come out even, after you have coated with cream and folded the number of layers required for you, simply cut the sponge cake in a circle (edge), under a ruler, for example, and after that cut out the shape that suits you cakes.

Sponge cakes

We all love sweets and admire the cakes and desserts that are prepared in restaurants and bakeries. One of the most favorite desserts is sponge cakes, which are loved by both children and adults. If you are one of the people who adore baking, we will tell you how to make cakes from sponge dough that will not leave even a single gourmand.

Sponge cake - recipe

Making these sponge cakes does not take much time, and the end result will be worth the effort.

Ingredients:

• flour – 1 tbsp.;
• sugar – 1 ½ tbsp.;
• eggs – 3 pcs.;
• vanillin – 1 pinch;
• sour cream – 150 g;
• cream – 2 tbsp. spoons;
• berries - to taste.

Manufacturing

Let's start with the test. Separate the yolks from the whites and beat the outer ones until thick foam, adding 1 cup of sugar little by little. Later add the yolks and flour to the whites and mix well.

Cover the baking dish with paper and pour the dough into it, then place it in the oven, preheated to 180 degrees, for 30 minutes. While the biscuit dough is baking, prepare the cream. To do this, you just need to mix the remaining half a glass of sugar with vanilla, sour cream and cream.

When the dough is ready, you need to let it cool and then cut it crosswise into two parts. One of the parts needs to be greased with cream, put the berries on top, cover with another part of the biscuit and grease with cream again. Then put it all in the refrigerator for 30 minutes, and before serving, cut into portions.

Sponge cake with protein cream

Often sponge cakes are prepared with butter cream or protein cream. The latter will appeal to those who want to create their own dessert with the least amount of calories, but not the least delicious.

Ingredients:

• flour – 1 glass;
• sugar – 1 glass;
• eggs – 4 pcs.

• egg whites – 4 pcs.;
• sugar – 1 tbsp;
• citric acid - to taste.

• orange – 1 pc.;
• lemon – 1 pc.;
• sugar – 2 tbsp. spoons;
• water – 2 tbsp. spoons.

Manufacturing

Let's start with the test. Sift the flour, beat the eggs well with sugar - when the size of the mass begins to increase, add flour evenly. Heat the oven to 180 degrees, line the mold with baking paper and pour the dough into it. Bake for 30-35 minutes, then let cool and cut crosswise into two parts.

Now we are preparing the cream. Beat the chilled whites with citric acid into a thick foam, and then add sugar evenly. For impregnation, we make syrup: squeeze the juice from orange and lemon, combine it in a saucepan with sugar and water and cook until the sugar dissolves.

Soak both parts of the biscuit with syrup, grease with protein cream and cut into portions. If desired, decorate with candied fruits or berries.

Sponge cake: recipe and photo

If the house smells of fresh baked goods, vanilla and cinnamon, this means that love and happiness reign there. Anyone can give such satisfaction to their loved ones.

You can create a delicious delicacy with your own hands

Creating sponge cake is quite interesting. Decorating it is a great pleasure, and if it turns out not only beautiful, but also delicious, then this is double satisfaction. Biscuits themselves are a very tasty delicacy, and sponge cakes with cream are also very beautiful. They can come in a variety of shapes, but round and rectangular are more popular. You can bake biscuits in special forms, divided into sections. If you don't have them, then use a regular baking sheet. One large rectangular cake is baked according to its size, and then cut into rectangles with a knife or into circles with a round cutter. These blanks are laid two or three on top of each other, sandwiched with cream, or made in a single layer. Decorate with glaze and figures made from butter or protein cream.

Flowers for decorating cakes

Do you know how to create roses from cream? They often decorate classic sponge cakes. A recipe with a photo of step-by-step flower sculpting is shown below.

You will need snow-white chocolate (180 g), wheat flour (2 tablespoons), sugar (200 g), milk (250 g), butter (200 g) and 3 egg yolks.

Oil cream for rose production is prepared as follows:

• grind the yolks with sugar until white;
• dilute the flour with milk, pour into the mashed yolks and stir;
• place the resulting mixture in a water bath, pour crushed chocolate into it and, stirring constantly, bring to a boil, but do not boil;
• add softened butter to the chocolate mixture cooled to room temperature and beat with a whisk, but not a mixer, until smooth;
• fill a pastry bag with cream and put it in the refrigerator so that it cools down properly;
• After the cream has hardened sufficiently (this can be determined experimentally), roses can be formed from it.

Traditional sponge cake

If you know the main rules and secrets of good dough and creams, then making sponge cakes will not be difficult. Regular sponge dough requires only eggs, sugar and flour. The proportion is approximately this: for one medium-sized chicken egg you need 25 grams of sugar and 25 grams of flour. This is all. Further options are likely, because any traditional cake is a huge sponge cake. Recipes can be changed, reducing or increasing the amount of sugar and flour depending on the number of eggs. If you need 6 eggs per cake, then for a party of three or four people this recipe can be halved. You will need to take a baking pan smaller than the size indicated for the cake. For a larger company, recalculation will have to be made in the direction of growth.

Secrets of the experts

Be sure to sift the flour. This is necessary not only to avoid foreign inclusions getting into the dough, but also to saturate the flour with oxygen - the dough will be more airy and rise better.

Masters never completely introduce eggs into the dough. The yolks must be carefully separated from the whites. For best whipping, egg whites should be cooled well in the refrigerator. By the way, egg whites can even be frozen in the freezer. Having thawed, they do not lose their own parameters. The whites do not whip only from very new eggs, or if fat has entered the bowl, for example, from the yolk. From time to time, to ensure the strongest foam, a pinch of salt is added to the whites, but this is not at all necessary. Using a mixer, grind the yolks with sugar until they are snow-white. When the yolks and whites are ready, they are combined with flour. First, the yolks, and then very carefully, using a spatula, but under no circumstances a mixer, add the whites. It is necessary to try to create a homogeneous mass. Protein foam, if mixed correctly, will make the sponge cake even more airy. There is no need to add soda or other leavening agents to the dough. You can make a sponge cake using yolks alone or whites alone. Then you need to take twice as many eggs as indicated in the recipe, in other words, instead of four eggs, you will have to take eight and use only whites or only yolks. Instead of sugar, you can use honey.

If you are allergic to certain foods, there are substitution options

If you are allergic to gluten found in wheat, wheat flour can be replaced with corn starch without harming the final product, and if you are allergic to egg yolks, you can create a sponge cake with protein cream without introducing yolks. This kind of biscuit is called angelic. It comes out especially airy and snow-white. In biscuits, part of the flour can be replaced with corn starch, nuts, ground as finely as possible, and dry, free cocoa powder. Without whites, just using yolks alone, you can create a sponge cake with butter cream. It will be juicy and wet. This cake is perfect to soak in sweet syrup and cognac. This bright yellow sponge cake is called the devil's.

Baking Rules

It’s better to line the biscuit pan with baking paper so that it doesn’t burn and just comes out. To bake, the biscuits are placed in a hot oven. The best temperature is 200 degrees. If it is higher, it will rise with a hump. Readiness is checked when you smell the finished baked goods. Pierce the biscuit with a wood match or toothpick. If it remains unstained and no dough sticks to it, the biscuit is ready. Depending on the thickness of the cake, the production time varies on average from 10 to 40 minutes. The settling time should be approximately 8 hours. If the biscuit is not left to stand and cut right away, it will crumble or break. It is better to leave the baked biscuit upside down on a wire rack. Firstly, this will provide ventilation, and secondly, the sponge cake will take on the most even shape.

Glaze

The final step in developing a beautiful and delicious cake is the design of its top part. Glaze is often used for this purpose. There are a huge number of recipes. Here's one of them. For it you will need sifted sweet powder (700 g), egg whites (3 pcs.), 1 teaspoon of lemon juice and 1 teaspoon of pharmaceutical glycerin, you can add food coloring if desired.

– grind the whites with half the sweet powder;

– add lemon juice and glycerin, stir everything;

– add the remaining powder and dye;

– Using a silicone spatula, coat the cakes with glaze.

You can create various shapes from the glaze given to us. To do this, place the glaze in a pastry bag and squeeze it onto baking paper. Later, the figures need to be allowed to freeze well. After this, they can be removed from the paper and used as a decoration for cakes.

Boston sponge cakes

And now, when the main rules for making sponge dough have been revealed, when it has been told how to create icing and decorations, you can try to implement the acquired information and prepare something special, for example, the famous Boston sponge cakes. Recipe with photo illustration below.

For the dough you will need 4 eggs, 125 g of flour, 150 g of sugar and 1 packet of vanillin. We prepare the biscuit as described in this article for us. Add vanillin along with flour. Pour the dough into a silicone or Teflon mold with cells for round muffins and then bake and cool as described above.

For the cream you need to take 2 eggs, 100 g of sugar, 500 g of milk, 30 g of potato starch, 50 g of butter and 1 packet of vanillin. In an iron saucepan, mix eggs, sugar, milk, starch and vanillin, put on heat and, stirring constantly to prevent lumps from forming, bring to a boil. Let it simmer for one or two minutes, then remove from heat and cool in the cold under the lid. Under the lid to prevent a film from forming. Beat softened butter into the cooled mixture. During the manufacturing process and cooling, the cream becomes thick. It can be stored in the refrigerator for a number of days.

For chocolate glaze, melt 200 g of dark chocolate and 50 g of cream in a water bath.

When the biscuit preparations for the cakes are ready and have stood for the required hours, they must be cut lengthwise into two or three circles, depending on the height of the mold, layered with cream, and poured glaze on top. If the glaze has lost its fluidity, it can be returned by heating it in a water bath. Each resulting sponge cake can be decorated with flat figures made of snow-white icing or roses.

sponge cake – The most exciting thing in blogging

Sponge cake with Nutella and creamy curd insides

Sponge cake with Nutella and creamy curd insides

Let's prepare light sponge cakes according to the Boucher type with 2 insides: curd and Nutella

Recipe:

For the cakes:

corn starch – 30 g

Sponge cake with fermented baked milk cream

DELICIOUS CAKE WITH THREE LAYERS

The recipe for this cake, which, by the way, has been dubbed “smart”, has been known for a long time. Why did they call it that - smart? Yes, because for this cake the dough base, icing and filling do not need to be prepared separately. The base of the cake, as it begins to bake, is itself divided into layers: tender sponge cake, custard, vanilla soufflé. For dessert, a very tasty cake with 3 layers!

To make it, you will need to take: wheat flour - 100 g, 4 eggs, milk - half a liter, sugar - 150 g, vanilla sugar - 15 g, butter - 125 g.

Sponge cake with strawberry soufflé

Sponge cake “New Year tree”

The most delicate cake

Vegetable oil - 100 ml

Baking powder - 0.5 tbsp. l.

Vanilla sugar - 1 tbsp. l.

The most delicate cake

Vegetable oil - 100 ml

Baking powder - 0.5 tbsp. l.

Vanilla sugar - 1 tbsp. l.

Arabica Heart sponge cake

1. PREPARING BISCUIT-BOUCHER: separate the whites from the yolks, beat the chilled whites with half the amount of sugar until they rise 5-6 times, at the end of whipping add citric acid (to strengthen the structure). Beat the yolks with the remaining sugar and vanilla sugar until they double in size.

Sift the flour mixed with cocoa and baking powder over the yolks, place the whipped whites on top, mix carefully from top to bottom (so that the mass does not settle).

Pour dough onto a baking sheet and bake at 200 degrees for about 15 minutes.

IT IS PREFERABLE TO STAIN THE BISCUIT FOR 4 HOURS TO STRENGTHEN THE STRUCTURE

2. PREPARING THE SYRUP: dissolve coffee and sugar in hot water (according to the rules, the syrup needs to be boiled, so you can cook the syrup and dissolve the coffee in it, but I neglect this). add wine (OR ANY alcohol of your choice) to the cooled syrup.

3. PREPARING COOK AND ORANGE CREAM:

Soak gelatin in a small amount of water. Cottage cheese + yogurt + juice squeezed from orange + grated orange zest - beat with a mixer (you can add a little HONEY if you want it sweeter). Heat the swollen gelatin in a water bath, stirring, until dissolved (keep in mind: GELATIN LOSES GEL-FORMING ACTIVITIES AT T ABOVE 65 DEGREES). Pour the gelatin into the curd cream. Place in the refrigerator for min. on 10; when it starts to harden, add whipped cream (the method for whipping cream is ON THE PACKAGING: cool MILK will come in handy, and this cream already contains sugar, due to this the cream is given SWEETness).

4. PREPARING COFFEE CREAM: Grind the nuts in a coffee grinder into powder. Whip the cream (from the same bag), add cocoa and nuts.

5. cut out hearts from the biscuit layer (using a steel NOTCH or by applying a TEMPLATE and cutting along the contour)

6. ASSEMBLY: the cakes will consist of 2 layers. We soak the lower layers with syrup, not very generously (so that they do not fall apart, since this is the base); spread the curd-orange cream, cover with a second layer and soak in more syrup. Coat the surface and sides with coffee cream.

7. DECORATE: sprinkle the surface and sides with coconut shavings mixed with chocolate. We decorate with coffee beans, marmalade orange slices, and also with a figure of tempered chocolate. (TO DO THIS, melt the CHOCOLATE in a water bath, use a cornet to place the figure on the parchment and place it in the freezer; after hardening, carefully remove it from the parchment)

Additional information about the recipe:

Sorry for the very detailed description of generally ordinary actions (making a sponge cake, operating with gelatin). Just wandering around the website, I realized that there are also very, very beginner cooks. Regarding the cream: Naturally, you can use 30% cream, rather than dry whipping cream, but then you need to add SUGAR. Instead of CREATURE cream, you can create BUTTER or POULTRY MILK with the addition of coffee or cream from cream, or any other, combined with the smell of coffee.