Traditional biscuit

Traditional biscuit

Recipe for novice housewives: how to prepare a traditional sponge cake. I will try to tell you simply and clearly, so that it will not be difficult for you to cook and entertain your family and loved ones.

Manufacturing Description:

Ingredients:

• Eggs – 4 pieces
• Sugar - 1 glass
• Flour - 1 Cup
• Vanillin - 1 pinch
• Vegetable oil - 1 tbsp. spoon (for greasing the mold)

Number of servings: 8

How to make “Traditional Sponge Cake”

Rate the Traditional Biscuit recipe:

Video recipe “Traditional sponge cake”

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Good evening! I have a question: what is the principle of the silicone mold? Is it possible to prepare a sponge cake in an ordinary steel charlotte mold? Or will it burn?

You can do it in a regular one, just lubricate it with oil. Silicone is the most comfortable for baking, it never burns)

I think the recipe is good, but you still need to get used to the oven

I think it would have been a super recipe if I hadn’t read some bad explanations about how the biscuit would cook under the foil! After 30 minutes I went to remove the foil - it was opal. I didn’t have enough trust in the creator and patience!

Don't you need baking powder?

The best recipe. Thank you very much. I saw that success depends from time to time and on whether the recipe is successful.

I baked a biscuit for my father on duty according to your recipe, it came out soft and airy, he will appreciate it

unsurpassed sponge cake, baked in my multicooker Redmond

It turned out very well

I prepared it according to your recipe. It rose perfectly, took 45 minutes to cook. One mistake, 1 glass of sand is too much. Even though I didn’t take the glass completely, it was still quite sweet. And if I took the whole thing, then it would be perfect. My glass was small. Very tasty, light and playful. Thank you

I made a sponge cake according to this recipe, it rose very well, almost 9cm, I cut it into two cakes, coated it with condensed milk cream and butter, everyone liked it.

The flour was fresh, the eggs were fresh, I did everything according to the recipe. At first everything was so airy and wonderful until the flour was added. I sifted the flour twice and added it in 5 parts. At the extreme end everything settled, despite the fact that I didn’t add the extreme 30 grams in the end, I was afraid. But it didn't help. The dough actually didn’t rise, and under the foil the top “cooked” and became full of holes. I don’t recommend this recipe if you are making it for the first time, like me. Maybe in experienced hands it will work, but for beginners it’s just frustration, wasted money and time .

It turned out to be a good biscuit , I just made it for tea, I think it will make a tasty cake too)

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• For babies
• Children's party
• New Year
• Christmas
• Valentine's Day
• February 23
• March 8
• Easter
• Birthday

This is a traditional biscuit recipe, which is used to make various cakes, pastries, and desserts.
For ordinary cakes, the finished sponge cake is cut lengthwise into 2-3 shortcakes, soaked in any syrup and sandwiched with cream.
Also, the sponge cake can be cut into cubes for cakes, such as “Count’s Ruins” or some desserts.
Or pass the sponge cake through a cake grinder, such as “Potato”.
Fantasize and let everything turn out delicious!
Bon appetit!

Ingredients

general information

Total production time

55 minutes

Active production time

25 minutes

Complexity

Not easy

Number of servings

Step-by-step recipe with photos

Video recipe

Prepare the ingredients for the biscuit.

Lightly grease a baking pan and line it with parchment paper (or grease, sprinkle with flour and shake off excess flour).
Sift the flour 1-2 times.
Separate the whites from the yolks.

Advice

The whites must be separated from the yolks very carefully so that not a drop of the yolk gets into the whites, otherwise the whites will not whip. Also, the bowl in which the whites will be beaten must be clean, without traces of fat. It is better to wipe it with a cardboard towel soaked in vinegar or lemon juice.

Place the yolks in a bowl, add half the sugar and vanilla sugar.

Grind the yolks with sugar until they grow in volume and turn white.
The yolks can be ground using a fork, whisk, mixer or rod chopper.

Place the whites in a clean bowl or mixer bowl.

Beat the egg whites at medium mixer speed until a light fluffy foam forms (to soft peaks).

Without stopping whipping, add sugar in a narrow stream.
When all the sugar has been added, continue beating until the whites come out when you tilt (or turn) the bowl (be careful not to beat the whites).

Add a third of the whipped whites to the yolks.

And carefully, from top to bottom, mix with a silicone spatula.

Add sifted flour to the yolk mixture.

And mix well.

Then add the remaining whipped whites.

And very carefully, using top-down movements, seemingly lifting layer by layer, mix the dough.

Tip 1. The dough does not need to be stirred for a long time, so as not to damage the air bubbles, due to which the sponge cake rises.

Tip 2. You can add grated lemon or orange zest, sifted cocoa, and crushed nuts to the biscuit dough. These ingredients are previously combined with flour. If cocoa or nuts are added to the dough, you should take less flour by the same amount. Also, some of the flour can be replaced with starch.

Tip 3. Fill the mold with dough to no more than 2/3 of the height, because during baking the sponge cake increases in volume by approximately 1.5 times.

Pour the dough into the mold and smooth the surface.

Bake the biscuit in an oven preheated to 180°C for about 30-35 minutes.
Carefully remove the biscuit from the mold, place on a wire rack and let cool.

Tip 1. During baking, it is better not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire baking time of the biscuit.

Tip 2. The sponge cake is ready if it has shrunk slightly, the edges move away from the walls of the mold and when you lightly press it with your fingers, the sponge cake springs back and the hole is quickly restored.

If the mold was not covered with parchment paper, you need to use a knife to walk along the edge of the mold and separate the sponge cake from the walls of the mold. Cover the cooled sponge cake with a napkin or cardboard towel and let it rest at room temperature for 8-12 hours (then, when soaked in syrup, the sponge cake will not become soggy and crumble when cutting ).

Bon appetit!

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A simple sponge cake for a cake in the oven

• Production time: 1 hour
• Number of servings: 4
• Type of dish: Quick baked goods
• Cuisine: Russian
• Difficulty: Newbie

A fluffy traditional sponge cake - the creation of French chefs.
These are airy shortcakes that will later be used in making various sweet cakes and pies. It takes little time to make it. Fast cooking and a beautiful appearance are the prerequisites due to which a regular sponge cake in the oven is more popular among housewives. Any cakes, pastries and rolls that use traditional sponge cake turn out soft, fluffy and beautiful.

Before starting the process of making a regular sponge cake, you need to prepare all the ingredients in advance. French cooking gurus advise not to deviate from the recipe, to select only the freshest ingredients and strictly follow the step-by-step steps. Write down the usual recipe for sponge cake in the oven, you will definitely need it!

• eggs (cool) – 6 pcs.;
• wheat flour – 1 tbsp.;
• sweet sand - 1 tbsp.;
• sunflower oil – 2 tbsp;
• vanilla sugar – 10 g;
• salt – 1 gr.

Preparing the biscuit dough
First, you need to carefully separate the egg yolks from the whites. In one of two containers, combine the yolks with half a glass of sweet sand and grind until the homogeneous mass appears snow-white.

Tip: to make a regular sponge cake in the recipe, it is better to use sweet powder, then things will go much faster.

In the second container, combine the whites with the required amount of salt and beat with a blender until a thick, snow-white mixture is obtained. Thus, the result should be a mixture that will not flow out in any way, even if it is turned upside down.

Under no circumstances should you reduce the power of the device, but increase it if possible.

Carefully add the yolks to the whites, using a whisk, begin to slowly stir clockwise. Immediately add the previously sifted flour, spoonful at a time. But try to slow down just in time, because the biscuit dough may turn out dense. Therefore, choose only the best quality flour.

Baking a traditional sponge cake
Grease a baking pan with vegetable oil, pour in the sponge dough and bake in a preheated oven. The temperature must be no higher than 1500C. Since the fluffy sponge cake does not like excess air, you should not open the oven door during the first 15 minutes of cooking. It will take about half an hour to completely prepare a regular sponge cake for a cake in the oven.

To check the readiness of the savory biscuit, use an ordinary unstained match. You need to pierce the shortbread with it, and if nothing sticks to it, then it’s time to pull it out.

Create everything carefully and smoothly so that the fluffy biscuit does not shrink. For convenience, use special parchment paper. Then, by grasping the edges, you can simply take it out, leaving only the sponge cake. Now you understand the usual recipe for sponge cake in the oven and you can amuse your household with delicious cakes and fragrant pies with jam any day.

Traditional sponge cake is used to make sweet desserts, but it will perfectly complement ordinary friendly gatherings with a cup of fragrant tea. Bon appetit!

Watch the video: Sponge cake is a very tasty and simple recipe

I love to cook new and exciting dishes for my own family. I enjoy taking photographs and preparing master classes on making delicious treats for my readers.

Sponge cake for the cake - fluffy and ordinary

Now I propose to create a sponge cake that will turn out fluffy and airy. You only use three main ingredients: flour, sugar and egg. Isn’t this a miracle and the fragrant baked goods are ready! The recipe will be the most ordinary, without any problems and troubles according to the traditional scenario, so any beginner in the field of cooking can handle it.

Biscuit using this manufacturing technology is produced by everyone all the time; it is incredibly tasty and everyone likes it, from kids to adults. It can be prepared and divided into portioned pieces in the form of cakes, or can be used as a base for a cake.

The biscuit dough comes out quite tender and with a slight hint of vanilla if you add it. I am sure that this is one of the flawless successful recipes that you should have in your piggy bank. Therefore, I advise you to bookmark it in your browser and don’t forget to share information on social networks.

It happens that when baking, a tall cake begins to fall off or comes out rubbery on the inside and even raw. To prevent this from happening, be sure to preheat the oven thoroughly and under no circumstances open it during the process.

I understand that almost everyone separates the yolks from the whites, and you can do that too, but it’s not worth it. The output is essentially the same thing. Therefore, do not waste your time, prepare as I advise in this step-by-step description. The result will exceed all your expectations!

It is also important to remember that before kneading the dough, you need to sift the flour through a sieve so that it becomes loose and all the lumps are removed, and it is also saturated with oxygen. Then the cake will turn out to be the highest and breathtakingly lush, which will greatly amuse the whole family and guests. Its airy structure and softness of every piece will, mmm... smite anyone, even if you are not a gourmand.

Traditional recipe for sponge cake in the oven

Start preparing this dessert immediately after viewing this recipe, because this biscuit can be eaten just like that. Sprinkle with sweet powder or decorate with melted chocolate, condensed milk, and here is a real dessert for you. Or make cream or glaze and create a real culinary masterpiece - a cake!

You will see baking powder in the composition, but I would like to say that it is not necessary, if you painstakingly beat the eggs, the mass will already be very airy and warm.

Ingredients:

• chicken egg - 6 pcs.
• sweet sand - 150 g
• flour - 200 g
• vanillin - optional
• vegetable oil (for lubrication)

shape with a diameter of 24 or 26 (it is better to take 24 according to ability)

For those who adhere to GOST, I have prescribed the required proportions of ingredients for each shape diameter:

If the shape is 20 in diameter:

• eggs - 4 pcs.
• sweet sand – 120 g
• sifted wheat flour - 170 g
• baking powder (optional) - 1-1.5 tsp

If the shape is 24 in diameter:

• eggs - 6 pcs.
• sweet sand - 150 g
• sifted wheat flour - 200 g
• baking powder (optional) - 2 tsp

If the shape is 26 in diameter:

• eggs - 7 pcs.
• sweet sand – 170 g
• sifted wheat flour - 230 g
• baking powder (optional) - 2 tsp

Stages:

Prepare a mold in advance; for sponge cakes, it is best to use springform ones. Place parchment paper on the bottom and then install the side. Grease it with vegetable oil and cover it with baking paper (it will stick to the oil perfectly, if there are any unclear points, see the video above).

For work, you will need eggs, which you take out of the refrigerator and place in a bowl.

Advice! Check the whipping container, it must be dry, to be safe, use a cardboard towel.

Then add sweet sand and start beating the mixture at medium speed. It will grow in size evenly.

Then increase the speed of rotation of the whisks and beat until stable peaks (usually the whipping time is from 7-15 minutes). The whipped mass should turn out to be quite thick, you can check its readiness in this way: take it on a spoon or spatula and throw it down, if it does not disperse and holds its shape, then you will not have to beat it anymore. Or, if you knock over a cup with its contents, nothing will fall off or roll around.

Remember! If the egg mixture spills over the walls, then a real biscuit will not turn out. It does not have to move when the container is tilted; if it does, the culinary product will come out low.

Sift the wheat flour through a sieve and combine with baking powder if desired. You can skip this step (mixing), but be sure to sift the flour.

Start adding flour to the beaten eggs in small parts and knead the dough. But it is necessary to create this so that the mass does not fall off! , so do everything quickly, don’t hesitate.

Clue! You can cheat so as not to spoil all the work; to do this, pour out the sifted flour and take an ordinary whisk and use it to stir in the flour. This time I mixed with an ordinary spatula.

Immediately pour the finished dough into the mold, which should already be ready, covered with parchment. Shake the mold slightly so that the dough is moderately distributed over the surface and the top does not come out clumsy.

Preheat the oven to 180 degrees and set the mold, after 35-40 minutes the biscuit will be ready. Keep it in the switched off oven for another 5 minutes, and then open the door a little so that the air enters evenly. Then remove from the appliance and let it cool, and only after that remove the mold and remove the baking paper.

Fundamentally! Do not open the oven when baking baked goods; due to the difference in temperature, they will immediately fall and will not be as hot as possible.

This handsome guy came out the door. All ruddy on top and sides. It is indescribably shaggy and very tasty.

• It’s easy to check the readiness of the sponge cake, pierce it with a wooden skewer, if it’s dry, then the flour product is ready;
• when you press on the shortbread, it springs back, but if it is raw inside, then a dimple remains.

Then I turned the cooled delicacy over to the other side, cut it into pieces and decorated with berries and cream. You will be able to use it for its intended purpose, namely to create a wonderful cake.

As a standard, the finished cake needs to rest in cling film (thanks to it, the treat does not dry out and moisture and juiciness remain inside) for about one day, but this is if you want to cut it into pieces and soak it well. After all, what is a cake without the inside, so take this recommendation into account.

A well-rested biscuit will be pliable when cutting layers, and it will not be dry, due to the retention of water inside due to the “resting” process.

Chocolate sponge cake

On the YouTube channel I found another very fascinating manufacturing method, I advise you to watch this story.

Well, prepare sponge cakes at home and pamper your family and guests. And a good planned outcome will be a holiday for everyone. Naturally, don’t forget about the correct proportions so that you get lush beauty. Which can be cut and soaked in juice or sweet syrup, jam and even liqueur. Decorate the top with cream or glaze. And that’s it, your culinary masterpiece is ready.

And besides this, you can bake rolls and cakes from biscuit dough. By the way, no one bothers you to add flavorings to these baked goods, such as vanillin or lemon zest. You can also change the color of the dough, make it chocolate, adding cocoa powder or any natural coloring. The sense of taste can be enhanced with nuts or fruits, berries, sour cream or cottage cheese, etc.

I hope that this post was useful and you found a lot of useful things. Bake sweets with pleasure! And don’t forget to visit me more often. Have a successful day and a joyful mood everyone!