Blog of Maria Snow White

Vanilla sponge cake

Hello everyone, I would like to share with you a wonderful recipe for vanilla sponge cake. But this is not a traditional option, in this case we will add milk and butter to the dough. The end result is a very delicate sponge cake that requires significantly less soaking.

I once wrote that I don’t like the ordinary traditional sponge cake, it has a very eggy smell and I preferred Queen Victoria’s sponge cake or Milk Girl’s shortcakes (all links are clickable, carefully find the recipes for these cakes there). But now I have found my own standard of vanilla sponge cake. It comes out indescribably fragrant and airy. Also, he can talk. Honestly, when you prepare it, pressing its surface with your finger, it will return to its shape and whisper its song for you.

So, how to create a vanilla sponge cake at home, recipe step by step with photos.

4 eggs (CO) or 5 smallest eggs
110 gr. flour
110 gr. Sahara
25 gr. starch
30 ml. butter (can be vegetable, I used butter)
45 ml. milk
10 gr. vanilla sugar (vanillin)

I’ll tell you straight away that this is the number of ingredients for an 18 cm mold, then it comes out the highest - 6 - seven cm. I only needed one shortbread for the cake (I already had the other two prepared in advance), so I prepared it in a mold with a diameter of 22 cm, the shortbread came out 3 cm high, if you first cook in a 22 cm mold, then take one and a half to two portions.

As always, all ingredients should be at room temperature.

First we need to separate the yolks from the whites. This must be done very carefully so that the yolks do not get into the whites. I used such a device, it is very comfortable, it is sold in the Fix Price store.

Beat the yolks with half the amount of sugar and vanilla.

At the exit, the mass should increase slightly in volume and turn white.

Sift flour and starch and mix thoroughly.

Add the flour mixture to the yolks, doing this carefully with a silicone spatula.

Add milk and butter there, if you use butter, like me, then you need to melt it and cool it to room temperature beforehand.

The mass must be thoroughly mixed so that there are no lumps.

Let's start beating the whites. In order for the whites to whip, you need the bowl and whisks to be clean and dry; you can wipe them with vinegar or lemon juice beforehand.

We start beating at low speed, you can add a few drops of lemon juice to the whites or, like me, a pinch of salt, for the best result. As foam appears on the surface, add sugar one spoon at a time, whisking well each time.

After all the sugar has been added, increase the speed to the highest

And beat until stable peaks form. If you turn the bowl over, the mass will not move.

Using a silicone spatula, fold our whipped whites into the rest of the mixture with careful movements from bottom to top. I divide the whites into thirds and fold them in a little at a time, so there is the least risk of the whites settling. There is no need to stir for a long time! Otherwise, the sponge cake will not rise; it is important for us to preserve all the tenderness of the whipped whites to the maximum.

We pour our dough into a prepared form (put parchment on the bottom of the form, there is no need to grease the sides with anything, so the biscuit will have something to hold on to and rise).

We bake in a preheated oven at 170° minutes for 40 convection mode. Do not open the oven door for the first half hour. Next, we constantly determine readiness with a wooden skewer. It comes out dry - it's ready.

The mold with the biscuit needs to be cooled from top to bottom; to do this, we place our mold on a support made of cans or mugs.

Once the biscuit has cooled, we take it out of the mold, having previously walked along the walls with a knife.

Wrap it in film and put it in the refrigerator to steep for 6-8 hours.

The finished biscuit has a very delicate, porous texture, and the smell of vanilla and butter is simply mesmerizing.

For my own cake, I cut the edges to a diameter of 20 cm and cut off the top a little, oh, this is how this sponge cake looks when cut into the cake.

I didn’t actually soak it, the sponge cake tastes quite interesting and is not dry at all. The layer contained caramelized bananas and ice cream (the links have step-by-step recipes).

If you want to bake a sponge cake in a mold of a different size, then in this article for us, I carefully wrote how to count all the ingredients - Recalculation of ingredients for different forms.

Bon appetit.

78 Explanations

Good day!
You have magical recipes! Thanks a lot! Please tell me, did you smooth the sides of this cake with the same filling cream? Thank you!

Hello, this particular cake is lined with butter cream cheese. But Ice Cream is also perfectly suitable for smoothing.

Thanks for the recipe) yesterday I tried to caramelize bananas together with roasted hazelnuts, later I put them in a heap on crushed crumbly cookies and put them in the freezer - it turned out cool) I was preparing for the cake) Question: is corn starch used in the dough?

Hello. Yes, the dough needs cornstarch)

Vanilla sponge cake: recipe with description, ingredients, production details

In the rich confectionery world there are dozens of different biscuits. They are used to make cakes, rolls, pastries and a wide variety of desserts. But for almost all confectioners, vanilla sponge cake is one of their favorites: light, airy, chiffon-like, virtually weightless. Perhaps its main highlight is that it is wet, so it does not require additional impregnation. Well, perhaps to give the shortcakes some special taste. Our article presents a step-by-step recipe with photos of vanilla sponge cake. In practice, several methods of its manufacture are used.

Vanilla chiffon sponge cake: ingredients

A wet, heavy, but at the same time unusually fluffy sponge cake comes out when it is made according to the following recipe. It's cheap, completely light, but mind-blowingly delicious. The biscuit smells pleasantly of vanilla, and with the help of impregnation it can be given a special taste.

The recipe for vanilla chiffon sponge cake (pictured) uses the following ingredients:

flour – 130 g;

sugar – 105 g;

testicle – 4 pcs.;

vanilla sugar – 10 g;

vegetable oil – 55 g;

milk – 85 g;

baking powder - 1.5 tsp;

salt – 0.25 tsp.

A detachable iron mold with a diameter of 18 cm is perfect for production.

Making biscuit dough

You can prepare a truly delicious sponge cake only in this case if you follow the following recipe exactly step by step:

For vanilla sponge cake, separate the whites from the yolks. It is important that the dishes are dry and unstained, without a drop of water or grease. In total, 4 egg whites and 2 yolks are useful for the biscuit dough.
In a separate bowl, sift flour, baking powder, salt, vanilla sugar and 80 g of plain sugar. Mix the dry mass with a whisk.
Pour vegetable oil and warm milk into a bowl with yolks. Mix all ingredients on low speed mixer.
Add the dry mixture evenly into the egg mixture. Stir with a spatula until a homogeneous mixture is obtained.
Beat the whites with a mixer until foamy. Add 25 g of sugar and continue to work at the highest speed of the mixer until the protein mass becomes dense and fluffy. Once it holds firmly inside the dish, the mixer can be turned off.
Fold the whipped whites into the main batter in 4 additions. Mix carefully with a spatula. The dough should be homogeneous and moderately thick.

Baking a sponge cake

This manufacturing step consists of the following essential steps:

Preheat the oven to 160°C. Vanilla sponge cake is baked at low temperature. Then it comes out nice and even, without cracks or a hill in the center.
Line the bottom of an iron springform pan with baking paper. It is not recommended to additionally lubricate the sides. This will help the dough rise up the sides of the pan better.
Pour the batter into the prepared pan and smooth it out as best you can with a spatula.
Bake the sponge cake for at least 50 minutes. The time it spends in the oven may vary depending on the model of equipment and other features.
Cook the sponge cake until a dry wood stick is inserted into the center of the fluffy cake. The splinter must come out dry, without traces of dough.

How to properly cool a biscuit?

To make the cake not only delicious, but also beautiful, it is not enough just to bake a sponge cake. You also need to be able to cool it properly. Experienced confectioners advise adhering to the following rules:

Check the readiness of the biscuit with a wooden skewer. If it is dry, remove the pan from the oven and leave it on the counter for a few minutes. During this period of time, the cake will fall away from the walls and will be easier to remove from the mold.
According to the recipe presented above, the vanilla sponge cake for the cake (pictured) comes out fluffy, tall, and slightly convex in the center. But it’s very easy to get rid of this slide for us. To do this, you need to turn the biscuit upside down onto the grid. Then you need to remove the springform pan and remove the baking parchment.
After 5 minutes, turn the biscuit over to the other side again. Cool one hundred percent.
Wrap the biscuit in cling film and place it in the refrigerator for at least 2 hours. During this period of time, the moisture will be moderately distributed inside the shortbread, and it will become juicier. A biscuit that has been left overnight (that is, in the dark) in the refrigerator will be much tastier than the one that was immediately used to design the cake.
Sponge cake wrapped in cling film can be frozen. In this form it can be stored in the freezer for up to 1 month.

Manufacturing customizations and tips

The most experienced confectioners make every biscuit perfect. But it can be completely baked at home if you follow the following tips during the manufacturing process:

When preparing the baking pan, cover the bottom with parchment paper. The walls need not be covered with anything or lubricated, since in this case the fat will prevent the dough from rising. Only the biscuit is not simply removed from every mold. This is precisely why professional pastry chefs use the “French shirt” method when preparing the mold. The essence of it is to grease the sides on the inside with cool butter, and then dust it with flour on top. Shake off excess. As a result, a narrow, barely noticeable layer of flour appears on the walls of the mold, and the finished cake will simply pop out of the mold after baking.
All products must be weighed or carefully measured. This approach saves a lot of time and effort. If you need to bake several cakes from one portion of dough, then by weighing they will turn out to be of similar thickness.
Never put dough in a cool oven.
If the sponge cake starts to burn, and a skewer inserted into the center is still moistened, you need to cover the cake with foil, the mirror side on top. It will reflect heat, protecting the biscuit from burning.

Vanilla sponge cake with starch

The most delicate texture, pleasant taste and divine smell of vanilla - this is exactly what the dessert will turn out to be if the shortcakes for it are prepared according to the following recipe.

Delicate chiffon sponge cake with squirrels

You can prepare this “air magic” according to the following recipe:

Preheat the oven to 160 degrees.
Sift wheat flour (130 g) with sugar (180 g) and vanillin (3 g).
Beat the whites of 8 eggs at the highest speed of a mixer together with citric acid on the tip of a knife and a pinch of salt. When foam appears on the surface of the mass, carefully add sweet powder (80 g). After 5-7 minutes, the whites will become puffy, dense, and airy.
Add the dry mixture into the bowl with the protein mixture. Mix with a hand whisk.
Place the dough in a baking pan (with a cavity inside). Flatten it with a spoon.
According to the recipe, the vanilla sponge cake should be baked for 40 minutes. After checking it for readiness, turn off the oven and turn the pan over. Leave the biscuit like this for 10 minutes. Then cool it on a wire rack.

Vanilla sponge cake recipe in boiling water

The subsequent sponge cake is perfect for a cake with a huge amount of berries or fruits. It can be baked in a mold with a diameter of 24 cm. The cake will turn out tall, fluffy and delicious.

The recipe for vanilla sponge cake in boiling water is very simple:

Beat eggs (4 pcs.) with a mixer until foam forms. Add a package of vanillin and 180 g of sugar. Continue running the mixer for another 5 minutes.
Sift 170 g of flour and 6 g of baking powder into the egg mixture.
Pour in 3 tablespoons of boiling water and vegetable oil.
Using a spatula, knead the dough. Pour it into a mold and place it in an oven preheated to 180°C for 40 minutes.

Vanilla sponge cake recipe for a slow cooker

According to the following recipe, the sponge cake comes out very tall and porous. It can be served with tea, warm milk, or used to make a cake.

A step-by-step recipe for vanilla sponge cake consists of the following steps:

Beat egg whites (4 pcs.) with a glass of sugar and 20 g of vanilla sugar. When the mass becomes dense, add 4 yolks one at a time, stirring each time with a mixer until smooth.
Add sifted flour (1 tbsp) into the egg mixture. Mix with a spoon or spatula.
Grease the multicooker pan with butter. Pour the dough into it.
Set the cooking mode to “Baking”. In exactly 50 minutes the biscuit will be ready.

Vanilla sponge cake

Vanilla sponge cake is a fluffy and warm base for any cake. Vanilla sponge cake has a huge number of advantages, one of the main ones being ease of production. And no one will argue that the recipe is quite economical. The taste of the biscuit is delicate, and the structure is shaggy and porous.

Vanilla sponge cake with cream

This biscuit mixes perfectly with any cream. A simple buttercream or just whipped cream goes great with it. For example, this sponge cake fits perfectly into a snow-white chocolate-coconut cake.

If you are looking for a good and convenient sponge cake recipe, then I advise you to pay attention to Harry Baker's chiffon sponge cake. Well, if you have extra yolks left, you can bake a sponge cake using the yolks. The sponge cake made with yolks is denser than the traditional one, but also very tasty.

Ingredients

Chicken eggs – 4 pcs.
Sweet sand – 100 g
Wheat flour – 100 g
Salt – 1 pinch
Vanilla extract – 1 tsp.
Baking powder – 1 tsp.
Corn starch – 30 g

How to make vanilla sponge cake

In a large bowl, combine eggs, sugar, salt and vanilla extract.

It is better to take a high bowl, so the eggs will be beaten better, and the dough will greatly increase in volume.

The eggs for the biscuit can be taken from the refrigerator or at room temperature, there is no difference. The main thing is that the eggs are fresh.

Beat the eggs with sugar into a stable, light foam.

Sift flour, starch and baking powder into the dough. Mix everything with a spoon or spatula, but not with a mixer, so as not to lose the egg fluffiness.

Instead of corn starch, you can use potato starch.

Bake the sponge cake in a mold or ring with a diameter of 18 cm in a preheated oven at 180ºC for about 40 minutes.

Then the biscuit must be cooled in the ring.

Cut the biscuit out of the ring, wrap it in cling film and let it rest in the cold for about 4 hours.

The vanilla sponge cake comes out tall and can be cut into 3 cakes.

Chiffon sponge cake

Tuesday, December 18, 2018

A recipe for chiffon sponge cake in the oven - tender, fluffy, soft and not at all dry. You can cut it into 3 or even 4 shortcakes without any problems, and then create a delicious homemade cake. Fragrant and shaggy, like a cluster, chiffon sponge cake is a housewife’s dream, which simply comes true if you follow the recipe correctly.

Ingredients:

Making a dish step by step:

To make a chiffon sponge cake, we will need the following ingredients: chicken eggs (large - 55-60 grams each), premium wheat flour, sweet sand and vanilla sugar, refined sunflower oil, milk of any fat content (I took 2.5%), baking powder dough and little salt. All products should be at room temperature.

While I was preparing the ingredients for the sponge cake, I thought that it would be useful to show how to work with a springform baking pan. For the quantity of ingredients used, a detachable round mold with a diameter of 18-22 centimeters is suitable. In my case, the diameter is exactly 20 cm. For the chiffon sponge cake recipe, you don’t need to grease the mold with anything: just line the bottom with parchment paper. Take a small piece of paper and place it on the bottom of the mold. Place a ring on top and close it.

Turn the form over and carefully make folds out of the paper with your hands. This way, there is no need to trim anything, and this creates an additional guarantee against burning the bottom of the biscuit.

We have prepared the baking form. Now turn on the oven to heat up. The chiffon sponge cake asks for a spicy treat, so we set it to 160 degrees. I have a Hephaestus gas stove, bottom heating, no convection.

The next step is to prepare the dry mixture for the biscuit dough. Pour 130 grams of sifted premium wheat flour into a suitable container (2-3 liters) in size, add 80 grams of sugar (20 grams will come in handy later), 1.5 teaspoons of baking powder and a pinch of small salt. Read how to create homemade baking powder for future use here.

Mix everything thoroughly with a spoon, fork or whisk so that the dry ingredients are moderately distributed in consistency.

Wash and carefully dry the chicken eggs (3 pieces). Then carefully separate the whites from the yolks and place them in different dishes. Personally, it’s most convenient for me to do this with my hands: I break the eggs, pour them into my palm and pass the whites through my fingers. The unstained yolk remains in the palm of my hand - I transfer it to a separate bowl.

Place the egg yolks in a bowl, add 80 ml of room temperature milk and 50 ml of vegetable (in my case, sunflower) unflavoured oil.

Beat everything with a mixer or a hand whisk until the watery mass becomes homogeneous. With the help of a mixer it will be quick - almost 30 seconds.

Pour the watery base into the dry flour consistency.

Mix everything until smooth and homogeneous. You can create this with a mixer, but everything comes out simply and quickly even with an ordinary fork. The preparation for the upcoming chiffon sponge cake is ready, it’s time to move on to the egg whites.

Always use clean, grease-free and dry containers to beat egg whites. The whisks should also be prepared in a similar way. Beat the whites with a mixer until lightly foamy, then evenly add 20 grams of sugar (remember, it was left in step 5) and 1 teaspoon of vanilla sugar.

Beat at high speed until a fairly dense and white mass is formed. If you turn the bowl over, the whites will not budge. One of the guarantees of the highest and fluffiest sponge cake is perfectly whipped egg whites!

Transfer the whipped whites to the yolk-flour mixture.

Using a spatula, gently but quickly using scooping (folding) movements in a circle, fold the whites into the base. Our task is to saturate the dough with the magical air bubbles that are in the whipped egg whites, while at the same time trying to maintain its size.

Transfer the biscuit dough into the prepared baking dish. When made correctly, the biscuit dough flows in a lazy, wide ribbon. I advise you to very carefully and simply knock the mold on the table a couple of times (be sure to place a soft towel on the surface) to release large bubbles from the dough.

Place the pan with the biscuit dough in a preheated oven on a medium level and cook at 160 degrees for about 50 minutes until dry. Let me remind you again: I have a gas oven, bottom heat, no convection. At the end of baking, the sponge cake will rise very well (I had a wonderful top above the side of about 1 centimeter), but later it will settle slightly - this is normal. Let the finished biscuit stand in the switched off oven with the door ajar for 5-7 minutes, then take out the pan and cool the baked goods.

I recommend cooling the chiffon cake upside down. To do this, take 3-4 glasses or mugs (necessarily of a similar height) and place them upside down on their form, trying not to crush the biscuit.

When the chiffon biscuit has cooled one hundred percent, use a narrow, long knife to cut it out of the mold (along the wall). Then carefully remove the parchment paper from the bottom side of the sponge cake. For lovers of valuable culinary information: the weight of the finished biscuit is 450 grams, height – 5 cm, diameter – 20 cm.

The chiffon sponge cake comes out very tender, shaggy, soft and not at all dry. You can cut it into 3 or even 4 cakes without any problems, and then create a homemade cake. By the way, I have already made the cake and will soon share the recipe with you. Helen, thank you so much for this excellent order. Cook for your health, friends, and bon appetit!