Biscuit in boiling water

Vanilla sponge cake in boiling water

The uniqueness of the recipe for a fluffy sponge cake in boiling water lies in the ease of production - unlike traditional technology, there is no need to separate the yolks and whites and beat them separately in different bowls. This approach involves less action and dirty dishes, but the result is not inferior to biscuits prepared according to the classical method.

In addition to eggs, sugar and flour - the basic components of biscuit dough, the composition contains watery components in the form of vegetable oil and hot water. Thanks to this, the baked goods come out not dry, but moderately moist. The biscuit is delicious on its own - it can be served with tea as an alternative to muffins. But it also suits virtually any cream perfectly and is suitable for creating various cakes.

Ingredients:

eggs - 4 pcs.;
sugar - 150 g;
flour - 170 g;
boiling water - 40 g;
vegetable oil - 40 g;
baking powder - 1 teaspoon;
vanilla sugar - 8 g;
salt - a pinch;

Combine all the eggs immediately, without separating them into yolks and whites, with salt, regular and vanilla sugar. Let's start working with a mixer. After about 3 minutes, the mass will noticeably increase and become covered with a layer of foam. At this step, the mixture is quite watery - this is not enough, continue whisking.
The mixture thickens evenly and increases significantly in volume; traces of the whisk do not immediately disappear. The whipping process takes approximately 8-10 minutes, no less. It is important not to stop ahead of time and bring the mass to a suitable mixture! Because we prepare the sponge cake without separating the whites and yolks, painstakingly beaten eggs are the key to obtaining fluffiness and the correct texture.
Mix flour and baking powder. Sift into the egg mixture in two additions.
We mix each portion with a silicone spatula from bottom to top very carefully and carefully so that the splendor of the mass is preserved.
After adding flour, the dough comes out quite thick, dilute it with watery ingredients - pour in flavorless vegetable oil and boiling water. Mix with smooth movements from bottom to top.
As a result, the dough should become homogeneous and moderately watery.
Prepare a container for baking biscuits. In our example, a split ring is used. The proportions indicated in the recipe are calculated for a diameter of 20 cm. We lay the bottom of the ring in several layers with thick foil so that it fits onto the outer walls. We do not lubricate the sides with anything. Place the dough in the prepared container and place in the oven preheated to 180 degrees.
Bake for about 30-40 minutes. We do not open the oven for the first 20 minutes so that the biscuit does not sag. Check readiness with a wooden skewer. If it comes out of the dough dry and unstained, it’s time to take out the baked goods.
After the oven, immediately, without removing from the mold, turn the biscuit upside down and place it on two inverted bowls or on a mesh. This step will help maintain the size and avoid sagging of the top.
Remove the foil and remove the cooled biscuit from the ring, running the blade of a knife around the perimeter. Wrap the baked goods in cling film and put them in the refrigerator for at least 4-6 hours, or overnight (that is, in the dark) .
The resting sponge cake comes out moist and crumbles less when cut into shortcakes. Vanilla sponge cake in boiling water is ready!

Let's start assembling the cake or taste it just like that!

5 recipes for fluffy sponge cake in boiling water: it comes out all the time

Have a nice day! Do you want to prepare healthy baked goods for yourself and your household? A recipe for sponge cake in boiling water will certainly help you with this, which will help you understand how to prepare a tasty delicacy step by step. In fact, the entire culinary process is striking in its ease and speed.

Snow-white sponge cake in boiling water
Chocolate sponge cake in boiling water
Vanilla sponge cake in boiling water
Custard sponge cake in boiling water

Snow-white sponge cake in boiling water

Before all this, you can cook a snow-white sponge cake in the oven. It promises to delight you with a traditional taste, so it will be considered universally acceptable.

First, preheat the oven, because it is better to put the biscuit straight into the heated oven.
Now start making the dough. You should mix a glass of flour with a teaspoon of baking powder.
Beat four chicken eggs with a glass of sugar. You should get a mixture of foam state.
Add flour to beaten eggs. Beat the dough thoroughly. Now add a spoonful of vegetable oil, stirring each time. Then it’s time to add boiling water. Whisk again. The dough should turn out quite fluffy and elastic.
Place the dough in a special fireproof form. You should bake the sponge cake in the oven at 180 degrees for 30-40 minutes. Use a toothpick to check doneness. After the cake is ready, allow it to cool in the pan.

This snow-white sponge cake is traditional, so it is suitable for making various pies.

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Lemon pie from shortcrust pastry
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Chocolate sponge cake in boiling water

The chocolate custard sponge cake will then be perfectly combined with chocolate or coffee cream.

In the very first step, mix a glass of sugar, one and a half cups of flour and 4 tablespoons of cocoa. Now add a teaspoon of baking soda and baking powder. To make a sponge cake, you can add more baking powder, approximately 1.5 teaspoons. Mix all ingredients thoroughly.
Beat two eggs with a whisk until fluffy. Add milk and vegetable oil (take 100 ml of both products). Mix all ingredients thoroughly.
Pour the egg-milk mixture into the dry mixture. Stir everything until smooth.
Then pour in a glass of boiling water. Stir thoroughly.
Pour the dough into a special form, which is best lined with parchment paper.
You must bake at 180 degrees. Approximately it will take a little less than 1 hour to make.

Chocolate cake may turn out quite wet, but it is perfect for making fragrant, savory cakes with chocolate or coffee.

Vanilla sponge cake in boiling water

Prepare vanilla sponge cake. The main difference is the addition of vanilla.

Custard sponge cake in boiling water

Bake a fluffy custard sponge cake. In addition, making it will be as easy as last time.

At the very beginning, you should beat 6 eggs until thick foam. This number of eggs is justified by the fact that the sponge cake should be as dense and fluffy as possible.
Now add a spoonful of boiling water to the egg mixture. In total you will need 6 tablespoons of boiling water. After this, add about a glass of sweet sand and vanillin.
All dry ingredients (100 grams of flour and starch, also baking powder) should be mixed well after they have been sifted.
Prepare a fireproof pan by greasing it with butter and dusting it with flour.
Now you should mix all the ingredients at a very likely speed. With all this, you should get a snow-white dough. Place the dough into the mold. Bake the biscuit in the oven at 175 degrees for 35 minutes.
The pie will certainly turn out delicious and fragrant.

Are you interested in baking? Our boiling water sponge cake recipe is for you. You can cook it not only in the oven and slow cooker, but also in a bread maker.

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You can even create lenten baked goods without eggs. In any case, the prepared pastries will become a worthy basis for your pie or cake. Subscribe to my blog to find out what delicacies you can use to amuse your own household.

Sponge cake in boiling water - noteworthy and ordinary recipes for sponge cakes

Biscuit made with boiling water is famous for its indescribably fluffy structure and airy, tender taste. If you are not comfortable with traditional sweet options, prepare the shortbread using the tips outlined below, and you will be pleasantly surprised by the result.

How to bake a biscuit with boiling water?

A sponge cake in boiling water, the recipe of which may vary depending on the composition of its components, is prepared taking into account the following tips that accompany each recipe:

The flour is sifted before adding to the dough.
When using eggs, beat them with the addition of sugar until the crystals dissolve and the mass becomes fluffy.
Boiling water is mixed into the dough at the end of kneading.
Bake the biscuit over boiling water in the oven or multicooker in an oiled container, the bottom of which is covered with a parchment sheet.

Chocolate sponge cake in boiling water - recipe

Chocolate sponge cake in boiling water always comes out above all praise. It rises perfectly during heat treatment, acquiring a porous, springy and immediately delicate structure. Even if you are preparing dessert for the first time, the result will be positive and impressive. From the indicated quantity of goods, when using a mold with a diameter of 23-24 cm, a shortbread with a height of 5-7 cm will come out.

eggs – 2 pcs.;
flour – 2 cups;
sugar – 1.5 cups;
milk – 1 glass;
boiling water - 1 cup;
vegetable oil – ½ cup;
cocoa – 6 tbsp. spoon;
soda and baking powder - 1.5 teaspoons each.

In a bowl, combine the sifted flour with baking powder, soda, cocoa and sugar.
In another container, beat the eggs until foamy, pour in milk and butter.
Combine the contents of both containers and stir.
Pour boiling water into the dough and beat thoroughly.
Bake the biscuit in boiling water for 5 minutes at 220 degrees and until dry at 180 degrees.

Vanilla sponge cake in boiling water - recipe

Snow-white sponge cake cooked in boiling water is no less successful. Its airy, loose texture mixes well with any impregnation or cream, opening up endless possibilities for realizing confectionery ideas. In general, it will take an hour to make a shortbread approximately 5 cm high in a mold with a diameter of 20 cm.

eggs – 4 pcs.;
flour – 180 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
vanilla sugar – 10 g;
baking powder - 1.5 teaspoons.

Beat the eggs thoroughly.
Add regular and vanilla sugar and continue beating for another 5-7 minutes.
Mix flour with baking powder.
At the final kneading step, add oil and boiling water to achieve homogeneity of the dough.
Bake vanilla sponge cake in boiling water for 40 minutes at 180 degrees.

Biscuit in boiling water without eggs

A fluffy sponge cake in boiling water can be made even without eggs. The pulp of the finished dessert comes out moist and does not require the additional use of watery impregnations when decorating cakes. The only drawback of the baked shortcake is that it will be difficult to cut it into two or three longitudinal parts, so it is advisable to divide the purchased dough into the desired number of servings and bake them alternately.

cocoa powder – 4 tbsp. spoons;
flour – 1.5 cups;
sugar – 200 g;
boiling water – 200 ml;
instant coffee – ½ teaspoon;
vegetable oil – ¼ cup;
vanilla sugar – 10 g;
lemon juice – 1 tbsp. spoon;
soda – 1 teaspoon.

In a bowl combine flour, cocoa, soda, vanilla sugar.
Sugar and coffee are dissolved in boiling water, lemon juice and oil are added and poured into the dry ingredients.
Mix the dough and bake the biscuit in boiling water for 30-45 minutes at 180 degrees.

Chiffon sponge cake in boiling water

A sponge cake with boiling water and butter is called chiffon due to its velvety, moist pulp and delicate texture. The effect is obtained due to the addition of fats, which, as is understandable, are absent in traditional recipes for sponge cakes. Adding boiling water to the base will give the delicacy additional airiness.

eggs – 4 pcs.;
flour - 1 heaped glass;
sugar – 180 g;
boiling water – 60 ml;
melted butter – 90 g;
vanillin - a pinch;
baking powder - 1.5 teaspoons.

The freshest eggs are beaten at high speed until light.
Add sugar and vanillin and continue running the mixer for another 7 minutes.
Stir in flour, baking powder, melted butter, pour in boiling water and mix.
Bake the chiffon sponge cake in boiling water for 40 minutes at 180 degrees.

Poppy sponge cake in boiling water

Next, you will learn how to create a sponge cake in boiling water so that it rises during baking, retains its fluffiness after baking and has an unusual poppy flavor, which for almost everyone is the best moment to get real pleasure when tasting desserts. Poppy is consumed dry, without requiring preparatory treatment.

eggs – 4 pcs.;
flour – 160 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
vanilla sugar – 1 sachet;
baking powder – 1 sachet;
dry poppy seeds – 30 g;
salt - a pinch.

In a bowl, combine and combine the flour, baking powder and poppy seeds.
Beat the cooled eggs with salt for 5 minutes.
Add sugar in portions, continuing to beat for another 7-10 minutes.
Carefully mix the dry mixture into the base, and then the oil and boiling water.
Bake a sponge cake with poppy seeds in boiling water for 45 minutes at 175 degrees.

Honey biscuit in boiling water

The following variation of this favorite dessert will amuse fans of honey baking. The described recipe for custard sponge cake in boiling water is made with the addition of honey, which gives the dessert a unique, incomparable taste and smell. This biscuit goes well with sour cream or custard with the addition of nuts, prunes or other dried fruits.

eggs – 2 pcs.;
flour – 2 cups;
sugar – 80 g;
boiling water, strong tea leaves and honey - 1 glass each;
vegetable oil – 1/3 cup;
soda – 1 teaspoon;
baking powder - 2 teaspoons.

Honey is ground with soda.
Add eggs beaten with sugar, tea leaves, sifted flour with baking powder, stir.
Stir in oil and boiling water.
Bake the shortbread for 40 minutes at 180 degrees.

Biscuit in boiling water in a slow cooker - recipe

A sponge cake cooked in boiling water in a slow cooker always comes out fluffy, airy and smooth. The device provides impeccable temperature conditions for baking the shortbread, and a successful dough recipe will contribute to obtaining the best taste characteristics of sweetness. If desired, some of the flour can be replaced with cocoa powder.

eggs – 4 pcs.;
flour and sugar - 1 cup each;
oil and boiling water - 3 tbsp. spoons;
vanilla - a pinch.
baking powder – 1 teaspoon.

Beat the eggs for 5 minutes.
Add sugar and vanilla, continuing to operate the mixer for another 10 minutes.
Gently stir in the flour and baking powder with a spatula.
Pour in oil, boiling water and mix again.
Bake the sponge cake in an oiled pan on the “Baking” for 65 minutes.

Vanilla sponge cake based on boiling water

A light and delicate cake, soaked in a wonderful cream that melts in your mouth, will give gourmets and gourmands a particular vanilla sponge cake, which is prepared with the addition of boiling water.

For those who have difficulty maintaining sponge cakes in volume, I will immediately rejoice - the recipe using boiling water does not allow the dough to fall off.

Ready-made sponge cake in boiling water

The moisture content of the biscuit is determined by the use of vegetable oil in the recipe. Therefore, the cake can be consumed as an independent dessert without any impregnations, only layering (if desired) the cut cakes with creams.

Curious about chicken yolks

In fact, every recipe presented on our website contains a single ingredient - chicken eggs. And it seems that it makes no difference what kind of eggs you use in making dessert: homemade or from a poultry farm. In fact, there is no global difference, but there are reasons that will give away baked goods made from store-bought or homemade eggs:

homemade eggs (relative to whites) beat better and give a fluffy mass;
baked goods containing homemade eggs are the most colorful - yellowish in color.

And these are the main and most noticeable reasons in manufacturing. It would seem, well, there’s no point in running around in search of homemade eggs when store-bought eggs are always at hand. But there is meaning, for example, in yolks. Do you understand what color a real chicken yolk should be, provided with those elements that are most valued in the product? For example, look at the yolks in the photo below.

Chicken egg yolks

Which yolk was your favorite? Naturally, it’s medium, because we are accustomed to using this particular color for the yolks of chicken eggs. But this is not the right choice, since the specific color of the yolk tells almost everything about the health of the chicken itself - it was necessary to choose on the left - orange!

The orange yolk is an impeccable product, laid by a healthy chicken with a good diet. You ask, what difference does it make to us that a chicken can eat there? And everything is interconnected: living conditions, nutrition, and even the freshest air are important for a chicken to lay a nutritionally valuable egg.

Free-range hen and chicks

The complex of nutrients of chicken eggs, both a product from a poultry farm and poultry, contains a virtually uniform composition. And the color of the yolk has practically no effect on nutritional value; it only distinguishes a home-made egg from a production one in that domestic chickens roam free, picking up all the necessary sources of vitamins. With all this, orange yolks are saturated with Omega-3 fatty acids and a huge amount of xanthophylls, as well as beta-carotene. I think everyone knows about the value of Omega-3 acids. But xanthophylls can be obtained for the body only from such products as zucchini, spinach, broccoli, and cabbage.

And in fact, if chicken eggs do not contain the full range of necessary substances and parts, then it turns out that there is no particular point in consuming them: you will not get any usefulness from the eggs, but the appropriate amount of fats and proteins can be obtained from other available goods.

Ingredients for 8 servings

4 pieces of new eggs

180 grams (a little less than a full glass) sweet sand

1 packet of vanilla sugar or extract

1 tsp (no topping) soda

170 g (about 1.5 glasses of 240-250 g each) flour

3 tbsp. (deodorized - no aroma) vegetable oil

3 tbsp. (not just boiled or hot water) boiling water

2-3 tbsp. (if you want to create a fun cut cake) cocoa powder

Common Ingredients for Vanilla Sponge Cake

Inventory

form for baking

parchment paper (as needed)

How to cook vanilla fluffy sponge cake in boiling water

Beat the eggs, which have rested on the kitchen counter in the refrigerator until room temperature, with a mixer for about 5 minutes or less. We need to saturate the mass with oxygen.

Lightly beat the chicken eggs

Pour sweet sand into the oxygenated (beaten) chicken eggs. We work with the mixer for at least another 7 minutes.

Grind sweet sand with egg consistency

To the resulting mass add flour mixed with soda, which we do not extinguish, and vanilla sugar.

Kneading the dough should be done at the lowest speed your mixer can operate.

Knead the dough at low speed

At the end of kneading the dough, pour in vegetable (deodorized) oil and very, very hot boiling water.

As a result, we will get a watery mixture of ingredients, but that’s what we need.

Fill the dough with the main ingredients: oil and boiling water

The recipe suggested the use of cocoa powder, which can be used if desired, since it is only needed to give the cake a marbled, fascinating look.

We have such a desire, so we will divide the prepared dough into a couple of parts, into one of which we will mix the powder.

We load the dough into a baking dish, and with the greatest skill we try to add mystery to the future sponge cake in boiling water by pouring in the colored cocoa dough.

Separately, tint the dough with cocoa powder and “paint” the future biscuit

The baking process can vary from 30 to 40 minutes with a total oven preheat of 180°.

Baked vanilla sponge cake cooked in boiling water

One noteworthy thing: If you use homemade chicken eggs (and not purchased in a store or at a poultry farm) in making sponge dough, the result will be a catchy yellowish sponge cake. By the way, homemade eggs make biscuit dough the most fluffy and airy.

The highest airy sponge cake is ready. It can be divided lengthwise into 2-3 or even 4 parts, and coated with your favorite delicious cream. Or you can serve it as an independent vanilla dessert, sprinkled with sweet powder.

The combination of vanilla sponge cake with various creamy impregnations is simply divine, as the warm texture absorbs all the water.

This way the buttercream will make the vanilla sponge cake in boiling water the densest.

The combination of our shortcake and sour cream or souffle cream will give guests an airy and delicate treat for tea.

Share your tests regarding biscuit in boiling water in the comments. We will all be extremely curious and informative to find out about the taste and high-quality aspects of using one or another cream in tandem with a biscuit.