Custard sponge cake

Is there a recipe for a perfect sponge cake that comes out every time? Yes! And if you are still nervous about the result of your own labors, it’s time to urgently get acquainted with our hero - custard sponge cake.

About custard sponge cake

There are different types of biscuits. Each of them has its own advantages. And there are also some shortcomings. The composition of a traditional sponge cake is simple: eggs, sugar and flour, some will say that this is completely enough to create any culinary masterpiece. Others will not agree with the exalted view and will see that the biscuit classic gives a capricious result in the process, and a rather dry result at the end. And someone else will simply shrug their shoulders and offer to create “constantly and only” South American biscuits, actually cupcakes, the base of which has a lot of butter, and therefore a compacted and moist texture. Such baked goods, unlike traditional ones, do not require additional impregnation with syrups.

I offer a sponge cake recipe that is definitely worth knowing if you are serious about cooking and love to bake. We will talk about custard sponge cake - a savory pastry with an airy, light structure. Like the traditional one, the custard one comes out lush, tender and fragrant, but like the oil one, it is the most wet and expressive. The advantages of the two recipes are realized thanks to a special manufacturing technique, in which the finished dough is brewed with a consistency of water and butter.

Custard sponge cake is easy to make. During baking, it rises evenly, and does not rise into a dome, which then needs to be cut off. It makes a beautiful base for any cake or pastry.

Ingredients

2 eggs at room temperature
small sugar 80 g
snow white wheat flour 75 g
potato starch 18 g
butter 25 g
water 25 ml
baking powder 4 g
a pinch of salt and vanilla

Manufacturing

Prepare a mixture of dry ingredients: mix and sift flour with starch, baking powder, salt and vanilla.

Separate the eggs into whites and yolks.
Start beating the egg whites at high speed first.

When the whites have whipped into a strong foam, continue beating, add half the amount of sugar indicated in the ingredients.

Continue beating the egg whites until the mixture becomes fluffy and shiny.

Now add the remaining half of the sugar to the yolks.

Beat the yolks until fluffy and creamy.

Gently mix the whipped whites with the yolks.

Then carefully stir the dry ingredient mixture into the mixture with a spatula.

It is very important to preserve the airiness of the dough.

Now mix water and oil.

This mixture must be heated to a boil (in a water bath, in a small saucepan or in the microwave).
Pour the oil and water mixture around the edge of the biscuit dough.

Quickly and carefully, but thoroughly stir the dough until smooth.

Place the dough in a pan lined with parchment or paper. There is no need to lubricate it during all this - thanks to this, the biscuit will rise more evenly.

Bake the custard sponge cake at 175 degrees for about 40 minutes until tested with a dry splinter (stick).
Do not open the oven for the first 20 minutes, otherwise the biscuit may fall and bake unevenly.

The freshest biscuit will be tender, but when cut it will crumble very much. Therefore, before cutting it, let it rest for 8 hours.

Biscuit, Custard cream

Sweets recipes → Creams, soufflé → Custard cream

Sweets recipes → Biscuit

Delicate, savory and very wonderful sponge cake with a rich creamy taste. Airy soaked sponge cake, magical cream “Ice cream”, which tastes like ice cream, and coconut flakes will give you unforgettable pleasure!

Cake “Creme Brulee” with nuts, custard and butter cream is a very tasty and unusual cake with an oriental note.

The “Intoxicated Cherry” cake is one of the most favorite cakes. Chocolate cake with custard and cherries soaked in fragrant liqueur turns out very tasty, soft, juicy, moderately sweet.

When baked, Magic Cake itself is divided into 3 layers - an airy sponge cake, a watery custard and a thicker custard. This dessert will please everyone who loves custard and soft biscuits. Very tasty, tender, the pie just melts in your mouth! I prepared it for the first time, and it worked out well.

Japanese custard sponge cake

Testicle of group 1 – 2 pcs.
Group 1 egg white – 3 pcs.
Milk – 90 g
Butter 82.5% – 50 g
Flour – 60 g
Sugar – 60 g
A pinch of salt
Gel food coloring

Japanese custard sponge cake is another amazing material for decorating your cakes! Soft, affectionate, unusually elastic, it can act as an excellent candidate for classic covering mastic. You can also cut out any shapes from it and decorate a cake or pastries with them. Apart from everything else, it’s delicious! Detailed step-by-step recipe with photos!

Hello! Tori Pteat is with you again - the owner of this website for cooks, amateur pastry chefs and experts! And now we will walk you through the process of making Japanese custard sponge cake ! This is a very stunning material for decorating your cakes. It cooks quickly, is elastic, tasty, beautiful and can successfully replace the covering mastic. But not only that, of course! You can cut out some shapes from it, create a “rim” along the bottom of the cake, whatever your imagination gives you a hint!

It is very simple to create it, but, as with everything, there are pitfalls here too. Which? For now, I will carefully tell and illustrate everything for you. Go!

Let's prepare all the ingredients!

I have been convinced more than once that weighing out food in advance is much more convenient than rushing around the kitchen in search of something urgently suitable. So let's create everything in advance! Place 2 eggs of group 1 in a separate cup. To the other - dry and clean! - 3 egg whites from group 1 eggs. If you have the rest of the testicles, focus on grams - there should be from 100 to 110 grams of protein.

Place 90 g of milk and 50 g of butter 82.5% into a saucepan.

Sift 60 g of flour into a separate dry bowl. Add a pinch of salt and stir.

And in another bowl - 60 g of sugar.

Let's make the dough!

Place a saucepan with milk and butter on the stove over medium heat, heat until the butter melts. Then immediately remove from the heat and add flour.

Mix well with a whisk. And return to the fire.

Stirring constantly, cook until a thin film forms on the bottom of the pan. It takes me almost a few minutes.

Remove from the onion and transfer the mixture to a clean bowl.

Mix with a mixer using a hook attachment. During this period of time, the dough should cool slightly and the steam will stop flowing.

Add eggs one at a time and mix thoroughly.

This is the mixture that comes out.

Add dye. I have a water-soluble gel.

Mix everything well again.

Separately beat our egg whites with sugar until they do not fall out of the inverted bowl. As for a traditional sponge cake.

Little by little, add the whipped whites to the custard mixture.

Using a silicone spatula, carefully fold in the egg whites from bottom to top. Just like when kneading dough for, again, a traditional sponge cake. This is what comes out. Naturally, the color immediately turns white.

But not creepy: at this step we can correct it by adding more dye. It’s better to add something here than to get a very strong color by adding too much at once.

Our dough is ready.

Let's bake!

And now - it’s very important! Before pouring the dough onto a baking sheet, line it with high-quality baking paper and be sure to grease it with vegetable oil! Otherwise, you will never remove your finished Japanese custard sponge cake from the baking sheet or paper! Tested by me personally (I haven’t tried to use silicone or Teflon mats, I’ll say right away. But, taking into account my own experience, I would have greased them too) Just in case) I have a baking tray measuring 30×35. The biscuit came out 5-7 mm wide. I baked specifically for a “tight” fit, not very narrow. Use this information as a guide when you bake your own biscuits. Distribute the dough on the baking sheet as sparingly as possible. Taking into account that we are applying it to vegetable oil, it will not be so easy to create, but... we will have to! For example, this wide spatula for smoothing cakes will help us with this.

You can walk on top with a spatula. In general, all means are not bad! The main thing is to get as even a layer of dough as possible!

Place in the oven preheated to 180 degrees for approximately 15 minutes. Maybe your oven will need less time! Don't open the door right away! But after 10 minutes you can check how your biscuit is doing: poke it in the middle with a dry splinter or simply press it with your finger. If ready, the splinter will come out dry, and the surface will be non-sticky and springy. We take out the biscuit and immediately remove it from the baking sheet! Place it on the table or, like me, on a wet towel.

Let it cool and carefully - the sponge cake, although elastic, is tender! - remove from parchment. After vegetable oil it comes off very well! But if you don’t lubricate it, consider it all, your efforts were in vain! I’ll have to redo it, I’m literally telling you for you!

And here is our biscuit closer) Do you see what it is like? Porous, spongy, pleasantly rubbery) In texture, not taste! It tastes just tender and melting!

I really like how this porosity plays in combination with the bright green color. Perfectly suitable for garden or forest themed cakes. And even slightly baked places look very organic. In general, they can be carefully removed with a narrow knife, if the thought and color are the rest and even small scorch marks are “not the theme.” Well, or, as an option, watch the oven very closely. I’ve already complained to you about mine: if you bake it in the middle until done, then there’s bound to be too much on the sides (But this time I’m quite pleased with how it turned out!

And here is the cake! Biscuit moss is also used for decoration here - another very popular item among modern confectioners, mastic elements and figures made from mastic.

I hope you enjoy this tutorial!

Try it and share your tests in the comments, I will be very happy! Write if you have any questions, I will help in any way I can!)

Custard sponge cake

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Custard sponge cake: semi-finished confectionery product, part 1

So, I have had two ideas ripening for a long time, the beginning of which I was able to start now =). 1st – changing the design of my own LJ, which I have already installed, but now needs to be finalized. 2nd – create a selection of recipes focused on a specific topic with step-by-step photos using the “semi-finished product” tag. During my experience in baking cakes, I have collected such basic recipes that have already been tested more than once, always turn out well, and I use them quite often and with pleasure. And although I prefer to try and invent everything new, people often demand to create something more ordinary, and therefore I combine something familiar that they will like with something that is still new to them, which they are bound to love. So now I want to start a kind of column, which I will gradually fill with the most ordinary and tested semi-finished confectionery products that I use myself: biscuits, creams, mousses, glazes. Both you and I will always have at hand a suitable recipe in a step-by-step version, on the basis of which you can create everything, everything, everything!

The first semi-finished product will be one of my favorite biscuits - custard.

Ingredients: vanilla/chocolate

4 eggs (1st category, room temperature)
160 g sugar
150 g flour or 110 g flour + 40 g cocoa powder for chocolate sponge cake
34 g starch
1 tsp baking powder
50 g butter
50 g water

From this amount of ingredients you will get a sponge cake with a diameter of 20-21 cm and a height of 5 cm .

Turn on the oven and preheat to 170 degrees in convection mode .

Measure and mix all dry ingredients, excluding sugar. Sift. Measure sugar into a separate bowl. In a small saucepan, combine water and butter. Separate the yolks from the whites.

Beat the whites until soft peaks form, then add half the sugar and beat until thick, shiny and moderately strong foam.

Mix the yolks with the remaining sugar and beat until light and fluffy.

Gently mix the whites and yolks, then add the dry ingredients and, keeping the air very tight, mix the dry mixture into the dough so that there are no lumps.

Meanwhile, put the oil and water on the fire and bring to a boil. When the dough is kneaded, pour boiling water and oil into it and stir quickly until smooth. Send the dough into the mold.

I bake the sponge cake either in a sliding ring lined with parchment or in a ring made of very thick paper (whatman paper). By the way, I read that this sponge cake is perfectly baked in the microwave and slow cooker, but I haven’t tried it myself.

After baking, let the biscuit cool, remove the paper and put it in a bag, where the biscuit rests for 8-10 hours .

To cut the biscuit into even cakes, I use the most ordinary cotton thread: first I make a cut around the perimeter with a knife, insert the thread there and pull it through. As a result, the cut into the shortcakes comes out smooth and careful.

I separately collected step-by-step photos into a collage, which will be convenient to use when inserting it into other recipes: