Lush sponge cake for homemade cake - 7 most delicious and simple recipes

Today I wanted to talk about biscuits and their varieties. After all, not a single holiday is complete without such a chic dough, from which you can make an original and unusual cake. And how many varieties of this cake there are, you may not have known about some of them.

You can literally make this dough using just kefir, milk, sour cream and even boiling water. And this will not harm the quality of the cake at all. And you will be able to please your loved ones not only with a cake for the holiday, but also on weekdays. Thanks to somewhat economical recipes.

What is a “biscuit”? It is a confectionery dough, which is the basis of many confectionery products. These include cakes, pastries, and all the different cupcakes that can be listed for a very long time. But it’s worth trying to make it yourself, imagine a cake made by yourself. This is 100 times better and more pleasant than any product from the store. And it is a pleasure to prepare; the airiness of such dough simply cannot but please. Well, it's time to sort out a few recipes and try them in practice.

Zebra biscuit at home

Biscuit is one of the most favorite types of dough for any housewife. After all, what can be prepared from it? My favorite dishes made from ready-made biscuit dough are cake and sweet rolls. And it’s not at all difficult to make, and it turns out delicious, the main thing is to try it once. And how many imaginations can be used in decorating such biscuit dough.

Are you familiar with a biscuit that has not one color in the dough, but two? This is chocolate and milk, and it was named so because when cut, this type of dough looks like a “zebra”. And all thanks to the addition of cocoa, but I will tell you about this in more detail in the recipe itself

We will need:

• granulated sugar - 1.5 tbsp
• melted butter or margarine - 100 g
• chicken egg - 3 pcs
• sour cream - 1 glass
• flour - 2.5 tbsp
• cocoa - 70 gr
• baking soda - 1 tsp
• a little vinegar

Preparation:

• Before starting work, we prepare a deep bowl for whipping and immediately decide on the form in which we will bake our sponge cake. Break the eggs into a deep bowl and beat

• Add sugar to the beaten egg mixture strictly according to the recipe and continue beating.
• Add melted butter, you can replace it with margarine. This will practically not affect the taste, add sour cream there too

• Add baking soda slaked with vinegar to the finished mixture, and gently mix the flour using a wooden stick until the lumps are crushed

• Our dough is ready, carefully divide it into 2 parts into different dishes. And put cocoa into one of the masses and mix gently

• We take the prepared baking dish, carefully grease it with oil and lay out our dough alternating with small flat cakes

• Bake at a temperature of 180-190 degrees for about 30-35 minutes, perhaps it all depends on your type of oven

To check if your sponge cake is ready, insert a small match or skewer into it. And pull it towards you, if there is dough left on the tip, then you need to bake it a little more

We take the finished semi-finished product out of the oven and use it in the further preparation of some original cake. You can simply pour melted chocolate on top.

Quick honey sponge cake

How great it is when some of the regular sugar in the dough can be replaced with honey. This dough is not only aromatic but also very tasty. And the dough has a slightly yellowish tint. If your honey is slightly sugared, keep it on the battery or just a couple of seconds in the microwave. For this test you need liquid honey.

We will need:

• table egg - 4 pcs
• granulated sugar - 1 tbsp or 250 g
• liquid honey - 2-3 tbsp
• soda - 1 tsp
• vinegar - 1 tsp
• premium flour - 1.5 tbsp

Preparation:

• Break the eggs into a deep container, whisking carefully so that no shells get in. Add granulated sugar and beat until light fluffy and thick.

• Quench the soda with vinegar and add to the beaten eggs

• Mix the egg mass with honey. Add flour, preferably sifted twice, this is necessary for its good saturation with oxygen, and thoroughly mix our dough with a spatula

• Pour the finished dough into the prepared baking dish, the bottom and sides of which are pre-lined with parchment paper. Bake in the oven at a temperature of 180 degrees, about 45-50 minutes

Take your time to remove the baked biscuit, let it cool for about 5 minutes or leave it until it cools completely

You can use the finished sponge cake in the further preparation of cakes. And if you apply a thin layer of dough onto parchment paper, then you can also use this semi-finished product to roll it. A cake prepared according to this recipe turns out to be very fluffy and fragrant, leaving no guest indifferent

Classic sponge cake without baking powder

A classic sponge cake cooked in the oven without baking powder also turns out very fluffy and is suitable for cakes or pastries. The set of ingredients is minimal and can be found in any kitchen.

Ingredients:

• egg – 5 pcs.;
• wheat flour – 150 g;
• sugar – 150 g;
• salt - a pinch.

Preparation:

• Divide the eggs into whites and yolks. Mix the whites with salt and beat thoroughly until foam appears.
• Add sugar to the whites in small portions, continuing to beat for another 15 minutes until stiff peaks form.
• Add the yolks to the mixture one at a time, still whisking. It will take about 4 minutes to cook.

• Add flour to the resulting mixture in several approaches, mixing with a spatula from bottom to top. All the flour should go into the dough.

• Place the dough in the prepared baking pan. Tap it several times on the table so that there are no voids, then turn it in a circle several times as well.

• Bake in an oven preheated to 160 degrees for 50 minutes. Do not open the oven for the first 40 minutes.
• Let the finished biscuit cool slightly in the pan, then transfer it to a wire rack. Once it has cooled completely, wrap it in film and let it rest for 10 hours.

The readiness of the biscuit is easy to check: just press on it, it should spring back.

Original recipe for chiffon sponge cake

Chiffon sponge cake is a very fluffy and airy cake; it is also called butter sponge cake. The texture of such a biscuit turns out to be moist. This recipe was invented in the distant past in 1972. But the recipe was kept strictly secret.

Typically this dough contains olive oil and baking powder. A special feature of this dough is its moist crumb. Thanks to which this cake can be served without any pre-soaking

We will need:

• table egg - 6 pcs
• granulated sugar - 1.5 tbsp (375 g)
• flour - 1.5 tbsp
• baking powder - 10 g or 2 tsp
• olive oil - 4 tbsp
• boiling water - 4 tbsp

Preparation:

• Break the eggs into a prepared deep bowl and add sugar.

• In a separate bowl, mix flour with baking powder

• Beat the egg mixture thoroughly for 10 minutes at maximum speed. Until the sugar crystals are completely dissolved

• Add flour mixed with baking powder into the finished mixture and continue beating at medium mixer speed. Gradually add 4 tbsp boiling water without stopping the mixer
• Finally add olive oil and mix
• We line the bottom of the mold with parchment paper, and carefully pour our prepared biscuit dough into it. Now all that remains is to bake it until ready at a temperature of 180 degrees for 30-35 minutes

• We take out the finished biscuit and let it cool completely, using a knife we ​​go along the sides of our form to make it easier to get our workpiece. And release the bottom from the parchment by lightly pulling the edge

The finished sponge cake can be used to make delicious cakes even without cream. As I already said, the crumb turns out to be very wet, and it will be enough to sprinkle such a cake with nuts or pour dark chocolate over it. Try the unusually delicious food, and you won’t regret it. You will see that you will want to cook it more than once.

Moist chocolate sponge cake: quick and easy

The classic sponge cake turns out tender and dry, since it contains no fat. If you like a more moist dough, not dry, then prepare it according to this recipe. These are chocolate baked goods, they are very tasty, they do not need to be soaked. Suitable as cake layers or as a pie.

Ingredients (22 cm mold):

• eggs - 4 pcs.
• flour - 220 gr.
• sugar - 160 gr.
• softened butter - 150 gr.
• cocoa powder - 100 gr.
• milk - 150 ml
• baking powder - 2 tsp. no slide
• vanillin - a couple of pinches

How to cook:

1. Prepare the mold in advance (cover the bottom with parchment), and turn on the oven to preheat to 180 degrees. The butter should be soft. To do this, remove it from the refrigerator in advance, half an hour before cooking. Pour the butter into a deep bowl and add all the sugar into it. Using a mixer, grind the butter and sugar until the latter dissolves.

2. Beat the eggs into the butter mixture and beat with a mixer until smooth.

3.In a separate bowl you need to mix the bulk ingredients: flour, cocoa, vanillin, baking powder. Flour and cocoa need to be sifted.

4.Now you need to combine all the ingredients. It is convenient to use a mixer for this purpose. Add flour and cocoa a little at a time to the butter-egg mixture and beat with a mixer. Also add milk little by little. Mix all the ingredients until the dough is smooth and without lumps.

5.Place the finished dough into the mold and smooth the surface with a spatula. Place it in the oven to bake for 30 minutes. Check the readiness of the biscuit with a wooden skewer - it should remain dry.

6.Remove the pie from the oven, run a knife around the edge of the pan and remove the baked goods while still hot. That's all, let the sponge cake cool and you can eat it or make a cake.

Delicious biscuit in boiling water

A sponge cake cooked in boiling water turns out very tasty and incredibly tender. And thanks to the vegetable oil added to the dough, the crumb of such baked goods is quite moist. Vanillin in the composition adds additional flavor to our already delicious sponge cake

We will need:

• chicken egg - 4 pcs
• sugar - 1 tbsp (250 g)
• flour - 1 tbsp (250 g)
• vegetable oil - 3 tbsp
• baking powder - 1 tsp
• boiling water - 3 tbsp
• vanillin - a pinch

Preparation:

• Break the eggs into a mixing bowl. If you don't have a beater, use a regular deep bowl and a mixer. Beat a little

• Add sugar strictly according to the recipe and continue beating at maximum speed for 10 minutes. Until a white airy color, this is necessary, it is this beating that gives some fluffiness to our baked sponge cake

• Add flour, pre-mixed with baking powder, to the beaten egg mass. The flour can be sifted in advance, or you can add it using a sieve, holding it directly over the bowl. Add vegetable oil and vanillin here and continue to beat, but very carefully. Just a couple of minutes at minimum speed

• While we are whisking without stopping, gradually add boiling water and continue whisking
• Pour the finished dough into a pan covered with parchment, grease the bottom on top of the parchment with oil. For reliability, to be sure that our biscuit will not stick to the bottom

While baking the sponge cake, opening the oven door is strictly prohibited. To prevent the dough from settling

We bake our biscuit in a preheated oven at a temperature of 180 degrees. 35-40 min. Don't forget to keep an eye on him. The baking time may not match your oven.

A sponge cake in boiling water can be cooked not only in the oven, you can also cook it in a slow cooker by selecting a certain mode. Since most people do not have this technique, I decided to describe the recipe for cooking in the oven.

Our tall and fluffy sponge cake is ready, now you can cut it lengthwise into two, or maybe three parts and grease it with your favorite cream. And if you want to experiment, then go ahead, I’m always “for” any of your imagination.

No. 3. Biscuit in a slow cooker

• granulated sugar - 0.3 kg.
• flour - 480 gr.
• egg - 5 pcs.
• soda - 0.5 tsp.
• kefir/milk - 480 ml.
• salt - 1 pinch
• honey - 60 gr. (not necessary)

Since you can prepare an equally fluffy sponge cake at home in a slow cooker, use this recipe. Fast and tasty!

1. Combine eggs with granulated sugar, turn into thick white foamy peaks. Add salt and honey (if you add it), beat again.

2. Make sure that the kefir is at least room temperature. Then, together with soda, add it to the main components.

3. Sift the flour separately to enrich it with oxygen, then mix it into the egg mixture in portions.

4. When the dough becomes homogeneous, pour it into a greased multi-bowl. Turn on the “Bake” function for 1 hour 20 minutes.

5. When the program comes to an end, do not rush to open the device. Keep the biscuit inside for another quarter of an hour. It is important that it cools down. Ready!

This fluffy sponge cake recipe is designed for baking in a slow cooker. If you have such an assistant, it makes sense to use it.

Classic fluffy sponge cake recipe

For such a classic, but very tasty sponge cake, we need only 3 ingredients. Which can be found in any home. The main thing is to follow the cooking technique. And your shortcakes will turn out irresistible

We will need:

• chicken egg - 3 pcs
• granulated sugar - 120 gr
• premium flour - 80 g

Preparation:

• Separate the yolks from the whites into a deep prepared bowl. Leave the whites and begin to beat them as soon as they begin to thicken and turn white without stopping.

If you use country eggs in the biscuit dough, then the dough and the baked biscuit itself will turn out very fluffy, tasty and the color of such baked goods will be bright yellow

• Add granulated sugar and beat our dough until thick, until the stand of the mixer stands in this mass

• Add the sifted flour into the resulting mixture without stopping the mixer, directly one at a time. And carefully, using a spatula, starting from the bottom to the top, mix our dough again. Mix not for long, but as well as possible so that no lumps of flour remain.

• Prepare the baking dish by lining the bottom with parchment; there is no need to grease the sides. Bake at a temperature of 180-190 degrees for 30-35 minutes

The finished cake can be used for further preparation of delicious confectionery baked goods. And by soaking the cake with sugar syrup, you will get the most delicate taste of the sponge cake, and don’t forget to add delicious cream between the cakes. Decorate the top according to your imagination. You can come up with something themed for the holiday. Bon appetit!