The sponge cake made with boiling water turns out very fluffy, aromatic and tasty. It is worth noting that this cake can be prepared both in a slow cooker and in the oven. Today we will present only the second option, because not all people have this device.
Quite a large number of housewives make homemade cakes and pastries from a classic crust consisting of eggs, sugar and flour. But experienced chefs recommend using another, more suitable recipe more often. This fact is due to the fact that, unlike the standard one, sponge cake made with boiling water turns out much fluffier, as well as with a slightly moist structure. It is this property that makes homemade baked goods more tender, soft and juicy.
So how is a sponge cake prepared in boiling water? You will find out the answer to the question below. But before that, I would like to note that today there are several ways to prepare such a cake. Depending on the products added to the base, it can change its structure and also be chocolate or vanilla.
Step-by-step recipe: sponge cake in boiling water for making a cake
Homemade baked goods with this crust turn out very tasty and tender. The height of this product after baking in the oven usually reaches 8 centimeters, which is good news. After all, to prepare dessert, one sponge cake is enough for you, which can be cut into 4 or even 5 cakes. As for the cream, it is advisable to choose according to personal taste and discretion. Although the most tender and delicious cake made in boiling water is with sour cream and sugar filling.
So, to prepare a fluffy sponge cake we need:
- fine granulated sugar - 1 full glass;
- large chicken eggs – 4 pcs.;
- light wheat flour – 1.5 cups;
- apple cider vinegar 6% and table soda - a dessert spoon each;
- refined vegetable oil – 3 large spoons;
- boiling water - 3 large spoons;
- vanillin – 5 g;
- butter margarine - for greasing the mold.
Preparing the dough
Vanilla sponge cake in boiling water will turn out fluffy and tasty only if the base for it is kneaded for a long time and thoroughly using a mixer. To do this, you need to break the chicken eggs into a deep bowl and beat them at the highest speed until the volume increases 3 or 4 times. Next, you need to pour fine granulated sugar into the same bowl and, thoroughly mixing the ingredients, ensure that the sweet product is completely dissolved.
After preparing the first part of the base, you should move on to creating the second. To do this, you need to sift the wheat flour, add vanillin to it, and then gradually add the resulting mixture to the previously beaten eggs. Finally, you need to quench the baking soda with 6% apple cider vinegar, as well as pour in refined vegetable oil and a small amount of boiling water. Next, beat all the ingredients again with a mixer and start baking the dessert.
Chocolate sponge dough for cake
What you will need:
- chicken eggs – 6 pcs.;
- flour – 100 g;
- sugar – 100 g;
- baking powder - 1 teaspoon;
- cocoa – 2 tbsp. spoons;
- vanilla sugar – 1 teaspoon;
- drain butter – 20 g.
Separate the yolks and beat them together with sugar. Please note that the fresher the eggs, the tastier the biscuit will be.
. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.
At the same time, beat the whites. Separate one third part and add to the yolks with sugar, beat at low speed with a mixer or a whisk. At this stage, you must be extremely careful, otherwise the protein will settle and the biscuit will not rise. The resulting dough is poured into the greased form. The chocolate sponge cake is prepared for half an hour at a temperature of 200 degrees.
- chicken eggs – 2 pcs.;
- drain butter – 50 g;
- flour – 1 glass;
- honey – 2 tbsp. spoons;
- sugar – 5 tbsp. spoon;
- baking powder - 1 teaspoon;
- salt – 1 pinch;
- fat sour cream – 0.5 kg;
- boiled condensed milk – 1 can;
- milk chocolate – 50 g;
- walnuts.
Mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, then send to a boil in a water bath, stirring constantly. When the mixture visually increases in volume, remove the dishes from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream, beat the sour cream and remaining sugar at medium speed. Heat the oven to 180 degrees. and bake the cakes one by one for 10 minutes. They must be very thin, so when rolling out the dough, we visually control the size. Each new cake is greased with cream, and the third and sixth ones are additionally coated with boiled condensed milk. The leftovers are brushed onto the sides of the cake. Decorate the resulting dessert with grated chocolate and walnuts on top.
Using creams you can not only make a layer for the cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation will not be difficult. You will need heavy cream (33, 35%) and a mixer. Beat the product at the highest speed, then pour it into a pastry syringe.
- Protein cream. It is also very easy to prepare. You need a couple of egg whites and sugar. Using a mixer at medium speed, beat the eggs until peaks form and after that they can be used directly for layering the cake.
- Custard. If you are afraid to take raw proteins, you can try this option. In addition to sugar, add a teaspoon of lemon juice and a little water. The mixture is cooked over medium heat. Determine the degree of readiness by scooping the cream into a teaspoon. The thicker the jet, the better.
- Sour cream. This cream is tastier than butter and not as high in calories. However, to prepare it you must use sour cream, which contains at least 30% fat. The recipe is incredibly simple - just beat the product at high speed with a mixer. Experienced confectioners advise using the cream immediately after preparation.
- Butter cream. This option is used more for decoration than for use. Just take full-fat butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick, homogeneous mass is obtained.
Have you decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you don’t want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the sponge cake with custard.
Baking takes a minimum amount of time. In these minutes you can easily make the filling for a cake or pastry. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet delicacy occurs.
Heat treatment
Vanilla sponge cake in boiling water is baked in the oven for the same amount of time as a classic cake with a standard set of products. Thus, to prepare this dessert, you should take a springform pan with high sides and thoroughly grease its surface with creamy margarine. Next, you need to pour all the previously kneaded dough into the bowl and immediately place it in the preheated oven.
A sponge cake made in boiling water according to the presented recipe will be completely suitable for consumption in 65-70 minutes. To check whether the cake is well baked or if it still needs to be kept in the oven, you need to stick a match or toothpick into its base. In the event that no raw dough has stuck to the item and it remains completely dry, the fluffy cake can be safely removed from the mold.
After preparing such a product, it is recommended to cool it in cold air, and only then begin to create a delicious dessert.
To make a cake in boiling water at home, you should cut the sponge cake into 3, 4 or 5 layers (depending on its height), and then grease them one by one with sour cream or some other cream and decorate the surface with icing, cream, fruit, sweet crumbs etc.
How to cook a sponge cake with hot milk in a water bath
To prepare the fluffy sponge cake, I used Ricotta cream cheese, which you see in the photo. If you use Mascarpone cheese, then you need to reduce the dosage of milk. Since Mascarpone contains more liquid, instead of 100 ml of milk indicated in the recipe, add 80 ml.
So let's get started. Pour milk into a saucepan, add butter and cream cheese. Place in a water bath and melt, stirring constantly with a whisk. When all the ingredients are combined, remove the pan from the water bath and let this milk-cream mixture cool.
Now, separate the yolks from the whites. Beat the yolks with powdered sugar until white. Then, pour the milk-cream mixture into the yolks and beat everything again.
Combine flour and baking powder and sift them into the milk mixture. Mix everything with a whisk.
Now, you need to pass the resulting dough through a colander to get rid of any lumps, if any. I do this procedure twice. After this, the texture of the dough is very smooth.
At this stage, it’s time to preheat the oven to 160°C.
Now, let's take care of the proteins. We begin to beat them, as soon as a light foam appears, add salt and after another thirty seconds, add lemon juice. Continue beating the whites until stiff peaks form.
Using a spatula, add the whites into the dough in three stages and mix using the folding method so that the whites do not lose their fluffiness.
Line a mold with split sides (d=24 cm) with parchment along the bottom and along the side, grease with oil. Now, fill the form with biscuit dough. To release excess air, you need to knock the filled form on the table several times.
Place the form with the dough on a wire rack, and place a baking tray under it, into which we pour the boiling water indicated in the ingredients. We bake a delicious sponge cake in milk for 1 hour in this water bath mode.
Then, cover it with food paper and continue baking for another 45-50 minutes. Check for readiness using a dry stick. We pierce the biscuit and make sure that the stick is dry. Then, turn off the oven and open it slightly. Leave the biscuit in the oven until it cools completely. Now, we can remove it from the mold and cut it into cakes.
My fluffy custard sponge cake with milk and cream cheese turned out to be 7.5 cm high. This beauty can be baked at home!
