Sponge cake

I really like sponge cakes because they cook quickly and turn out very tender and beautiful. They can be layered with any cream (cream cheese is very good for this purpose), and made with any filling, and also put different fruits in them.

Making a delicious and beautiful cake with your own hands step by step is an adventure! Even the simplest sponge cake can be turned into a work of art with the help of good cream and original design. For example, it has become fashionable to make children's cakes for boys with a football theme - assembling a cake from short layers and multi-colored cream allows you to end up with a beautiful and tasty... ball!

I want to share with you my recipes with photos, which I hope will help you prepare a delicious fruit sponge cake.

The first recipe with photo will be a sponge cake with bananas, kiwi and cream with condensed milk.

Banana Sponge Cake

General list of ingredients

Kitchen utensils and appliances: mixer, silicone or wooden spatula, whipping containers, baking dish, knife, cutting board.

Preparing a biscuit

For this we need:

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Separate the whites from the yolks. Grind the yolks with sugar until white . You can use a blender to make banana puree and add it to the yolks.
Beat cold egg whites dense foam.
We combine the protein and yolk masses. Knead with a silicone handkerchief, adding flour.
to 180° .
After greasing or covering the bottom of the mold with parchment, spread the biscuit dough in an even layer.
Cook for 30 minutes without opening the oven door. Check the degree of cooking with a wooden skewer or match.
Leave for 20 minutes in the switched off oven.
cool completely .

Making cream

For this we take:

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Using a mixer, beat thick sour cream creamy and sugar grains dissolve.
Beat the cream at high speed with a mixer until thick, sustainable foam. Add powdered sugar and vanilla in small portions. Without ceasing to beat, slowly pour condensed milk.
Mix sour cream and cream with a silicone spatula.

Assembling the cake

We will need:

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Cut the peeled bananas and kiwi into thin rings.
Cut the biscuit into 3 layers with a long knife . Soak the cakes with sugar syrup. To do this, dissolve sugar in warm water, adding a tablespoon of cognac or rum to the cooled syrup if desired. Now our cake needs to be assembled.
Place a layer of cream on the crust and place a banana on top. Cover with the next layer of cake. Again a layer of cream, and kiwi on top. Cover with the last layer of cake (if it turns out uneven, you can turn it over).
Cover the entire cake with the remaining cream. We arrange the fruit beautifully. Our cake now has a delicious creamy fruity taste.
Keep the cake in the refrigerator for several hours or until morning.

Cooking secret and step-by-step biscuit recipe

As already mentioned, in order to create an airy and tasty sponge cake, you must strictly follow the recipe and preparation diagram. Today there are many variations of this dessert, but one thing remains unchanged - these are three main components: eggs, sugar and flour. So how to make sponge cake? We offer you the simplest recipe.

First you need to prepare the ingredients. It is better to use eggs straight from the refrigerator, sift the flour several times, so it will become more airy, and grind the sugar into powder to make it easier to grind it with the eggs. Many housewives prefer to add soda to the dough for fluffiness, but this is not recommended; if you beat the eggs correctly, the cake will be fluffy anyway.
Grease the pan with oil and turn on the oven to heat to 200 degrees.
Separate the whites from the yolks.
Beat the whites and sugar very quickly with a mixer, then add the yolks. Beat the mass until thick foam.
Gradually add wheat flour and continue stirring.
Immediately pour the dough into the mold and place in the oven for 20-30 minutes. Air bubbles that get into the dough during beating give it that very fluffiness, so it is important to immediately send the dough to the oven so that it does not settle.
And under no circumstances open the oven until the end of baking, otherwise the baked goods will lose their fluffiness.

A simple sponge cake is ready!

Sponge cake with canned peaches or pineapples

General list of ingredients

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Cooking time: more than two hours. Quantity: 8 servings. Kitchen utensils and appliances: mixer, silicone or wooden spatula, whipping containers, baking dish, knife, cutting board.

Preparing a biscuit

For this we need:

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Grind the yolks thoroughly with sugar.
Beat the whites with a mixer until they form a stable foam.
Mix the whites and yolks, introducing the flour using a silicone or wooden spatula.
Place in a pre-greased mold.
Bake for 30 minutes at 180°. We check the degree of preparation of the sponge cake with a match or by pressing the sponge cake with a spatula or finger. If it comes back quickly, the cake is ready.
Leave for 20 minutes in the switched off oven.
Place it upside down on the grill. Let cool.

Making cream

To do this we take:

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Whisk the sour cream until creamy .
Using a mixer, turn cold cream into stable foam. Slowly add powdered sugar and vanilla. Beat for another 5 minutes.
Connecting cream and sour cream, stirring with a silicone or wooden spatula.

Assembling the cake

For this you will need:

canned peaches or pineapples.

Place peaches or pineapples from the jar onto a sieve, placing a container for the syrup. Cut peaches or pineapples into slices, if they are whole slices. You can buy a jar of ready-made pieces of canned fruit from the store.
Divide the sponge cake lengthwise into 2-3 layers. Soak each part in peach or pineapple syrup.
Spread cream on the cake. Top with slices of fruit. Cover with the next layer of cake. Again cream and fruit. Place the last layer of cake. Cover the entire cake with cream.
Can to sprinkle chopped nuts or decorate with beautiful patterns of whipped cream using a pastry bag.

The following recipe with a photo, according to which you can easily make a sponge cake with strawberries or other berries.

The best combinations of flavors in a cake.

Let's talk about the compatibility of fillings, combinations of layers and colors, and simple basic substitutions in the recipe.
This has happened to everyone - I’m so tired of collecting single recipes or making the same successful cake. I want to do something different, but my eyes are no longer looking at this wave of recipes... And then, sometimes, we strive to pull out the cream from one recipe, and the biscuit from another. “To combine the head of Ivan Ivanovich with the frock coat of Ivan Nikiforovich.” The effect is unpredictable.

The home pastry chef has a couple of popular creams and two biscuits - white and chocolate. And the filling is strawberries or cherries. This is enough for a simple cake. And you are just great if your family is satisfied and happy while drinking tea with your signature cake! But a person is designed this way, the time comes to try new things.

A good pastry chef will create an exclusive taste that you will guess and not guess. Do you know why? Because two flavors - biscuit and cream - are easy to combine. The higher the level of the master, the more combinations there are in the dessert, the more knowledge he has about the harmony of tastes.

Surely many have heard that confectioners compete with each other to create their own unique dessert. Are they inventing a new cream or something else new? Of course not. They are looking for a unique combination!

And you might be very surprised that a good level cake or dessert has at least 4-5 different textures and flavors! But their number is still limited. Otherwise, the layers will no longer complement each other and will merge into bad taste.

For me this was once a true revelation! I still continued to bake one successful cake, but in my thoughts I was already hatching plans on how to choose the flavor that would turn the cake into a masterpiece. I learned a lot from webinars of famous confectioners, and I looked for a lot myself in the public domain.

I came up with some basic principles for myself. I’m sure someone else will find some of the already discovered secrets of the confectionery world useful.

What can be changed in ready-made recipes?

- replace white chocolate with dark/milk chocolate,

- replace 30g flour with cocoa = new sponge cake,

— change the composition of berries to nuts, which go perfectly with dark chocolate.

Fruit combinations in themselves are not the most predictable thing. Therefore, first of all, you need to know about proven harmonious combinations of fruits and berries. The most top

of them:

And now combinations of the most popular fruits and berries ,

which are available all year round in fresh or frozen form:

Apricot
– blueberry, cherry, plum, strawberry, cranberry, peach, orange.
Pineapple
- kiwi, strawberry, mango.
Orange
– apricot, pineapple, cranberry, cherry, mango, blueberry, strawberry, persimmon, fig.
Banana
– cherry, strawberry, plum, apricot, apple, mango.
Cherry
– apricot, kiwi, blueberry, strawberry, raspberry.
Pear
– black currant, apple.
Kiwi
– cherry, strawberry, mango, raspberry, apple, orange.
Strawberries
- cherry, blueberry, peach, banana, pineapple, kiwi, citrus, blackberry, blueberry.
Lemon
- citrus fruits, apricot, nectarine, cherry, plum, pear, mango.
Raspberries
- citrus fruits, cherries, blackberries, currants, apricots.
Mango
– orange, blueberry, cherry, raspberry, strawberry, red apple, banana.
Blueberries
– strawberries, cranberries, cherries, oranges, apricots, mangos.
Blackcurrant
- grapefruit, apricots, orange, plum, banana.
Apple
- pear, cranberry, mango, cranberry, persimmon.

Strawberry sponge cake

General list of ingredients

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Cooking time: more than two hours. Quantity: 8 servings. Kitchen utensils and appliances: mixer, silicone or wooden spatula, grater, whipping containers, baking dish, knife, cutting board.

Preparing a biscuit

For this we need:

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Grind the yolks separated from the whites with sugar until white.
Beat the whites with a mixer into a stable foam.
Combine the whites, flour and yolks, stirring with a silicone spatula.
Cover the bottom of the pan with parchment or grease with butter. Place the dough in an even layer.
Cook for 30 minutes at 180°. We check the degree of preparation of the sponge cake with a match or a wooden skewer.
Leave for 20 minutes in the switched off oven.
Cool on the grill upside down.

Making sour cream and lemon cream

For this we take:

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grater from the lemon until the pulp becomes white. Squeeze from half a lemon .
Using a mixer, beat sour cream creamy .
Add juice and zest. Stir until uniformity.

Assembling the cake

We will need:

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Divide the biscuit lengthwise into two or three layers using a sharp knife. Soak the cakes with syrup by mixing sugar in warm water.
Grease the cakes with cream. Place halved strawberries on top of the cream.
Assembling the cake. Cover it with cream.
The sides can be sprinkled with grated chocolate or decorated with whipped cream. We beautifully place strawberries and mint leaves on top.
Place in the refrigerator to soak until morning.

With custard

This recipe will appeal to those who do not like sour cream and everything connected with it. And such people, as they say, are neither more nor less. We will need the following:

Biscuit - 1 pack.
Butter - 50 gr.
Eggs - 2 pcs.
Milk - 200 gr.
Sugar - 150 gr.
Cinnamon - a pinch
Flour - 2 tbsp.
Nuts - to taste

Beat sugar, cinnamon and eggs with a mixer until the crystals dissolve. Add flour and beat again so that there are no lumps.
Pour milk (warmed to room temperature) into the resulting egg mixture. Beat with a mixer, then send to the fire to warm up. The mixture must be stirred constantly until it thickens. This will take approximately 10 minutes. Once you have the desired consistency, remove from heat and add butter.
Assemble the cake from thin layers, covering each with custard.
To decorate, sprinkle with ground nuts. If you have time, let the dessert sit for 1 hour in the refrigerator.

Cherry sponge cake

General list of ingredients

Preparing a biscuit

For this we take:

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Separately grind yolks and sugar. Proteins, adding a pinch of salt, beat mixer until dense peaks
We combine them with a spatula, adding flour.
Place the dough in a greased pan.
Bake for 30 minutes at 180°.
Cool the finished cake on a wire rack.

Making sour cream

For this we take:

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Beat sour cream into a creamy mass with powdered sugar and vanilla.
Bring the cold cream to a thick foam for 10 minutes.
Using a spatula enter sour cream into cream.

Assembling the cake

Divide the completely cooled biscuit into two or three layers. Soak the cakes with syrup. Place a layer of cream on the crust. Place cherries on top Cover with cake. Cover the entire cake with cream. Decorate as desired.

Cake made from ready-made cake layers: 5 most popular recipes

In the modern world, time has become very valuable. Everyone is sorely missing him. I often hear the question: why are there only 24 hours in a day? And on the fragile shoulders of women there is the added responsibility of feeding the whole family! Moreover, from time to time, you want to pamper your family with something sweet.

A real salvation in such situations is a cake made from ready-made cake layers. There are a huge variety of cake recipes made from store-bought cake layers for every taste and color, as they say. The time required is minimal, and the result is excellent. So, let's look at the most popular recipes for cakes made from ready-made cake layers.

Sponge cake with prunes and walnuts

General list of ingredients

Nuts can be added to the dough instead of cocoa by grinding them in a coffee grinder. Then reduce the amount of flour by the amount of nuts.

For him we take:

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Grind separately . Beat the whites separately with a mixer until stiff peaks form . Mix flour, cocoa, yolks and whites until smooth with a spatula.
Place the dough in a greased pan.
Bake at 180 degrees for 30 minutes.
Ready cake let it cool on the grill.

Making cream

For this we take:

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Beat the sour cream with sugar and vanilla for 10 minutes

Assembling the cake

Cut the prunes strips. Chop the nuts a little with a rolling pin.
Divide the completely cooled biscuit into two or three layers. Soak the cakes with sugar syrup.
Place between the cakes. Top with prunes and nuts. If you have three layers, then make the first layer with prunes, and the second with nuts.
Cover the entire cake with cream and decorate as desired.

I recommend looking at how else you can prepare —Chocolate sponge cake—. You may also find it useful ——Cream for sponge cake—.

Cream and impregnation

And what kind of cake is there without cream and impregnation, perhaps there are few of them, and it will taste a little dry. Therefore, the cream for the sponge cake plays a big role.

The most common is sponge cake with sour cream. To prepare it, beat sour cream with vanilla sugar, brush each cake layer, and place the cake layers on top of each other. And you can decorate the dessert with fruits, berries or grated chocolate, and you will get a beautiful homemade sponge cake with sour cream. Also for this dessert they use curd, custard, butter, protein, chocolate and others.
Impregnation for a sponge cake is as important as the cream, but you need to be careful with it, as if you overdo it, the cake will spread. But without impregnation, a delicious sponge cake, alas, cannot be made. You can prepare a delicious impregnation by mixing sugar with water and adding a little liqueur. You can also buy ready-made syrup, or use syrup from any jam. To apply impregnation, use a regular spray bottle. And one more useful tip: the lowest cake needs to be soaked just a little, the next one a little more, and the top one more heavily.

Sponge cake with jelly and fruit

General list of ingredients

Preparing a biscuit

For this we take:

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In different containers, beat the yolks with sugar and whites.
We connect them with a spatula and add flour.
Bake in a greased pan for 30 minutes at 180°.
Fully let it cool sponge cake on the grill.

Making sour cream and curd cream

To do this you need:

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Beat sour cream with sugar and vanilla into a creamy mass. Grind the cottage cheese through a sieve. Add to sour cream. Whisk.

Assembling the cake

Prepare the jelly as indicated on the package, reduce the amount of water by 100 ml. Cool.
Whip the cold cream into a thick, stable foam. Transfer to a pastry bag.
Biscuit divide using a long knife into two parts.
Make a layer of cream.
Place fruit on cream.
Cover the entire cake with cream. Decorate the sides of the cake with patterns of whipped cream.
We arrange fruit beautifully on top of the cake. Pour in cooled jelly. You can use special cake jelly for this, which hardens instantly and can be poured in immediately after cooking without cooling.
Place the cake in the refrigerator until full solidification.

Sponge-curd cake with fruit and jelly is ready.