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Sponge cake is a proven recipe. Classic biscuit in the oven: recipe with photo

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, fluffy, when cooking it, you do not need to divide the eggs into whites and yolks (as in), and the result is always amazing - fluffy airy cakes that can be used for a cake or eaten just like that, with milk.

Bit by bit, I piled up tips, secrets and secrets of respected confectioners, repeated after them, studied, tested, tried and ... still achieved the desired goal. Lush biscuit for 4 eggs, which always turns out - this is my discovery, which I will share today!

Delicious 4-egg cake sponge cake:

  • Chicken eggs (CO) - 4 pcs.
  • Granulated sugar - 150 g.
  • Wheat flour of the highest grade - 150 g.
  • Baking powder - 1 teaspoon with a slide (or 6 g)

How to bake:

The biscuit dough kneads very quickly, so immediately turn on the oven to heat up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat both yolks and whites together. But if you have a weak mixer or no mixer at all, do this: first, turn the whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in the protein foam at the very end (after adding flour).

So, all four eggs are driven in, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add granulated sugar in a thin stream.

If your hand has not yet been trained to add in a thin stream, and you are afraid that it will break off and all the sugar will be added at once, it is better to take a tablespoon, place a container with sugar next to it and add with a tablespoon.

You do not need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick, light foam. Look at the photo, how the egg-sugar mass should lighten.

Now add 1 teaspoon of baking powder to the flour and sift into a bowl of dough. Before sifting, be sure to take a spatula and stir the flour with baking powder. How evenly the baking powder is distributed in the flour will determine whether the biscuit rises evenly in the oven.

You need to be careful with flour - if you add too much of it, the biscuit will be too dense in the finished form.

Add flour in parts, in three approaches. Each time you add flour, stir the ingredients in an upward motion, as if lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a prepared mold (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the table several times to distribute the dough evenly from the middle to the edges. You can twist the shape clockwise with a sharp movement for the same purpose.

My mold has a diameter of 18 cm, the height of the finished biscuit is 6-6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so be guided by a ruddy color and a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and, in order to keep it inside, the sides of the sponge cake should begin to bake immediately. If you put the mold with the dough in a cold oven, air bubbles will have time to escape from the dough, the baked goods will turn out to be low and dense.

The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit "falls through", the hole from the finger is not restored, it means that the biscuit is not ready yet, it needs additional time. The oven must not be opened for the first 25 minutes, otherwise the baked goods will settle.

Cool the finished biscuit in the mold for 10 minutes, then draw it along the walls of the mold with a sharp knife (circumscribe a circle) to make the cake easier to separate from the split mold, release the biscuit and turn it upside down onto the wire rack. Thus, if a bump forms on the top of the baking, it will be smoothed out, and in finished cake all cakes will be smooth and beautiful.

After complete cooling on the wire rack, the biscuit should be wrapped with cling film and put in the refrigerator for 6-8 hours. Thanks to this clever trick, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in a film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup(cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - home cake ready for tea!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and pastry sprinkles. The cake turned out to be tender and very tasty.

Pieces of canned peaches have been added to the layer of the cake between the lush biscuits. What else can you use as (follow the active link to read about the options for fillings).

Biscuit crumb goes well with sour cream, butter creams and fruits.

More recently, our site has a YouTube channel. And the first video I decided to shoot was about how to make a lush biscuit. I believe that this recipe is the basic one for making many desserts!
If you like to watch videos, welcome:

Lush as a cloud, the biscuit will appeal to you and your loved ones! Show what you got with this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I am always happy to answer!

Bon Appetit!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo, so that I can find the results of your efforts and admire them! I will be very pleased!

In contact with

This recipe interested me primarily as a way to utilize proteins. It is no secret that there are hundreds of recipes where only yolks are required, and one or two recipes from some proteins have been missed. Well, we don't like meringues ... and protein omelet we don't seem to like it too much. Therefore, I am constantly on the lookout for recipes that use only proteins. And now another portion of 8 proteins has accumulated in the refrigerator, and I went to the Internet. And there I unearthed this miracle. I absolutely love it. And, most importantly, this is the first biscuit in my life, which has turned out unconditionally. It rose well, did not fall off after cooling ... Until now, I have not been friends with biscuits !!! Here is a preamble. I must say that the site has a recipe for Angel Food Cake or Lesya_Dol's Angelic Biscuit. However, there is one small, but in my opinion, a very significant difference. Lesya_Dol uses a baking powder, but, as I understood from the Internet, baking powder is not used in Angel's biscuit. Properly whipped whites provide fluffiness and tenderness without additives. The recipe is quick and not complicated at all.

Regular visitors to our site know if you need a cake recipe, then you need to go to Natasha - natapit ... Of course, on our site (like nowhere else, perhaps) there are many excellent chefs who bake gorgeous cakes, but we will definitely not find such a collection as Natasha's.

Below you can read her tips on the two types of manufacturing process: classic biscuit and chiffon. This article was based on the popular one. The advice is based on her personal observations, and of course you can have your own opinion on this matter.

So!

Bake a classic biscuit

Eggs for biscuit

The eggs used to make homemade biscuits must be very fresh and room temperature... When baking regular biscuits, I never separate the whites from the yolks.

First, I begin to beat some eggs, and at high speed and at least 7-8 minutes. And only then I gradually add sugar and beat for another 7-8 minutes.

Flour

It is imperative to sift the flour for the biscuit! Moreover, it is better to do this 2-3 times and together with baking powder and vanilla (if they are added according to the recipe). Sifting flour we enrich it with oxygen, it becomes softer and more airy.
Flour is introduced into the egg mass in small portions and mixed with a wooden or silicone spatula from bottom to top in a circle.

Please note: When baking chocolate biscuits with the addition of cocoa, the amount of flour is reduced. Namely: if you added 2 tablespoons of cocoa, then you reduce the amount of flour by exactly the same number of spoons!

Butter

If butter is added to the biscuit, then it must first be melted. Then let it cool slightly and add 2-3 tablespoons of biscuit mass to it. Stir well, and only then combine with the rest of the dough. If you immediately add butter to the dough, it will fall to the bottom and it will be difficult to mix it well. This will take you a long time, and the biscuit may fall off and the dough will be spoiled.

Biscuit baking

Various forms are used for baking biscuits. I mostly use the round split shape. When baking ordinary biscuits, the mold is greased with butter and sprinkled with flour, and the bottom is covered with baking paper. I think that this is in cases where a baking powder is used and the biscuit rises due to it.

You need to bake biscuits in a perfectly flat oven and always without a blower mode. The mold should be on the middle shelf of the oven. As a rule, the recipe indicates in which oven, hot or cold, a simple biscuit is baked, and at least more than once I started baking in a cold oven, but still came to the conclusion that it is better to bake in a preheated one!

DO NOT open the oven while baking, it may fall off. Also, DO NOT slam the oven door. The result will be disastrous. The readiness of the biscuit is checked with a splinter (skewer) inserted into the center - it must be dry. Cooling the biscuit, I think, is better in the oven. Turning it off and opening the door. The cooled biscuit must be cut in a circle around the shape with a knife and only after that open the shape and release the biscuit, which must be placed on the dish.

Bake a chiffon biscuit

I spied the recipes for these wonderful biscuits from the cook Elena - elaizik, and this is what she writes about their history: “This is a typical American type of frothy cupcakes and they have a specific author. airiness) was invented by Harry Baker, a Hollywood insurance agent. Twenty years later, in 1947, he sold his patent to General Mills and chiffon cupcakes were commercially available. "

Since there is liquid in these muffins vegetable oil, and not solid fat, it is impossible to drive a lot of air into such oil. Therefore, in such cakes (cakes), almost double the amount of proteins is put in relation to the yolks, which are thoroughly whipped, absorbing a lot of air. This air and moisture evaporating from the dough lift the cake. However, due to the decent amount of oil, you have to add and baking powder- baking powder (not soda! - since there is no acid in the dough). The technique of beating eggs is also different from ordinary biscuit. The yolks and whites are beaten separately. (For details on how to do this, you can read in my recipe and in the same recipe there is also a cutting method chiffon biscuits.)

The first, a very important moment in the preparation of these biscuits is the mixing of the yolk mass and proteins. You must strictly follow the instructions, and it is best to watch a video tutorial on that topic. When baking chiffon biscuits, it is very important to follow all the recommendations given in the recipe, it directly depends on whether the biscuit will turn out or not.

Second, but not less important point- how to cool the baked biscuit properly. The hot biscuit form is turned upside down and left to cool completely. And you can turn the form over and onto glasses.

And one more important point! Creams and fillings for such biscuits should not be heavy. Otherwise, the biscuit will settle.


  • To avoid the appearance of domes on the baked biscuit, place the biscuit dough in the form and placing it on the work surface, twist the form clockwise a couple of times.
  • If bubbles nevertheless form on the surface of the dough, you need to hit the bottom of the mold a couple of times on the countertop.
  • Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
  • every 30 grams of chocolate = 1 tbsp. l. butter + 3 tbsp. l. cocoa (flush with the edges). It is clear that the reverse replacement is also possible if we want to replace cocoa with chocolate.
  • If the dough contains cocoa, it can be replaced with the same amount of flour or starch. Accordingly, you can substitute cocoa for flour or starch.
  • If instant pudding is used in the recipe, it can be replaced with the same amount of starch, provided the dough or cream is then heat-treated.
  • Powdered sugar is made at the rate of 1 glass (measuring cup) sugar + 1 tbsp. l. starch
  • Self-suitable flour is replaced with the usual one according to the scheme - 1 teaspoon flour + 1 teaspoon baking powder.
  • You can grind the nuts to the state of flour using a blender by adding 2-3 tbsp of nuts to 200 g of nuts. l. icing sugar, which will prevent the release of oil from the nuts.
  • You can make your own cake flour. To do this, you need to mix ordinary flour with cornstarch in equal proportions 1: 1.

Of course, you can use ready-made tables, of which there are many on the Internet, but I have developed my own conversion system for myself.
For example, consider the recipe for a classic biscuit for a 20 cm diameter mold.

Initial consumption of products:

Large egg - 4 pcs. or 5 medium size
Flour - 140 g
Sugar - 200 g

The main ingredient I am focusing on is the egg, which is why I focus on the number of eggs in terms of more or less area.
In our case, with a mold volume of 20 cm - 20: 4 = 5 cm, that is, for 1 egg there is 5 cm of the mold area.
For molds 24-26 cm - 5 large eggs are required
For a 28-30 cm mold - 6 large eggs.

In the same way, I recalculate products, both for chiffon and for any other biscuits, which contain more ingredients.

Happy perfect biscuit, friends!

  • January 09, 2014 8:20 pm
  • 783010

The correct biscuit should be high and fluffy. But it turns out this way not always and not for everyone. But a biscuit is great cakes, pastries and cookies.

Biscuit dough


A lot depends on the test. For biscuit dough you need six medium-sized eggs, 130 g flour, 210 g sugar and vanillin (or 10 grams of vanilla sugar). For all six eggs, the yolk must be separated from the white. Tip: Refrigerate the eggs and they will beat faster. Neither soda nor baking powder is put in the biscuit dough. But if you're not relying on your whipping ability, add a little baking powder - at least it doesn't feel that much in the finished product.

Add vanillin to the yolks or vanilla sugar, 105 g of regular sugar and grind the resulting mass with a fork. A whisk will work too. The mass should turn white and increase several times in volume. Therefore, the whisk should be quite intense.

The biscuit flour should be enriched with oxygen. To do this, it is sieved through a sieve several times. If you want to chocolate biscuit, add three to four tablespoons of cocoa powder to the flour.

The whites, separated from the yolks, are whipped in another bowl, clean and completely dry. For this it is better to take submersible mixer and start whisking at the lowest speed. As soon as foam appears, increase the mixer speed to maximum. After a while, the proteins begin to thicken. Then, without stopping whipping, add the remaining sugar to the whites and beat the mass until a strong foam. Gently add a third of the whipped whites to the whipped yolks and gently stir with a wide spatula until smooth.

Sift the flour onto the surface of the resulting mixture, mix, and then put everything in a bowl with the whipped egg whites. And, of course, we mix everything carefully again. Pour the resulting dough into a mold.

Biscuit baking utensils

You can bake a biscuit in any shape you like. If you need a biscuit for a cake, it is best to take a detachable tin mold with a diameter of about 23-24 cm. Grease the bottom of the mold with oil and sprinkle it with a little flour or semolina. You can line the bottom with baking parchment paper.

But the walls of the mold should not be lubricated. After all, the biscuit will have to rise. Slippery walls will not allow the dough to rise - it will simply slide down. When the biscuit is baked, walk around the perimeter with a knife, carefully separating it from the walls. If you are afraid that the biscuit will stick to the unlubricated walls of the mold, it is better to cover them with parchment paper too.

Baking process


The oven should be turned on before you start whipping and stirring. For good baking of the biscuit, 180 ° C will be enough. The oven must be preheated in advance, because biscuit dough is not a dough for pies, it cannot stand. The biscuit is baked for about half an hour. No matter how much you want to look at your biscuit while baking, it is strictly forbidden to open the oven. Otherwise, from the flow of cold air, the delicate biscuit will simply fall off, and the output will turn out to be thin sweet pancake, not a biscuit. If you want to peep, look through the glass with the backlight on. The finished biscuit springs under the fingers, and no unbaked dough sticks to the toothpick stuck in the biscuit. Tip: Place the biscuit on the center shelf. Otherwise, there is a possibility that a high-placed biscuit will crack on top, and a biscuit located too low will burn before baking.

It is very convenient to cut the biscuit with a strong thick thread. And the cakes should be soaked after the biscuit has cooled down and stood a little, that is, 5 hours after the biscuit is baked.