Sponge Cake - 10 delicious and easy recipes

Dessert is sure to happen the first time, if you strictly observe the proportions of the ingredients and the step-by-step actions of simple recipes for a delicious biscuit cake.

Sponge Cake - A Simple Classic Recipe

On the basis of a biscuit, prepared in the traditional way, you can cook a wide variety of cakes.

Ingredients:

• 4 eggs (as fresh as possible);
• 120 g of granulated sugar;
• 100 g of high-quality flour;
• 20 g of corn starch.

Cooking method.

1. The yolks are separated from the proteins. This is easy to do: you need to carefully chop the shell in half over the cup and pour the contents from one half to the other several times. Protein drains into the container, and the yolk remains in the shell.
2. Beat the yolks with 80 g of sugar until the mass thickens.
3. In a separate bowl, the foam is foamed with a mixer, the remaining sugar is added and whipped on for another minute. The mass will be dense, shiny.
4. Combine protein and yolk compositions.
5. Sift the flour, combine it with starch. You can do without this ingredient, however, starch will pick up excess moisture from baking, so the biscuit will be softer and more magnificent.
6. Flour is added to beaten eggs, mixed for 5 seconds, moving from the edge of the cup to the middle of the dough.
7. The readiness of the test is checked by hands: if there are lumps, they are kneading with fingers.
8. Preheat the oven to 200 ° C. The shape (it is better to take a detachable) is covered with parchment or sprinkled with flour. Pour the dough so that it is evenly distributed along the bottom.
9. Biscuit is baked for 25 minutes. Its readiness is checked by appearance and, piercing with a toothpick: it should not have sticky dough.
10. The baked biscuit is left in a disconnected open oven for 12-15 minutes. Then they take it out and set to cool.
11. To make the biscuit easier to cut, it can be wrapped with cling film and put in the refrigerator for 40 minutes.
12. Chilled sponge cake is cut lengthwise 3-4 cakes with a wide knife.

For a simple classic cake, butter cream is fine.

Composition for cream:

• 400 g of oil with a fat content of 82.5%;
• 400 g of condensed milk;
• 40 g of powdered sugar;
• 1 g of vanillin.

Recipe.

1. The oil is softened under normal conditions.
2. Powdered sugar and vanillin are added to smooth the smack of butter.
3. All components are whipped with a mixer until a dense white mass is obtained.
4. Pour the condensed milk and beat again.
5. The resulting cream is coated with all the cakes.

Useful advice: layered cake prepared according to any recipe must be left in the refrigerator for soaking for 4-5 hours.

With custard

Thanks to the cream, this cake recipe will turn out to be especially easy and very tasty. A biscuit for him is prepared in a classic way.

It is interesting: boiled biscuit

The necessary composition for cream and impregnation:

• 1 egg
• 0.5 l of milk;
• 125 g of sugar;
• 40 g flour;
• 100 g butter;
• 200 ml of water;
• 20 ml of lemon juice.

Actions.

1. Grind the egg, 100 g of sugar and flour.
2. Everything is transferred to a saucepan, poured with milk and stirred to break the lumps.
3. The pan is put on low heat, the contents are constantly stirred until it begins to boil, then immediately turn off.
4. The resulting cream is cooled at room temperature.
5. For impregnation, sugar is poured with water and boiled until thickened. Add lemon juice.
6. Sponge cakes are first greased with sweet water, then coated with cream.

Cooking based on sour cream

Sponge cake with sour cream is tasty and juicy. It is perfectly saturated, so it does not need to be insisted for a long time. As a basis, a classic biscuit is used.

Composition for cream:

• 800 g of sour cream;
• 200 g of powdered sugar;
• 1 g vanilla.

Actions.

1. Powder is slowly poured into sour cream, stirring constantly.
2. Add vanillin, mix.
3. Collect the cake, smearing the resulting cream with biscuit cakes.
4. Sour cream biscuit is enough to leave in the refrigerator for only an hour to soak.

With curd cream

Sour cream sponge cake with cream based on cottage cheese turns out to be very tender, refined. Having prepared such a dessert once, you will return to this recipe again and again.

Products for the basics:

• 5 fresh eggs;
• 100 g margarine;
• 100 g fatty sour cream;
• 120 g of sugar;
• 220 g flour;
• 10 g of baking powder.

Cooking method.

1. Separate squirrels and yolks. Squirrels are whipped with a mixer into lush foam. The yolks are ground with sugar.
2. To a sweet yolk mixture add chopped margarine and sour cream.
3. Combine both mixtures. Beat with a mixer for 2 minutes.
4. Sift the flour twice, pour the baking powder into it.
5. The dry mass is introduced in parts into the first composition and whipped with a mixer at the slowest speed.
6. The dough is transferred to a mold and baked for 35 minutes at 180 ° C.
7. After the baked biscuit has cooled, it is divided lengthwise into 3 parts.

Ingredients for Cream:

• 200 g of butter 72.5%;
• 250 g of fresh non-grained cottage cheese with a fat content of 9%;
• 350 g of powdered sugar;
• 1 g of vanillin.

Cooking process.

1. Butter is softened, combined with cottage cheese and vanilla. To make the composition homogeneous, beat the ingredients with a mixer in a minimum mode of 1 minute.
2. Powdered sugar is introduced in parts into the resulting mass, constantly stirring with a spoon.
3. At the end, the curd cream for the biscuit cake is again whipped with a mixer until it becomes airy. Ready cream is coated with all the cakes.

A simple and delicious honey treat recipe

Honey-based biscuit is a fragrant and very delicious dessert that even a novice cook can cook.

Cream of butter and condensed milk, cream or cream, is suitable for honey cake.

The composition of the components:

• 4 eggs;
• 230 g of flour;
• 180 g of sugar;
• 60 ml of liquid honey.

Sequencing.

1. Squirrels beat with a mixer in a strong foam, add sugar and continue to beat.
2. The yolks are driven into the sweet mass and again mixed with a mixer.
3. Add honey, beat until a homogeneous consistency.
4. Sifted flour is introduced in portions, while the mixer speed is reduced to a minimum.
5. Biscuit is baked for about 40 minutes in an oven preheated to 180 ° C.

Sponge cake

Such a dessert will delight you with its extraordinary aroma and freshness. Chocolate cakes are better to soak in a thick cream of sour cream.

Required Products:

• 4 eggs;
• 120 g of flour;
• 160 g of sugar;
• 40 g of cocoa powder;
• 6 g of baking powder;
• 3 g of salt.

Recipe.

1. Egg whites are cooled in the refrigerator.
2. Yolks with 80 g of sugar are beaten with a mixer for 5 minutes.
3. Cold proteins are salted and whipped with a mixer, gradually pouring the remaining sugar.
4. Both masses are combined and stirred with a mixer in slow mode.
5. Flour is combined with cocoa and baking powder and only then sieved.
6. Dry mass is added to beaten eggs.
7. Chocolate dough is poured into a mold. Bake at 180 degrees for about 40 minutes.
8. The prepared biscuit is cooled, cut into 2-3 cakes and soaked in cream.

With creamy curd cream and peaches

A cake with amazing taste will certainly cheer you up! As a basis, you need to use a classic biscuit. For cooking, both fresh and canned fruits are suitable.

Ingredients:

• 0.5 kg of cottage cheese;
• 50 g of powder for peach jelly;
• 350 ml of fat milk;
• 400 ml of natural or peach yogurt;
• 50 g of gelatin;
• 0.5 kg peaches;
• 250 g of sugar;
• 1 g of vanillin.

So, let's get started.

1. Gelatin is put to swell in milk for 30 minutes.
2. Cottage cheese, yogurt, sugar and vanilla are whipped.
3. Peaches are cut into slices or slices.
4. The gelatin mass is slightly warmed up and mixed with cottage cheese. Half the peaches are added here. Mixed.
5. The resulting mass is laid out on cakes, leveled. The biscuit is refrigerated for 2 hours.
6. Peach jelly is bred according to the instructions.
7. A cake is taken out of the refrigerator. The top cake is decorated with the remaining slices of peaches, watered on top with cooked jelly.

With a layer of whipped cream and strawberries

The cake according to this recipe turns out to be beautiful and unusually tender. Prepared on the basis of a classic biscuit.

Products:

• 600 ml cream (fat content from 33%);
• 250 g of powdered sugar;
• 300 g of fresh strawberries;
• a bag of jelly (with a strawberry or neutral flavor).

Impregnation Ingredients:

• 200 g of strawberries;
• 250 ml of water;
• 40 g of sugar.

Cooking steps.

1. Whip cream with powder with a mixer until a dense mass is obtained.
2. Part of the strawberries is cut into circles. Several whole berries are left for decoration.
3. Strawberry impregnation for a biscuit cake is prepared as follows: the berries are passed through a juicer, the cake is combined with water and sugar and boiled for 5 minutes. The mass is filtered, strawberry juice is added to it, then again boiled for 2 minutes. Cakes are cooled and soaked.
4. On each cake spread butter cream and put chopped strawberries. The top of the cake is decorated with whole berries and filled with cooked jelly from a bag.

With protein cream and banana filling

This delicacy combines the airiness of a biscuit, the tenderness of a cream and the sweetness of a banana.

Structure:

• 4 squirrels;
• 180 g of sugar;
• 2 g of citric acid;
• 2 bananas.

Stages of cooking.

1. The chilled proteins are whipped with a mixer, pouring sugar in parts. Citric acid is added at the end.
2. The mass is heated in a water bath for 10 minutes, whisking continuously.
3. The cream is cooled and greased with cakes of traditional biscuit. On top lay circles of bananas.

How to cook a biscuit cake in a slow cooker?

The biscuit in the slow cooker will surely turn out to be magnificent and delicious, even if you are cooking it for the first time. The products are used as in the classic recipe: 4 eggs, 120 g flour, 120 g sugar. This cooking method has its own subtleties.

1. Flour sifted necessarily.
2. Proteins can not be separated from the yolks: the whole eggs are beaten with sugar.
3. Adding flour to the eggs, the mass is mixed with a whisk or a wooden spatula.
4. The bottom of the multicooker is greased with vegetable oil and sprinkled with flour.
5. The biscuit is cooked in the “Baking” mode (1 hour).
6. The multicooker lid must not be opened during cooking.
7. At the end of the program, the biscuit is removed from the bowl and cooled on the table for 2 hours, then cut and soaked in a cream of your choice.