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Milk sponge cake with vegetable oil is airy and tender. Butter sponge cake: recipe, ingredients, preparation technology Sponge cake for cake with vegetable oil

A properly prepared sponge cake is the key to a successful cake. If the sponge cakes turn out dry and dense, then no cream, no matter how tasty and wonderful it is, will save the final result. I will tell and show how, using the simplest ingredients, you can prepare a fluffy and airy sponge cake with butter. I will also reveal little secrets that will help you in baking biscuits. Step-by-step photos will demonstrate the correct preparation of delicious cakes.

For a fluffy and tall sponge cake you will need:

  • 4 chicken eggs (C-1);
  • 120 grams of fine granulated sugar;
  • 120 grams of wheat flour (premium);
  • 1/3 teaspoon vanilla extract (or 5 grams vanilla);
  • 50 grams of soft sweet cream butter 72%;
  • ¼ teaspoon fine sea salt;
  • ½ teaspoon lemon juice;
  • 1/3 teaspoon baking soda.

How to bake a fluffy sponge cake with butter at home

We start preparing the sponge cake by placing the whites and yolks in separate containers. We begin to beat the whites until foam appears. At this point, add salt and continue whisking. When the whites begin to form a white foam, add lemon juice. We finish beating the whites as soon as stable peaks have formed. The correct state at this stage of preparation is clearly visible in the photo.

The butter needs to be melted and given time to cool. Grind the yolks with sugar and vanilla until the yolks turn white. The sugar should have dissolved by this time. Now is the time to combine the flour with soda and sift it directly into the yolk mixture with sugar. Stir the flour into the yolks with a spatula. You should get a thick mass.

Now, add the cooled butter (!). The oil must not be hot. After mixing the butter with the main mass, add the proteins using a spatula. You should not use a whisk. Since proteins may lose their airiness.

Take a mold with a diameter of 26 cm. Cover the bottom and sides with parchment. This, of course, need not be done. But with this preparation of the mold, it is very easy to remove the cake from it after baking. Place the dough in the center and let it spread evenly along the bottom. Then, lift the form with the dough above the countertop a couple of centimeters and release it so that it falls on the table. We repeat this procedure three to four times. At this moment, all the air will rise to the surface of the dough and the finished cake will be smooth.

Place the dough in a preheated oven at 160°C for 30 minutes. The readiness of the biscuit must be checked with a dry stick. When piercing the finished cake, it should remain dry. Immediately remove the cake from the pan and transfer to a wire rack to cool completely.

My fluffy and airy sponge cake turned out to be 6.8 cm in height. Wrap the completely cooled biscuit in film and leave for at least three hours in a cool place. He must rest.

After all the procedures listed and correctly performed, our fluffy and airy sponge cake can be cut into cakes. I got three cake layers, each of which is a little more than two centimeters.

When the sponge cakes are ready, you can prepare the cream required according to the recipe and make a cake.

Butter sponge cake is an airy, but at the same time dense cake that can be served as a separate dish for tea, or used as a base for other baked goods.

Biscuits with butter turn out so tender and juicy that they don’t even need soaking. From butter biscuits you can make a rich and delicious cake, airy cakes, and sweet cake pops. And also an ordinary empty butter sponge cake, stuffed with candied fruits or dried fruits, a butter sponge roll, tinted with food coloring or cocoa, and many, many other baked goods.

Biscuits with butter or margarine are much easier to prepare than regular protein ones. The entire process of preparing the dough consists only of mixing the ingredients. And all that remains is to pour the dough into the mold and bake. It’s simply impossible to ruin such a biscuit!

Butter biscuit - general principles of preparation

The biscuit is necessarily prepared from three main ingredients - eggs, flour and sugar. To make the sponge cake buttery, you need to add softened butter.

Butter for sponge cakes must be purchased fresh, from trusted brands. Baking flour should be of the highest quality and preferably passed through a sieve 2 times.

The butter should be removed from the refrigerator in advance and left to soften at room temperature for 2-3 hours. Afterwards you need to beat it with sugar until it becomes a white homogeneous mass.

To ensure that the dough rises well and does not turn out viscous, you should separate the whites from the yolks and beat them separately. Yolks - with the oil mixture, and whites - separately until white thick foam.

Afterwards, both mixtures need to be carefully mixed together, adding the required amount of flour. You need to mix either with a spoon or with your hands. Place the dough immediately, before it sinks, into a greased pan. If desired, you can simply line the pan with foil or baking paper.

You can bake the biscuit in a slow cooker or in the oven, which must first be warmed up thoroughly. To prevent the butter sponge cake from burning and drying out, you need to cook it no longer than the time specified in the recipe.

You can add dried fruits, poppy seeds, cocoa, fresh or frozen berries, coconut flakes, chocolate or food coloring to the biscuit.

Butter biscuit - classic recipe

Ingredients:

4 raw chicken eggs;

170 g butter;

1 cup granulated sugar;

10 g baking powder (one sachet);

1.5 cups of premium wheat flour.

Cooking process:

1. Place sugar and soft butter in a bowl. Mash with a fork or whisk, the main thing is to achieve a uniform consistency.

2. Wash the eggs, crack and separate the whites from the yolks. Beat the whites in a separate container until fluffy.

3. Add the yolks to the butter and sugar. Beat until smooth.

4. Pour baking powder into flour and sift through a sieve. When preparing biscuit dough, be sure to use premium wheat flour.

5. Transfer the whipped whites to the butter mixture and mix lightly.

6. Now add flour in portions and at the same time knead the dough gently.

7. Line a baking dish with baking paper or tracing paper and pour the dough onto it.

8. Place the mold in an oven preheated to 180-200°C for 35-45 minutes. If you doubt whether the pie is ready, pierce it with a toothpick or a thin knife; it will be dry.

9. After the sponge cake is baked, let it cool slightly and remove from the mold.

Butter sponge cake with carrots

Ingredients:

Half a glass of powdered sugar (you can use regular sand);

3 raw chicken eggs;

2-3 tbsp. l. butter;

1-2 fresh carrots;

2 cups of premium quality wheat flour;

A pinch of salt;

A pinch of ground cinnamon;

A packet of baking powder for biscuits.

Cooking process:

1. Peel and wash the carrots. Then grate on a grater with medium mesh size. You should get a glass of carrots. It is better to take fresh carrots so that they give enough juice. If the carrots are dry, the pie will be tough.

2. Mix eggs with powder, add oil. Mix.

3. Add carrots, cinnamon and salt to the eggs and mix well.

4. Sift the flour with baking powder and, while kneading the dough, add it to the container with the rest of the ingredients.

5. Place the finished dough on a baking sheet and bake at standard temperature (180-200°C) for a little less than an hour.

Butter biscuit with sour cream

Ingredients:

90-100 g margarine;

One glass of granulated sugar;

1 cup of sour cream of any fat content (or yogurt without additives);

Partial spoonful of soda;

1 tbsp. l. semolina cereals;

10 ml sunflower oil.

Cooking process:

1. Put soda in sour cream and leave to swell for 15 minutes.

2. Pour sour cream and soda into a cup for kneading dough. Add softened margarine and mash with a fork.

3. Add sugar and eggs. Mix and beat with a whisk or blender. The consistency of the mixture should be without lumps.

4. Sift and add semolina and, after mixing the future dough, leave for a few minutes for the grains to swell.

5. Now add the sifted flour and knead the dough well.

6. Grease a baking sheet with oil and pour the dough into it.

7. Place in a preheated oven for about half an hour.

8. It is better to leave the finished pie to cool slightly before cutting.

Butter cake with food coloring

Ingredients:

180-200 g fatty butter;

200 g wheat flour;

3 chicken eggs;

150 g granulated sugar;

On the tip of a knife, add food coloring (any color);

Half a packet of vanilla sugar;

Baking powder sachet (10 g).

Cooking process:

1. Soften the butter and grind with sugar.

2. Add eggs, vanilla sugar and mix with a whisk.

3. Sift flour together with baking powder.

4. Gradually add flour and baking powder into the bowl with other products.

5. Knead the dough.

6. Add dye to the tip of the knife. If you want to make a brightly colored sponge cake, add a little more. Can be used as a dye and spices, such as saffron or turmeric.

7. Beat the dough until the color and consistency are uniform.

8. Pour the finished dough into the mold and bake (oven temperature 180-200°C) until ready (about 40 minutes).

Butter sponge roll

Ingredients:

1.5 cups premium wheat flour;

4 raw chicken eggs;

Almost a whole glass of granulated sugar;

10 g baking powder (sachet);

280 g butter;

10 ml sunflower oil;

100 ml condensed milk (or boiled condensed milk).

Cooking process:

1. Mix butter (180 g) with sugar and eggs in a cup. Whisk everything together.

2. Sift the flour through a sieve.

3. Pour flour and baking powder into a cup and knead the dough.

4. Prepare a long, low baking dish. Grease it with sunflower oil and pour the dough into it. Distribute evenly.

5. Place in a preheated oven to bake. This will take approximately 10-15 minutes.

6. At this time, prepare the cream. Mix the remaining slightly soft butter with condensed milk and beat with the whisk of a blender.

7. When the dough turns brown, remove it from the oven and let it cool slightly.

8. Now coat the entire surface of the sponge cake with cream and smooth it into a thin layer.

9. Roll up the biscuit roll and let it cool.

10. Cut the roll into portions and serve.

Butter sponge cake with cocoa

Ingredients:

1 glass of premium wheat flour;

30-40 g butter;

8 raw chicken eggs;

180 g of powdered sugar or sand;

50 g almonds;

1 tsp. cocoa (or ground coffee);

5 g vanillin.

Cooking process:

1. Wash and crack the eggs, pour into a cup.

2. Melt the butter, but not to the point of boiling.

3. Mix flour with baking powder and sift through a fine sieve.

4. Scald the almonds with boiling water and peel the skin; it has a bitter taste. Dry the peeled nuts slightly and grind into crumbs. Instead of whole nuts, you can use almond petals, then you just need to grind them into crumbs.

5. Add sugar to the eggs and add butter. Whisk everything together.

6. Now add vanillin, cocoa and almonds. Beat again until everything is mixed.

7. Pour the flour into a cup with the remaining ingredients and knead the dough.

8. Line a baking dish with baking paper and pour the dough into it. Flatten with a spatula.

9. Place the pan in a hot oven for baking. The dough will rise and brown, then you can understand that the pie is baked. You can pierce it with a toothpick, if it is dry, you're done. If there is dough on the toothpick, then the pie is raw. Then put it back in the oven for 5-10 minutes.

To reduce cooking time, you don’t have to separate the whites from the yolks, but you need to keep in mind that the dough will rise a little worse.

To make it easier to whip the whites, you need to first cool them.

After adding flour to the dough, you need to mix it very carefully and only until the flour lumps disappear.

For a more delicate taste, vanillin can be added to the dough.

For airiness, you can leave a small amount of whipped egg whites and stir them into the dough at the very end.

To make the biscuit even better increase in size, you can add baking powder and soda slaked with ordinary vinegar.

If you sprinkle the bottom of the baking dish with flour or breadcrumbs, it will be easier to remove baked goods from it.

It is better not to open the oven while baking the biscuit, otherwise the baked goods may deflate.

In order to prepare a delicious and delicate dessert that will decorate any table, you usually need to spend a lot of time and effort. Baking cake layers, various cookies and rolls - all this requires the close attention of the housewife.

But you can also prepare a simple dessert, the taste of which will not be inferior to even the most exquisite dishes. To do this, you need to use a butter sponge cake recipe. You don’t need too many ingredients, the dough is easy to knead, and this sweetness bakes quite quickly.

In addition, you can diversify a simple biscuit recipe in several ways. The dessert can be divided into cake layers and coated with cream of your choice. You can also add chocolate, vanilla, fruit, cinnamon, and so on to the dough itself. It all depends on personal preference.

Classic butter sponge cake

Product composition:

  • flour - three hundred and fifty grams;
  • eggs - six pieces;
  • butter - three hundred and fifty grams;
  • baking powder - two teaspoons;
  • powdered sugar - three hundred and fifty grams.

Preparing a biscuit

About an hour before cooking, all products must be placed in a room at room temperature. When preparing, we will use the butter sponge cake recipe. And the first thing to do is take a deep bowl and put soft butter, powdered sugar into it and beat with a mixer.

Next, add one egg to the resulting mass and beat well. Repeat this process until all the eggs have been added to the dough. After this, you need to sift the wheat flour, mix it with baking powder and add it in small portions to the whipped mass. At the same time, do not forget to stir all the time so that there are no lumps. Knead the dough prepared according to a simple biscuit recipe until ready.

Now you need to prepare a fireproof mold. It must be covered with baking paper so that both the bottom and sides are covered with paper. The top should be greased with oil, and then the dough should be placed in the mold and leveled.

Send the pan with the dough to the oven, preheated to one hundred and seventy degrees, and bake the future biscuit for forty-five to fifty minutes. The dough should brown on top and also increase in size. You can check readiness with a toothpick. If, after removing it from the dough, the toothpick is dry, then the dough is ready.

Carefully remove the butter sponge cake prepared according to the recipe so as not to break it from the mold and let it cool. Then it can be served on the table, sprinkled with powdered sugar on top, or can be used as a base for making all kinds of pastries or cake.

Chocolate sponge cake

Grocery list:

  • flour - two hundred and fifty grams;
  • cocoa - two heaped tablespoons;
  • butter - one hundred grams;
  • sugar - three hundred grams;
  • baking powder - one teaspoon;
  • eggs - twelve pieces;
  • salt - one third of a teaspoon.

Making chocolate sponge cake

Products that are on the balcony or in the refrigerator in winter must be kept in a room at room temperature for at least an hour before cooking. They should warm up and the butter should become soft. In order for you to end up with a fluffy, well-baked sponge cake, and not a rubbery layer of dough, you must strictly follow the technology for preparing a butter sponge cake with the addition of cocoa powder.

The cooking process begins by preparing two deep bowls. Place the yolks in one of them, the whites in the other, and also pour one hundred and fifty grams of sugar into each bowl. Beat the whites with a blender into a thick mass and the yolks until the consistency of cream. Place the whites into the yolks and very carefully connect them together.

Next, in accordance with the recipe for butter sponge cake with cocoa, pour salt, baking powder and cocoa powder into a separate bowl. Add here good quality wheat flour, sifted twice. Mix well. Divide the resulting dry mixture into three equal portions. First pour one portion into the beaten eggs and mix gently, with light movements. Then add the second and third portions of the dry mixture.

After this, add butter melted in a water bath to the dough. It should be warm and under no circumstances hot. Without sharp movements with a spatula, mix the butter with the dough. The chocolate biscuit dough preparation process is complete. Now you need to cover the bottom of the springform pan with parchment, also grease the bottom and walls with butter and put the dough into it.

Preheat the oven to a temperature of one hundred and seventy degrees. Place the pan with the dough into it and bake the chocolate butter sponge cake for about sixty minutes. Remove the finished biscuit from the oven and let cool without removing it from the mold. Open the mold, remove the biscuit and place on a flat plate. It can already be served on the table with a cup of coffee or tea, or you can decorate it with cream or whipped cream.

Butter biscuit with vanilla

The following ingredients will be required:

  • flour - eight hundred grams;
  • sunflower oil - two glasses;
  • vanilla extract - five drops;
  • sugar - five hundred grams;
  • baking powder - fifty grams;
  • citric acid - twenty grams;
  • water - three hundred milliliters;
  • salt - twenty grams;
  • eggs - fourteen pieces.

Preparing the dough

When preparing vanilla sponge cake, you need to follow the recipe and sequence. To begin, separate the whites and yolks into two deep containers. Pour citric acid into the egg whites and beat with a mixer into a thick foam. First add warm water to the yolks and stir with a whisk. Then pour in sunflower oil and add half of the prepared granulated sugar, beat with a mixer.

The next thing to do is to prepare a dry mixture from the second half of granulated sugar, salt, double-sifted wheat flour, and baking powder. All dry ingredients must be thoroughly mixed together. Next, you need to carefully, without sudden movements, combine the whites whipped with acid with the whipped yolks.

After this, it is necessary, stirring continuously, to pour out the entire prepared mixture of dry ingredients in small portions and mix with light movements. The biscuit dough is ready. All that remains is to prepare the baking sheet. Its bottom and walls should be lined with parchment paper for baking. Grease with sunflower oil, then place the dough on a baking sheet and smooth with a spatula.

Baking a biscuit

The oven was heated to a temperature of one hundred and seventy degrees during cooking. Place the baking sheet with the dough in the oven and bake the vanilla butter sponge cake at this temperature for thirty-five minutes. Then the temperature must be reduced by ten degrees (to one hundred and sixty) and continue baking for another twenty minutes. If the top starts to burn during baking, cover the pan with a sheet of baking foil.

After cooking, remove the tray with the biscuit from the oven. Leave until cool. Then, once cooled, cut the sponge cake into portions, sprinkle with powdered sugar, place on a dish and serve the very tender, vanilla-flavored sponge cake on the table. This delicious dessert goes perfectly with a cup of your favorite drink.

Butter biscuit with marshmallows

Ingredients:

  • flour - four glasses;
  • vanilla sugar - two teaspoons;
  • sunflower oil - one glass;
  • marshmallows - four hundred grams;
  • eggs - twelve pieces;
  • potato starch - four teaspoons;
  • sugar - one glass;
  • baking powder - five teaspoons;
  • salt - two teaspoons;
  • citric acid - on the tip of a knife;
  • water - one glass.

For the cream you will need:

  • powdered sugar - five tablespoons;
  • fat sour cream - five hundred grams;
  • decoration - one chocolate bar.

Preparation

After baking, the sponge cake will turn out tender and airy if the entire recipe for the butter sponge cake was strictly followed during preparation. It is necessary to prepare separate dishes for yolks and whites. You will also need a bowl for dry ingredients. Pour citric acid into the bowl with the whites and beat with a mixer until thick foam forms. Add chilled water and sunflower oil to the yolks and beat with a mixer.

In a separate deep bowl, you must place sifted, preferably twice, premium flour, granulated sugar, baking powder, vanilla sugar, starch, and salt. Mix them well. Make a well in the middle of the dry mixture and add the mixed yolks with oil and water. Beat with a mixer until smooth.

Gradually add all the egg whites into the beaten dough using a tablespoon and mix gently. The main thing is to stir in only one direction. This completes the preparation of the butter sponge cake. This recipe makes quite a lot of dough, so you will need two springform pans to bake it.

Place baking paper on the bottom of the mold and grease the bottom and sides of the mold with sunflower oil. Fill them with dough and place in the oven. The oven temperature should be one hundred and seventy degrees. The biscuit is baked for about an hour. Moreover, under no circumstances should the oven be opened before forty-five minutes have passed, otherwise the dough will settle.

Remove the butter sponge cake prepared step by step from the oven. Leave for some time to cool. Then remove from the mold. We got two biscuits. One can be sprinkled with powdered sugar and served, and from the other we suggest making a cake with sour cream and marshmallows.

Forming a cake

Divide the completely cooled biscuit into two layers. In a mixer bowl, beat half a liter of sour cream and five tablespoons of powdered sugar. Cover the bottom and sides of the springform pan with parchment and place the first sponge cake in it. Coat generously with sour cream, place marshmallows cut into layers on top of it, and coat with cream again. Place the second cake layer on top and pour the remaining cream onto it.

For soaking and cooling, the cake must be placed in the refrigerator for four to five hours. After the required time has passed, remove the cake from the refrigerator, remove it from the mold, sprinkle grated chocolate on top and serve the delicious and tender dessert to the table.

Biscuit is a universal baked product for confectioners. Almost no cake is complete without sponge cake; cakes and rolls are made from sponge cake, and used as a base for any confectionery product.

Fluffy, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by their cooking technology. Whatever the biscuit dough, you just need to beat the eggs (or separate whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your sponge cake will rise in the oven.

When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands; it causes the dough to rise in the oven, that is, increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right sponge cake, you need to beat the eggs well, adding as much air as possible, mix the dough, being careful not to lose the added air, and then bake it correctly at a high enough temperature.

Before carefully studying Irina Chadeeva’s technology, we suggest watching a video recipe from professional pastry chef Oleg Ilyin!


What do we bake from?

FLOUR

Biscuits are baked thanks to the process of gelatinization of starch - when heated in wet dough, it changes its structure, becoming thicker and more viscous. Therefore, the presence of starch is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be stronger and more crumbly. You can bake a sponge cake without flour at all, just with starch. But there is no starch in nut flour (ground nuts), and therefore biscuits with nut flour are less durable and fall apart easily. Nevertheless, confectioners often make biscuits with nuts - they turn out very tasty!

EGGS

Without which it is basically impossible to bake a sponge cake, it is without eggs. It is the eggs that give it both fluffiness (when whipped) and strength (when baked). A well-beaten egg mass is the key to success when working with sponge cake.

SUGAR

For the biscuit, use regular sugar, preferably with small crystals. They dissolve faster, and accordingly, eggs beat better with them.


Basic biscuit recipe

There are many variations of sponge cake, but you should start with the simplest recipe, which, however, is no worse than the most complex. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a sponge cake:

1. First, measure out all the ingredients. Sift the flour (and also starch, if you use it) - it is saturated with air and then better mixed into the dough. Separate the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for the whites and a medium-sized bowl for the yolks.

Please note that the biscuit tins and trays must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. The biscuit dough quickly settles, and the finished products from the settled dough turn out low and lumpy.

2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.

3. Wash and dry the beaters and beat the egg whites at maximum speed until the mixture becomes white and thick. The mixer attachments should leave a clear, non-blurring mark. Just now add the remaining sugar and beat further until the mass becomes snow-white and shiny.


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4. Add the yolks to the whites and mix very carefully with a spoon until the mass becomes homogeneous and light yellow in color.

How to mix correctly? Take a spoon and place the side down into the middle of the bowl. Run the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue over the dough and lower the spoon back into the middle. The spoon will describe a circle. Repeat this movement, turning the bowl with your other hand. In this way, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Mix again using the folding method. Do not stir for too long as the dough may thicken too much.


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As soon as the lumps of flour disappear, stop. Transfer the dough into the mold, level the surface and place in the oven.


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What to add?

Butter is often added to biscuits. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist; biscuits with butter do not go stale longer.


How to prepare the form?

There are several ways to prepare molds and bake sponge cakes. Each has its own advantages and disadvantages. Sometimes it doesn't matter what pan you bake in, but sometimes it does.


Method No. 1

Grease the inside of the pan with softened butter (melted butter will drip and you won't get an even coating). Add a spoonful of flour and, shaking the pan, spread the flour first along the sides of the pan and then along the bottom. Tap the pan well to release excess flour.

With this method, the biscuit does not stick at all to the bottom and walls of the mold. After baking for 5–10 minutes, the sponge cake cools down and shrinks slightly in size, with a small gap appearing between the wall of the mold and the sponge cake, and a small mound remains on the sponge cake. Turn the biscuit over onto the wire rack; it will come out easily, with the mound at the bottom and the top completely flat.

DISADVANTAGE: When using this method the sponge cake comes out slightly lower.


Method No. 2

Do not grease the pan, but line the bottom with baking paper.

When baking, the sponge cake will stick to the walls, but when you take out the pan, it will also settle. Since the walls cannot settle (they are stuck), a “hill” will settle, thus, when cooling, the surface of the biscuit will become smooth. The biscuit is removed from the mold only when it has cooled completely. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the mold. Baking paper is removed before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are required; Silicone molds cannot be used.


Method No. 3

Do not grease the pan or place baking paper on the bottom.


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This method is suitable for the lightest and most delicate biscuits, which settle under their own weight when cooling. These are biscuits with a small amount of flour and starch, as well as protein biscuits. It is usually recommended to cool them upside down - to do this, immediately after baking, turn the mold over and place it on bowls so that the sponge cake does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold; it does not fall out, but also does not settle under its own weight. Please note that in this case it is important to choose the correct size of the mold so that the sponge cake does not turn out higher than the edges and can be turned over.

DISADVANTAGE: Sometimes it is difficult to separate the sponge cake from the pan; Silicone molds are not suitable for such baking.


Bakery

Always preheat the oven to 180-200°C in advance. It is advisable to bake biscuits on the middle level of the oven; you can use convection. Try not to open the oven during the first 15 minutes of baking to avoid cooling the air. You can check the readiness of the biscuit 25–30 minutes after the start of cooking. The finished biscuit is always evenly heaped and golden brown. Pierce it in several places (closer to the middle) with a toothpick; there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To ensure that the biscuit does not become soggy during soaking and is strong and elastic, it is advisable to let it sit for several hours. For cakes, I usually bake the sponge in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has completely cooled.


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How to cut a biscuit?

One four-egg sponge cake baked in a tin with a diameter of 20 cm can usually be cut into three layers. To ensure that the cuts are even and the cakes are the same thickness, use a few simple techniques.

Place the sponge bottom side up - it's very flat and your cake will be flat on top too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a base, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Using a knife, mark cutting lines about 1 cm deep around the circumference of the biscuit.

Insert a knife into the cut and cut, carefully turning the sponge and pressing the knife against the bottom cake, it should go exactly along the marked line.


Problems?

  1. The dough is too liquid - the whites or yolks were not beaten well, the dough was stirred for too long;
  2. The sponge cake does not rise well - the dough was mixed for a long time, the eggs were not beaten well, the oven was too cold;
  3. The sponge cake sagged a lot after baking - the dough was poorly baked, there was not enough flour or starch;
  4. The sponge cake has settled in the oven - the oven is too hot;
  5. The biscuit crumbles a lot - too much starch.

Homemade baking is one of the delicacies that not only children, but also adults love.

There are many types of different baked goods, but perhaps the simplest and fastest is sponge cake.

Its recipe is as follows.

You will need basic products for which you don’t even need to go to the store specifically. Eggs, sugar, flour - products that are in the refrigerator and cabinets of any housewife.

But, if you want to amaze your family, try baking not an ordinary, but a butter sponge cake. Recipe? Exactly the same, only you need to add butter to the eggs, sugar and flour. The fact is that in this case the dough turns out to be very tender and moist from the very beginning. Some say that such a biscuit can even be eaten just like that, without soaking or adding cream or jam.

How many of these products do you need to take to get such a tender biscuit? The recipe recommends the following: for six eggs you need to take one hundred and fifty grams of flour, two hundred and fifty grams of sugar and one hundred grams of butter.

The recipe recommends starting to prepare the butter sponge cake by beating the butter and sugar. It is better to take the butter out of the refrigerator in advance so that it softens. It is necessary to beat the butter and sugar in such a way that a white homogeneous mass is obtained. Then the yolks, previously separated from the whites, are added to this mass. Some, however, prefer to speed up the process and add whole eggs without beating the yolks and whites separately. However, with this method, the dough still suffers somewhat after baking: it is more viscous and does not rise so well. Therefore, it will be better if you decide to experiment only with the filling (adding berries, poppy seeds, chocolate to the butter sponge cake if desired), but leave the recipe unchanged.

So, after separating the yolks, they should be poured into the prepared mixture in several stages, stirring and distributing in such a way that later, after adding the whites, the whole mass is not particularly mixed. After this, you need to beat the whites themselves. Moreover, there is also some subtlety with regard to proteins: it is better to pre-cool the proteins. Then they whip up much better and, most importantly, give more guarantees that when transferred to the main mass they will not mix completely, but will remain in the same airy state. This culinary trick is justified by the need to make the dough more airy and leave as many air bubbles inside it as possible. This function is precisely performed by chilled ones. Therefore, when baking such a seemingly simple delicacy as butter, you should not modernize it.

Some of the cooled and then whipped whites should be very carefully transferred to the finished mass and flour should be added. You should also stir carefully: you need to stop stirring immediately after the flour lumps disappear. At the end, add the rest of the whites and mix a little.

The dough prepared in this way is poured into a greased form and placed in a preheated oven. By the way, some confectioners often sprinkle the baking dish with flour in addition to butter.

The recipe recommends baking the butter sponge cake for about half an hour at a temperature of one hundred and ninety degrees. A biscuit baked in this way can be considered a masterpiece.

The only thing that can improve the taste is subtlety, which some particularly fastidious cooks adhere to. The fact is that in real oil, or the recipe advises adding baking powder or soda. This addition is a must if you want your sponge cake to rise to the skies and literally melt in your mouth. Therefore, if you add a little baking powder or baking soda, the taste of the butter sponge cake will become simply fabulous.