Recipes for simple sponge cakes. How to quickly prepare a fluffy sponge cake for a cake. Cake cream recipes

Ingredients:

1) Chicken eggs - 5-6 large;
2) Granulated sugar - 250 grams;
3) Baking powder - 1 pack (about 2-3 grams);
4) Flour premium— 250 grams

How to make a fluffy and soft sponge cake

To make the biscuit really soft and tender, you need to properly prepare all the ingredients. To begin with, take the eggs; they must be cold enough, since in this case they will beat better. Many people write that you should beat the eggs first, and only then add a little sugar, but it is better to beat the eggs and sugar together. So, break five or six eggs into a bowl, add a glass of sugar into it and beat with a whisk until the mass becomes six times larger.

After this, pour a pack of baking powder and the entire amount of flour into the eggs with sugar, knead the dough with a spoon from bottom to top, this will help to avoid the mass from settling. Only from a fluffy base can you prepare it (recipe with photos step by step) at home. The mold is greased with oil and the resulting dough is poured into it; it is better to bake the cake base at a temperature of one hundred and fifty degrees for half an hour. It is recommended not to open the oven during baking for the first fifteen minutes. When the base is ready, remove the mold and leave the sponge cake for ten minutes until it cools, this will help remove the sponge cake from the mold without damaging it.

Sponge cake with nuts and chocolate cream

This delicacy will be ideal for children's day birth, in addition, chocolate goes well with nuts, so it’s worth making this a delicious cake at least once.

Biscuit ingredients:

1) Chicken eggs- 4 pieces;
2) Crushed nuts (walnuts or peanuts) - 200 grams;
3) Flour - 200-250 grams;
4) Starch - 2 large spoons;
5) Baking powder - five grams;
6) Granulated sugar - one glass.

Products for cream:

1) Condensed milk - 1 large can;
2) Powdered sugar - 50 grams;
3) Dark chocolate - 2 bars;
4) Butter - one pack (180-200 grams).

Making a cake with nuts and chocolate cream

First, you should start preparing the sponge cake; to do this, break four eggs into a bowl and pour about two hundred grams of granulated sugar into it. Beat all this until the mass becomes five times larger, after which starch, flour and cocoa are poured into the eggs with sugar, and everything is carefully mixed with a spatula. Next, you can take care of the nuts; they are peeled and chopped with a knife, or you can grind them in a coffee grinder. All two hundred grams of nuts are added to the dough, and then the mass is poured into the mold and sent to the oven for thirty minutes, the temperature should not exceed one hundred and fifty degrees.

While the sponge cake is being prepared, it is worth starting to prepare the cream for. To begin, take two bars of chocolate and break them into separate pieces; all the slices are placed in a container, which is placed on water bath. This way you need to completely melt the chocolate to a liquid state. Once the chocolate is prepared, you can put the butter, which has been well thawed until soft, into another bowl. Knead the butter well, add all the condensed milk and pour melted chocolate into the mass. To make the cream whip better, add two tablespoons powdered sugar, and then beat the mass well with a mixer for 10-15 minutes.

Assembling the cake

When the biscuit is ready, cut it into 2 or 3 parts to make several cake layers. You will also need syrup for impregnation; it is prepared from sugar and water; just let the sugar and water sit for a few minutes and you will get syrup. The biscuits are soaked, and after that each layer of the cake is coated with cream. The finished cake is placed in the refrigerator for a couple of hours to soak in the cream, after which you can cut the sponge cake, the recipe with step-by-step photos at home was provided to the housewives above.

Sponge cake with fruits and sour cream"Sun"

This cake is very juicy and summery, it’s worth trying to make it to diversify your tea drinking at home. How to prepare a sponge cake for it is already written at the very beginning of the article, so there is no need to describe the recipe, but it is worth talking about preparing the cream for the cake and its filling in more detail.

How to prepare cream for the “Sun” cake

To begin with, you should take sour cream with twenty percent fat content, add to it granulated sugar, beat the mass well and grease the cake layers with it, place it on each layer of the sponge cake various fruits, it is better to use bananas, cherries or pineapple. It is important to choose more sour and bright fruits for the top layer; these can be kiwi, pineapples, canned apricots, grapes, strawberries, raspberries and much more.

Sponge cake "Prague"

You can make a regular sponge cake for this delicacy, to which cocoa is added, baked and cut into two layers. It is best to make such a cake in a long and low form, so the cake will be better soaked and the sponge cake will be softer.

Preparing the cream

To prepare the cream for this cake, you need to take all the ingredients. This cream does not use exactly the same products that are used to create creams for other cakes.

Ingredients for cream:

1) Boiled condensed milk - one can;
2) Butter - one pack;
3) Black bitter chocolate - one bar.

To prepare such a cream, you need to mix all these ingredients together and beat very well until fluffy. It is important to use high-quality oil that will be well softened, only in this case the cream will have a uniform consistency, without oil lumps.

Sponge cake. Sponge cake is a fairly common and one of the most popular types of cakes that have a long history. Such cakes are prepared on the basis of sponge cakes, and various creams, glazes and fillings are used to soak and decorate them.

Biscuit dough prepares quite quickly, so all ingredients for its preparation must be prepared in advance. To cook biscuit dough By basic recipe, flour is added to eggs beaten with sugar, after which the dough is kneaded and cakes are baked from it. Then ready-made cakes cut, soak them in syrup or coat them with cream and decorate. And to add fluffiness to the biscuits, some of the flour can be replaced with starch. You can also add pieces of fruit or nuts to the dough.

In order for the sponge cake to turn out with a bang, the eggs for beating must be chilled, and the container in which they will be beaten must be cold, dry and clean. And before you start preparing the dough, you should sift the flour at least three times - this will saturate it with oxygen and make the dough fluffy and soft. As for sugar, it is quite acceptable to grind it into powder - then it will be much easier to beat the eggs.

The classic filling for sponge cakes is considered to be jam or jam, and a huge number of different creams allow you to experiment with their tastes: a sponge cake with condensed milk cream will be very sweet and at the same time a little dry, a sponge cake with sour cream turns out surprisingly tender and soft, and sponge cake with whipped cream is always unusually airy. Goes great with biscuits and butter, curd or custard.

Very tasty sponge cakes are also made with fruit: strawberries, cherries or fruit jelly. A banana layer would also be an excellent solution – it will help make the sponge cake softer and more tender. And sponge cakes with the addition of cocoa or chocolate can boast an extremely rich taste.

When baking biscuits, it is necessary to observe the temperature regime, which should be in the range from one hundred eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may become covered with a crust that prevents the evaporation of moisture, and the finished biscuit will certainly settle after cooling. Also, to prevent the sponge cake from settling and compacting, it is strictly forbidden to shake the form with the dough. And if you don’t want to bake sponge cakes yourself, you can always buy ready-made cakes in the store. Even children can make a cake from such cake layers!

Required:

Wheat flour – 1 cup
Granulated sugar – 1 cup
Chicken eggs – 3 pieces

It must be said that the above ingredients make a small cake, so if you are welcoming guests, then double the specified amount of products at least twice. For a family tea party, a modest-sized dessert is quite enough.

The recipe for making the simplest cake

1. Beat the eggs with a mixer.
2. Add granulated sugar.
3. Then pour flour into a thick, stable egg foam in small portions, without stopping whisking.
4. Are you too lazy to beat the biscuit dough step by step? You can mix everything at once, but in this case, do not forget a teaspoon of baking powder.
5. Preheat the oven to 220 degrees. Transfer the dough into a greased pan and bake for 20 minutes.
6. Let the finished biscuit cool. Then remove from the mold.
7. Cut the sponge cake into several layers and coat with any cream. For example: you can use thick jam, beat everyone’s favorite dumplings with a stick of butter, or create a quick fix.
8. Decorate your creation with a broken wafer or meringue.

The simplest sponge cake with sour cream

Required:

For the biscuit
Wheat flour – 1 cup
Granulated sugar – 1 cup
Sour cream - half a glass
Chicken eggs – 2 pieces
Baking powder – 1 teaspoon

For cream
Sour cream with a fat content of at least 30% - 1 cup
Granulated sugar - half a glass

Double the ingredients if you want to make a standard sized cake.

Recipe for making the simplest sour cream

1. Beat flour, sugar, sour cream, eggs and baking powder into a single mass.
2. Pour into a greased baking dish and place in a preheated oven for 20 minutes at 220 degrees.
3. While the sponge cake is baking, start whipping the sour cream and sugar. It is important to use sour cream with a high fat content, then it will whip up. The amount of sugar can be increased to your taste and depending on the sourness in sour cream.
4. After removing the biscuit from the oven, cool it, remove it from the mold, cut it into the required number of cake layers and coat it with sour cream.
5. Decorate with pieces of almonds cut into petals.

Sponge cake recipe – Festive

Necessary:

For the cakes
Chicken egg – 4 pieces
Flour – 4 cups
Granulated sugar – 4 cups
Sour cream – 2 cups
Baking powder – 20 g
Peeled crushed nuts - half a glass
Pitted raisins (or canned pitted cherries) – half a cup
Poppy – bag
Cocoa – 3 teaspoons

For cream
Condensed milk – jar
Butter – 200 g
Thick fat sour cream – 200 g

Making holiday sponge cake

1. Combine one egg, a glass of sugar and flour, half a glass of sour cream and 5 grams of baking powder in 4 separate containers. Or you can mix everything in one container and then divide into four bowls, whatever works best for you.
2. Add nuts to one part of the mixture, raisins to another (which should first be soaked in water for half an hour), poppy seeds to the third, and cocoa to the fourth.
3. Thus, we get four different cake layers. Bake each at 200 degrees for 25 minutes. We check readiness with a torch.
4. Grease the sponge cakes with cream. To do this, beat the sour cream and butter thoroughly. room temperature and condensed milk.
5. Decorate to your taste: with grated chocolate, canned cherries or nuts. It turns out incredible delicious dessert, which will not leave any guest indifferent! As a rule, someone always asks for the recipe. sponge cake.

Simple and delicious cake – Chocolate

Let's prepare:

For the test
Chicken egg – 4 pieces
Granulated sugar – 1 cup
Wheat flour – 2 cups
Kefir – 1 glass
Baking powder – 10-12 g
Cocoa - half a glass

For impregnation
Chocolate spread (such as Nutella or Carousel) – 350 g
Butter - 100 g
Berry syrup (can be made from jam) – about a glass

A very simple recipe for a delicious chocolate cake

1. Mix egg, sugar, flour, kefir, baking powder and cocoa.
2. Place in an oiled pan and bake at 190 degrees for about 30-35 minutes. We will determine readiness using a splinter.
3. Cool and cut into pieces. First moisten each cake with syrup. And then grease with cream from whipped together chocolate paste and room temperature butter.
4. Decorate chocolate figurines or regular tile shavings.

So, we have not even one, but several options. Each cooking method takes a minimum of time and effort, and the delights and pleasure are countless!

I won’t hide the fact that the sponge cake according to this recipe, which I will share today, is my favorite. It turns out tall, fluffy, when preparing 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.

I collected bit by bit the advice, secrets and mysteries of respected confectioners, repeated them, studied, tested, tried and... still achieved the desired goal. A fluffy sponge cake for 4 eggs that always works out - this is my discovery that I will share today!

Delicious sponge cake for 4 egg cake:

• Chicken eggs (CO) - 4 pcs.
• Granulated sugar - 150 g.
• Premium wheat flour - 150 g.
• Baking powder - 1 heaped teaspoon

How to bake:

The biscuit dough mixes very quickly, so immediately turn on the oven to preheat at 180 C.

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 don’t have one 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 beaten 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 is not yet trained to add in a thin stream, and you are afraid that it will break 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 by the tablespoon.

There is no need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.

Distributing evenly throughout the egg mass, sugar helps it turn into a thick, light foam. Look at the photo to see how the egg-sugar mixture should lighten.

Now add 1 teaspoon of baking powder to the flour and sift it into the bowl with the dough. Before sifting, be sure to take a spatula and mix the flour and baking powder. Whether the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

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

Add flour in parts, in three approaches. Each time after adding flour, mix the ingredients with upward movements, as if you were lifting the dough in layers. When adding flour, we do not use a mixer, only a spatula or wooden spoon.

Now pour the dough into a prepared form (you need to grease it with a piece of butter and sprinkle with flour, shake off excess). Tap on the counter several times to distribute the dough evenly from the middle to the edges. You can sharply rotate the shape clockwise for the same purpose.

My mold has a diameter of 18 cm, the height of the finished sponge cake 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 focus on the 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 walls of the sponge cake must begin to bake immediately. If you put the pan with the dough in a cold oven, the air bubbles will have time to escape from the dough, and the baked goods will turn out low and dense.

The surface of the finished biscuit should spring back when you press on it with your finger. If the biscuit “fails”, the hole left by the finger is not restored, which 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 sponge cake in the mold for 10 minutes, then run a sharp knife along the walls of the mold (describe a circle) to make the cake easier to separate from the springform pan, release the sponge cake and turn it upside down onto a wire rack. Thus, if a lump has formed on top of the baked goods, it will smooth out, and in the finished cake all the cake layers will be smooth and beautiful.

After cooling completely on a wire rack, wrap the biscuit cling film and put in the refrigerator for 6-8 hours. Thanks to this cunning technique, the remaining moisture from the sponge cake does not come out, but is evenly distributed over the entire baking surface, making the sponge cake juicier.

Despite cooling in film, the sponge cake 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 in syrup from canned peaches or sugar syrup(cook the amount you need based on the proportion of 6 tbsp water and 4 tbsp sugar).

A sponge cake from a mold with a diameter of 18 cm can easily be cut into three layers (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!

I used to decorate the cake homemade marshmallows from apples, which I made myself, as well as marshmallows and confectionery sprinkles. The cake turned out tender and very tasty.

Pieces of canned peaches are added to the layer of cake between the fluffy biscuits.

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

More recently, our site has opened a YouTube channel. And the first video I decided to make was about how to make fluffy sponge cake. I believe that this recipe is basic, basic for preparing many desserts!
If you like to watch videos, welcome:

You and your loved ones will love this sponge cake as fluffy as a cloud! Show what you got with this recipe in a photo (you can attach it to the comment). If you have questions, be sure to ask without hesitation, I’m always happy to answer!

Bon appetit!

When adding photos 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!

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As children, we all loved our mother's cakes. There was certainly a recipe that was prepared exclusively according to holidays. Now we've grown up and We can bake any delicacy for all family members.

The variety of culinary masterpieces is so great that it won’t take long to get lost in it. To decide what to actually choose, think about what you want?

1. To make it delicious , no, not just delicious, but so that a piece of delicacy melts in your mouth.
2. So that you can don't worry too much about calories .
3. To be the ability to use almost the same ingredients to get a new treat every time .
4. To there were no difficulties with preparation so that the dish is not capricious.

The French are exquisite connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as sponge cake.

Is it possible! The French are exquisite connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as sponge cake. This treat fits all of the above requirements perfectly.. You may argue that baking it will require some fiddling, that Only an experienced housewife can prepare a biscuit.

With our tips, you will delight your loved ones, guests and yourself with your culinary skills.

Homemade biscuit recipe (simple): proven options

We offer for your consideration several proven options.

Biscuit "Classic". What do you need to make this dessert?

Ingredients:
1. Six pieces eggs;
2. Wheat flour 150 grams;
3. Granulated sugar 200 grams;
4. Baking powder 10 grams;
5. Vanilla-10 grams;
6. Pinch salt.

Let's start the cooking process.

Take the eggs and break them into a clean container. and using improvised means beat until foam appears . Then in the portions indicated in the recipe add salt, granulated sugar and vanilla to a bowl. After repeat the beating procedure for about three to four minutes . In a special container mix flour and baking powder. Slowly combine the contents of two bowls , adding the mixture to the eggs.

And again beat for about twenty-five minutes. As a result of the completed manipulations, you should get dough having a medium consistency . If the beating process begins to bore you with its monotony, you can cheer yourself up with the thought that the longer you beat the ingredients, the fluffier the sponge cake you will get at the end.

Next, take a tall pan, cover it with special parchment paper and carefully pour it onto it. ready dough. Now it's your turn place the future biscuit in the oven. The homemade sponge cake recipe is so simple that before you know it... in twenty-five minutes you will have cakes ready for him .

The temperature in the oven should not exceed one hundred and eighty degrees.

When you are sure that the cakes are already browned and look appetizing enough, do not rush. IN Turn off the oven, but do not take out the pan, let the biscuit stay there for another ten minutes. After the specified time Spread a clean towel on a hard surface and turn the cakes over onto it.

Now the cakes are ready to create the most delicious pastries and cakes. Apart from its other advantages, the biscuit is also good because it promotes the development of imagination. And the secret lies in the cream. The cakes themselves come out quite dry, so they must be soaked in syrup, fruit juice or cream.

You will need two glasses cow's milk, one glass of sugar and four chicken yolks.

Yolks are ground with sugar , Meanwhile bring the milk to a boil on the stove . And then reduce the heat and add the yolks into the milk in small portions while mixing thoroughly. The cream is on the stove until it thickens.

Then you just have to wait for the resulting mass to cool down before applying it to the finished cakes.

The homemade sponge cake recipe is so simple and delicious that it’s very often used in preparation for children's parties. Boys and girls will love this non-greasy and moderately sweet treat. But if you are trying to please older gourmands, then you can refer to the recipe for a sponge cake called “Elizabeth” .

The preparation of the Elizaveta sponge cake includes the following steps:

The cream here is prepared from the following products: two packs of fresh butter, one can of condensed milk, two yolks, a bag of vanilla. Add to all of the above half a glass of water.

The eggs are mixed with water and condensed milk and gradually heated over low heat. At the same time, the oil is ground with vanilla.

After combine both masses and beat until fluffy. The cream is ready. When it cools down you can apply it to the cakes on both sides, adding chopped nuts . The masterpiece is decorated with grated chocolate, berries or marshmallows on top.

Another delicious delicacy is biscuit with cottage cheese. You need to bake the cake, divide it into 2 parts and soak it in syrup.

Then start filling. Take half a glass of juice. It's better if it's grape or apple, and dissolve one pack of gelatin in it. Then Mix five hundred grams of cottage cheese with half a glass of sugar, beat everything and add juice with gelatin. Now you will again need the form in which the sponge cakes were baked.

Now you have seen how simple the recipe for making sponge cake is at home. Next post layer the cake layer on top of each other, then the filling, again the biscuit, then the rest of the filling. Place a treat in the cold for three hours .

When the specified time has expired, you can begin decorating. Here give complete freedom to your imagination, you can use whatever you like and whatever is in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream.

The main thing that appearance The dessert was as great as its taste. If you want the cakes to be soaked more strongly, then they can be cut into 3 components rather than 2. During the cooking process, it happens that the cake does not want to keep its shape, it breaks, do not put it in the trash bin.

If it is crushed, then such waste can be used for decoration. And if you break the cake into several small pieces and then soak it in cream, you will get a slightly different dish, but also not a little worse than a sponge cake.

Another trick for those who have little time. If guests arrive unexpectedly, and there are no conditions for baking the cakes, then you can purchase them at the nearest store, and grease them with cream and decorate them yourself.

To enjoy a simple recipe for making sponge cake at home, check out our recommendations.

1. Both the appearance and taste of the dish depend on quality flour., especially for such a finicky biscuit. Flour must have a high gluten level , and to enrich it with oxygen, first pass it through a sieve. Let the flour breathe.

2. If you are impatient, then this item is for you. Once the biscuit is placed in the oven, it must not be opened. If you look into the baking cabinet in the first fifteen to twenty minutes, the dough will fall and you will have to forget about the fluffiness.

3. Eggs also require attention. You need to beat them without being lazy. If you save time on this process, then When baking, the sponge cake will rise, but as soon as you take it out of the oven, it will immediately fall and turn out flat.

4.Sugar should only be white , brown in this case cannot replace it.

5. The saying says that you can’t spoil porridge with butter, and this also applies to biscuits. It is preferable that the oil had a high fat content, then the baked goods will differ in both taste and splendor.

6. If you decide to pamper your loved ones with a treat, then approximately