The simplest sponge cake is good to serve as a delicious dessert, and can also be used for cooking or cakes. We will tell you exactly how to make such a delicacy in this article.

Biscuit recipe step by step

Surely every housewife has baked a biscuit at least once in her life. After all, such a product is prepared very easily and simply. If you follow all the recommendations, you get an incredibly fluffy, soft and ruddy cake that no one can refuse.

So to do the simplest biscuit at home, you need to prepare in advance:

• sifted wheat flour - 1 full glass;
• large - 4 pcs.;
• sunflower oil - for greasing the mold.

Mixing the biscuit base

It really cooks in a short amount of time. And before baking it in the oven, you should knead the base thoroughly. To do this, add medium-sized white sugar to the egg yolks and rub thoroughly until white using a large spoon. As for the proteins, they are pre-cooled and then whipped into a strong foam. Finally, both components are combined and thoroughly mixed with a mixer. By adding slaked water to the base baking soda and sifted white flour to obtain a thin, homogeneous dough.

Baking process in the oven

It is best to bake the simplest sponge cake in the oven. Moreover, it is advisable to do this immediately after kneading the base. If you keep it aside for a while, the cake will not be as fluffy and soft as you would like.

Thus, after cooking, it is poured into a pre-greased mold. In this form, the semi-finished product is sent to an oven preheated to a temperature of 200 degrees. It is advisable to bake the simplest sponge cake for at least 60 minutes. After this time, it is checked for readiness. To do this, stick a dry toothpick into the product. If it remains clean (without sticky dough), then the cake is removed from the mold and placed on the cake pan.

Correct serving of the product to the table

As you can see, the simplest sponge cake is really very simple and easy to prepare. After it has cooled a little in the mold, it is cut into portions and placed on saucers. Before serving, pieces of the pie are doused with condensed milk, liquid honey or soaked in sweet syrup. Use this biscuit with hot unsweetened tea.

Making custard sponge cake

Custard sponge cake prepared at home turns out very fluffy and tender. To make it yourself, there is no need to purchase expensive components. After all, such a delicacy is prepared from very simple ingredients.

So, to make a quick sponge cake from choux pastry, we will need:

• sifted wheat flour - 1.3 cups;
• baking soda - ½ dessert spoon;
• medium-sized white sugar - 1 full glass;
• large raw eggs - 2 pcs.;
• sunflower oil - for greasing the mold;
• butter - 110 g;
• low-fat milk - 100 ml.

Preparing the dough

To prepare the custard base, low-fat milk and butter are slowly heated in a water bath, and then sifted white flour is added to them. After thoroughly mixing the ingredients, cook them until they thicken. At this time, the chicken yolks are ground together with medium-sized white sugar, and the whites are beaten until stiff peaks form.

After the milk-creamy mass thickens, add the sweet mass of yolks to it and stir well. After keeping the food on the stove for about three minutes, take it out and cool slightly. After this, put the whites and slaked baking soda into the dishes. By beating all the ingredients with a mixer, you get a rather fluffy cream-colored mass. Then they immediately start baking it.

Heat treatment process

The simplest sponge cake made from choux pastry can be baked both in the oven and in a slow cooker. We have already used the first device in the previous recipe. Now I would like to tell you how to prepare such a dessert using the second one.

After kneading the base, it is completely laid out in the bowl of the device. To prevent the dough from sticking to the bottom of the dish during heat treatment, it is pre-lubricated sunflower oil. Having laid out the base, it is closed and cooked in baking mode for a whole hour. If you are not sure that the sponge cake will be completely baked during this time, it is recommended to check it with a toothpick. If the pie is damp, keep it warm for about 20 minutes. During this time, it will finally bake, become soft and fluffy.

Proper serving of homemade biscuit to the table

After preparing the custard sponge cake, turn off the multicooker and open it. The product is left in this form for several minutes. Then it is carefully removed using a spatula or dumped onto a cake pan by turning the bowl over.

The finished biscuit is cut into portions and laid out on plates. The cake is first sprinkled with powdered sugar. It is also often covered with sour cream or butter cream. In this case, you will get very tasty and beautiful cakes.

By the way, if you want to make it homemade, you need to cut it in half (into 2 or 3 layers), and then grease it with cream and decorate with confectionery sprinkles. It is better to serve this dessert after a long period of storage in the refrigerator.

Classic sponge cake is the basis of many cakes, rolls and pastries. Experienced housewives They know that biscuit does not tolerate fuss. You need to prepare all the products, dishes, baking dish in advance and turn on the oven. When baking a biscuit in the oven, it is advisable not to knock or slam doors so that the baked goods do not settle.

Light, delicate sponge cake is used in the form of sliced ​​cakes, which are coated with cream. But not only. For example, delicious cakes are made from biscuit crumbs.

Ingredients

• flour - 1 cup
• eggs - 4 large, fresh
• sugar - 1 glass
• vanillin - 1/4 teaspoon

How to make a classic sponge cake

To prepare the sponge cake you will need flour, eggs, sugar and vanillin.

Line the bottom of the baking dish with parchment paper, which you lightly oil. Turn on the oven and set it to 190°.

Pour vanillin into sugar and stir.

Separate the yolks and whites into separate bowls.

Beat the yolks with a mixer until they begin to lighten.

Add half the sugar and beat again until the sugar has dissolved and the yolks are almost white.

Using a clean whisk, beat the egg whites until they form a good, stable foam.

Add the remaining sugar and beat again until the whites turn into a strong foam, which should not fall out if the bowl is turned over.

Add half the sifted flour to the yolks and mix carefully with a spoon or spatula.

Then add a third of the beaten egg whites and mix gently with a spatula or spoon. Stir not in a circular motion, but from top to bottom.

Once you have a homogeneous mass, add the remaining flour and mix gently again.

Add the remaining whites and mix again.

The dough turns out very airy. Spoon the dough into a baking dish and place in the oven.

Bake at 190° for 10 minutes. Then reduce the temperature to 160° and bake for another 30 minutes. Check for doneness with a wooden stick.

The kneaded dough cannot be left to stand, it must be baked immediately;

Do not open the oven for at least 20 minutes, otherwise the biscuit may fall off;

The finished sponge cake springs under your hand;

If it shrinks a little after you take it out of the oven, that's normal: it always drops a little;

Do not use freshly baked sponge cake immediately; let it sit for at least 6-8 hours. Fresh biscuit is difficult to cut and is very fragile;

If you need to use freshly baked, then keep it in the oven for another 7-15 minutes after cooking, then it will dry out more;

Best baked in a springform pan;

All utensils used must be clean and dry; droplets of water are not allowed.

Biscuit - light, soft, fluffy - is used for making cakes, cookies, rolls and pastries. The main components of tender biscuit dough are eggs, sugar and plain flour.

To obtain a light, fluffy sponge cake, flour is partially replaced with starch, breadcrumbs or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

Gives porosity to the dough a large number of eggs, the quality of beating of which determines the structure and volume of the finished product.

Classic sponge cake recipe

The ingredients listed below are intended for round shape 24 cm in diameter. The biscuit is 5–6 cm high.

Carefully separate the whites from the yolks. You must not allow even a little yolk to get into the whites. In this case, the whites will not beat;

It is advisable to replace some of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Grease the mold with oil and line it with paper;

Grind the yolks with sugar (2/3 of the total amount) until thick;

Beat the whites until they reach stiff peaks. Add sugar and beat until shiny. You should not beat the whites too much, as the sponge cake may not rise;

Add the beaten whites to the yolk mixture and stir;

Pour the sifted flour into the egg mixture. Stir gently from the edge of the bowl to the middle so as not to shake the whites;

Pour the dough into the special shape;

Bake for about 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there are no traces of dough on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, and when the force is removed, it restores its shape;

Place the finished fragrant biscuit on a wire rack and let it rest for 2 hours.

Fluffy sponge cake recipe for baking

Airy and fluffy sponge cake is perfect for cakes.

• Medium eggs - 5 pcs.;
• Sugar - 180 grams;
• Flour -160 grams;
• Vanillin - a pinch.

1. Separate the whites from the yolks very carefully so as not to damage the yolks;
2. Grind the yolks quickly with sugar (2/3 of the total amount) until a smooth, homogeneous mass is obtained;
3. Beat the whites until a stable foam forms and peaks form. Add sugar to them and beat until shiny;
4. Gently fold the beaten whites into the yolks;
5. Sift the flour, add vanillin and add to the egg mixture in small portions. Stir thoroughly so that there are no lumps. It is advisable to knead carefully but quickly. Prolonged kneading may disrupt the air bubbles formed in the proteins, and the biscuit will be dense;
6. Place the dough in a greased container;
7. Bake for 20 minutes at t = 200° C. Check the readiness with a toothpick by piercing the baked goods; if it is dry without traces of dough, it is ready;
8. Cool the baked goods slightly in the pan and turn them out onto a wire rack;
9. The sponge cake ends up being tender and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8 - 10 hours.

Delicious chocolate sponge cake recipe

• Egg - 6 pcs.;
• Sugar - 180 g;
• Butter (not spread) - 100 g;
• Flour - 200 g;
• Chocolate bar - 100 g;
• A pinch of cinnamon;
• A pinch of salt;
• A pinch of lemon zest.

1. Beat butter and sugar until nice and fluffy;
2. Add cinnamon and lemon zest to the mixture;
3. Add the egg yolks one at a time into the mixture and mix thoroughly;
4. Break the chocolate and melt it, adding a little hot water;
5. Add cooled chocolate to the butter-egg mixture;
6. Sift the flour and add to the chocolate-butter mixture;
7. Carefully fold the whites, whipped into an elastic foam, into the mixture;
8. Pour the dough very carefully into a greased or lined pan;
9. Bake for 30 – 40 minutes at t = 200° C.

The simplest recipe for a delicious sweet biscuit

A simple sponge cake that always rises and turns out crumbly and tender.

• Eggs – 4 pcs.;
• Flour – 170 g;
• Sugar - about 210 g;
• Soda – 1 tsp.

1. Grind the eggs, gradually adding sugar, until a thick and stable foam is obtained;
2. Quench the baking soda with vinegar and pour into the egg mixture;
3. Pour the sifted flour into the egg mixture, stirring constantly;
4. Carefully pour the dough into a greased or paper-lined container;
5. Bake at t = 200° C - 20 – 27 minutes.

Biscuit on breadcrumbs

Prepare:

• 7 eggs;
• Sugar – 100 g;
• Flour – 60 g;
• Crushed rye crackers – 100 g.

1. Grind the eggs with sugar until no grains remain;
2. Place in a water bath and whisk constantly until this mass increases 4-6 times;
3. Remove from the water bath and continue whisking for 12 minutes;
4. Add crushed crackers and sifted flour. Stir gently;
5. Pour ¾ of the way into a mold lined with paper;
6. Bake at t = 210°C. Determine readiness with a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and is perfect as a base for cakes.

• 9 eggs;
• Flour - 180 g;
• Sugar – 210 g;
• Starch - 50 g.

1. Pour the eggs into a saucepan, stir in sugar and place in a water bath, heating the mixture to t = 50°C. Whisk the mixture continuously;
2. After the mass has warmed up to the desired temperature, remove the mixture from the water bath. And, whisking constantly, cool to t = 20°C. The volume will increase 3 times;
3. Add flour, previously sifted, and mix until smooth;
4. Pour the dough into the mold with extreme care;
5. Bake for 25 minutes at t = 200°C. Determine readiness with a thin stick - pierce the cake; if, after removing, there is no dough left on it, the sponge cake is ready. Visually, the crust of a well-baked biscuit is thin and smooth. When lightly pressed, it contracts, and when the force is removed, it restores its shape;
6. Cool the baked sponge cake in the mold for 5 - 10 minutes;
7. Place the baked goods on a wire rack and let them rest for 8 - 10 hours.

Note:

Water bath: pour water into a large container (basin or pan). Place on fire and heat to t = 80°C. Place smaller dishes with egg mixture in water. While heating, make sure that no splashes of water get into the egg-sugar mixture.

Sponge cake with cream

Prepare:

• Eggs – 6 pcs.;
• Sugar – 180 g;
• Flour – 180 g.

For soaking:

• Syrup – 110 g.

For cream:

• Cottage cheese – 500 g;
• Sugar – 150 g;
• Yolk – 3 pcs.;
• Cream 35% - 220 g;
• Water or juice – 70 g;
• Lemon – 1 pc.;
• Gelatin – 15 g;
• Jam or jam – 500 g;
• Vanillin – 1 g.

Preparing the cream:

1. Grind the yolks with sugar, add cottage cheese and vanillin. Stir and add lemon zest;
2. swollen in cold water Heat the gelatin in a water bath and add to the curd mass;
3. Place in a cool place for half an hour;
4. Whip the chilled cream into a fluffy foam. Gently stir into the curd mixture.

Preparing the cake:

1. Separate the whites from the yolks very carefully. Beat to a stable foam with 1/3 sugar;
2. Grind the yolks with sugar and combine with the whites;
3. Pour the sifted flour into the egg mixture and mix thoroughly;
4. Pour the dough into the mold;
5. Bake the biscuit at t = 200°C – 25 – 30 minutes;
6. Cool the biscuit for 3 - 4 hours, and cut lengthwise into 2 layers;
7. Soak the cut side with syrup;
8. Place one layer in the mold, lining it with paper;
9. Place jam or any berries on the layer. Above - curd cream;
10. Cover with another biscuit layer. Press lightly;
11. Place in the refrigerator for 5 hours;
12. Decorate the top or sprinkle with powder.

• To whites that have become watery from standing for a long time, add a little salt. They will whip up much better;
• At first, beat the egg whites slowly and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the bowl with the whisk. Such proteins are whipped into an elastic foam;
• Forms for baking biscuits should be filled to 2/3 of the height with dough. Smooth the top carefully with a knife or spatula;
• It is advisable not to “disturb” the biscuit dough for the first 10 minutes after baking, as it may settle;
• The baking oven is brought (heated) to the required temperature in advance - before beating the dough, since it is impossible to stand the biscuit dough after kneading;
• A warm sponge cake wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
• It is better to cut the biscuit into transverse layers using fishing line, string or strong thread;
• When baking a sponge cake in several forms at once, it is advisable not to place them too close to each other, since the cakes will burn on one side and remain raw on the other;
• If during baking the top of the biscuit begins to burn, then it should be covered with paper folded in several layers and soaked well in water;
• Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
• Add flour gradually, otherwise lumps will form in the dough;
• Place the dough in the oven carefully, being careful not to shake it - otherwise it may settle.

Biscuit is not difficult. It is important to adhere to the basic rules of baking and preparing it. Biscuit baking is always tasty and elegant. Don't have time for cream and decorations? Sprinkle the biscuit with powdered sugar - and an appetizing and delicious dessert is ready.

Today we offer a classic recipe for a fluffy sponge cake, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to the proteins whipped into an “airy”, strong mass.

This sponge cake can be divided into 2 or 3 layers and coated with any sweet cream, or cut into cubes and used in the formation of cakes like “.” The biscuit turns out very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.

Ingredients:

• eggs - 6 pcs.;
• sugar - 200 g;
• flour - 160 g;
• vanilla sugar - 1 sachet (10-12 g);
• butter (for greasing the mold) - 5-10 g.

Classic recipe for fluffy sponge cake with step-by-step photos

How to make biscuit dough

1. Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at minimum mixer speed until light white foam is obtained. It is important that not a drop of yolk gets into the protein mass, otherwise it will not be possible to beat the whites to the desired consistency. Also pay attention to the cleanliness of the bowl you use so that there are no traces of grease or any debris left on it. To be on the safe side, you can wipe the bowl first. paper towel, lightly moistened with lemon juice.
   
2. Continuing to work with the mixer, gradually add half the amount of sugar. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the whites remain motionless. This step in the cooking process is extremely important: if you do not beat the whites thoroughly enough, the sponge cake will not turn out fluffy.
   
3. Mix the yolks with the remaining granulated sugar and vanilla sugar. Grind vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case you need to get a mass of light color that has significantly increased in volume.
   
4. Add about 1/3 of the whites to the yolk mixture and mix gently from bottom to top. Be sure to sift the flour and then add it to the egg mixture. We continue to knead the mixture from bottom to top until a homogeneous mixture is obtained without any flour lumps.
   
5. Next, lay out the remaining whites and mix with the same movements from bottom to top until the components combine into a smooth, fluffy mass (the biscuit dough should not be stirred in a circle, as this may cause it to settle).
   

   How to bake a sponge cake so that it turns out fluffy and does not fall

6. Take a small springform baking pan, no more than 22 cm in diameter (if you use a larger pan, the sponge cake will turn out thin). Cover the bottom with oiled parchment, and grease the inside of the mold walls with a small piece of butter. Fill the form with the prepared dough. During the baking process, the biscuit will “grow” noticeably, so the mold should be filled with dough no more than 2/3.
   
7. Place the form in an oven preheated to 180 degrees. Bake for about 30-40 minutes (use your oven as a guide). To ensure that the sponge cake turns out fluffy and does not collapse, we try not to slam the oven door during the baking process, and it is better not to open it at all for the first 20 minutes. When the dough has risen and slightly browned, lower the temperature slightly so that our biscuit does not burn and is thoroughly baked inside. We check the readiness with a toothpick by plunging it into the center of the sponge cake. If the stick remains dry, then the biscuit is completely ready. Don’t forget that a sharp change in temperature can cause the biscuit to fall, so leave it in the turned off oven with the door ajar until it cools completely.
   
8. Carefully remove the split edge from the cooled biscuit. First we run a knife blade along the edge of the mold. Cover the sponge cake with a napkin and leave it at room temperature for 8-10 hours before forming the cake (a “rested” sponge cake will not become too soggy from soaking and will not crumble when cut into cake layers).
   

In our recipe, we tried to describe in detail all the subtleties and nuances in making a classic fluffy sponge cake, but if suddenly it falls off for you, don’t worry! Under a layer of cream it will be almost unnoticeable, but as a training just practice baking the sponge cake more often. This process requires skill and culinary experience, and much depends on the characteristics of a particular oven. Here everything is learned only through trial and error! Good luck!

With all the variety of recipes for making homemade delicacies, sponge cake remains a favorite. If there is a goldmine in the culinary world, then these delicious, fluffy baked goods are sure to be there. A minimum of available ingredients, several cooking methods and an incalculable number of filling variations. If you want to know the secret of how to cook delicious sponge cake at home - follow the step-by-step recipes with photos and watch the video.

How to make sponge dough for a cake

Only three products will be needed for cooking sponge cake: sugar, eggs, flour. And then you can try different ways How to make the base so that the finished sponge cake turns out fluffy. A simple method involves whisking eggs with sugar until the consistency of thick sour cream, then gradually adding sifted flour. Regardless of the recipe chosen, this must be done several times to ensure that the biscuit dough turns out fluffy. In some recipes, flour is mixed with starch in certain proportions, which helps make the sponge cake more airy.

Classic recipe

It’s best to start getting acquainted with the peculiarities of preparing the most popular homemade baked goods with this recipe. The classic sponge cake will debunk the myth that preparing dough and baking a cake based on this recipe is a troublesome task. You can cope even if this is your first time trying to prepare a sweet treat for tea. Prepare the ingredients, and then boldly get down to business, following the recommendation with the photo: barely half an hour has passed before your finished sponge cake will decorate the table.

Ingredients:

• 5 eggs;
• 200 g sugar;
• 1 cup flour;
• a pinch of salt.

Preparation:

1. Take the eggs, separate the whites, setting them aside. Combine the yolks with sugar and grind until smooth. Beat the whites with a mixer, adding a pinch of salt.
2. Sift the flour, combine with the yolks, mix. Next, carefully fold in the whipped whites.
3. Pour the dough into the prepared pan, set the container to bake for half an hour at a temperature of no more than 200 degrees.
4. Cut the finished cake lengthwise into two parts, spread with cream, connect the halves, and decorate the top to taste.

Honey

The tenderness of the honey sponge cake will conquer even those who have no particular weakness for baking. The pronounced taste of bee nectar adds piquancy; sour cream is ideal as an impregnation for honey sponge cake. To prevent the biscuit dough from settling during baking, experienced bakers advise not to separate the whites from the yolks, beating them together with honey.

Ingredients:

• 400 g flour;
• 2 eggs;
• 2 tbsp. spoons of honey;
• 150 g butter (butter);
• 150 g sour cream;
• 1 packet of vanilla sugar;
• a pinch of salt.

Step by step process preparations:

1. Beat the eggs, add honey and use a whisk to mix the ingredients again.
2. Next add softened butter, sour cream, salt. Lastly, flour is gradually introduced, after which the dough is left for a quarter of an hour.
3. Bake at average temperature, it takes no more than half an hour.

Chocolate

This version of sponge cake is a true treat for those with a sweet tooth. The main ingredient is chocolate, which, like other products, is best prepared in advance. The peculiarity of preparing dough for chocolate sponge cake is that the eggs do not need to be cooled; on the contrary, they must be room temperature.

Required Products:

• 100 g flour;
• 190 g powdered sugar;
• 6 eggs;
• 80 g butter (butter);
• 30 g cocoa powder.

Cooking process:

1. Beat the eggs with a whisk with powdered sugar in a steam bath for about five minutes, then remove the bowl, continuing to mix the ingredients for about 10 minutes until a fluffy mass is obtained. Its volume should double.
2. Sift the flour, mix with cocoa, gradually add the mixture to the egg mass, about a third at a time, mixing thoroughly each time.
3. Before the last addition of flour and cocoa, pour in half the volume of melted butter. Stir, add the last part of the flour again, pour in the remaining oil again. Knead the dough until smooth.
4. Preheat the pan, line it with parchment, spread the biscuit dough in an even layer, bake for about half an hour. Important point: Do not open the oven during this time!
5. Check readiness with a wooden stick, and before serving, brush the cakes with cream.

How to make cream for sponge cake

The first mention of biscuit appeared four centuries ago. During this time, the dough recipe has changed little, which cannot be said about creams. Biscuit, as a base, goes well with the main types of cake fillings - from custard or butter cream to chocolate or yoghurt. Each type of cream is prepared according to a specific recipe based on mixing several products. There are creams that are prepared by simply mixing ingredients, and there are also those that require a little more attention. You will learn below how the most popular biscuit creams are prepared.

Custard

Most gentle option cream, which classic recipe cooked with milk. The second required ingredient is eggs, but there are variations. custard, for the preparation of which only yolks are used. To prepare a classic choux pastry, you need the following ingredients:

• 4 eggs;
• 500 ml milk;
• 1 cup of sugar;
• 40 g flour.

Cooking method:

1. Mix the eggs with the sugar using a whisk.
2. After this, add sifted flour and vanilla sugar.
3. Next, pour in cold milk and mix thoroughly again with a whisk or mixer.
4. Place the container over low heat and bring to a boil, stirring continuously.
5. When the cream thickens, remove, cool slightly, and grease the cakes.

Sour cream

Preparing the simplest biscuit cream will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories of home baking. If you take not very fatty sour cream, then you don’t even need to use a thickener to prepare the cream: you just need to thoroughly mix the ingredients and lubricate sour cream biscuit.

Ingredients:

• 400 g sour cream (fat content less than 20%);
• 150 g sugar;
• a pinch of vanilla.

Preparation:

1. Mix sour cream, sugar, vanilla in one container using a mixer.
2. Beat for about 10 minutes until the sugar is completely dissolved. If desired, jam and crushed nuts are added to the finished cream.

Curd

By giving preference to this type of biscuit filling, you can prepare a low-calorie cream. The healthy filling has a more delicate taste if you mix cottage cheese with cream. A sweet, rich flavor is obtained when curd cream is prepared with condensed milk. For the basic recipe you need to take the following products:

• 300 g cottage cheese;
• 150 g sugar;
• 200 g butter (butter).

Preparation:

1. Mash the cottage cheese, but it is better to rub it through a sieve.
2. Next add softened butter, sugar, vanilla.
3. Beat with a mixer until smooth.

Step-by-step recipes for making sponge cake

Beautiful cakes give true aesthetic pleasure. But before a culinary masterpiece decorates the holiday table, it must be prepared. They help you do it right, quickly and without much hassle. step by step recipes. So that the finished delicacy not only tastes attractive, but also has its own appearance made me want to try again, photos were attached along with recommendations. By following each step step by step, you can learn how to bake a sponge cake worthy of the title of culinary masterpiece.

With cream cheese cream and peaches

The delicate taste of the cake prepared according to this recipe will be emphasized by the creamy curd cream. Impregnation of the base with this type of cream will transform homemade cakes for the most desired treat festive table. Peaches - canned or fresh - add a zesty fruity note while also serving as a cake decoration, just like

Required ingredients:

• 3 eggs;
• 120 g flour;
• 300 g sugar;
• 0.5 glasses of water;
• 1 teaspoon of rum;
• 300 g cottage cheese;
• 200 g cream;
• 100 g peaches.

Cooking process:

1. Beat the eggs and 100 g of sugar until the mass doubles, add the sifted flour. Bake the dough in the oven, which must be preheated, for about 20 minutes.
2. Prepare the syrup: mix water, one glass of sugar and a teaspoon of rum, boil, stirring constantly.
3. Take out the finished cake, cut it, pour the prepared mixture over the halves sugar syrup, let cool.
4. During this time, make the cream by beating the cottage cheese with cream and vanilla using a mixer until smooth.
5. Coat the biscuit cake halves to make the cake juicy, spread the cream on top. Decorate the pastries with peach slices and sprinkle with grated chocolate.

Soufflé with mascarpone and berries

When choosing this recipe for preparing a delicious homemade delicacy, keep in mind that it will have to be refrigerated for several hours. A sponge cake, a type of soufflé cake, is prepared in advance before festive feast, but this delicacy is worth the time to prepare and wait before trying. There is hardly a more airy cake, the tasty pieces of which melt in your mouth.

Ingredients:

• 120 g flour;
• 60 g starch;
• 3 eggs;
• 4 tbsp. spoons of sugar;
• 60 g cocoa;
• 250 g mascarpone;
• 150 g sugar;
• 100 ml cream;
• 5 g gelatin;
• 100-150 g of any berries (raspberries, cherries).

Cooking process:

1. Soak the gelatin so that it has time to swell before preparing the cream.
2. Break the chicken egg, separate the white from the yolk, grind the latter with half a glass of granulated sugar until the mass doubles. Then pour in the sifted flour and starch. Next, add the separately beaten whites.
3. Divide the resulting volume of dough into three parts and bake the cakes.
4. During this time, you need to prepare the cream. Pour 100 g of sugar and berries through a meat grinder into an enamel bowl, heating it all over low heat. Then add cream, stir the mixture until thickened. Add swollen gelatin to the cream.
5. Separately, mix the mascarpone with the remaining amount of sugar.
6. Alternately coat the finished cakes with berry cream and whipped cream. Refrigerate to soak the cake.

With jelly layer and fruits

To make a cake with a jelly layer, you need to have experience in baking. This incredibly tasty dessert falls into the category of complex, but its taste is worth it to improve your culinary skills. The tenderness and airiness of the biscuit dough goes perfectly with the softness of the jelly; the dessert is especially relevant in the winter season.

Ingredients:

• 150 g flour;
• 4 eggs;
• 5 tbsp. spoons of sugar;
• 1 teaspoon baking powder;
• 2 packs of jelly;
• 3 tbsp. spoons of any jam (jam, marmalade);
• fruit for decoration.

Cooking process:

1. Make the dough: beat eggs with sugar, add flour, vanillin, baking powder, bake cakes. It is advisable to spread the dough into the mold in a thin layer, so that the finished cakes do not have to be cut later.
2. Prepare the jelly, cool the resulting mass, pour it onto the cakes previously coated with jam. Combine them, make a decoration on top, sprinkling with coconut and laying out fruits (apples, strawberries, lemon, orange, kiwi).
3. Place the cake in the refrigerator, after 5 hours you can serve this delicate delicacy with fruit accents.

Chocolate cake with protein cream and banana filling

You won’t have to think anymore about preparing such a delicious dish for tea. One simple recipe I combined several delicious ingredients at once, which individually make you want to eat the cake, but together they leave no chance for those with a sweet tooth. Baking classics - chocolate sponge cake– goes perfectly with the airy protein cream and the delicious fruity taste of the banana filling.

Ingredients;

• 100 g flour;
• 4 eggs;
• 50 g cocoa;
• 5 tbsp. spoons of sugar;
• 3 whites (chicken eggs);
• 0.5 cups of powdered sugar;
• 3 bananas;
• 2 tbsp. spoons of grated chocolate.

Preparation:

1. Knead the biscuit dough, beating the yolks with sugar separately, and the whites in another bowl. Add flour, cocoa, mix, bake the cakes.
2. During this time, make the cream by beating the whites with powdered sugar with a mixer to form an airy foam.
3. Coat the cooled cakes with protein cream, arrange the banana cut into slices, combine them, soaking the top with the remaining cream, and decorate the top with bananas and grated chocolate.

Video recipes for making dessert at home

Experienced cook knows how to prepare delicious sponge cakes, observing proportions, temperature and some other nuances. But the popularity of the biscuit was ensured not only by its unique delicate taste: baking does not cause trouble even for those who have little culinary experience. How to make a delicious sponge cake at home? You can find out what products you need to buy, where it’s best to start and how to decorate the delicacy so that no one can resist the temptation to try it from the video below.

With strawberries and whipped cream in a slow cooker

In the microwave

From ready-made cakes with condensed milk

Airy sponge cake decorated with fondant

Sponge cake with meringue and nuts

In the oven