Airy sponge cake is the best basis for making cakes and desserts. A selection of the most popular recipes for airy sponge cake

Airy sponge cake is the best basis for making cakes and desserts. A selection of the most popular recipes for airy sponge cake

Desserts and cakes based on fresh, fluffy and fragrant sponge cake are very popular. The first biscuits looked like cookies. They were taken with them by sailors, going on a long voyage. Over time, confectioners improved the recipe so that the cake turned out to be tender, fluffy and high.

Air Sponge Cake - Basic Cooking Principles

Sponge cakes soaked in syrups are perfectly combined with any cream: cottage cheese, cream, custard, etc. A properly prepared sponge cake keeps its shape perfectly and allows you to make incredibly delicate cakes or pastries.

The basis of the classic sponge cake is chicken eggs. Successful baking is obtained only from high-quality products. In addition to eggs, for making biscuits, you will need flour and sugar. In some cases, soda or baking powder is added to the dough. In fact, this is not necessary. The airiness and fluffiness of the biscuit is achieved by well-beaten eggs.

First, you must carefully separate the yolks from proteins. In this case, you need to carefully monitor that even a drop of yolk does not get into the whites, otherwise they will not get a dense foam. Eggs must be chilled. Proteins are whipped at high speed until a stable foam, then yolks are injected one by one, without stopping the process of beating. A thin stream of injected sugar. So that the dough does not settle, it is whipped in only one direction.

Honey, cocoa are added to the biscuit dough, it is prepared on sour cream or kefir. For aroma put vanilla essence, citrus peel or other flavoring.

Recipe 1. Air sponge cake


sugar and flour - 150 g;

baking powder bag;

chicken eggs - four pcs.

Method of preparation

We break eggs into deep dishes, add sugar to them and place them in a water bath. Begin to whisk the eggs with a whisk until the sugar crystals dissolve. Then remove the dishes from the water bath. We continue to beat the mixture at high speed with a mixer. Readiness check with your finger. We spend on the surface. If the gutter remains, the mass is ready. We enter a thin stream flour, previously having sifted it with a baking powder. We continue to beat until homogeneous.

Oil the baking dish. Put the dough in it. Heat the oven to 200C and put the dough into it. We bake 20 minutes.

Recipe 2. Honey Sponge Cake


white sugar - a glass;

hydrated soda - 4 g;

flour - one and a half glasses;

honey - 80 g;

chicken eggs - four pcs.

Method of preparation

Divide the eggs into whites and yolks. In the past, add half the sugar and beat until whitening. The remaining sugar is poured into proteins and whisk at high speed until resistant peaks.

Put the honey in a container with high sides and heat it on a slow fire or water bath. As soon as it melts, add soda and boil until light brown stains appear on the surface.

Combine half of the whipped proteins with the yolk mass and mix. Pour the sifted flour in small pieces. Constantly stir with a spatula, making sure that the proteins do not settle. Add honey here. Stir and add the remaining protein mass.

Cover the baking paper form. Grease it and pour out the dough. Preheat oven to 180C. Put the form in it and bake for half an hour.

Recipe 3. Air sponge cake on boiling water


vegetable oil - half a glass;

white sugar and flour - a glass;

soda or baking powder - 4 g;

pasteurized milk - a glass;

chicken eggs - two pieces.

cocoa - 100 g

Method of preparation

Turn the oven temperature to 220C. In a deep bowl, combine the flour, sifted with baking powder with white sugar and cocoa. Stir.

In a separate bowl, beat the eggs and lightly whisk them with a whisk. Pour in vegetable oil and pasteurized milk. Stir. Pour the egg-milk mixture into the dry and knead the dough, moving it from top to bottom until you get a homogeneous mass without lumps. Boil water in the kettle. Measure out a glass of boiling water and pour it into the dough.

Prepare the mold by lining it with parchment and brushing it with oil. Transfer the dough into a mold, flatten with a spatula and place in the oven. After five minutes, reduce the temperature to 170C and continue to bake for forty minutes.

Recipe 4. Chiffon sponge cake


citric acid - 3 g;

flour - a glass;

vanilla sugar - bag;

sunflower oil - half a stack;

salt - pinch;

white sugar - 110 g;

warm water - 100 ml;

baking powder - bag.

Method of preparation

Proteins are carefully separated from proteins. Add citric acid to proteins and add a spoon of white sugar. Beat to steady peaks at high speeds.

Pour warm water into yolks and add a spoonful of sugar. Beat with a whisk until the mass increases in volume five times. Pour vegetable oil in small portions, without stopping the process of beating.

The remaining sugar is combined with baking powder, flour and vanilla. Sift the dry mixture. Enter the sifted flour into the yolk mixture and mix upwards from the bottom up.

We introduce gradually whipped whites, gently stirring, so that they do not settle. Turn the oven temperature to 180C. Bake the cake for 45 minutes.

Recipe 5. Airy sponge cake on kefir



chicken eggs - three pcs .;

vanilla sugar - 3 g;

half a pack of plum oil .;

flour - two glasses;

salt - pinch;

kefir and white sugar - a glass.

Method of preparation

Sift the flour twice through a fine sieve. Put the soft butter in a deep cup, pour in white sugar and whisk to a fluffy mass. Beat eggs into the oil mixture and continue to beat at maximum speed.

With vinegar, quench the soda and put it with the flour into the barley-oil mixture. Knead until smooth. Add salt and vanilla to the dough. Stir. Pour kefir into the dough in small portions, each time stirring with a spatula. It should turn out medium thickness dough.

Cover the form with baking paper. Pour the dough into it. Turn oven temperature to 200C. When it warms up, put a dough into it and bake for half an hour.

Recipe 6. Air sponge cake on sour cream


sour cream and white sugar - a glass;

two pinches of salt;

flour - 1 1/3 stack .;

soda - 6 g;

chicken eggs - four pcs .;

butter - half a pack;

Cocoa - Half Stack

Method of preparation

Remove the oil from the refrigerator beforehand. We spread in a cup, add sugar and beat with a mixer until white.

We introduce eggs one by one into the oil mixture, without stopping the process of beating. Add sour cream to the oil-butter mixture and beat for a few more minutes.

In a separate bowl combine the dry ingredients and mix.

Put them into small pieces in small pieces and knead the homogeneous dough without lumps.

We coat the form with butter and spread the dough into it. Preheat oven to 160C and send in the form with the dough. Bake for forty minutes.

Recipe 7. Lean air sponge cake


sparkling water - a glass;

high-grade flour - two incomplete stacks .;

cocoa - 60 g;

white sugar and vegetable oil - a glass;

salt - pinch;

soda - 4 years

Method of preparation

Sift flour twice through a fine sieve. We connect it with soda, a pinch of salt, flour and cocoa. Stir.

Mix soda with vegetable oil. Pour it into the dry mixture in small portions, stirring each time, until you get a thick homogeneous dough without lumps.

The form is lined with baking paper. Grease it with vegetable oil. Pour the dough, flatten with a spatula. We set the oven temperature at 180C and wait until it gets warm. Put the dough into it and bake for forty minutes. Remove, cool and shift to the dish.

Recipe 8. Cottage Cheese Sponge Cake


50 grams of dried cranberries;

50 g soft butter;

50 g raisins;

stack white sugar;

3 g of baking powder;

3 eggs;

stack flour;

a bag of vanilla sugar;

200 g low-fat cottage cheese.

Method of preparation

Dried cranberries and raisins are washed and poured boiling water. Leave for ten minutes. Then we drain the water, and spread the dried fruits on a paper towel and dry them.

Put the soft butter in a deep cup, mix with white vanilla and white sugar.

Beat the eggs into the oil mixture. Cottage cheese fray through a sieve and add it here. Stir thoroughly with a whisk. Enter the sifted flour in small pieces and knead until smooth.

Add dried fruit to the dough and mix. We shift the dough with the form, previously lined it with baking paper. Put the biscuit with the oven for forty minutes. We bake at 180C.

Sponge cakes - tips and tricks

Proteins will beat faster if you add a pinch of salt or citric acid.

Stir the dough gently and only in one direction so that the whipped whites do not settle.

During baking, do not open the oven door, otherwise the biscuit will settle.

Knead the dough only on top-grade flour.

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