Sponge cake with 6 eggs: recipe, ingredients, cooking tips

In the good old Soviet times, “Medovik”, “Bird’s milk” and “Napoleon” were especially popular and in demand for any holiday. A real “Kiev” cake was considered the height of bliss and perfection. Nowadays, it is biscuits that provide much more space for the flight of confectionery imagination.

The finished baked goods can be cut into identical tender cakes and almost any cream can be applied to them - with each of them you will get its own special taste and aroma of a chic complex or, on the contrary, a very simple but beautiful dessert. And if you don’t have time to spend a lot of time fiddling with decoration and filling, then an airy cake is perfect for any tea party as a sweet cupcake.

In fact, this velvety treat is made from just three ingredients: flour, sugar and eggs. The secret to superb biscuits is thoroughly beating the poultry products. Moreover, for the best effect, it is advisable to separate the whites from the yolks and turn them into a stable, beautiful foam in different containers, and only then combine them together and supplement them with other ingredients.

Although, thanks to modern kitchen appliances, you can always deviate from the classic recipe and the result will still delight you incredibly with its tenderness and splendor.

Making a classic 6 egg sponge cake

This is the traditional way of creating a standard cake sponge using six eggs. For preparation you need the following set of products:

6 eggs.
150 grams of flour. Exactly as much flour as in a 250 ml glass.
200 grams of crushed granulated sugar.
15 grams of vanilla sugar.

In addition, you need to prepare parchment and a baking dish. The standard and best option is dishes with a diameter of 26 centimeters. But 20 will do. But still, the proportions of a sponge cake for 6 eggs should be observed. Otherwise, the workpiece may deteriorate.

Biscuit with condensed milk

With condensed milk, the sponge cake turns out to be very plastic and is great for making complex cakes and pastries. Especially with lemon and berry layers.

What ingredients will you need?

For the biscuit you need to take:

condensed milk – 350-370 g (not boiled);
flour – 260-270 g;
starch - 20-25 g;
eggs – 2 pcs.;
butter – 60 g.

If the housewife doubts whether her biscuit will rise well, she can add 2-3 g of soda to the dough.

Step-by-step cooking recipe

The cooking process includes several stages:

You need to start with the eggs - pour their contents into a spacious, convenient bowl and beat thoroughly with a hand whisk, without using a mixer.
In a separate bowl you will need to mix flour and starch (both potato and corn starch will do). It is best to pour them into a bowl through a sieve and only then stir. Then you need to combine the dry mixture with the egg mixture, add condensed milk, carefully working with a spatula.
All the butter stated in the recipe should be used to grease the pan. Otherwise, the biscuit will stick strongly and its appearance will be ruined.
Next, the mass in an oiled form should be sent to the oven, preheated to 180° for 25-40 minutes (depending on the thickness of the biscuit).

Ready-made baked goods should be allowed to stand in a closed oven for 15-17 minutes.

Cooking algorithm

Now let's figure out how to make a sponge cake from 6 eggs. All actions are quite simple and understandable. If you are doing this for the first time, then simply follow the following order of all actions, and then you will get the perfect biscuit. What needs to be done? Before processing the ingredients for the 6-egg sponge cake, you need to prepare the dishes:

First you need to prepare a baking dish. Unfasten its sides and cover the bottom with parchment. All excess must be cut off. After this, the walls need to be returned to their place.
There is no need to lubricate the mold with anything. Otherwise, the biscuit will not rise.
Now you need to separate the yolks and whites into separate containers. Please note that they (containers) must be completely dry. Otherwise, it will not be possible to obtain a mass of the desired consistency.
After separation, the whites must be placed in the refrigerator until it is their turn to be processed. They whip better when cold.
Half of the specified amount of granulated sugar and all the vanilla sugar are poured into the bowl with the yolks. The resulting mass must be ground until it becomes light and increases in volume approximately three times.

150 grams of flour, exactly as much as there is flour in a 250 ml glass, must be passed through a sieve so that it acquires a fluffier texture and is saturated with oxygen. This will help the future biscuit be lighter and softer.
Now you need to get the whites out of the refrigerator. With a mixer, start beating them at the lowest speed possible.
After foam appears on the surface, you can gradually increase the speed. The procedure must be continued until the volume of the contents in the bowl doubles.
Once the required mark is reached, the remaining half of the sugar is added to the bowl. Then just continue whisking the contents until you get a strong foam. To make sure you've reached the right point, carefully turn the pan over and make sure no foam spills out.
Then you need to mix the yolks again and carefully add a third of the resulting mass to them. All ingredients must be mixed by moving the spoon from bottom to top.
Next, flour is passed through a sieve into the bowl. All contents are carefully mixed again according to the previously indicated scheme.
Once you have a uniform mass, add the remaining whipped egg whites and mix everything again.
Continue processing the contents until you get an airy and homogeneous dough without lumps.
Set the oven to warm up to 180 degrees.
The finished base must be carefully poured into the previously prepared form.
Place the dish in the oven and bake for thirty minutes.
To make sure the biscuit is ready, pierce it with a toothpick. It should be dry.
After this, you need to separate the edges with a sharp knife and place the workpiece on a plate to cool. Once it reaches the desired temperature, you can begin processing it for various baked goods.

Now that the basic recipe for a sponge cake with 6 eggs has been reviewed, we can move on to useful tips and notes on preparing this component.

Preparing fluffy baked goods with kefir and baking powder

At home, I quite often prepare a biscuit for tea, which we almost immediately eat all of it, even without any creams or impregnations. It turns out much tastier than a regular cupcake.

It is prepared on the basis of the usual set of ingredients for such a dough, only kefir and baking powder are additionally added. For variety, you can even add pieces of fresh or dried fruit, raisins, soaked poppy seeds or ground nuts.

Ingredients:

Premium flour - 2 cups.
Kefir 2.5% fat – 1 glass.
Sugar – 1 glass.
Fresh chicken egg – 2 pcs.
Baking powder – 1 tsp.

Preparation:

1. Break warm, clean eggs into a deep bowl, trying to avoid getting the shells inside. Add sugar and, using a mixer or whisk, beat thoroughly until a very fluffy foam forms.

2. Continuing to beat, pour in warm kefir in a thin stream. We should have a consistency very similar to thick pancake batter. Immediately add sifted flour and baking powder. We work with the tool until the components are completely connected. Let the biscuit dough stand for about 10 minutes so that the baking powder and kefir begin to interact with each other and the gluten “works.”

3. While the oven is heating up to 180 degrees, pour the finished, slightly bubbling dough into a greased pan. Bake for about 45 minutes in the middle position of the oven until a tender, slightly brownish crust appears.

4. Remove the biscuit from the oven only 10 minutes after turning off the temperature. Turn it over onto a table or wire rack and carefully remove the mold. Allow time for the cake to cool completely, and then cut it crosswise into equal pucks. We coat them with your favorite cream and stack them on top of each other. Decorate the top of the cake to your liking and leave it in a cool place for half a day to thoroughly saturate the layers.

Bon appetit!

Important principles and cooking tips

Next, it is worth considering several important recommendations that will help in creating this ingredient. Their list is presented below:

When preparing the recipe for sponge cake from 6 eggs, you must follow the proportions. In particular, it is necessary to start from the main ingredient. If you are using large eggs, you can safely follow the recipe. If they are smaller than standard, then it is recommended to add one or two.
Instead of the classic cooking method, you can try making a preparation using water, milk, sour cream or kefir. However, the standard version turns out to be the most magnificent.
As an impregnation, it is most often recommended to use sugar syrup or jam diluted with water. This issue must be taken seriously. After all, even if you prepared a sponge cake from 6 eggs according to the recipe, improper impregnation can ruin the entire taste of the baked goods.

To make the base for the future cake more tasty, you can add nuts, honey, berries or zest to it. Quite often it is recommended to add fresh or dried fruits.
Sometimes powdered sugar can be used instead of sugar. When preparing dough, it will help reduce the time of beating egg whites.

Biscuit in boiling water

A more economical option is to cook baked goods in boiling water. It does not require dairy products.

What ingredients will you need?

For the biscuit you need to take:

beet sugar – 170-190 g;
large eggs – 4 pcs.;
flour – 130-150 g;
starch (corn) – 40-45 g;
vegetable oil – 60-65 ml;
baking powder – 5-6 g;
boiling water (steep) – 60-65 ml;
vanilla extract – 8-10 ml.
Read also: What is watermelon honey (nardek), how is it useful and how to prepare it. Recipes for making nardek - watermelon honey at home

The last ingredient is optional. You can simply omit it from the recipe.

Step-by-step cooking recipe

First you need to send the contents of the raw mixture into a common bowl and beat, starting with the lowest speed of the mixer, gradually adding it to the maximum. When there is lush, thick foam in the container, you will need to pour all the beet sugar into it in a thin stream, without stopping the process. The sand should not settle to the bottom, but be distributed throughout the entire mass. You need to achieve a fluffy snow-white foam in a bowl.

And then:

Vanilla extract should be added to the mixture (optional).
In a separate bowl, mix all the remaining dry ingredients from the recipe. It is advisable to sift them thoroughly first. It is important to mix all the ingredients well - this will determine how the biscuit rises.
Then you need to beat the dry mixture into the liquid mixture at the lowest speed.
When the dough becomes thick and homogeneous, you can begin preparing the mold - grease it with any fat and sprinkle with a minimum amount of flour.
Lastly, you need to pour freshly boiled water and vegetable oil into the mixture. And immediately after that, move the dough into the mold.

The biscuit needs to be baked at 170-180° for just over half an hour. It is convenient to check the readiness with a thin wooden skewer, piercing the cake in the thickest place.

The first method of preparing the form

Since the recipe began with the preparation of dishes for baking, it is worth paying attention to how this can be done. Here's one way:

The recipe said that you should not grease the walls, as this will prevent the biscuit from rising. But in this case, a different scheme works:

Treat the walls of the dish with softened butter.
Pour a spoonful of flour inside and, shaking the mold, distribute it first along the walls and then along the bottom.
After this, tap the utensils thoroughly. This will help get rid of excess flour.

This method of processing the mold allows the workpiece not to stick to the walls due to the appearance of a small gap. But this also causes a small hill to form in the center.

The main disadvantage of this preparation method is that the shape of the sponge cake will shrink slightly after it cools.

How to make sponge cake for roll at home?

The simplest dessert you can think of is to cut a ready-made store-bought roll into pucks and serve with tea. But lately I haven’t been particularly pleased with such sweets: sometimes they are too dry, sometimes the filling is somehow not enough, sometimes the taste itself reeks of old flour or rancid oil. Therefore, it became easier for me to prepare delicious rolls myself on the weekend so that the supplies would last for the week. In addition, they can even be frozen and then slightly reheated.

What I like about the classic roll sponge cake is that it is moderately sweet, it can be prepared with the addition of nuts, cocoa or coconut flakes without any hassle, and then coated with any cream, jam or even boiled condensed milk.

Ingredients:

Fresh chicken egg – 5 pcs.
Premium flour – 200 gr.
Granulated sugar – 65 gr.
Potato starch – 20 gr.
Vanillin – 1 pinch.

Second way

This option has already been described in the 6-egg sponge cake recipe itself. Simply line the bottom with baking parchment without greasing or dusting the sides of the dish. This method also results in a mound in the center (this is due to the dough sticking to the walls). But as soon as you remove the contents from the mold and it cools, the slide will go away.

Please note that the paper comes off only after the sponge cake leaves the mold.

This method has one important drawback, which concerns manual dexterity. It is necessary to separate the dough stuck to the walls carefully so as not to damage either it or the dishes. Also, in this situation, you cannot use molds made of silicone.

Options for fillings for biscuits

A sponge cake, the classic recipe of which every housewife can repeat, can easily be turned into a real cake. To do this, you need to cut it into 2-3 parts and coat it with cream or choose another filling.

Almost all types of cream can be combined with sponge cake: cream, protein, cheese. If the baked goods turn out to be heavy and dense, it is better to supplement it with cream cheese or a mixture of mascarpone, powdered sugar and whipped cream.

The cream can be mixed with pieces of chocolate, fruit, berries, nuts (both fresh and canned ingredients are suitable). You can also add bright food colors to the mixture to make the dessert even more appetizing.

As a filling for a sponge cake, not only cream is suitable, but also jam, marmalade, and chocolate spread. You can even use regular condensed milk, a homemade marmalade layer, or cottage cheese whipped with sugar.

If the sponge cake is already tasty and aromatic, it is often enough to soak it in sugar syrup and pour glaze on top. These simple treats, paired with milk, make a filling snack or addition to breakfast.

Features of baking biscuits

After the base has been prepared and the dough itself has been prepared, care must be taken to ensure that the biscuit does not burn or deteriorate during baking. To do this, the following tips are given:

Before placing the workpiece in the oven, it must always be heated to a temperature of 180 to 200 degrees.
When baking sponge cakes, it is recommended to set the power level to medium. The use of convection is also allowed.
Unless there is a compelling reason, do not open the oven door during the first 15 minutes of baking. This will cool the air inside.
The first check for readiness can be done only after 25 or 30 minutes after the workpiece has been placed inside.
You can check readiness not only with a toothpick. You can also focus on the mound in the center of the biscuit. If it is ready, it will be even and golden brown.
You can also check readiness by pressing with your palm. If under pressure it feels elastic and durable, then you can stop baking.

To prevent the sponge cake from becoming soggy during soaking and to retain its shape and texture, it is recommended to leave it for several hours. Preferably for one night. But it is important to ensure that it does not dry out.

Interesting facts about biscuits

Interestingly, English sailors were the first to enjoy biscuits. True, they usually ate them dried and called them “sea crackers.” Such a treat was satisfying, easy to prepare, stored well and did not take up much space on the ship.

One day, the king’s entourage decided to try the simple food of sailors, and were pleasantly surprised by the delicate taste of “sea biscuits”. At first, the latter came to the table of the nobility in a dried form, and then they began to be served in their original form - fresh and soft, with all sorts of creamy layers.

Gradually, English biscuits spread throughout the world. First they gained popularity in France, then in Australia and Italy. Today, biscuits are distributed almost all over the world. But in each country they are prepared differently. For example, in Japan you can find baked goods with brown sugar, natural honey and green tea.

There are more than 10 successful options for preparing soft and tender sponge cakes. They all differ in ingredients and mixing and baking technology. The exact calorie content of a biscuit depends on its recipe. On average, this is from 170 to 360 kcal per 100 g of product. So, in the classic version of 3 ingredients - 307 kcal.

BJU in biscuits:

BJU	Value in g (per 100 g of product)
Squirrels	4,8
Fats	2,3
Carbohydrates	41

Various additives greatly increase the calorie content of the biscuit: creams, fruit layers, chocolate glaze, nuts, dried fruits. Anyone who is watching their figure should choose dietary baking recipes and add it to their menu in small portions.

How to cut baked goods

After preparing the 6 egg sponge cake according to the recipe, it must be prepared for the planned baking. Most often it is cut into cakes. To obtain layers of equal thickness, the following is recommended:

The bottom side of the sponge cake should be on top, thanks to this the cake itself will be even.
It is better to use a plate as a base so that you can easily turn the cake over.
You need to cut the cakes with a very sharp blade, the diameter of which is larger than the sponge cake.
Before dividing, it is recommended to mark the approximate cutting points with a knife.
When slicing, the knife must be pressed against the bottom cake, and the sponge cake itself must be carefully rotated. Make sure that the knife moves along the intended line.

Biscuit with fruit

A sponge cake according to this recipe can be prepared with pieces of fruit or any berries. Its taste is much more interesting than the classic version of baking.

What ingredients will you need?

For the biscuit you need to take:

beet sugar – 230-250 g;
eggs – 4 pcs.;
flour – 1.5 tbsp;
soda – 1 pinch;
orange and apple - 1 pc.

During the season, it is very tasty to take pieces of peeled peach for baking. It is important that the number of pieces of the selected fruit for this amount of dough does not exceed 2 tbsp.

Step-by-step cooking recipe

The cooking process includes several stages:

At the very beginning, you need to turn on the oven and preheat it to 180°. By the time the dough is ready, it should already be hot.
Next, you can take care of the fruits - peel them and cut them into small cubes.
Beat eggs and sugar together until fluffy and then add flour and soda to the mixture. It is very important to mix these products thoroughly so that there are not even small lumps in the mixture. The dough will turn out runny - about the same as for pancakes.
All that remains is to pour the fruit pieces into the mixture and mix it thoroughly again, then pour it into an oiled pan and bake at the temperature indicated above.

The baking time for the biscuit will depend on the thickness of the dough layer. On average it is from 20 to 40 minutes. Do not open the oven for the first 15 minutes!

What problems might there be?

Next, we will consider several of the most common difficulties when preparing sponge cake. Among them:

Too thin a dough results from poorly beaten egg whites or yolks, or from mixing the dough for too long.
If the sponge cake does not rise well, then most likely the ingredients were not beaten well and the air in the oven was cold.
Severe subsidence occurs due to poor baking of the dough or a small amount of flour for a sponge cake for 6 eggs. How much exactly is needed is indicated above.
If it settles in the oven, the temperature was set too high.

Sponge cake with sour cream

Biscuits made with sour cream are especially tender and tasty. They go well with a variety of creams and layers, so they are often chosen as a base for cakes.

What ingredients will you need?

For the biscuit you need to take:

flour - 2 tbsp. (faceted);
eggs – 6 pcs.;
sugar and sour cream (20-26%) - 1 tbsp each;
soda – 3-4 g;
butter – 20-25 g.

Before starting to prepare the sponge cake, the flour should be thoroughly sifted so that it is enriched with oxygen and the cake rises well and is soft. Eggs should be used chilled.

Step-by-step cooking recipe

The cooking process includes several stages:

The first step is to separate the eggs into their components. Next, combine the yolks with sugar and beat at high speed with a mixer until they lighten. After this, add sour cream to the mixture and mix well with a spoon.
You need to add all the flour to the yolk-sour cream mixture, pouring it through a sieve. Mix the ingredients thoroughly again without using a mixer.
The remaining whites must be poured into a clean, dry and grease-free bowl. Then beat them with a mixer at high speed until stiff white peaks form. A pinch of salt will help make this process easier.
Next, you need to combine the two whipped masses in a common bowl, carefully and slowly mixing them with a spatula in a clockwise direction. In the process, soda slaked with vinegar or lemon juice is also added to them.
All that remains is to pour the resulting dough into an oiled pan and bake it in the oven at 170° for 50-55 minutes.

It is best to cool such a biscuit by first wrapping it in a bag. This will make it even softer and more tender.

Decorating sponge cakes, rolls and other baked goods

Sponge cakes look appetizing in themselves (especially if you brown the cake well in the oven), but you can further decorate it. This is especially true for those cases when the treat is sent to the festive table.

The simplest decoration for the baked goods discussed is pieces of fresh/canned fruit and berries.

They can be laid out individually or piled up in piles, complemented by miniature mint leaves. Even frozen berries are suitable for decorating pies and cakes. You can first sprinkle them with powdered sugar.

You can decorate biscuits with chocolate glaze, patterns of condensed milk and chocolate paste, powder and coconut shavings of different colors. You can even make caramel yourself, stretch it into threads and “draw” delicious caramel on the surface of the baked goods.