Sponge cake is a great alternative to labor-intensive cakes. There is no complex cream or pompous decoration here, and the most basic biscuit dough is used. However, the finished dessert turns out to be so appetizing and attractive that it is quite worthy of attention even at a festive feast.
Unlike a cake, a sponge pie can be prepared with a filling, for which fruits and berries are often used, fresh or canned. For juiciness and delicate taste, you can supplement the sponge cake crumb with sour cream or canned peaches and pineapples. The main thing is that the selected additives are juicy enough
The authors of the site “Quick Recipes” offer a selection of the best proven options for preparing sponge cake both in the oven and in a fashionable way - in a slow cooker. And simple recommendations will help you bake the perfect biscuit that will be the pride of your feast.
Sponge cake with apples
Ingredients:
- Apples – 4 pcs.;
- Flour – 1 glass;
- Sugar – 1 glass;
- Egg – 4 pcs.;
- Lemon – ½ piece;
- Soda – 1 pinch;
- Vanilla sugar - to taste;
- Cinnamon - to taste;
- Butter – 20 g;
- Serves 5-7 servings.
Cooking method:
First, let's prepare the filling for the pie: wash the apples well, cut off the skin, cut each into four parts, remove the core and seeds. Next, cut the apples into thin slices.
Place the apples in a deep bowl and sprinkle them with a small amount of lemon juice (this is done to prevent the fruit from darkening). You can also sprinkle a little cinnamon on the apples.
Break the eggs into a separate bowl, add sugar there and beat everything thoroughly using a blender or mixer until foam forms. Add the pre-sifted flour to the egg mixture and mix everything well with a spoon until a homogeneous mass is obtained.
Add to the dough a small amount of vanilla sugar and cinnamon (to taste), as well as baking soda, quenched with a teaspoon of vinegar, mix everything thoroughly. Grease the pie pan well with butter.
Place half of the dough in the mold, then make a layer of apples and cover the top with the rest of the dough. Place the pan in an oven preheated to 180 degrees and bake the cake for 35–40 minutes. When the dough crust turns golden brown, the pie is ready and you can remove it from the oven.
Let the cake cool slightly, and then carefully transfer it from the pan to a plate. You can sprinkle powdered sugar on top or decorate with walnuts.
Chocolate sponge cake in boiling water
Chocolate sponge cake
Cakes baked according to this recipe will be an excellent basis for a homemade cake. They turn out fluffy, slightly moist, rich in taste, and go well with butter or custard.
Ingredients:
- 2.5 cups premium wheat flour;
- 2.5 cups sugar;
- 1 glass of milk;
- 2 eggs;
- 0.5 cups odorless vegetable oil;
- 6 tbsp. l. cocoa powder;
- 1 glass of boiling water;
- 1 tsp. baking powder.
In a deep bowl, mix the dry ingredients: sifted flour, sugar, baking powder, cocoa powder. In a separate container, beat the eggs, pour them into the dry mixture, add milk and vegetable oil. Mix everything until smooth with a spoon, wooden spatula or whisk. The mass should be smooth, homogeneous, with a consistency reminiscent of thick chocolate.
Bring water to a boil and immediately pour it into the dough. Grease the mold with butter, place the chocolate mixture in it, and place in the oven, preheated to 180 degrees. You can bake 1 sponge cake from the resulting mixture or divide it into 3 parts to make cake layers for a future cake.
The cakes are baked for 40-50 minutes; readiness can be checked with a wooden toothpick. If it remains dry, the biscuit is ready. All that remains is to carefully remove it from the mold and cool on a wire rack. If you plan to soak the cake in syrup or layer it with cream, put the finished cakes in the refrigerator, wrapped in film. You need to keep the workpieces in the cold for at least 3 hours, and preferably all night.
Blueberry sponge cake
Ingredients:
- Chicken egg - 4 pcs.;
- Sugar - 1 glass;
- Wheat flour - 1 cup;
- Baking powder - 1 tsp;
- Starch - 1 tsp;
- Vanilla sugar - 10 g;
- Blueberries - 100 g.
Cooking method:
You can use fresh or frozen berries for this pie. If you use frozen blueberries, defrost them at room temperature and drain off any excess liquid.
I suggest you start cooking. Prepare the required set of ingredients. Beat the eggs into a bowl, add sugar and vanilla sugar. Using a mixer, beat until smooth and fluffy. The egg-sugar mixture should increase in volume and lighten in color.
Add sifted flour with baking powder. Gently stir the dough from bottom to top with a spatula. Sort the blueberries, wash in cold water and dry. Combine blueberries and starch. Add berries to the dough and stir.
Line a baking pan with parchment and pour the dough into it. Bake the biscuit pie with blueberries in an oven preheated to 180 degrees for 30–35 minutes (until a beautiful golden brown color). Remove the finished cake from the pan and cool on a wire rack so that the bottom does not get wet.
Lemon sponge cake in a frying pan
Lemon sponge cake
Lack of an oven is not a reason to give up homemade baking. The tender biscuits can be prepared on the stove using a suitable sized frying pan. This makes it convenient to prepare thin cake layers for multi-layer cakes or the base for homemade rolls. Lemon puree can be replaced with orange puree, and baked goods will acquire new flavor nuances.
Ingredients:
- 4 eggs;
- 1 cup wheat flour;
- 8 tbsp. l. Sahara;
- 0.5 medium sized lemon.
Wash the lemon with a brush and pass through a food processor, turning it into a puree. Separate the whites from the yolks and beat with a whisk into a fluffy foam. Grind the yolks with sugar in a separate bowl. When the mass becomes homogeneous and the sugar crystals are completely dissolved, alternately add sifted flour and whites to the yolk mass.
Mix the mixture carefully, from bottom to top. Finally, add lemon puree and mix everything again. Grease a frying pan with high sides with oil and line it with baking paper. Pour the dough, cover the frying pan with a lid, and place on the stove preheated to 170 degrees. Bake for about half an hour, open the lid no earlier than after 20 minutes.
Place the finished biscuit on a wire rack and cool. If you need to make a multi-layer cake, you need to bake several cake layers. After 7 hours, the completely cooled sponge cake can be soaked in syrup and greased with butter or custard.
Tangerine sponge cake
Ingredients:
- egg - 5 pcs.;
- sugar - 1 glass;
- vanilla sugar - 1 sachet (15 g);
- tangerines - 2 pcs.;
- apples - 2 pcs.;
- baking powder - 1 tsp;
- flour - 1 glass;
- butter – 5 g;
- salt - 1 pinch.
Cooking method:
Peel the apples, remove the core and cut into small cubes. To prevent them from darkening, add lemon juice. Peel the tangerines and cut into medium pieces.
Break the eggs into a deep container and add a pinch of salt (to help the eggs beat better), vanilla sugar and baking powder. Lightly whisk by hand. Take a mixer and beat the egg mass for a minute. Then we begin to add sugar little by little and increase the speed of the mixer. The mass should double.
Now add flour and mix vigorously with a spoon or whisk. Do not use a mixer under any circumstances, otherwise the dough will shrink. Pour the chopped fruit into the prepared dough, mix well and pour into the multicooker bowl. Be sure to grease the bowl with butter to prevent the cake from burning. Set the multicooker display to the “Baking” mode for 45 minutes.
After the time has passed, remove the sponge cake from the multicooker. Our delicacy is ready. As you can see, making a sponge cake with apples and tangerines in a slow cooker is as easy as shelling pears. Even a beginner can handle this recipe. Enjoy your tea, everyone.
Sweet peach sponge cake
In order to prepare a sweet and fluffy sponge cake, you will need a set of ingredients for filling and dough.
Ingredients:
- 4 eggs;
- 150 g wheat flour;
- 150 g granulated sugar;
- 0.5 tsp. baking powder.
For the fruit filling:
- 200 g sour cream;
- 200 g canned peaches;
- 50 g sugar;
- powdered sugar for decoration.
Cooking method:
Substitute other canned fruits for peaches if desired. If you have sweet preserves, you can enjoy this juicy pie at any time of the year.
Before making a sponge cake, sift the flour, beat the eggs, add sugar, add baking powder and wheat flour to the dough. Grease a deep baking dish with butter, pour the dough, place in a hot oven for 25–30 minutes.
Cool the sponge cake for several hours on a wire rack, cut off the top with a sharp knife, cut the sweet crumb of the cake, take out the inside of the sponge cake, leaving only the sponge basket.
We cut the peaches, finely chop the sweet crumb into squares, beat the sugar with sour cream, add the chopped pie crumb and fruit, place the filling inside the sweet basket. Decorate the top of the pie with the remaining peaches and sponge cake, and sprinkle powdered sugar on top.
Decorate the pie as you wish. For decoration, use cream cheese, grated chocolate, whipped cream and any other delicious ingredients of your choice. The main thing is not to overdo it with sweetness.
Sponge cake with prunes and candied fruits
Ingredients:
- wheat flour - 300 g;
- chicken egg - 3 pcs.;
- milk - 200 ml;
- sugar - 120 g;
- nuts (various) - 100 g;
- prunes - 100 g;
- candied fruits - 100 g;
- vanillin - 1 pack;
- baking powder - 1 pack;
- butter - 100 g;
- powdered sugar - 1 tbsp. l.
Cooking method:
Melt the butter. Add sugar, beat. Add eggs, beat. Add flour with baking powder, vanillin, beat. Add milk, beat.
Take nuts, prunes, candied fruits or dried fruits. I took cashews, almonds, prunes, dried cherries, and raisins. Chop the nuts, but not too much. Add nuts and dried fruits to the dough, mix thoroughly.
Take a mold, preferably silicone, pour out the dough. Place in the oven preheated to 200 degrees and bake for 40 minutes. Remove the cake from the pan and let it cool. Sprinkle with powdered sugar. Bon appetit!
Biscuit pie with blueberries in a slow cooker
Ingredients:
- Wheat flour – 1 cup;
- Chicken eggs – 4 pcs.;
- Granulated sugar – 1 cup;
- Potato starch - 2 tbsp. spoons;
- Baking powder – 1 teaspoon;
- Vanilla powder – 20 g;
- Salt - a pinch;
- Blueberries – 150 g.
Cooking method:
To make berry pie in a slow cooker, you first need to prepare all the necessary ingredients. For the sponge cake, you should use only fresh eggs and it is advisable to cool them before beating.
Then you can begin the main process: to do this, you need to beat all the eggs into a deep bowl and add a full glass of sugar. Grind the eggs with sugar and beat thoroughly with a whisk until the mass doubles in volume and is covered with a light foam.
Sift the flour directly over the bowl and stir in the baking powder and vanilla powder as you go. By hand, knead for no more than 15 seconds, otherwise the dough may settle and the resulting biscuit will be dense. Roll washed blueberries in starch. In our case, starch will give the dough porosity. Also, part of the flour, in a ratio of 5 x 1, can be replaced with starch
Place the berries in the dough and mix gently. Before adding the berries, it is better to transfer part of the mixture to the slow cooker. The biscuit dough should have a smooth consistency and no lumps.
Grease the bottom and edges of the multicooker bowl with butter and pour the dough into it. Close the lid, set the “Baking” mode and cook for 50 minutes. During the process, again, so that the baked goods do not settle, it is not recommended to open the lid
After a while, to find out if the biscuit is ready, you need to lightly press the cake with your finger; if it is elastic, then the product is ready. Before removing, allow to cool slightly naturally with the lid open and then invert the cup onto a flat surface.
Wait until it cools completely, and then cut the sponge cake into portions for serving.
Lemon Lenten Biscuit
A porous, airy sponge cake with a light citrus flavor will be appropriate for the holiday table and during tea drinking. You can replace lemon juice and zest with orange juice or go further and add lime and grapefruit. It is important that the fruit has sourness.
Ingredients:
- 1 lemon;
- 300 gr. flour;
- 70 ml. vegetable oil (you can use any oil that is odorless);
- 2 tablespoons wine or apple cider vinegar;
- 1 teaspoon of soda;
- 100 gr. Sahara;
- ½ teaspoon salt.
Preparation:
- Cut the skin off the lemon and grate it on a fine grater. Squeeze the juice from the fruit itself.
- Mix the zest and juice, pour in the butter and add sugar. Beat the mixture with a mixer until completely homogeneous.
- Pour vinegar into the resulting mixture. Mix thoroughly again.
- Combine flour with salt. Pour into liquid ingredients in a thin stream. Beat again with a mixer. The dough should be liquid and viscous.
- Stir soda in two tablespoons of water until completely dissolved and add to the dough. Mix vigorously with a wooden spatula.
- Pour the dough into the mold, bake for 40 minutes at 180°C.
Recommendations and useful tips
Every housewife knows a few important secrets to ensure that the sponge cake turns out perfect. We have collected the main ones:
- The dough for the sponge cake is prepared from fresh chicken eggs at room temperature. Beat the product with a mixer at high speed for at least 5 minutes. After this, sugar is added to the eggs in small portions. The ingredients are mixed for another 7–8 minutes.
- Flour, baking powder, powdered sugar and cocoa are sifted several times through a fine sieve. This is necessary so that the dough is enriched with oxygen and becomes light and airy.
- The dry mixture is introduced into the liquid mixture in small portions. The products are mixed with a spatula from bottom to top and in a circle.
- Melt the butter in a water bath or microwave. After this, it is cooled to room temperature and mixed with 2-3 tbsp. l. test. If you skip this step, the butter will settle to the bottom of the bowl and will be difficult to mix with the rest of the ingredients.
- The fruit or berry filling is carefully mixed into the dough at the very end.
- The cake is baked in silicone or springform baking pans. To prevent baked goods from burning, the bottom of the dish is greased with oil, sprinkled with flour or covered with parchment.
- The treat is baked in an oven preheated to 180 °C on a medium level. Dessert preparation time: 35–45 minutes. Check readiness with a match or toothpick. To do this, pierce the center of the cake with a stick: if it is wet, return the baked goods to the oven for another 10 minutes.
- To prevent the cake from falling off, it is cooled in the oven without opening the door.
- The treat is served with coffee, tea, milk or cocoa.
A classic sponge cake is made from a minimum of ingredients. It contains chicken eggs, butter, flour, milk or water. To make the dough fluffy, baking powder is added to it. Knowing a few secrets and following the recommendations, you will get an excellent dessert to the delight of the whole family.
A fluffy sponge cake recipe that always works
The second recipe is simpler and faster.
To prepare the sponge cake, we will take the same set of products, only the process will be slightly simplified.
Ingredients.
- 4 eggs.
- A glass of sugar.
- A glass of flour.
- A little salt.
Cooking process.
This recipe is simpler than the previous one in that there is no need to separate the whites from the yolks. And beat them separately from each other. In this recipe, egg yolks and whites are beaten together, which reduces cooking time.
Break the eggs into a bowl, add a little salt to make the eggs beat better and start working with the mixer. It is better to start beating the eggs immediately at high speed.
Beat the eggs until a strong white foam appears. By this time, the egg mass should almost triple in size.
Only now can you add sugar. It is better to add sugar in three or four additions. Continue beating and add sugar. If you pour sugar in immediately, there is a risk that the whites will settle and the foam will sharply decrease in size, which should not be allowed.
Continue whisking until the sugar is completely dissolved.
When the sugar has completely dissolved, you can begin the process of adding flour. Of course, you need to sift the flour before doing this. This will help enrich it with oxygen and give the biscuit more airiness.
We also add flour in three or four additions. It must be said that when preparing biscuit dough, you need to handle flour a little differently. When kneading the flour, you do not need to move the spatula in a circle, mix the flour from bottom to top. This process of mixing flour allows you to keep the dough airy.
Grease the baking dish with vegetable or butter. Pour the prepared dough and place in the oven for 30-40 minutes. This biscuit should be baked at a temperature of 160-170 degrees.
If you have the desire and opportunity, you can add raisins, fruits, and nuts to the dough.
Well, our sponge cake is ready, you can take it out of the oven and serve it. It is possible that you will not be able to prepare a beautiful airy sponge cake the first time. It is possible that the eggs were not beaten to the desired state. Or the oven wasn't ready.
Therefore, you should not be upset, but try to cook it again and again. Only practice and diligence will help you prepare beautiful and tasty sponge cakes.
