For many of us, airy biscuit is where the cake begins. As a rule, for the test you need to beat butter and sugar, add eggs, then mix with flour. There are many recipes, but for each of them you should learn the right cooking technique. Only in this way you can make the most magnificent sponge cake. Once you master the skills, endless variations will open up for you.
Get ready in advance
Always preheat the oven, making sure that its rack is installed in the middle. Prepare all bowls before mixing. The components of the test react very quickly with each other, so you need to mix them as quickly as possible.
The temperature of the ingredients is also very important. Eggs should be at room temperature and soft, not frozen. Only in this way you will get the most delicious and magnificent sponge cake.
Beating must be vigorous
Making the dough means whipping the butter and sugar until light and fluffy, while tiny air bubbles are trapped in it. These air bubbles will expand as they heat up, and the cake will rise. Thanks to this reaction, the most magnificent cake biscuit is obtained. A wooden spoon and whisk may work well, but an electric mixer is your best bet. Pick a good deep bowl and clean the whisked mixture from the walls several times.
Eggs should be added gradually.
Driving eggs together with a mixture of butter and sugar will hold back even more air, but it is very important not to rush to prevent splitting and falling of this mass. Pour 1-2 tablespoons of the beaten egg into the oil mixture, beat with an electric mixer until completely dissolved, then repeat. When the whole egg is added, the mixture should be very light and airy. If the mass begins to look like mucous, beat it with 1 tablespoon of sifted flour, and the correct consistency will be restored.
Mixing with flour should be neat
Choose a large metal spoon or a thin rubber spatula for this, as a wooden spoon will crush your carefully formed bubbles. Whatever the recipe, experienced confectioners recommend first mixing flour with salt and baking powder, cocoa, etc. in a separate container, and then sift this mixture into the dough. Using the eights movement, mix flour with batter until smooth. Take care not to mix it, otherwise your product will become hard. If you follow this rule, you will get the most magnificent and delicious biscuit.
How to adjust the amount of fluid
Dry biscuits often contain too little liquid, and that is why you should not forget about the term “soft drip consistency”. Ideally, a spoonful of dough should easily drip into a bowl if shaken gently. To ensure this consistency, recipes are often advised to add a little milk after stirring with flour. If you need to add a lot of liquid, sometimes flour and liquid are put alternately to prevent splitting of the dough.
Thoroughly spread the batter into the mold and align the top. Some pastry chefs use scales to gently divide the dough between forms, but counting spoons works well too.
How to move the form with the test?
Condensed dough is usually poorly baked. To get the most magnificent cake biscuit, carefully lay out the dough in the forms.
If you need to move the mold with it in the oven, wait until the biscuit rises. This usually takes two thirds of the cooking time. Do this quickly to keep the temperature in the oven.
When the product is ready, a match or a cocktail stick (or a strip of spaghetti, if nothing else), inserted in its middle, will come out dry or slightly oily with a few crumbs. If it came out raw, put the biscuit back into the oven and wait another five minutes. Cool it in the mold for 10 minutes, then transfer the fluffy biscuit to the cooling stand.
Orange Cake with Ginger Cream Cheese Cream
How to cook the most magnificent cake biscuit? The recipe for this dessert will demonstrate how to cook it properly. You will need the following.
For a three layer cake:
- 375 grams of soft butter;
- 375 grams of powdered sugar;
- 6 eggs beaten in a deep container;
- 375 grams of self-rising flour, plus a little for the form;
- 3 tablespoons tea baking powder;
- juice of 1 orange and zest of 3 fruits;
- 75 ml of milk;
- 3 tablespoons of vanilla tea extract.
For cream:
- 500 grams of cream cheese stored at room temperature;
- 200 grams of powdered sugar;
- 1 teaspoon ground ginger;
- candied orange for decoration.
How to cook the most magnificent sponge cake: recipe with photo
Preheat oven to 180 ° C. Oil three forms (the same in size), add a little flour and shake them so that the butter is coated with flour in an even layer. Shake out the excess.
Beat butter and sugar together for several minutes, until the mass becomes light and lush, regularly scraping it on the sides of the bowl, if you use a mixer. Gradually add the eggs to the mixture little by little, whisking well after each addition until the mass becomes homogeneous.
In a separate bowl, sift the flour and baking powder together, then put them in the oil mixture with a large metal spoon.
Mix orange juice with chopped zest, milk and 2 tsp. vanilla extract, then gently add them to the dough in several stages. Now its consistency should be moderately fluid: it should drip from a spoon.
Divide the batter evenly between the molds and line the top. Bake for 20 minutes on a medium rack, then pull out and let cool slightly in molds. Then remove the biscuits and refrigerate completely.
Beat cream cheese, icing sugar and ground ginger until the mass is light and lush, and then coat with the cream obtained cakes. Garnish with candied orange slices if you like.
Strawberry Sponge Cake
According to this recipe, you can cook one of the most magnificent “lazy” biscuits. To do this, you will need:
- 1 bag of universal cake baking mix (regular size);
- 1 bag (100 grams) of semi-finished product for strawberry jelly;
- 3 tablespoons sugar;
- 3 tablespoons universal flour;
- glass of water;
- half a glass of rapeseed oil;
- 2 large eggs at room temperature;
- a glass of chopped strawberries.
For cream:
- half a glass of butter, softened;
- half a glass of chopped strawberries;
- 5 cups icing sugar.
Cooking a beautiful pink dessert
This is the wettest and most lush biscuit for the lazy to cook very simply. Preheat the oven to 180 ° C in advance. Cover the bottoms of two oiled forms (20 centimeters in diameter) with parchment paper.
In a large bowl, mix the cake mix, dried strawberry jelly, sugar, and flour. Add water, oil and eggs. Beat at low speed for thirty seconds, then increase the speed to medium and continue whisking for another two minutes. Mix gently with chopped strawberries. Lay out the dough in prepared forms.
Bake until the match inserted in the center comes out clean, 25-30 minutes. Cool in molds for 10 minutes before removing to a wire rack, remove parchment paper. Cool completely.
To prepare the cream, beat the butter until fluffy. Continuing to beat, add chopped strawberries and gradually sprinkle icing sugar. Brush the resulting cream with the finished biscuit cakes.
Pistachio Sponge Cake with Vanilla Cream
This one of the most magnificent biscuits with a delicate aroma of pistachios goes well with a silky cheese cream. Everyone will appreciate such a dessert: both children and adults. To prepare it, you need the following.
For biscuit:
- 200 grams of powdered sugar;
- 200 grams of margarine;
- 4 eggs;
- 150 grams of self-rising flour;
- 100 grams of unsalted pistachios not peeled from films;
- 1 teaspoon of baking powder;
- 2 tablespoons of milk.
For cream:
- 200 grams of fat cream cheese;
- 130 grams of powdered sugar;
- a few drops of vanilla essence;
- 2 tbsp crushed pistachios for decoration.
Cooking Pistachio Dessert
The recipe for the most magnificent pistachio biscuit looks like this. Preheat the oven to 190 ºC. Cover two forms (24 cm in diameter) with parchment paper. Rub the butter and sugar until light and lush. Grind the pistachios in a food processor and mix with flour and baking powder. Add to butter and sugar along with eggs and milk and knead the dough.
Divide the mixture evenly between the two forms and flatten the top. Bake in the oven for 20 minutes. Allow to cool slightly in the molds before transferring to the wire rack and letting it cool completely.
When the biscuit has completely cooled, mix cream cheese, powdered sugar and vanilla essence until a homogeneous mass is formed. Coat the cakes with the resulting cream and garnish with crushed pistachios.
Snow White Sponge Cake
This recipe allows you to cook the simplest, lush, snow-white biscuit. It turns out to be very light and soft, but at the same time quite elastic. Therefore, any liquid cream is suitable for him. In total you will need the following:
- 6 tablespoons tablespoons unsalted butter, softened to room temperature;
- 2/3 cup canola or sunflower oil;
- 2 cups sugar;
- 1 tablespoon of transparent vanilla extract;
- 2 2/3 cups + 2 tablespoons of flour;
- 1 tablespoon baking powder;
- 1 teaspoon of salt;
- 1 cup of milk at room temperature;
- 6 egg whites at room temperature.
Cooking the most magnificent white biscuit
The recipe for the most delicious and magnificent snow-white biscuit is simple. Preheat the oven to 180 degrees in advance and prepare two 20-centimeter-diameter round shapes. Lay parchment paper in them, grease with oil and sprinkle with flour. Be sure to shake out the excess flour.
Using an electric mixer, beat the butter at medium speed until lush. Add sugar and vegetable oil and beat until all ingredients are well mixed. Clean the sides and bottom of the bowl with a spoon, and then add the vanilla extract.
In a separate bowl, mix flour, baking powder and salt. Measure out the right amount of milk. Continuing to beat the butter mass with a mixer at medium speed, gradually alternate the addition of the flour mixture and milk. Pause from time to time to clean the sides and bottom of the bowl.
Separately place the egg whites and use a mixer to beat them at high speed until they form hard peaks. Using a spatula, carefully fold them into the dough. Make sure the ingredients are mixed well.
Divide the dough evenly according to the prepared forms. Bake at 180 degrees for 35-40 minutes or until the match inserted in the center of each biscuit comes out clean or with a few crumbs (it should not be wet). For best results, rotate the baking dish in the oven midway through the cooking time.
The biscuits on the outside will be light golden brown after baking. Remove them from the oven and let cool for 15 minutes. Slide the knife along the inner rim of each shape and flip the products onto the stand. Allow them to cool completely before applying cream. On the cut, this most magnificent biscuit will be snow-white.
Lemon sponge cake
This lush lemon biscuit is designed for true lovers of citrus flavor. Three layers of tender and sweet cake are soaked in a fragrant cream that perfectly complements this beautiful pastry. For him you will need the following.
For biscuit:
- 1 pack (500 grams) of a cupcake baking mix (ideally with a lemon flavor);
- 1 packet (100 grams) of instant lemon pudding;
- a glass of sour cream;
- a glass of sunflower or rapeseed oil;
- 4 large eggs;
- half a glass of milk;
- 1 teaspoon vanilla extract;
- a pinch of salt.
For lemon cream:
- 1 1/3 cup milk, preferably whole;
- 1 bag (100 grams) of lemon jelly;
- 1 packet (100 grams) of instant lemon pudding.
Cooking Lemon Dessert
Prepare round baking dish (24 cm in diameter), greasing them with oil. Combine all the ingredients in a large bowl and mix until fully combined. Divide the dough evenly between the three prepared round shapes. Bake as indicated on the box of the cupcake mix.
Allow the cakes to cool completely before coating them with cream. To make it, mix all the ingredients and beat with a submersible blender or mixer at low speed. Gradually increase the speed to high and beat for 4-6 minutes or until soft peaks form. Spread immediately between each layer of cake, top and sides.
Option for a slow cooker
How to cook the most magnificent sponge cake in a slow cooker? Today, this kitchen gadget is used on a par with the oven, including for baking.
A slow cooker allows you to get excellent temperature conditions, and also makes it possible to bake a biscuit evenly and thereby eliminates the burning of edges. Sometimes it can be difficult to achieve this in the oven.
In addition, the oven often exceeds the required temperature. Because of this, a too hard crust forms on the surface of the biscuit. It does not allow moisture from the dough to evaporate, and the product may be baked inside.
To prepare the wett and lush biscuit in a slow cooker you will need the following:
- a glass of flour;
- 4 large eggs;
- some vegetable oil;
- a glass of sugar;
- a bag of vanilla sugar.
Baking in a slow cooker
Beat egg whites with a mixer until hard peaks form. Continuing to beat, slowly and gradually add the yolks, followed by regular and vanilla sugar. After this, gradually add flour to the mixture and gently stir with a metal spoon until a homogeneous mass is obtained.
Lubricate the multicooker bowl with vegetable oil. Put the dough in it and smooth its surface. Set the device to baking mode and bake the product for 50 minutes. Once the biscuit is ready, remove it from the bowl and cool completely.