Sponge cake in a pan without an oven: a simple and tasty recipe

This dough of all existing species is the most moody. The process of its preparation requires taking into account a huge number of all kinds of nuances and secrets. And even more surprising is the question that can sometimes be found in culinary forums: is it possible to bake a biscuit in a saucepan?

About the relevance of the method

It turns out you can. If there is a shortage of time necessary for heating the oven, as well as if it is addictive to open its doors prematurely, it will be very important to use some of the recipes for making a biscuit in a pan.

It is no secret that many modern kitchens are often equipped with all kinds of household appliances: dishwashers, multicookers, food processors, modern electric ovens, hobs. However, not everyone can afford such a technique, and old ovens often fail the hostesses. But if you want to create a delicious cake for the holiday, you can bake a wonderful and magnificent sponge cake in an aluminum pan directly on the stove (gas or electric). Many housewives use this method in the country, if there is reason to note something.

According to reviews, a biscuit cooked in a pan (without an oven) turns out to be unusually tender and airy, with a soft crust and a flat top. Some people prefer this method of traditional baking in the oven or slow cooker.

A recipe for a simple fluffy biscuit

The ingredients used are:

• 4 chicken eggs;
• 0.5 cups of sugar;
• 0.5 cups of wheat flour.

It takes 150 minutes to cook. From the presented number of products, 6 servings of the dish are obtained.

How to make a baking device?

To prepare a biscuit in this pan according to this recipe, you first need to prepare a device in which the dough will be baked. At the bottom of a spacious pan put a small plate (which is not a pity). As a form for a biscuit, use a smaller pan. The bottom of the mold is lubricated with oil (sunflower, odorless). The walls do not need to be lubricated. A circle with a diameter equal to the bottom is cut out of the paper, and placed in a mold. In addition, you will also need a lid, which covers the mold during the baking process. It is wrapped with a cotton towel (this is necessary so that air does not get inside and condensation does not form). The makeshift oven is ready.

Dough preparation technology

The dough for making biscuit in a pan is kneaded like this:

Squirrels are separated from the yolks of 4 eggs. Beat them in a large bowl until white peaks, using a low speed mixer. Then increase the speed and beat to a thick hat. After that, half the sugar volume is added a little. Separately, beat the yolks with sugar (remaining). Gently mix whipped yolks and squirrels. Then a little flour is added. Stir with a spoon, moving it from top to bottom.

Bakery products

Baking a cake sponge cake in a pan, proceed as follows:

1. The dough is laid out in a mold. Put in a large pan with a plate on the bottom. Cover the form with a towel wrapped lid. A large pot is also covered.
2. Put it on the divider if they are preparing a biscuit in a pan on a gas stove. It will help to avoid burning the dough. Bake for 50 minutes on the smallest fire. If they cook a biscuit in a pan on an electric stove, they do without a divider. In the first half hour, an improvised device is not recommended to be touched, much less moved.
3. After the set time (50 minutes), a large lid is opened a little, then a small one, and then the biscuit is checked for readiness with a toothpick. The top of the cake should turn out to be white, not “fried”, on the sides there will be a golden brown.
4. The sides of the cooled biscuit are cut with a knife and removed from the mold.

Cut the cake in half lengthwise, impregnate coffee, grease with cream, collect and decorate.

How to cook a tall and tender biscuit for the holiday?

Some housewives bake this biscuit in a pan to the festive table, using it with different creams. It turns out completely different cakes, to the delight of guests and household. To bake a simple, fluffy biscuit according to the recipe described below, you will need:

• For the test: 12 chicken eggs, two glasses of sugar, two glasses of flour, 1-2 teaspoons of vanilla sugar.
• For impregnation: 0.5 cups of water, two tablespoons of sugar, one tablespoon of cognac (optional).

It is recommended to bake in an aluminum pan with a diameter of 16-18 cm. If you cook on an electric stove, it is recommended not to place the dishes on a direct fire, it is better to place a heated iron sheet or a cast-iron frying pan of large diameter under it. Fire is reduced to a small one. The bottom of the pan is covered with parchment, the lid is wrapped in a towel. The pot is not lubricated.

Cooking cakes

Act as follows:

1. Beat the eggs until the mass doubles in volume. Slowly add sugar, vanillin to it, whisk until sugar is completely dissolved. Then they work either manually - with a silicone spatula, or reduce the speed of the mixer to a minimum and gradually introduce flour (one tablespoon each).
2. The dough is poured into a pan and tightly covered with a lid. The pan with the dough is put on an iron sheet, the fire is reduced and baked for 45-60 minutes. During baking, the lid must not be opened.
3. The lid can be opened when a delicious biscuit smell is felt. Immediately after this, check the readiness of the cake. With a palm, they gently touch the surface of the biscuit: if nothing sticks, the cake is ready. You can also check with a toothpick.
4. Next, with a knife, separate the biscuit from the walls of the pan and pull it out, turning it on a tray or a flat dish. Cool down.

Assembly

Cream is prepared according to one of their favorite recipes. To prepare the syrup, the water with sugar is brought to a boil, cooled, brandy is added. Then the biscuit is cut horizontally into three parts.

The lower part is impregnated with syrup, spread with cream, the next cake is covered with cream, a third cake is soaked in syrup, spread on it, covered with cream and decorated to taste.

Another recipe (cook on a gas stove)

To prepare this biscuit in a pan you will need:

• chicken eggs (large) - 5 pieces;
• flour -1 cup;
• sugar - 1 cup;
• a frying pan (cast iron);
• pan (aluminum) with a lid;
• parchment sheet - for baking;
• vegetable oil).

Preparation

Prepare the pan. A circle equal to the diameter of the pan is cut out of parchment and covered with the bottom. Grease the parchment with oil (vegetable). Pan walls do not need to be lubricated! Otherwise, the dough will slide on them and, rising, forms a hump on the surface.

Cover the pan with a towel and fix it on top with an elastic band or knot. Install the structure on the gas burner in the following order: put the pan on the cast-iron pan, which is covered with a lid.

Cooking dough

As usual, the yolks are separated from the proteins. Beat the proteins with a mixer until a stable foam forms. Continuing to beat, sugar is gradually added (in small portions). Then add the yolks (after each, beating the mass without fail!). The mixer is put off, as it is no longer needed. Add flour (sifted) to the mass and gently intervene using a wooden or silicone spatula. The flour is intervened in several movements. After it is completely dissolved in the mass, you can’t touch the dough anymore.

Features of baking

Act as follows:

1. The burner is turned on to a small fire, on which the pan is slightly warmed up. Then the dough is poured into it, covered with a denser lid and baked for an hour and a half.
2. The lid must never be lifted during cooking. At the very end, after about an hour, the lid is lifted and the readiness is checked. In a raw biscuit, the top will be liquid. If it is baked and dry, the biscuit is ready; if not, the lid is closed and they wait about half an hour.
3. After the biscuit is baked, the fire under it is turned off and left to cool under the lid. After half an hour, the lid is opened using a thin knife, the biscuit is separated from the walls and the pan is turned on a large plate.
4. Then the parchment is removed from the bottom and the biscuit is completely cooled. Its shape should be perfectly cylindrical, with a flat surface, without humps.

Decoration

After the biscuit has completely cooled, it is cut into three parts, soaked in syrup (fruit or berry), spread with your favorite cream and decorate as desired. According to reviews, a good option is a biscuit soaked in cherry syrup and smeared with curd cream (cottage cheese, rubbed through a sieve with icing sugar and whipped cream). On top of the cake, you can decorate a cherry boiled with sugar for 5 minutes.

Another recipe for gingerbread sponge cake

Use:

• Eggs - 8 pieces.
• Sugar - 8 tbsp. l
• Flour - 8 tbsp. l
• Citric acid - a pinch.

Preparation: step by step recipe

Act as follows:

1. Eggs are divided into yolks and squirrels. In the latter, add a pinch of citric acid, whisk until a strong foam. Pour sugar into the yolks, whisk until white foam.
2. Add 0.5 part of flour to the yolks (whipped), knead, add proteins, gently knead, add the rest of the flour to the mass and carefully knead.
3. In a teflon pan, a circle cut out of baking paper is put on the bottom. Pour the dough. The lid is covered with a terry towel (necessary for collecting condensate), and the pan is tightly covered with it.
4. The pan is placed on the burner, which is the same size as the bottom. Set the average temperature and bake for 1 hour.
5. After this time, the lid is opened, the readiness is checked with a toothpick.

The subtleties of cooking

The quality of the biscuit is determined mainly by the quality of the proteins. Beat them in a strong, stable foam if:

• use exclusively fresh eggs;
• choose the largest ones, which contain more protein;
• gently separate the yolks from the proteins;
• use exclusively clean and dry dishes for whipping (if there is even a drop of fat on the walls - all the work will go down the drain;
• you can beat whites qualitatively by placing the dishes in which they are whipped in a basin with ice, cold water or snow;
• whipping can be improved with salt, a small amount of citric acid or lemon juice.

It is necessary not to be lazy to sift the flour - with this simple action it is enriched with oxygen and additionally loosened, making the dough more lush. If you just sprinkle the biscuit with powdered sugar, you can eat it immediately after baking. But in order to use it for making culinary masterpieces, cut it, etc., you first need it to slightly dry out (at least for 4-8 hours). It is most convenient to bake a biscuit dough in the evening, and to collect cakes from cakes - after 12-24 hours. Then it will not crumble, will not get wet during the impregnation and will retain its shape. It is better to cut biscuit cakes into layers with a fishing line or knife.