Brewed sponge cake - feel like a real pastry chef! Recipes for custard sponge cake and desserts with him

Brewed sponge cake - feel like a real pastry chef! Recipes for custard sponge cake and desserts with him

Want to surprise your loved ones and make the perfect cake for the cake? We will share with you recipes of choux biscuit, which always turns out perfectly.

Brewed sponge cake - the basic principles of cooking

Classic sponge cake made from eggs, flour and sugar. But to make it perfect, you need a certain skill. If the dough is not properly mixed, the biscuit may not rise, or settle down during baking. In addition, it turns dryish, that not everyone likes.

Brewed sponge cake has a light and airy structure, it always turns out to be gentle, fluffy and quite moist. During baking, the biscuit rises evenly. This is achieved by brewing the dough with a mixture of butter and water.

Dry ingredients are combined in a separate container. The yolks are separated from proteins. The latter are whipped at maximum speed into a dense foam, gradually pouring half of the specified amount of sugar. The second half is added to the yolks and whisk separately until the mass becomes cream-colored and becomes fluffy. Proteins and yolks are combined and gently mixed. Now gradually pour the dry mixture, gently stirring with a spatula to keep the dough pomp.

Combine water with oil and heat on a water bath until boiling. Along the edge of the oil mixture is poured into biscuit dough. Mix gently and quickly until smooth. The dough is poured into a mold and baked until tender.

Recipe 1. Brewed sponge


one and a half stack wheat flour;

vanillin - 5 g;

stack cane sugar;

three quarters of a pack of plums. oils;

eight eggs.

Method of preparation

We break all eggs into deep dishes. We pour sugar to them and mix until it dissolves.

Put the dishes on the minimum fire. Continuously beat the egg mixture with a mixer or a whisk. When the mixture turns white, remove the dishes from the fire.

We continue to beat the egg mixture until it increases three times in volume.

Combine the flour with vanilla and gradually pour into the egg mass, kneading the dough, move it upwards, trying to keep the air structure. Melted butter and pour into the dough. Stir gently again.

We grease the form with oil and sprinkle the walls with breadcrumbs or flour. Carefully pour the dough into it.

Cover the form with a sheet of foil and bend the edges tightly. Put the sponge for forty minutes in the oven and bake at 180 degrees. In the process of baking and 20 minutes after the oven door does not open!

Recipe 2. Brewed sponge cake with milk in a muck cooker


two large eggs;

vanilla sugar;

two thirds stack Sahara;

a pinch of cooking salt;

half stack milk;

a half cup flour;

60 g of oil of plum .:

5 g baking powder.

Method of preparation

Beat the eggs in a deep container, add sugar and beat the contents until the mass is three times as large.

Combine flour with baking powder and salt in a separate container.

Sprinkle the dry mixture in small portions in eggs whipped with sugar. Gently mix with a spatula, motions from bottom to top.

Pour the milk into a saucepan, put the butter in it and put it on the stove, turning it on the minimum heat. Keep up to boil.

Pour a little hot milk-egg mixture into a bowl of dough. Stir constantly, ensuring that it retains its airiness.

Grease the walls and bottom of the multicooker container with butter and pour the dough into it. Place the dough into the device. Close the lid and start baking mode for an hour. At the end of time, lightly press your finger on the biscuit, if there is no dent left, baking is ready.

Recipe 3. Brewed biscuit with starch


vanillin and salt - on a pinch;

two large eggs;

baking powder - 4 g;

fine sugar - 80 g;

drinking water - 25 ml;

high-grade flour - 75 g;

oil plums. - 25 g;

potato starch - 18 g

Method of preparation

Prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Mix and sift.

Separate yolks from proteins. Beat the last at maximum speed with a mixer until a strong foam is formed. Sprinkle a little half of the sugar, continuing to beat until the mass is shiny and lush.

Pour the remaining sugar into the yolks and whip them in a separate bowl to a cream color and fluffiness. Combine whipped whites with yolks and gently mix with a spatula. Pour dry mixture in small portions and continue to mix, trying to keep the airiness of the dough to the maximum.

In a separate plate, combine water with oil and put it in a water bath. Hold up to boil. Now pour the mixture of water and oil around the edge of the bowl into sponge dough. Carefully mix the dough with a spatula until smooth.

We fill the form with parchment and pour the dough into it. We put in the oven for forty minutes. We bake at 175C. Then we leave in the oven for another 20 minutes, without opening the door, so that the biscuit does not fall down.

Recipe 4. Fruit cake made from custard sponge


four large eggs;

5 g of baking powder;

150 g of flour and sugar.


half stack canned peach syrup in its own juice;

some drinking water;

50 ml of cognac.


half a liter of 33% cream;

frozen cherries;

powdered sugar - 150 g;

peaches in their own juice.


100 g dark chocolate;

120 ml of cream 15%;

fruit for decoration.

Method of preparation

To make custard sponge, break all eggs into a deep bowl and add sugar to them. Send the container to a water bath, and hold, whipping vigorously with a whisk until the sugar has dissolved and the mass turns white.

Remove the container with the egg mixture from the steam bath and continue to beat at the maximum speed for about ten minutes. It should make a dense fluffy mass.

Combine the flour with baking powder and sift twice. Gradually pour into the egg mixture and gently mix with a spatula, maintaining the airiness of the mass.

Grease the walls of the mold and lightly sprinkle with flour. Cover the bottom with parchment. Put the dough in it and put in the oven for 20 minutes. Bake at 200C.

For impregnation, combine peach syrup with brandy and water.

Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.

Thaw the cherry and lightly dry in a sieve. Remove the peaches from the syrup and cut into slices. Beat the cream with powdered sugar.

Put the sponge cake on the dish. Spread some of the whipped cream on it and spread out the fruit. Cover them with cream, leaving them on top and sides of the cake. Cover with the second half of the sponge cake. Cover the sides and surface of the cake with whipped cream. Put in half an hour in the fridge. Melt chocolate in a water bath, filled with cream, until smooth. Cool slightly and coat the cake with icing. Decorate the top with frozen, fresh and canned fruit.

Recipe 5. Choux Biscuit Roll


110 g of wheat flour;

250 g fresh berries;

50 g plums. oils;


drinking water;

30 g of powdered sugar;

large egg;

vanilla sugar;

85 g yolks;

250 ml of cream;

125 g of egg whites;

400 g of cottage cheese;

60 g of sugar;

food coloring.

Method of preparation

Sift the flour. Send to the skillet. oil, add about three spoons of drinking water. Put it on the minimum fire. As soon as water boils, add flour and stir vigorously. Remove the saucepan from the heat.

Place whites and yolks in separate bowls. Beat the whites in a dense foam. Gradually add 60 grams of sugar and continue to beat until dense. At the end, add along with the sugar at the tip of the knife food grade dye.

Enter into the beaten whites one yolks and one whole egg. Stir well from bottom to top.

Cover the baking sheet with parchment. Put the dough and distribute it evenly along the bottom. Put in the oven, preheated to 160C, for a quarter of an hour. Bake in convection mode. Wrap a chopping board with cling film and place a sponge cake on it. Completely cool and remove the parchment.

To make the filling, place the curd in a bowl. Pour the cream into the container of the blender and whip them into a dense foam. Most of the add to the cottage cheese. Send 30 g of powdered sugar and vanilla sugar here. Whisk with a whisk.

Spread the cream evenly over the entire surface of the biscuit. Arrange the berries in random order and roll up into a roll. Garnish with the remaining whipped cream, berries and meringues.

Recipe 6. Chocolate Choux Biscuit Roll



85 g egg yolk;

10 g of cocoa powder;

125 g of egg white;

45 g chicken eggs;

60 grams of sugar;

60 g of flour;

45 ml of milk;

50 g plums. oils.


70 g of powdered milk;

30 g of cocoa powder;

30 grams of granulated sugar;

100 ml of drinking water;

120 g of nonfat cottage cheese.

Method of preparation Pre-weigh all products. Pour the milk into a saucepan, add the butter and put it on a small fire. Wait until the butter has melted. Stir with a whisk and sift the flour into it. Stirring with a whisk, brew the dough until it begins to lag behind the walls and gather in a ball. Remove the saucepan from the stove.

Put in the dough yolks and egg. Mix thoroughly until smooth.

Sift in the cocoa dough and mix again.

In the egg whites, add a pinch of salt and beat with a mixer at maximum speed. In two stages, enter the sugar, without stopping the process of beating.

Gradually introduce whipped proteins into the dough, stirring from bottom to top with a spatula.

Preheat oven to 170C. Pour the dough into a greased baking sheet and spread it evenly over the bottom. Bake for a quarter of an hour.

Combine the curd with cocoa, sugar and powdered milk. Pour in drinking water and whisk with a blender until smooth.

Put the finished cake on a cutting board and wrap it with cling film. Cool it down.

Remove the film, cut off the edges to get a flat rectangle. Spread the filling over the entire surface and roll it up. Wrap again with foil and leave for half an hour in the refrigerator.

Brewed sponge cake - tips and tricks

At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not rest.

If you are preparing a sponge cake, cool it by wrapping it with cling film so that it will not crumble when rolled up.

A fresh sponge cake crumbles heavily when cut, so it’s best to endure it for eight hours.

Biscuit get juicy, if you soak it with syrup.

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