Sponge cake - general principles and methods of cooking
Even with today's variety of recipes, sponge cake has always remained one of the most beloved festive delicacies that make up the golden fund of culinary art. To make biscuit dough, beat eggs with sugar and gradually add flour to this mass. Sometimes a portion of the flour is replaced by starch to make the sponge cake splendid. Beat the yolks separately from the whites. Biscuit dough recipes, in which pieces of nuts or pieces of fruit are added, are very popular.
Sponge Cake - Food Preparation
As we have said, for the preparation of classic sponge cake use eggs, sugar and flour. To make a sponge cake, you need to use pre-cooled eggs, while the capacity for beating should also be cold. Flour must be sieved at least three times before use. This is necessary to saturate it with oxygen, then the dough will turn out soft and lush. Sugar can be pre-ground into powder, then rubbing it with eggs or whipping will be easier.
Another important point: the dishes, in which the eggs are whipped with sugar, must be clean and always dry.
Sponge Cake - Best Recipes
Recipe 1: Sponge Cake - a classic recipe
What can be compared with the aroma of freshly baked biscuit prepared according to the classic recipe? Only his divine taste!
1 cup flour;
1 cup of sugar;
a pinch of salt
Method of preparation
1. Having made a baking paper form with parchment paper, lubricate its bottom with sunflower oil.
2. Separate the whites from the yolks, rub the yolks with sugar until white (it is better to use a wooden spoon for this), until the sugar is completely dissolved. Having added a pinch of salt to the cooled proteins, beat them up to a state of cool foam.
3. Add the whites to the yolks (you need to mix them carefully, bottom-up); then add the flour, also gently stirring.
4. When the dough is ready, immediately pour it into the mold, put it in a warm oven and bake the biscuit at a temperature of 200º for about 15 minutes. Then, having reduced the temperature to 180º, we bake about 20 more minutes. After that, turn off the oven and open the door, hold the biscuit in it for about 10 minutes and remove. 5. Cut the finished cake along into 2 parts, lubricate it with a selected cream (custard, butter, cottage cheese) and decorate it with icing or fresh fruit, berries, marmalade, etc. You can soak the cake with syrup.
Recipe 2: Honey Sponge Cake
Description: a very delicate sponge cake with a pronounced honey flavor, decorated with a light sour cream.
For the test:
50 gr. honey
150 gr. sour cream;
150 gr. softened butter;
400 gr. flour;
a bag of vanilla sugar;
1 tsp. ammonium;
a pinch of salt;
150 gr. refined sugar;
6 tbsp. l water;
to taste powdered sugar.
1. Beat the eggs well and mix them with honey, butter, sour cream, ammonium and salt. Gently pour in the flour, knead the thin dough and, covering it with a napkin, stand for about half an hour.
2. We bake a biscuit in the prepared form in a medium heated oven for about half an hour.
3. While baking biscuit, prepare the icing. After mixing refined sugar with water, boil the mixture over high heat until a thick syrup is obtained. Then, adding lemon juice and powdered sugar to it, boil the mixture until a thick and shiny frosting is obtained.
4. Cool the finished sponge cake and cut it into horizontal layers. Laying the cake with fruit or berry jam, decorate its top and sides with icing.
Recipe 3: Fruit Assorted Sponge Cake
Inside this light sponge cake there are juicy orange slices, kiwi slices adorn its top, and cherries are there as a layer. It is not difficult to imagine how tasty, beautiful and useful this dish is!
For the test:
1 cup flour;
1 tbsp. spoon of potato starch;
200 gr. Sahara;
on the tip of a teaspoon vanillin
For the filling and cream:
2 cups sour cream
2 cups pitted cherries;
150 gr. Sahara;
50 gr. chopped walnuts;
1. Separate the yolks from proteins. Putting 1 tbsp. l sugar for whipping proteins, rub the yolks with the rest, until the sugar is dissolved, and the mass does not increase several times.
2. Beat the whites in a strong foam, gradually adding to them a spoonful of sugar (to give the necessary strength). Separate most of them, mix them with the pounded yolks and gently pour the flour, into which you first need to add starch and vanilla. 3. Add to the resulting mass the rest of the protein mass and mix until smooth.
4. In a mold, buttered and sprinkled with flour, lay out 3/4 of the prepared dough, on top of which we carefully put the orange slices. After that, lay out the rest of the dough, slightly level the top.
5. Bake a biscuit in the oven, preheated to 180 ° C, about an hour. When it is ready, take it out of the oven and leave it for a few hours on a breathable surface (made of wood or fabric).
6. Whip sugar with sour cream to a creamy state.
6. Cut the biscuit lengthwise into 2 parts, place the cherries on the bottom and cover them with the cream obtained, put the second part on top.
7. Covering the top and sides of the cake with sour cream, decorate the cake with cherries and cut kiwi into thin slices, sprinkle with nuts. Be sure to leave the cake for 6 hours to soak.
Sponge Cake - useful tips from experienced chefs
When baking biscuits, it is important to observe the temperature. The recommended temperature is from 180 ° C to 200 ° C. If it is higher, then a crust may form on the surface of the biscuit, which will prevent the removal of moisture, then the product will be fragile and will settle after cooling.
When baking, the form with a biscuit should not be shaken so that the mass is not compacted and not settled. The first 15 minutes of baking is better to leave it alone and not move it, but better not open the oven at all.
How long does it take to bake a biscuit? Baking time is determined by the thickness of the finished cake. When baking biscuit cake, when its thickness is about 4 cm, it can be up to 50 minutes, when baking cake biscuit (about 1 cm thick) - up to 15 minutes.
How to determine the readiness of products? You can do this with a wooden stick, puncturing her biscuit. If it does not stick - the biscuit is ready. Also, the readiness of the biscuit can be judged by the color of the crust and the elasticity of the product (pressing the not baked biscuit with your finger, you can see the hole).
Many cooks advise when making dough for biscuits not to separate the whites from the yolks, but beat them together. Thus it is possible to prevent the deposition of biscuit.