Before the New Year, I want to offer you to bake a biscuit, according to the classic recipe, step by step on 6 eggs and a photo I will definitely add. However, this recipe is familiar to many, some make it to 4 eggs. It is great for almost all types of cakes.
Biscuit, which is baked from eggs of sugar and flour is not obtained at all from the first time, but it can be prepared both for cakes and cakes. You can soak it with anything you want, smear the layers with cream, you can even crumble for a cake in the form of a slide. We like the classic sponge cake in any form. And to do it is not at all scary, as some people think.
Biscuit Making Principles
- The main rule is to keep the proportions, especially for eggs. If they are large, then put as much as you need according to the recipe, add small ones one or two.
- Preparation for a cake can be made on water, milk, sour cream, kefir. But it is a classic recipe that always turns out to be especially magnificent.
- Impregnation plays a big role in the taste, it may just be sugar syrup, jam and water diluted with water.
- Nuts, honey, candied fruits, zest, berries are added to the dough. Tasty add fresh or dried fruit.
- Instead of sugar, powdered sugar can be added to the dough. Then whipping proteins will take less time.
- Usually biscuit cakes are baked in the oven, now many people like to do it in the microwave. I sometimes use the electric pan in the old fashioned way.
Recipe for biscuit cake for 6 eggs with a photo, step by step
For a classic biscuit, we will need:
- Baking dish with a diameter of 26 cm, you can take 20 cm, who has what
- Parchment
- Sieve for sifting flour
- Eggs 6 pieces
- Flour 150 grams
- Granulated sugar, better than 200 grams
- Vanilla sugar 10-15 grams
How to make a traditional sponge cake:
And now more attentively, we do everything exactly according to the description, otherwise nothing will come out. Add and mix products need in exactly the sequence in which I will tell.
Immediately prepare a baking dish, detach the sides and put parchment on the bottom, cut off the extra corners. The edges can not be lubricated, otherwise the biscuit will not rise.
Carefully separate the yolks from the proteins. Fold the yolks in a separate bowl.
Proteins are also merged separately, the tank must be absolutely clean and dry, otherwise the proteins will not break up. Also in the separation should not be allowed that did not fall a single gram of yolks. Ware with blocs while you need to put in the fridge, cold them easier to beat.
In the yolks, you need to pour out half the norm of sugar and vanilla sugar and grind well, until the mass brightens and increases by a factor of three.
Flour must be sifted through a sieve, then it will be fluffy, saturated with oxygen. Baking from such flour is always light and soft.
Starting at the smallest speed, beat the whites. When foam appears on top, we increase momentum.
When the volume of whipped proteins doubles, we pour in the remaining half of the sugar and continue to beat until a strong foam.
Proteins should be whipped tightly so that the foam does not overflow from the dishes.
Stir the yolks again and carefully lay out a third of the total protein in them, mix everything upwards.
Now we sift the flour into the yolks with the whites, still gently mix everything with a spatula, as if beating up the mass.
In the resulting mass, we spread the remaining proteins whipped with sugar and still gently mix.
The dough should be airy and smooth, without lumps.
We put the dough in the form, which we prepared in advance and send to the oven preheated to 180 degrees for thirty minutes.
After half an hour we get ready-made sponge cake, you can check its readiness by poking a toothpick. Separate the edges with a sharp knife, lay out on a platter and let cool.
The cooled biscuit can be cut into two, soaked or smeared with cream. I soaked it with cherry syrup, sprinkled with powdered sugar and rubbed bitter chocolate on top. It turned out very tasty, for Sunday tea is quite a suitable recipe.
Recipe for a classic 4-egg sponge cake
The principle is similar, a little difference. The taste is almost the same. Try different options.
We take:
- Four fresh large eggs
- Full glass of sifted flour
- Incomplete glass of granulated sugar
- Tea without a spoonful of soda, used with vinegar
Cooking process:
In this variant, the sequence of all actions should also be observed. We take a mug for a mixer and break eggs there, add sugar and mix with a mixer until the mass doubles. Try, grains of sugar should not be felt.
Next we measure the flour and extinguish soda into it, this is necessary so that everything is evenly distributed. It is unpleasant when in one piece of cake there is an unstuffed piece of soda.
It is better to sift the flour beforehand, then the product will be lush and easier. We enter it in small portions constantly stirring. The dough is ready, now prepare the form. Expect that the cake rises twice in baking when baking, choose the shape correctly, otherwise the dough will run away.
One of the options for preparing the form, grease it with butter and sprinkle with crackers or semolina. It's easier for me to cover the bottom with baking paper, while again, don't grease the walls, then the biscuit will rise better. From the walls of his then easy to unhook a narrow knife.
We put the form with the dough in the oven, heated to 200 degrees. I will not tell you the exact baking time, all the ovens are different, and much depends on the shape. The first twenty minutes watching the process of baking through the glass of the oven. I do not recommend opening the door at that time, because the cake will immediately settle when the temperature drops.
Next, we check the readiness of baking with a regular toothpick, pierce the biscuit more than to the middle and see that the toothpick is free of dough residues, then turn off the oven. Do not rush to pull out the baking dish immediately, let it cool slightly with the door open.
Recipe for sponge cake on sour cream
All hostesses love the classic sour cream biscuit, which is always lush and tasty. We make butter cream cakes and Day and Night cakes out of it. This is the simplest of all "sour cream".
We'll take:
- A glass of sour cream of average fat content
- One hundred grams of butter
- Four eggs
- A glass of sugar
- Half a teaspoon of baking soda
- A glass of flour
- A pinch of salt
- Vanillin
Cooking process:
We divide the proteins and yolks into different capacities. In the yolks pour half of all the sugar and beat with a mixer until you get a fluffy mass. We heat the butter on the stove or in the microwave, pour a thin stream into the yolks. Do not stop beating, add sour cream, this time it is better to take a whisk.
In the flour, thoroughly stir the vanilla and soda, begin to sift in portions into the yolks, stirring, trying to break the lumps.
Squirrels we will salt with a mixer and beat up into a resistant foam. We put them on the spoon in the base, now mixing with a wooden spatula, from the bottom up.
We prepare the form, we cover with parchment, we also take into account the rise twice. We bake cake forty minutes at a temperature of 180 degrees. After baking, shake out after fifteen minutes.
Chocolate sponge cake
The simplest recipe, you will not say that it turns out very delicate and delicious cake cake or cake.
We'll take:
- One hundred grams of sifted flour
- Four eggs
- 150 grams of granulated sugar
- Three large spoons of cocoa powder
Cooking process:
We divide the egg yolks and whites in different bowls. Into the yolks add half of all the sugar and beat until volume doubles.
Squirrels also beat with the rest of the sugar in a stable foam. To process went faster, before cooking eggs in the refrigerator. Put the third part of the protein mass into the yolks. Stir gently with a spatula.
Pour the flour in a bowl, add cocoa powder and stir with a spoon. Sift the flour and cocoa mixture into the egg mixture. Stir from top to bottom with a spatula, breaking the lumps. At the end lay out the remaining proteins, stir and shift the dough into the form covered by baking paper. We bake at 190 degrees until cooked.
Biscuit recipe in a slow cooker
The classic sponge cake in the crock-pot turns out to be just as lush and soft. Cooking seems easier to me than in the oven, though, the taste and color ...
We'll take:
- Five Fresh Eggs
- 150 grams of sifted flour
- 150 grams of granulated sugar
- A piece of butter, grease the form
Cooking process:
We break eggs into a mixing cup, add sugar and begin to beat until a thick, fluffy mass is obtained. Usually the whole process takes about seven minutes at an average mixer speed.
Flour is more convenient to sift immediately into the egg mixture in small portions, stirring. It will not be superfluous to sift it twice or three times in order to saturate it more with oxygen.
Next, grease the multi-cooker bowl with oil, completely full, with walls. Fill the dough, shake the bowl, evenly distributing the future dessert. We set the baking mode for fifty minutes. After the signal, remove the bowl, cover with the dish and turn over. Our cake is ready.
Classic sponge cake with baking powder
Of course, dessert and without baking powder turns out lush, but with it somehow safer and faster, it will not be superfluous if you add.
We will need:
- 150 grams of sifted flour
- A glass of sugar
- Six eggs
- 15 grams of baking powder
- A pack of vanilla sugar
- A pinch of salt
Cooking process:
We break eggs into a wide container, in portions we begin to introduce sugar and beat with a mixer. Gradually introduce vanilla, salt.
Mix the flour with baking powder and in small portions enter constantly beating into the dough. Beat without stopping, at an average mixer speed of about thirty minutes, then the dough will be saturated enough with oxygen and become airy. We fill the bottom of the mold with baking paper and bake the cake for 25 minutes at 200 degrees.
Classic custard for biscuit
For the sweet recipe of the simplest custard, as without it. This is a traditional recipe that fits most desserts.
We'll take:
- Liter of milk
- Four chicken yolks
- 350 grams of natural butter
- Two glasses of granulated sugar
- Two-thirds cup of flour
- A bag of vanilla
Cooking process:
In a saucepan, pour cold milk, not all, leaving with half a glass. Pour the same flour and stir to remove the lumps.
Separate the whites from the yolks and divide the yolks with the remaining half a glass of milk. Slowly begin to heat the saucepan, stirring the mass until it thickens. Then pour the yolks into it, do not turn off the stove, stir until it becomes thick. Then remove from heat.
Soften the butter in advance and beat it with vanilla and sugar. Next in it, in a tablespoon, we drive in a milk-flour mixture, whipping carefully until a brilliant custard is obtained.
