Nothing is easier than making a homemade sponge cake.
It can be eaten just like that or used to make cakes.
Instead of the usual shortcake, try to make a honey biscuit.
If you like honey, you will be delighted with baking.
Honey biscuit - general principles of cooking
To bake a high, fluffy sponge cake, you do not need to have special culinary talent or extensive experience. A wonderful honey biscuit will come out the first time, if you follow the cooking technology.
For the usual biscuit need only three ingredients: eggs, sugar and flour. For honey biscuit will need some more honey. Whether to separate the whites from the yolks, decide for yourself. Try both options, compare the result and do as you see fit. But remember that well-kneaded eggs and without separation will give a high stable consistency.
If you want to try new tastes or experiment, you can make honey biscuits by adding dairy products, boiling water, nuts to the ingredients. Any of the options has the right to exist.
You can bake a biscuit in the traditional way, in the oven, or in the slow cooker. Baking time in the oven depends on the size of the mold and the amount of dough. On average, at a temperature of 200-220 ° C, the cake is baked for 40-50 minutes.
Classic honey sponge cake in the oven
This recipe for melting in the mouth of honey biscuit is simple, understandable, does not require much investment. It turns out a delicious cake - fragrant, soft, very pleasant to the taste. If you do not want it to be very sweet, reduce the amount of sugar on your own.
• four chicken eggs;
• one and a half glasses of white flour of the highest grade;
• a glass of sugar;
• three tablespoons of honey;
• teaspoon butter.
Divide the eggs into whites and yolks.
Sift the flour through a frequent sieve.
Whip the whites into a thick, milky white foam.
Without ceasing to work as a mixer, gradually pour sugar. It should be a tight, elastic mass that holds the shape well. Add yolks to it, beat for 2-3 minutes.
Enter the honey, whisk again until the egg-honey base is smooth.
Add flour in parts, switching the mixer speed to low speed.
Cover the bottom of the form with parchment paper, brush with a piece of butter.
Bake for about 45 minutes. Willingness to check with a wooden skewer or a match.
Biscuit is ready when it turns red well.
Let the cake cool in the oven and then remove from the mold.
Choux honey biscuit in a multicooker
The cake baked according to this honey biscuit recipe is especially fragrant. If there is a slow cooker in the kitchen, it will be very easy to cook it. The biscuit will not burn, it will be baked inside, and it will turn out delicious. Note: the amount of honey in this recipe is large. Therefore, those who do not like sweets should adjust the amount of sugar.
• five medium sized eggs;
• six tablespoons of honey;
• a glass of sugar;
• 2.5 cups of flour;
• a teaspoon of baking soda;
• tablespoon of vegetable oil.
Put honey in a saucepan, add soda and mix.
Heat the honey and soda over low heat until the mass starts to grow and darken. Stir with a spoon several times.
Eggs, not dividing into whites and yolks, beat with a mixer so that a dense mass is obtained. When turning the bowl, well-beaten eggs should not fall out.
When the honey in the skillet will darken, you need to put it in sweet sugar and mix.
Add flour in small portions and mix it with the base manually. Movement should be smooth, confident, “folding”, that is, from the bottom up.
Ensure that the bubbles formed during the beating of eggs do not burst.
Smear the bowl of the multicooker.
Carefully pour honey biscuit dough.
Snap the lid on, bake the biscuit for 65 minutes on the appropriate program.
After turning off the program for 15 minutes, do not open the lid of the device, let the cake get stronger. Then open the lid and let the cake stand for 10 minutes. Tip the cake in a steaming cooking container.
Put the biscuit on the grill so that the bottom is not damp.
Allow to cool completely.
Honey sponge cake with nuts
Delicate biscuit cake with nuts - this is a real pleasure. You can take any nutty filler, and the usual sugar replaced brown.
• four medium eggs;
• two hundred grams of flour;
• two hundred grams of sugar;
• one hundred grams of honey;
• one hundred grams of walnuts or hazelnuts;
• a teaspoon of baking powder.
Use a sharp knife to chop nuts. Pieces should not be too small.
Beat in sugar and eggs in a dense elastic foam. Mass ready when it brightened and became thick. It usually takes 10 minutes.
Without turning off the mixer, add all the amount of honey to the bowl at once. Honey should be liquid.
When the mass becomes homogeneous again, turn off the mixer.
In three or four doses, add flour, gently stirring with a spatula.
Add nut chips, mix.
Bake in a greased form until cooked in a preheated oven.
Only completely cooled cake can be removed from the mold. Separate it from the sides with a sharp knife.
Honey sponge cake on kefir
Not quite the usual cake will turn out if you add kefir to the biscuit dough. Try to make a honey biscuit for this recipe - the result will be pleasantly surprised.
• two eggs;
• two glasses of kefir;
• two glasses of flour;
• one and a half glasses of sugar;
• two tablespoons of honey;
• baking powder bag;
• oil for lubrication form.
If the honey is too thick, send it to the water bath.
While honey is being heated, beat the whites into a dense dense mass.
Beat the yolks separately, adding half the sugar.
Pour kefir and spread honey into the sweet yolks, bring the mass to homogeneity.
Sift the flour by adding baking powder to it.
Add small portions of flour into the yolks, mixing the mixture with a mixer.
Put the proteins in the dough and stir in with a wooden spatula.
Mix gently, carefully, otherwise the air bubbles in the proteins will collapse and the biscuit will not rise. Bake the biscuit in two steps, dividing the dough in half.
Cool the cakes, remove from the form.
Honey sponge on boiling water
This honey baking variant has an unusual taste. The cake that comes out is especially good as a base for a cake. The cream can be made by adding dried fruits, nuts, chocolate chips. Get a great cake.
• two eggs;
• a glass of strong tea brew;
• a glass of boiling water;
• half a cup of honey;
• incomplete cup of sugar;
• a tablespoon of baking powder;
• one third cup of vegetable oil.
Pound honey with soda. If necessary, pre-melt the candied honey.
Combine flour with baking powder, sift.
Beat eggs with sugar into a thick dense mass.
Mix in a bowl eggs, honey, brew and flour mixture.
Mix everything well.
Gently pour in boiling water and oil, stir.
Pour the mass into a butter dish and bake until tender.
Honey sponge cake with sour cream
If you add sour cream to baking, the cake will be tender, with a distinct creamy hint. Be sure to try to make a honey biscuit for this recipe. It is very tasty in itself.
• two large eggs;
• one hundred grams of sugar;
• one hundred and twenty grams of honey;
• two tablespoons with a hill of sour cream;
• tea boat soda without slides;
• one hundred and sixty grams of white flour.
Beat, without dividing, the eggs with honey and sugar.
Add sour cream and soda (do not need to be quenched with vinegar), mix well.
Enter the sifted flour by mixing the dough with a spoon or spatula. The consistency should be similar to dough for pancakes.
Cover the form with baking paper, grease the bottom with oil.
Pour the dough into the mold.
Bake in a preheated oven until a light golden color appears.
Honey biscuit - Tricks and tips
Honey for baking, you can take any: lime, forbs, buckwheat. If the product is candied, be sure to melt. It is best to do it in a water bath: so the honey does not burn and does not spoil. The color of the finished honey biscuit depends on honey. The darker the honey, the darker the baked cake will turn out. By the way, the aroma of the finished baking will also depend on the type of honey.
Starting to cook a biscuit, immediately turn on the oven to warm up. The dough is prepared very quickly, and he can not stand at all. if you do not immediately send it to the stove, the air bubbles just burst. As a result, the cake will not be high, airy, tasty. Send dough only to preheated oven.
Strictly adhere to the technology of baking: you can not open the oven in the first half hour after the start of baking. The difference in air temperature will destroy the splendor of biscuit.
The form with the poured dough several times scroll clockwise, so that the mass is distributed evenly, there was no peak in the center. Put the mold in the oven carefully, do not disturb the capricious mass, otherwise it will settle.
If you plan to eat a sponge cake as an independent baking, you can cut it warm and serve it with milk, tea, coffee or kefir. But if the cake is the basis for the cake and you need to cut it, be sure to let the biscuit cool completely. So that the cake does not crumble, you can cut it in 6-8 hours.
To make it easier to get the biscuit out of the mold, you can put crossed parchment paper strips on the bottom protruding beyond the edges of the mold. Pull them, and the biscuit can be easily removed, put on the plate.
You can make not only cakes from the finished biscuit cake, but also cakes, cutting it into strips, triangles, squares.