Sponge cake is the most tender basis for cakes.
Light airy biscuit is used to form a large number of confectionery products - this is not only a cake, but also a cake, pies, rolls. Combining sponge cake with cream, fruits and fresh berries, jellies, nuts, icing, jam, you can get a variety of confectionery.
Sponge dough - general principles and methods of preparation
This dough has long been the most popular among many housewives for the simplicity of preparation, the small investment of time, splendor, tenderness, and most importantly - great taste.
Sponge cake basically consists of eggs, sugar and flour, beaten in a certain way. This explains his airiness. The quality of the products obtained depends on the temperature of the ingredients, the freshness of the eggs, the correct baking regimen. A correctly baked biscuit has a characteristic crust and a uniform structure.
The biscuit compares favorably with other types of baking in that the finished semi-finished products can be frozen. Freshly prepared biscuit is poorly cut, it is unevenly soaked in syrup, so at first it should be kept for at least 8 hours. In addition to the main ingredients, orange zest, vanillin or vanilla sugar, nuts, raisins, poppy seeds, cocoa and other fillers are added to the dough.
All products should be at the same temperature, preferably low (cold method of making biscuit dough). The same requirements apply to dishes - the form must be cold. An exception is the warm method of making biscuit - when the eggs are not divided into proteins and yolks, but are mixed completely and heated.
Recipe 1: Vanilla Sponge Dough
This option is used as the basis for most homemade cakes. It turns out a sweet and tender air baking, deliciously smelling of vanilla. Using a universal recipe with various creams and layers, you can get a completely different taste of the cake.
Ingredients: eggs (4 pcs). flour (200-250 grams), sugar (1 cup), vanillin or vanilla sugar.
Cooking method
Separate the proteins from the yolks very carefully, add 2/3 of the sugar and grated lemon zest to the yolks. Beat the resulting mass with whisks - until a homogeneous consistency of light yellow foam is obtained. In a separate bowl, beat the whites with the remaining sugar for several minutes. It is believed that the protein is whipped correctly if the mixture does not pour out when the bowl is tilted. Mix the yolks with 1/3 of the proteins and gradually pour the flour. At the end, add the remaining proteins to make the dough more fluffy. We grease the prepared form with oil and sprinkle with breadcrumbs (you can use flour or semolina), spread the dough.
Recipe 2: Sponge Dough with Butter
Butter biscuit can be prepared without baking powder, whisking the whites well separately from the yolks. Oil increases the calorie content of baking, improves taste and protects from staleness. Products are more friable.
Ingredients: eggs (4 pcs.), sugar (100 grams), flour (100 grams), softened butter (4 tablespoons), vanillin or vanilla sugar, lemon zest).
Cooking method
Proteins are also carefully separated from the yolks, beat them in a dense foam, gradually add sugar. Next, add the flour in parts, alternately introduce the yolks. Pre-mix them with 1/3 sugar, not whisking much. If the dough is thick, you can add a little water by mixing it with the yolk. Softened butter is added to the finished dough. Mix well. You need to bake immediately, shifting the dough into a form previously greased with fat (margarine, butter or vegetable oil).
Recipe 3: Sponge Cake with Potato Starch
If part of the flour is replaced with potato starch, baking is even more tender and magnificent.
Ingredients: eggs (5 pcs.), sugar (200 grams), flour (60 grams), potato starch (75 grams), grated lemon peel (½ pcs.), baking powder (1 teaspoon).
Cooking method
Mix the eggs in a bowl completely, beat, grind with sugar. Place the bowl in hot water, and continuously whisking, heat the mass to about 40-45 degrees. Then put the bowl on the table and add the lemon zest. Continue to whisk until the foam cools, it should harden. Gradually pour in portions of flour, mix. Such a biscuit during baking practically does not fall. This method is good if the eggs are poorly separated from the yolks.
Recipe 4: Cocoa Sponge Dough
Cocoa dough is used to make delicious chocolate cakes for pastries and rolls.
Ingredients: flour (50 grams), potato starch (125 grams), eggs (5 pcs.), cocoa (2-3 tablespoons), baking powder (1 teaspoon), vanillin.
Cooking method
Sift flour and mix with cocoa. Eggs beat in a bowl, add 2 tablespoons of sugar for each egg. Beat the pillbox until the foam turns white and thickens. Add flour and starch in small portions to the dough. Stir until a homogeneous dough is obtained, in this case it is better to use a mixer, manually continuous beating can take 20-25 minutes. Bake it in a greased pan over medium heat. Layered it with syrup, fillings, sprinkle with chocolate and treat your loved ones with a delicious cake.
Biscuit dough - useful tips from experienced chefs
- For whipping proteins, you need to choose completely clean and dry dishes, without traces of fat and other products. Upon receipt of a stable foam, the beating stops, as extra bubbles may form, which precipitate the dough during baking.
- The yolk is also whipped until sugar grains disappear and foam forms. Ideally, whites and yolks should be whipped together, quickly mix these masses and add flour, gently mixing, raising the dough in layers. So it remains a sufficient number of air bubbles.
- If the proteins become watery or do not whip well, you can add a pinch of salt, a few drops of vinegar or citric acid - they will whip much better. The warm method involves mixing the egg completely. A biscuit of a denser structure is obtained, but it does not fall off during baking.
