Brick
Sponge cake in boiling water - interesting and simple recipes for sponge cakes. Biscuit in boiling water - new in confectionery technology

Sponge cake in boiling water - interesting and simple recipes for sponge cakes. Biscuit in boiling water - new in confectionery technology

Biscuit made with boiling water is famous for its incredibly fluffy structure and airy, delicate taste. If you are not comfortable with the classic variations of the delicacy, prepare the cake according to the recommendations described below, and you will be pleasantly surprised by the result.
How to bake a sponge cake with boiling water?
Biscuit in boiling water, the recipe of which may vary depending on the composition of its components, is prepared taking into account the following recommendations that accompany each recipe:
The flour is sifted before adding to the dough.
When using eggs, beat them with the addition of sugar until the crystals dissolve and the mass becomes fluffy.
Boiling water is mixed into the dough at the end of the kneading.
Bake the biscuit over boiling water in an oven or slow cooker in an oiled container, the bottom of which is covered with a parchment sheet.
Chocolate sponge cake in boiling water - recipe

Chocolate sponge cake in boiling water always turns out beyond all praise. It rises perfectly during heat treatment, acquiring a porous, springy and at the same time delicate structure. Even if you are preparing dessert for the first time, the result will be positive and impressive. From the specified amount of products, using a mold with a diameter of 23-24 cm, a cake with a height of 5-7 cm will come out.
Ingredients:
eggs – 2 pcs.;
flour – 2 cups;
sugar – 1.5 cups;
milk – 1 glass;
boiling water – 1 glass;
vegetable oil – ½ cup;
cocoa – 6 tbsp. spoon;
soda and baking powder - 1.5 teaspoons each.
Preparation
In a bowl, mix sifted flour with baking powder, soda, cocoa and sugar.
In another container, beat eggs until foamy, pour in milk and butter.
Combine the contents of both containers and stir.
Pour boiling water into the dough and beat thoroughly.
Bake the biscuit in boiling water for 5 minutes at 220 degrees and until dry at 180 degrees.
Vanilla sponge cake in boiling water - recipe

White sponge cake cooked in boiling water is no less successful. Its airy, loose texture goes well with any impregnation or cream, opening up endless possibilities for the implementation of confectionery ideas. In total, it will take an hour to prepare a cake with a height of approximately 5 cm in a mold with a diameter of 20 cm.
Ingredients:
eggs – 4 pcs.;
flour – 180 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;

vanilla sugar – 10 g;
baking powder - 1.5 teaspoons.
Preparation
Beat the eggs thoroughly.
Add regular and vanilla sugar and continue beating for another 5-7 minutes.
Mix flour with baking powder.
At the final stage of kneading, add oil and boiling water to achieve homogeneity of the dough.
Bake vanilla sponge cake in boiling water for 40 minutes at 180 degrees.
Biscuit in boiling water without eggs

A fluffy sponge cake in boiling water can be made even without eggs. The pulp of the finished dessert is moist and does not require the additional use of liquid impregnations when decorating cakes. The only drawback of the baked cake is that it will be difficult to cut it into two or three longitudinal parts, so it is preferable to divide the resulting dough into the desired number of portions and bake them alternately.
Ingredients:
cocoa powder – 4 tbsp. spoons;
flour – 1.5 cups;
sugar – 200 g;
boiling water – 200 ml;
instant coffee – ½ teaspoon;
vegetable oil – ¼ cup;
vanilla sugar – 10 g;
lemon juice – 1 tbsp. spoon;
soda – 1 teaspoon.
Preparation
In a bowl mix flour, cocoa, soda, vanilla sugar.
Sugar and coffee are dissolved in boiling water, lemon juice and oil are added and poured into the dry ingredients.
Mix the dough and bake the biscuit in boiling water for 30-45 minutes at 180 degrees.
Chiffon sponge cake in boiling water

The sponge cake with boiling water and butter is called chiffon due to its velvety, moist pulp and delicate texture. The effect is achieved by adding fats, which are known to be absent in classic recipes for sponge cakes. Adding boiling water to the base will give the delicacy additional airiness.
Ingredients:
eggs – 4 pcs.;
flour - 1 heaped glass;
sugar – 180 g;
boiling water – 60 ml;
melted butter – 90 g;
vanillin - a pinch;
baking powder - 1.5 teaspoons.
Preparation
Fresh eggs are beaten at high speed until fluffy.
Add sugar and vanillin and continue running the mixer for another 7 minutes.
Stir in flour, baking powder, melted butter, pour in boiling water and mix.
Bake the chiffon sponge cake in boiling water for 40 minutes at 180 degrees.
Poppy sponge cake in boiling water
4.

Next, you will learn how to make a sponge cake in boiling water so that it rises during baking, retains its fluffiness after baking and delights you with an amazing poppy flavor, which for many is the best moment for getting true pleasure when tasting desserts. Poppy is used in dry form, without requiring pre-treatment.
Ingredients:
eggs – 4 pcs.;
flour – 160 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
vanilla sugar – 1 sachet;
baking powder – 1 sachet;
dry poppy seed – 30 g;
salt - a pinch.
Preparation
In a bowl, combine and mix flour, baking powder and poppy seeds.
Beat the cooled eggs with salt for 5 minutes.
Add sugar in portions, continuing to beat for another 7-10 minutes.
Gently mix the dry mixture into the base, followed by the oil and boiling water.
Bake a sponge cake with poppy seeds in boiling water for 45 minutes at 175 degrees.
Honey biscuit in boiling water

The next variation of your favorite dessert will delight fans of honey baking. The described recipe for custard sponge cake in boiling water is made with the addition of honey, which gives the dessert a unique, incomparable taste and aroma. This biscuit goes well with sour cream or custard with the addition of nuts, prunes or other dried fruits.
Ingredients:
eggs – 2 pcs.;
flour – 2 cups;
sugar – 80 g;
boiling water, strong tea leaves and honey - 1 glass each;
vegetable oil – 1/3 cup;
soda – 1 teaspoon;
baking powder - 2 teaspoons.
Preparation
Honey is ground with soda.
Add eggs beaten with sugar, tea leaves, sifted flour with baking powder, stir.
Stir in oil and boiling water.
Bake the cake for 40 minutes at 180 degrees.
Biscuit in boiling water in a slow cooker - recipe

Cake sponge cake is a fluffy cake layer with a long history and recipe. Created by French masters, it is always a leader among confectionery products, although its basic composition and manufacturing technology have not changed. Achieving the ideal is simple: you need to maintain the moisture of the dough, add airiness during baking and properly balance the aroma.
How to prepare a sponge cake for a cake?
The ideal sponge cake for a cake requires precise proportions, high-quality products, step-by-step mixing and the correct temperature conditions. There are a number of things in preparing the base that affect the final result, and therefore should not be neglected. The dough is a thin, delicate product that requires careful handling and attention.
A delicious sponge cake for a cake requires premium flour with high gluten. Before cooking it must be sifted.
Use warm yolks and cold whites, beat the latter with a cold whisk in a chilled bowl without additional ingredients.
For efficiency, use a mixer, remembering that well-beaten products affect the quality of the base.
Avoid citric acid, it will “sag” the dough.
Bake in a springform pan at 180 degrees for about 40 minutes without opening the oven.
Classic sponge cake recipe

The classic sponge cake is based on clear measures: for 1 egg - 25 g of flour and the same amount of sugar. Traditions have been tested, so any amateur activity is not welcome. You can slightly adjust the aroma by adding your favorite spices at the beginning of cooking or soaking them in cognac at the end. Step-by-step following of the recipe guarantees success.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 100 g.
Preparation
Separate the whites from the yolks.
Add sugar to the yolks and grind.
Using a mixer, beat the egg whites until fluffy.
Add sifted flour to the yolks and knead until smooth.
Carefully add the whites and mix gently.
Pour the mixture into the mold and bake the cake sponge cake at 180 degrees for 35 minutes.
Kefir sponge cake for cake

A simple sponge cake will become a clear example for fans of exquisite and ornate desserts, and will convince them of the delights of homemade baking. High-quality and affordable products can turn into a lush creation in less than an hour and saturate your beloved household with a tasty and nutritious product that is so good with aromatic tea.
Ingredients:
butter - 100 g;
egg - 3 pcs.;
flour - 360 g;
sugar - 180 g;
kefir - 250 ml;
soda - 1/2 teaspoon;
vinegar - 1 teaspoon.
Preparation
Beat sugar, eggs and kefir.
Add flour and slaked soda. Knead.
Bake the kefir sponge cake for the cake at 200 degrees for half an hour.
Sponge cake with sour cream for cake

Sour cream sponge cake continues the list of simple homemade quick baked goods using available ingredients. The use of sour cream improves the performance - the base acquires a delicate and creamy texture. The fat content of the dairy product does not affect the final result, so you can limit yourself to low calorie content.
Ingredients:
egg - 6 pcs.;
sour cream - 320 g;
flour - 350 g;
sugar - 180 g;
baking powder - 1 teaspoon.
Preparation

Add sour cream, stir.
Combine flour with baking powder and add to mixture.
The sour cream sponge cake for the cake is prepared for half an hour at 160 degrees.
Vanilla sponge cake

A sponge cake recipe is, first of all, various experiments with aromas and tastes, which can be achieved with new recipes and a variety of spices. Vanilla is the most accessible, and therefore popular and often used in cooking. It will open with redoubled force when combined with dough mixed with boiling water.
Ingredients:
egg - 4 pcs.;
flour - 150 g;
sugar - 190 g;
baking powder - 1 teaspoon;
vanilla sugar - 1 teaspoon;
vegetable oil - 60 ml;
boiling water - 60 ml.
Preparation
Beat eggs with sugar until fluffy.
Combine flour, vanilla sugar and baking powder.
Add the egg mixture to the flour, stir, pour in boiling water and oil.
Place the cake sponge in the oven for 45 minutes at 180 degrees.
Chocolate sponge cake recipe

Chocolate sponge cake is a confectionery classic, in which pride of place is given to the traditional preparation option. Thanks to the consistent style and high-quality ingredients, the dough turns out to be porous and tender, and with a handful of cocoa it acquires not only a beautiful appearance, but also an amazing taste, which is in demand for creating a cake.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 150 g;
cocoa - 3 tbsp. spoons.
Preparation
Grind some of the sugar with the yolks.
Gradually add the remaining mixture into the egg whites and beat until fluffy.
Add flour and cocoa to the yolks, mix and combine with the protein mixture.
Fill the form with the dough and place the best sponge cake in the oven at 180 for 40 minutes.
Butter sponge cake

In order not to get lost in the biscuit variety, professional pastry chefs advise sticking to the classic recipe and only occasionally introducing pleasant additions. A base with butter is an excellent option for a juicy, fatty, but light cake, especially since the degree of density can be adjusted by the presence of baking powder.
Ingredients:
egg - 4 pcs.;
sugar - 100 g;
flour - 100 g;
butter - 70 g;
baking powder - 1 teaspoon.
Preparation
Before baking the sponge cake, heat the eggs in a water bath, add sugar and beat for 10 minutes.
Sift the flour and baking powder and gradually add to the egg mixture.
Pour hot oil into the mixture. Stir.
Bake for half an hour at 180 degrees.
Chiffon sponge cake recipe

A fluffy sponge cake for a cake is a modern confectionery reality that has come a long way in recent years. The airy and thick cake, based on cold water and vegetable oil, left behind the usual options and incredibly surprised fans of traditions. “Chiffon Miracle” does not require decorations from glaze and cream, and is delicious on its own.
Ingredients:
flour - 200 g;
egg - 5 pcs.;
sugar - 200 g;
baking powder - 1 teaspoon;
water - 120 ml;
vegetable oil - 120 ml.
Preparation
Beat the whites with 100 g of sugar until fluffy.
Grind the yolks with the remaining sand, add water, oil, flour and protein mixture.
Cook for 30 minutes at 170 degrees under foil, finish baking for 10 minutes without it.
Sponge cake for a multicooker cake

The recipe for sponge cake for a multicooker cake is no different from the others. All that remains is to choose any one you like and get down to business - after all, in this case the gadget is not involved in beating the dough. Its convenience lies in uniform heating without fluctuations and automatic mode, thanks to which fluffiness and rosy color are guaranteed.
Ingredients:
egg - 7 pcs.;
flour - 180 g;
sugar - 160 g;
vegetable oil - 1 tbsp. spoon.
Preparation
Beat eggs with sugar until fluffy.
Add flour and stir.
Grease the bowl with oil and pour in the dough.
Set the “Baking” mode for an hour.

Vanilla sponge cake in boiling water for cakes

Vanilla sponge cake in boiling water: (for a mold 20 centimeters in diameter)

150 g sugar

3 tbsp. l. vegetable oil

80 ml boiling water (3.5 tbsp.)

1 tsp. baking powder

1 packet vanilla sugar

How to cook a biscuit in boiling water:

1.Begin to beat the eggs separately. After a couple of minutes, gradually add sugar and vanilla sugar.

2. After another 2-3 minutes, add boiling water, which will make the mass more fluffy and may even increase in volume. We continue to beat with boiling water for another five to seven minutes into a fluffy, strong mass. And here lies the secret of a fluffy sponge cake - the eggs need to be beaten correctly: into a thick fluffy mass, and not just fluffy. The dough flowing from the whisk should not be liquid and should not immediately dissolve in the total mass, but after 10 seconds. It takes me 10 minutes to beat with a regular mixer, and 20 minutes with a whisk. But it’s great that there is assistant technology.

3. At the end, pour in vegetable oil, stir lightly and add flour with baking powder. Mix the flour with the eggs very carefully, using a wide spatula, moving from bottom to top and not for long.

4. Immediately pour the dough into a mold, any one, I have a detachable one, cover the bottom with parchment, do not grease the sides, as it should be for a sponge cake. Scroll the form several times clockwise.

5. Bake in a preheated oven at 180 degrees for 35-45 minutes, depending on the height of your product, to a dry crust.

6.Then let the biscuit stand in the switched off oven for another ten minutes. After that we take out the biscuit. Turn out onto a wire rack to cool completely.

Then we carefully remove the mold and cut it for tea (you can sprinkle it with powdered sugar), but for the cake you need to let the sponge cake sit for at least eight hours and then just cut it to layer it with cream.

Such sponge cake in boiling water Always cooked perfectly, very soft and moist. This sponge cake was used to make a delicious fruit cake.

Biscuit in a slow cooker: You can also bake it in a slow cooker in the “baking” mode for 1 hour 15 minutes, then let it sit in the slow cooker for another 15 minutes. And only then open the lid, let it stand for another 10 minutes with the lid open, and finally remove it from the mold. Let the biscuit cool.

Step 1: Preheat the oven and prepare a baking dish.

First of all, preheat the oven to 160 – 170 degrees Celcius. Then take a non-stick pan with removable sides, remove the bottom from it and place it on a sheet of baking paper.

We arm ourselves with a thin sharp knife and use it to cut out a circle from baking paper to the diameter of the bottom of the mold.

Then we assemble the baking dish, turn the container upside down and cover it with aluminum foil so that there are no gaps, now the dough will not spill out of the container during baking. Then place the cut out circle of paper inside the mold and grease it with a small layer of butter, not forgetting the inside of the sides of the mold. Now let's start preparing the ingredients.

Step 2: Prepare water and dry ingredients.

Pour into the saucepan 1 a glass of clean distilled water, place the container on the stove, turned on at a high level, and bring the liquid to a boil. Then take a fine mesh sieve and sift the required amount of wheat flour, baking soda, cocoa powder and baking powder through it into a deep bowl. Add sugar to the bowl and mix the dry ingredients with a whisk until smooth.

Step 3: prepare eggs, vegetable oil and milk.

Now beat the required number of chicken eggs without shells into a clean deep bowl, place the container under the mixer blades and beat the eggs until fluffy. 3 – 4 minutes, turning on the kitchen appliance at low speed and gradually increasing it to the highest. Then, without turning off the mixer, add the required amount of milk and vegetable oil into the same container. Mix the products until smooth at medium speed for 1 – 2 minutes, and start preparing the dough.

Step 4: prepare the dough.

Pour the liquid mixture of eggs, milk, and butter into the bowl with the dry ingredients and mix the products with a whisk until smooth. Then take a saucepan with boiling water and pour hot water into the same container. Mix the ingredients again until smooth and, using a tablespoon, pour the batter into the prepared pan.

Step 5: bake chocolate biscuit in boiling water.

We check whether the oven has warmed up to the desired temperature and only after that we send the form with the dough into it, placing it on the middle rack. Bake the biscuit for 1 hour. We check its readiness with a wooden skewer, insert its end into the pastry pulp, if the stick comes out wet, then let the flour product reach full readiness in the oven. 10 – 12 minutes. If the stick turns out to be dry, then remove the pan with the finished biscuit from the oven, holding the container with a kitchen towel, and place it on a cutting board.

Afterwards, let the sponge cake cool slightly, then take a knife and draw its tip between the inside of the sides of the mold and the edge of the baked goods, thus disconnecting the sides of the sponge cake from the container. Then remove the side from the mold, lift the sponge cake with a kitchen spatula, transfer it to a metal wire rack and let cool to room temperature. Well, while the baked goods are cooling, we’ll figure out what kind of dessert we can make from it.

Step 6: serve the chocolate sponge cake in boiling water.

After baking, the chocolate biscuit in boiling water is cooled to room temperature and then used as a base for desserts. For example, it can be poured with sugar syrup based on fruit juice and decorated with any berries.

Cut into cubes or squares, soak in rum and roll in coconut flakes.

Also, a chocolate sponge cake will be ideally combined with various butter creams, and if you pour it with chocolate icing and present this surprise to your beloved household, then be prepared for an unearthly display of love on their part, because there is no more delicious dessert in the world! Enjoy! Bon appetit!

- – If desired, you can add 1 packet of vanilla sugar or 1 teaspoon of liquid vanilla extract to the dough.

- – Instead of baking paper, you can use parchment paper, but before placing it in the mold, you should soak the paper with refined vegetable oil and then apply a layer of butter on it.

- – If you don’t like the smell of soda, then completely replace it with baking powder, putting 3 teaspoons of this ingredient in the dough instead of 1.5 teaspoons.

- – It is advisable that the upper and lower heating be turned on in the oven during baking.

- – If desired, you can add finely chopped nuts of any kind, dried fruits or berries to this type of dough.

- – The baking pan for sponge cakes should be of medium diameter, preferably from 22 to 26 centimeters. If it is too large, the biscuit will turn out thin, will bake faster and may burn, in this case you need to reduce the baking time by 10 - 15 minutes. If the mold is too small, then the biscuit may burst, become cracked, or not bake inside; in this case, you can cover the surface of the mold with foil, bake the biscuit in this state for 30 - 40 minutes and then without foil for the rest of the time until completely cooked.

- – In order for the biscuit to have a richer taste, you can use brewed coffee or herbal tea without sugar instead of water.

How to bake a biscuit with boiling water?

Biscuit in boiling water, the recipe of which may vary depending on the composition of its components, is prepared taking into account the following recommendations that accompany each recipe:

The flour is sifted before adding to the dough.
When using eggs, beat them with the addition of sugar until the crystals dissolve and the mass becomes fluffy.
Boiling water is mixed into the dough at the end of the kneading.
Bake the biscuit over boiling water in an oven or slow cooker in an oiled container, the bottom of which is covered with a parchment sheet.

Chocolate sponge cake in boiling water - recipe

With boiling water it always turns out beyond all praise. It rises perfectly during heat treatment, acquiring a porous, springy and at the same time delicate structure. Even if you are preparing dessert for the first time, the result will be positive and impressive. From the specified amount of products, using a mold with a diameter of 23-24 cm, a cake with a height of 5-7 cm will come out.

Ingredients:

eggs – 2 pcs.;
flour – 2 cups;
sugar – 1.5 cups;
milk – 1 glass;
boiling water – 1 cup;
vegetable oil – ½ cup;
cocoa – 6 tbsp. spoon;
soda and baking powder - 1.5 teaspoons each.

Preparation

In a bowl, mix sifted flour with baking powder, soda, cocoa and sugar.
In another container, beat eggs until foamy, pour in milk and butter.
Combine the contents of both containers and stir.
Pour boiling water into the dough and beat thoroughly.
Bake the biscuit in boiling water for 5 minutes at 220 degrees and until dry at 180 degrees.

Vanilla sponge cake in boiling water - recipe

Ingredients:

eggs – 4 pcs.;
flour – 180 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vanilla sugar – 10 g;
baking powder - 1.5 teaspoons.

Preparation

Beat the eggs thoroughly.
Add regular and vanilla sugar and continue beating for another 5-7 minutes.
Mix flour with baking powder.
At the final stage of kneading, add oil and boiling water to achieve homogeneity of the dough.
Bake vanilla sponge cake in boiling water for 40 minutes at 180 degrees.

Biscuit in boiling water without eggs

Ingredients:

cocoa powder – 4 tbsp. spoons;
flour – 1.5 cups;
sugar – 200 g;
boiling water – 200 ml;
instant coffee – ½ teaspoon;
vegetable oil – ¼ cup;
vanilla sugar – 10 g;
lemon juice – 1 tbsp. spoon;
soda – 1 teaspoon.

Preparation

In a bowl mix flour, cocoa, soda, vanilla sugar.
Sugar and coffee are dissolved in boiling water, lemon juice and oil are added and poured into the dry ingredients.
Mix the dough and bake the biscuit in boiling water for 30-45 minutes at 180 degrees.

Chiffon sponge cake in boiling water

Ingredients:

eggs – 4 pcs.;
flour - 1 heaped glass;
sugar – 180 g;
boiling water – 60 ml;
melted butter – 90 g;
vanillin - a pinch;
baking powder - 1.5 teaspoons.

Preparation

Fresh eggs are beaten at high speed until fluffy.
Add sugar and vanillin and continue running the mixer for another 7 minutes.
Stir in flour, baking powder, melted butter, pour in boiling water and mix.
Bake the chiffon sponge cake in boiling water for 40 minutes at 180 degrees.

Poppy sponge cake in boiling water

Next, you will learn how to make a sponge cake in boiling water so that it rises during baking, retains its fluffiness after baking and delights you with an amazing poppy flavor, which for many is the best moment for getting true pleasure when tasting desserts. Poppy is used in dry form, without requiring pre-treatment.

Ingredients:

eggs – 4 pcs.;
flour – 160 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
vanilla sugar – 1 sachet;
baking powder – 1 sachet;
dry poppy seed – 30 g;
salt - a pinch.

Preparation

In a bowl, combine and mix flour, baking powder and poppy seeds.
Beat the cooled eggs with salt for 5 minutes.
Add sugar in portions, continuing to beat for another 7-10 minutes.
Gently mix the dry mixture into the base, followed by the oil and boiling water.
Bake a sponge cake with poppy seeds in boiling water for 45 minutes at 175 degrees.

Honey biscuit in boiling water

Ingredients:

eggs – 2 pcs.;
flour – 2 cups;
sugar – 80 g;
boiling water, strong tea leaves and honey - 1 glass each;
vegetable oil – 1/3 cup;
soda – 1 teaspoon;
baking powder - 2 teaspoons.

Preparation

Honey is ground with soda.
Add eggs beaten with sugar, tea leaves, sifted flour with baking powder, stir.
Stir in oil and boiling water.
Bake the cake for 40 minutes at 180 degrees.

Biscuit in boiling water in a slow cooker - recipe

A biscuit cooked in boiling water in a slow cooker is always fluffy, airy and smooth. The device creates ideal temperature conditions for baking the cake, and will help obtain the best taste characteristics of the delicacy. If desired, some of the flour can be replaced with cocoa powder.

A sponge cake in boiling water is one of the variations of the classic base for a cake, and can also act as an independent dessert. The cakes turn out very tender, soft, slightly moist inside. They can be used without impregnation with a minimum amount of cream.

Just two small additions to the recipe give the dough completely new properties. During the baking process, it does not turn out so airy and springy, but it acquires a stable shape, does not fall off and does not become stale for a long time. A sponge cake recipe in boiling water is an opportunity for those who have trouble with a classic dessert to learn how to bake truly delicious and tender cakes.

The main ingredients in the biscuit recipe are eggs, sugar and flour. The classic dessert is made from only these three ingredients. The cakes turn out to be fluffy, elastic, plastic, but slightly dry, so to make a tasty and tender cake they are soaked in sugar syrup.

The secret of a good result is in strictly following the technology, painstakingly measuring the mass of each ingredient and observing the order in which the products are added. Without a responsible approach to business, the result may differ from the desired result.

Methods for preparing sponge cake

It would seem that what could be complicated in a recipe with only three components? In fact, there are a lot of subtleties. For example, there are two ways to beat eggs: cold and hot. The first requires more utensils, the second requires attention and skill.

With the cold method, the yolks are separated from the whites, and each mass is whipped separately. Everything is mixed carefully and gradually with the addition of flour in portions. The finished dough is plastic and unbreakable, and is therefore excellent for making rolls.

The hot method involves heating the egg mass in a water bath to 45˚C. During the process, the eggs must be continuously beaten. Once the desired temperature is reached, remove the container from the heat, continuing to work with the mixer until the mass cools down and triples in volume.

The second method is good for preparing cake layers. The biscuit turns out dense, crumbly and holds its shape perfectly. Practically does not settle after cooling.

Chiffon sponge cake was invented based on the classic recipe. It has more calories and a pleasant taste, and is also aromatic, tender, and not dry. Such cakes do not need to be soaked; they can even be eaten without filling, which is why the chiffon sponge cake recipe is used to make cupcakes.

The secret to creating this texture is adding vegetable oil. But since liquid fat is a rather heavy substance, in order for the dough to be saturated with oxygen and become airy, more whipped egg whites are added to it.

This recipe is no longer complete without baking powder. Only it is not soda that is added, but baking powder, since soda forms bubbles upon contact with acid, but our dough does not contain it.

The recipe with the addition of boiling water was the result of all culinary experiments. It immediately combines ease of preparation and excellent results.

Boiling water accelerates the gelatinization process of flour, which increases the firmness and elasticity of protein molecules. The biscuit rises perfectly during baking, acquires elasticity and a stable shape. Practically does not settle. Gets a little damp inside. These cake layers are ideal for cakes and can be used without soaking.

Cooking procedure

Turn on the oven in advance. Set the temperature to 180°C. Prepare your food.

You will need:

medium-sized chicken eggs, 4 pieces;
flour, 170 grams;
sugar, 180 grams;
baking powder, 1 teaspoon;
vegetable oil, 3 tablespoons.

Put the kettle on to warm up, because at the end of cooking you will need to add 3 tablespoons of boiling water to the dough.

Remove the eggs from the refrigerator in advance. Let them warm up a little. The product should be at room temperature. Break them into a bowl. We do not separate the yolks from the whites. Start beating at maximum mixer speed. The mass should become fluffy and homogeneous. This will take approximately 5 minutes.

Add all the sugar to the egg base and beat again for another 5-7 minutes, until the volume of the mixture increases 2.5-3 times relative to the initial one, and it becomes white and acquires the consistency of liquid sour cream.

In a separate bowl, mix flour and baking powder. Sift half into the egg mixture. Mix everything at minimum mixer speed in a circular motion. Add the remaining flour.

After the dough becomes homogeneous, add vegetable oil to it. Still mix everything at low speed.

At the end of cooking, add boiling water. It should be as hot as possible. Pour in a thin stream and at the same time work with a mixer. The finished dough must be immediately poured into a baking dish.

A metal base with a removable bottom is best. We line the bottom with parchment paper, and coat the walls, including the bottom, with butter and sprinkle with flour.

Fill the form no more than halfway. Keep in mind that the dough will rise. We take a silicone spatula and use it to make movements as if we were cutting a future cake. This way we allow excess air to escape so that a dome does not form on the sponge cake. If you don’t have a spatula, you can sharply twist the pan with the dough several times, this will also cause it to settle a little.

Place the dough in a hot oven on the middle shelf. When using a mold with a diameter of about 20 cm, the sponge cake will bake for about 35 minutes. Readiness can be judged by the appearance of a golden brown crust. The surface of the baked biscuit springs back when pressed. The dimple recovers quickly. Readiness is also checked with a wooden stick, such as a toothpick. After piercing the cake, it should remain dry.

Biscuit is a very capricious product. He does not like sudden noise, shaking and temperature changes. Therefore, during cooking, it is strictly forbidden to open the oven, slam the door, stomp on the floor, or even scream. If possible, remove children from the kitchen while baking, otherwise all your hard work may go down the drain.

When is the best time to cut a biscuit?

It is better to leave the finished cake in the oven for 15 minutes. Then you need to get it out. Remove from mold. This will be easy to do if you walk along the edge of the wall with a sharp knife.

Turn the cake over onto a wire rack, remove the bottom, and leave it in this position for a while. This is necessary so that any unevenness that appears on the surface during the baking process is smoothed out.

The cooled cake should be wrapped in cling film and hidden in the refrigerator for at least 4 hours.

It is best to prepare the biscuit in the evening. Then you can leave it in the refrigerator until the morning.

The ripened cake is cut very well with a baker's knife. There is a great way to divide a sponge cake into perfectly even pieces. Place a baking dish on it and place several smaller plates underneath. Cut off the top that rises above the pan with a long bread knife-saw, increasing the number of plates.

If you are assembling a cake, coat the cake layers with light cream. The biscuit goes well with sour cream filling and fruit puree.

Chocolate sponge cake in boiling water

The cake baked according to this recipe turns out to be extremely tasty, juicy, with a rich chocolate taste.

To prepare the dough you will need:

chicken eggs, 2 pieces;
flour, 2 cups;
sugar, 2 cups;
cocoa powder, 100 grams;
milk, 1 glass;
vegetable oil, 0.5 cups;
baking powder, 1.5 teaspoons;
soda, 1.5 teaspoon.

Biscuits with the addition of cocoa are baked better at 170˚C, so preheat the oven so that the temperature in the oven reaches the desired values when adding the dough.

Mix all dry ingredients in a separate bowl. The flour should be sifted 2-3 times in advance. In another bowl, beat the eggs, add cooled milk and vegetable oil to them. Beat with a mixer at high speed.

Pour the resulting mixture into a bowl of flour. Stir gently. Add a glass of freshly boiled water. Knead the dough with a spatula in a circular motion or with a mixer at low speed.

The cake turns out fragrant and fluffy. The cakes can be combined with butter or light creams, ground nuts, or eaten separately without filling or soaking.

Biscuit in boiling water in a slow cooker

The recipe for sponge cake with boiling water in the oven is no different from the technology for preparing dough for a multicooker. Using kitchen appliances, you can bake any of the proposed biscuits. However, remember that the abilities of all miracle pots are not the same. You may not succeed right away and will have to adjust the modes at your own discretion.

We take products in quantities as for a classic sponge cake. Replace part of the flour (40 grams) with corn starch. This will help make the dough more crumbly. Otherwise, we follow the recipe for a regular sponge cake in boiling water.

Place the dough in a greased form. Turn on the “Baking” mode. For a multicooker with a power of 700 W, the cooking time will be 60 minutes. After this, it is possible to keep the biscuit in the “Warming” mode for another 5 minutes. From the original quantity of products, a cake 7 cm high is obtained.

Cook with pleasure, and you will see that delicious homemade cakes are not difficult at all.