With classic cake sponge cake recipes, it's easy to make a delicious dessert. You just need to choose one of the options presented on the 1000.menu website and add the cream and filling to your taste! You can cook a biscuit with vanilla sugar, cocoa or chocolate, both in the oven and in a slow cooker.
In order for the biscuit dough to turn out to be voluminous, it is necessary to observe
a few simple rules
.
1. The flour must be sifted before cooking.
2. Whites and yolks with sugar are whipped separately.
3. It is necessary to introduce flour into the egg-sugar mixture gradually, in small portions.
4. For the first 25 minutes, while the biscuit is in the oven, you can not open it. Otherwise, the dough may settle.
The five most common ingredients found in recipes for a classic sponge cake:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Vanilla sugar | 379 | 0 | 0 | 99.8 |
| Cocoa powder | 374 | 24.2 | 17.5 | 32 |
The most common and inexpensive recipe for sponge cakes:
1. Divide the sugar into two parts and beat one part with the yolks and the other with the whites.
2. Stir a third of the resulting protein mass with the yolks.
3. Add a third of the flour and mix everything thoroughly.
4. Gradually introduce the rest of the products.
5. Put the sponge cake mass in a baking container.
6. Preheat the oven to 180 C.
7. Bake for about 40 minutes.
8. Let cool at room temperature.
The Five Fastest Classic Sponge Cake Recipes for Cake:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic Genoese chocolate Sponge Cake | 45 min | 239 | +44 |
| Classic chocolate sponge cake | 45 min | 297 | +68 |
| Biscuit on eggs classic | 45 min | 248 | +77 |
| Classic sponge cake in the oven | 1 hour | 250 | +1120 |
| Classic sponge cake with cocoa | 1 hour 20 min | 293 | +45 |
Useful Tips:
• If the bottom of the mold is greased with butter, and then sprinkle with semolina a little, the biscuit will not stick to the bottom after baking.
• You can add some chopped walnuts or almonds to the dough.
• Before dividing the biscuit into separate cakes, it is recommended to keep it for at least 12 hours after baking.