The recipe for a good biscuit at home. Biscuit for the cake is a very tasty and easy recipe at home

Biscuit dough is the classic and most common version of cake layers and other desserts that we are used to using. In fact, there is nothing difficult in preparing a biscuit, and any cook can make it on their own at home with a minimum of effort.

Classic biscuit dough

This biscuit dough is suitable for almost any kind of cakes.

What you need:

• chicken eggs - 4 pcs.;
• sugar - 150 g;
• flour - 100 g;
• vanilla sugar - 1 teaspoon.

First of all, we prepare all the necessary ingredients. We take a form of small size and a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. The flour needs to be sifted a couple of times so that there are no extra impurities in it. The whites are separated from the yolks. Be very careful while doing this.

Mix the yolks in a separate bowl with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.

Add 1/3 of the whipped protein to the yolks, mix gently with a spoon and pour flour into it. Mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the form, level and bake for half an hour. Temperature 180 gr.

In a slow cooker

And again, the owners of multicookers can rejoice, because they are able to make biscuit dough using the miracle of technical thought. Multi-glasses are indicated as a measure of weight in the list of ingredients.

What you need:

• flour - 1 cup;
• chicken eggs - 4 pcs.;
• drain. oil - 20 g;
• sugar - 1 cup;
• vanilla sugar - 1 teaspoon.

Separate the yolks and beat the latter until peaks form. Add the yolks and both sugars one by one and continue to beat with a mixer. Gently add flour to the mixture, mix with a spoon or spatula.

After that, grease the multicooker bowl with a piece of oil and carefully pour the dough into it, leveling the surface. Biscuit cakes are cooked in the "Baking" mode for about an hour. The result is a fluffy base that can be used to create any dessert.

Biscuit for 4 eggs in the oven

To make the 4 Egg Biscuit Cake, you will need the following ingredients:

• flour - 1 cup;
• sugar - 1 cup;
• rast. oil - 1 tbsp. spoon;
• chicken eggs - 4 pcs.

All eggs are broken into a bowl at once, and sugar is poured out. An important point: the surface of the dishes and any objects in contact with the dough must be dry. The appearance of even a drop of moisture in the biscuit is not acceptable, otherwise it will not rise.

Beat the mixture until the sugar is completely dissolved, and at the same time pour a little flour there. Knead the dough carefully. We cover the parchment in a baking dish, greased with oil, pour the dough into it and put it in the oven for 40 minutes.

On sour cream for cake

What you need:

• flour - 2 cups;
• sour cream - 1 cup;
• chicken eggs - 5 pcs.;
• sugar - 1 cup;
• drain. oil - 20 g;
• soda - ½ teaspoon.

The yolks are separated from the proteins and mixed with sugar. After that, sour cream is added to them. The mixture is thoroughly mixed. Pour into the resulting mass of flour. Separately, beat the whites to stable peaks and combine them back with the yolk component.

In a greased form, bake a biscuit for about 45 minutes at a given temperature of 180 gr. The finished dessert can be divided into several identical cakes and used to make a cake with any filling.

Boiled brew

Boiled choux pastry is one of the non-standard options for making a biscuit. Be sure to try it with the following step-by-step recipe!

What you need:

• chicken eggs - 4 pcs.;
• sugar - 1 cup;
• flour - 1 cup;
• baking powder - 1 teaspoon;
• rast. oil - 3 tbsp. spoons;
• boiling water.

First of all, we set the oven to warm up to 180 gr., Since the preparation of the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Eggs are beaten with sugar until white foam appears.

Flour and baking powder are sifted through a fine sieve into an egg-sugar mass. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough to the form. Wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the cake with a toothpick.

Biscuit cakes in a hurry in 5 minutes

A biscuit in 5 minutes will turn out even with a kitchen amateur. This recipe is so simple that it is almost impossible to mess it up.

What you need:

• chicken eggs - 3 pcs.;
• drain. oil - 50 g;
• sugar - ½ cup;
• flour - ¾ cup;
• baking powder - 1 teaspoon;
• cocoa - 2 tbsp. spoons;
• vanilla sugar - 2 teaspoons.

Eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanilla, cocoa powder, melted butter and baking powder to the mixture. At the end put the sifted flour.

We take a special glass that can be used in the microwave and put it right in the middle of the bowl with biscuit dough, having previously filled it with water. This will help the cake bake more evenly.

We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after that we keep it on heating for another couple of minutes. The finished biscuit can be smeared with honey or chocolate.

How to make on kefir?

Kefir biscuit is a simple and tasty version of homemade cakes that can be served with a festive table or a regular tea party.

What you need:

• chicken eggs - 3 pcs.;
• drain. oil - 100 g;
• flour - 2 cups;
• kefir - 1 glass;
• sugar - 1 cup;
• vanilla sugar - 1 teaspoon;
• salt - 1 pinch.

Beat eggs, melted butter and sugar in a bowl until smooth. Then flour mixed with baking powder, a pinch of salt and vanilla sugar are added. Beat the mixture again with a mixer at medium speed. Pour kefir last, mix with a wooden spatula. The result should be a dough that resembles in consistency the one used to make pancakes.

Do not forget to preheat the oven to 200 degrees. The form is greased with oil, covered with parchment paper and the dough is poured into it. We make sure that it is evenly distributed over the surface. We bake for 40 minutes and at the same time constantly check the readiness with a skewer or a toothpick.

No added eggs

Need to urgently cook biscuit cakes, but there are no eggs at home? Do not despair! After all, you can use the recipe, where you can not add them.

What you need:

• flour - 200 g;
• sugar - 200 g;
• baking powder - 1 teaspoon;
• rast. oil - 100 ml;
• lim. juice - 2 tbsp. spoons.

We heat up first of all to 180 gr. oven, and cover the bottom of the form with parchment paper. Mix flour, sugar and baking powder in one bowl, oil, lemon juice and 200 milliliters of warm boiled water in another.

Carefully pour the liquid component into the dry and mix thoroughly.

As soon as the mass becomes homogeneous, immediately pour it into a mold and set to bake for half an hour.

A delicious biscuit without eggs is ready!

Chocolate sponge cake dough

What you need:

• chicken eggs - 6 pcs.;
• flour - 100 g;
• sugar - 100 g;
• baking powder - 1 teaspoon;
• cocoa - 2 tbsp. spoons;
• vanilla sugar - 1 teaspoon;
• drain. oil - 20 g.

Separate the yolks and beat them together with sugar. Please note that the fresher the eggs, the tastier the biscuit will be. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.

What you need:

• chicken eggs - 2 pcs.;
• drain. oil - 50 g;
• flour - 1 cup;
• honey - 2 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• baking powder - 1 teaspoon;
• salt - 1 pinch;
• fat sour cream - 0.5 kg;
• boiled condensed milk - 1 can;
• milk chocolate - 50 g;
• walnuts.

We mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, after which we send it to boil in a water bath, stirring constantly. When the mixture visually increases in volume, the dishes are removed from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.

To prepare the cream, beat the sour cream and the remaining sugar at medium speed. We heat the oven to 180 gr. and alternately bake the cakes for 10 minutes. They should be very thin, so when rolling out the dough, we visually control the size. Each new cake is smeared with cream, and the third and sixth in a row are additionally boiled condensed milk. The sides of the cake are smeared with the rest. We decorate the resulting dessert on top with grated chocolate and walnuts.

Creams for biscuit cakes: options

As a rule, a cake without cream is no longer a cake. In this matter, only your imagination and taste preferences can limit you.

With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.

Below you can find a list of the most popular supplements.

1. Butter cream. Its preparation will not be difficult. You will need heavy cream (33.35%) and a mixer. We beat the product at the highest speed, after which we fill it with a confectionery syringe.
2. Protein cream. It is also very easy to prepare. You need a couple of egg whites and sugar. With a mixer at medium speed, the eggs are beaten until peaks form and after that they can be used directly for the layer of the cake.
3. Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, a teaspoon of lemon juice and a little water are added. The mixture is cooked over medium heat. We determine the degree of readiness by picking up the cream in a teaspoon. The thicker the stream, the better.
4. Sour cream. This cream is tastier than creamy and not so high-calorie. However, for its preparation it is necessary to use sour cream, where the fat content is at least 30%. The recipe is simple to disgrace - just beat the product at a high mixer speed. Experienced confectioners advise using the cream immediately after preparation.
5. Butter cream. This option is used more for decoration than for use. Just take fatty butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick homogeneous mass is obtained.

It is not difficult to prepare a delicious, lush and tall biscuit. Biscuit will be an excellent basis for pies, cakes, various pastries. A simple and quick cooking recipe will delight all housewives. The biscuit cannot be spoiled, the recipe is tested and reliable.

Ingredients:

Flour - 2 cups

egg - 3 pcs

sugar - 1 cup

vanilla sugar - 1 sachet (optional)

milk - 3 tbsp.

baking powder - 1 tsp or 1/2 tsp soda (slaked)

butter - 15 gr (for greasing the mold)

Cooking:

To prepare a biscuit, it is necessary to break eggs into a high container, add sugar, beat the contents with a mixer into a fluffy mass.

Gradually add the sifted flour, stirring. Add baking powder or soda slaked with vinegar or lemon juice. Mix. Pour in milk, add vanilla sugar if desired. Mix the dough well until a homogeneous mass, the consistency of thick sour cream.

Grease a baking dish (diameter no more than 22-23 cm) with butter. Fill with prepared dough and place in an oven preheated to 180 C. Bake until golden brown 25-30 minutes. If necessary, check with a toothpick or wooden stick. It also bakes well and is very tasty.

Cool the finished biscuit. Remove from the mold, cut lengthwise if necessary, etc. Optionally, you can add poppy seeds, raisins, nuts, candied fruits to the dough.

Bon appetit!

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, lush, when preparing it, you don’t need to divide the eggs into proteins and yolks (as in a classic biscuit), and the result is always amazing - lush airy cakes that can be used for a cake or eat just like that, with milk.

Bit by bit, I put the tips, secrets and secrets of respected confectioners into a piggy bank, repeated after them, studied, tested, tried and ... nevertheless achieved the desired goal. A fluffy 4 egg biscuit that always turns out - this is my discovery, which I will share today!

Delicious sponge cake for 4 eggs cake:

• Chicken eggs (CO) - 4 pcs.
• Sugar sand - 200 g.
• Wheat flour of the highest grade - 200 g.
• Baking powder - 1 teaspoon with a slide

How to bake:

Biscuit dough is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat the yolks and whites together. But if you have a weak mixer or none at all, do this: first turn the egg whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in protein foam at the very end (after adding flour).

So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add sugar in a thin stream.

If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, put a container with sugar next to it and add a tablespoon.

The mixer does not need to be turned off while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick light foam. Look at the photo, how the egg-sugar mass should brighten.

Now add 1 teaspoon of baking powder to the flour and sift it into a bowl of dough. Before sifting, be sure to take a spatula and mix the flour with the baking powder. The fact that the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

You need to be careful with flour - if you add too much of it, the finished biscuit will be too dense.

Add flour in parts, in three approaches. Each time you add flour, mix the ingredients in an upward motion, as if you were lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a pre-prepared form (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the counter a few times to evenly distribute the dough from the middle to the edges. You can twist the shape clockwise with a sharp movement, for the same purpose.

My form has a diameter of 18 cm, the height of the finished biscuit is 6 -6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and on a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and to keep it inside, the walls of the biscuit should begin to bake immediately. If you put the form with the dough in a cold oven, the air bubbles will have time to get out of the dough, the pastries will turn out low and dense.

The surface of the finished biscuit should spring back when you press it with your finger. If the biscuit "fails", the hole from the finger is not restored, then the biscuit is not ready yet, it needs additional time. Do not open the oven for the first 25 minutes, otherwise the pastry will settle.

We cool the finished biscuit in the mold for 10 minutes, then we draw it along the walls of the mold (we describe a circle) so that the cake is easier to separate from the detachable mold, release the biscuit and turn it upside down onto a wire rack. Thus, if a tubercle has formed on top of the baking, it will smooth out, and in the finished cake all the cakes will be even and beautiful.

After complete cooling on the wire rack, wrap the biscuit with cling film and put in the refrigerator for 6-8 hours. Thanks to this tricky technique, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in the film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as the classic chiffon biscuit). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - the homemade tea cake is ready!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and confectionery sprinkles. The cake was soft and very tasty.

Pieces of canned peaches are added to the layer of cake between lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

Lush, like a cloud, you and your loved ones will love the biscuit!

Biscuit - light, soft, lush - is used for making cakes, cookies, rolls and pastries. The main components of a tender biscuit dough are eggs, sugar and plain flour.

To obtain a light fluffy biscuit, flour is partially replaced with starch, breadcrumbs or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

The porosity of the dough is given by a large number of eggs, the quality of beating of which determines the structure and volume of the finished product.

Recipe for a classic biscuit cake

The ingredients listed below are for a 24 cm diameter round pan. The biscuit is 5-6 cm high.

Carefully separate the whites from the yolks. You can not allow even a little yolk to get into the protein. In this case, the proteins will not whip;

It is desirable to replace part of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Lubricate the form with oil, you can cover it with paper;

Rub the yolks with sugar (2/3 of the total amount) until a thick mass;

Beat egg whites until stiff peaks form, add sugar and beat until fluffy. Do not beat the whites strongly, as the biscuit may not rise;

Whipped proteins enter into the yolk mass and stir;

Pour the sifted flour into the egg mixture. Stir gently from the edge of the bowl to the middle so as not to shake the whites;

Pour the dough into a special form;

Bake for about 25 minutes at t = 200°C. Readiness to determine with a thin stick - pierce the cake, if after extraction, there are no traces of dough on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, when the force is removed, it restores its shape;

Transfer the finished fragrant biscuit to the wire rack and send it to rest for 2 hours.

Recipe for fluffy biscuit for baking

Airy and fluffy biscuit is perfect for cakes.

• Eggs of medium size - 5 pcs.;
• Sugar - 180 grams;
• Flour -160 grams;
• Vanillin - a pinch.

1. Separate the whites from the yolks very carefully so as not to damage the yolks;
2. Rub the yolks quickly with sugar (2/3 of the total amount), until an even, homogeneous mass is obtained;
3. Beat the whites until a stable foam forms, until peaks form. Add sugar to them and beat until shiny;
4. Gently fold the beaten egg whites into the yolks;
5. Sift flour, add vanillin and add in small portions to the egg mass. Stir thoroughly so that there are no lumps. It is advisable to knead carefully, but quickly. From a long kneading, the air bubbles formed in the proteins may be broken, and the biscuit will be dense;
6. Put the dough into a greased container;
7. Bake for 20 minutes at t = 200 ° C. Check the readiness with a toothpick - pierce the pastry, if dry without traces of dough, it is ready;
8. Cool the pastry a little in the form and turn it over onto a wire rack;
9. The biscuit ends up soft and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8-10 hours.

Delicious chocolate biscuit recipe

• Egg - 6 pcs.;
• Sugar - 180 g;
• Butter (not spread) butter - 100 g;
• Flour - 200 g;
• Chocolate bar - 100 g;
• a pinch of cinnamon;
• A pinch of salt;
• A pinch of lemon zest.

1. Beat the butter with sugar until a beautiful fluffy mass;
2. Add cinnamon and lemon zest to the mass;
3. Add egg yolks one at a time to the mixture and mix thoroughly;
4. Break the chocolate and melt, adding a little hot water;
5. Add chilled chocolate to the butter-egg mixture;
6. Sift the flour and pour into the chocolate-butter mixture;
7. Proteins, whipped into an elastic foam, carefully mix into the mixture;
8. Pour the dough very carefully into a greased or paper-lined form;
9. Bake for 30-40 minutes at t = 200°C.

The easiest recipe for a delicious sweet biscuit

A simple biscuit that always rises, turns out crumbly and tender.

• Eggs - 4 pcs.;
• Flour - 170 g;
• Sugar - about 210 g;
• Soda - 1 tsp

1. Grind the eggs, gradually adding sugar, until a thick and persistent foam is obtained;
2. Put out the soda with vinegar and pour into the egg mixture;
3. Pour the sifted flour, constantly kneading, into the egg mixture;
4. Carefully pour the dough into a greased or paper-lined container;
5. Bake at t = 200 ° C - 20 - 27 minutes.

Biscuit on breadcrumbs

Prepare:

• 7 eggs;
• Sugar - 100 g;
• Flour - 60 g;
• Rye crushed crackers - 100 g.

1. Grind the eggs with sugar until there are no grains left;
2. Send to a water bath and constantly beat until this mass increases by 4 - 6 times;
3. Remove from the water bath and do not stop beating for 12 minutes;
4. Pour crushed crackers and sifted flour. Mix carefully;
5. Pour ¾ of the height into a mold lined with paper;
6. Bake at t = 210°C. Willingness to determine a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and works great as a base for cakes.

• 9 eggs;
• Flour - 180 g;
• Sugar - 210 g;
• Starch - 50 g.

1. Pour the eggs into a saucepan, stir in the sugar and send to a water bath, heating the mass to t = 50 ° C. Whisk the mixture continuously;
2. After the mass warms up to the desired temperature, remove the mixture from the water bath. And, constantly whisking, cool to t = 20 ° C. The volume will increase by 3 times;
3. Pour the flour, previously sifted, and mix until smooth;
4. Pour the dough into the mold with extreme care;
5. Bake for 25 minutes at t = 200°C. Readiness to determine with a thin stick - pierce the cake, if after removing it, there is no dough left on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, it shrinks, when the force is removed, it restores its shape;
6. Cool the baked biscuit for 5 - 10 minutes in the form;
7. Put the pastries on the grate and send for 8-10 hours to stand.

Note:

Water bath: pour water into a large container (basin or saucepan). Put on fire and heat up to t = 80°C. Place a smaller bowl with egg mass in water. During heating, make sure that splashes of water do not get into the egg-sugar mixture.

Biscuit cake with cream

Prepare:

• Eggs - 6 pcs.;
• Sugar - 180 g;
• Flour - 180 g.

For soaking:

• Syrup - 110 g.

For cream:

• Cottage cheese - 500 g;
• Sugar - 150 g;
• Yolk - 3 pcs.;
• Cream 35% - 220 g;
• Water or juice - 70 g;
• Lemon - 1 pc.;
• Gelatin - 15 g;
• Jam or jam - 500 g;
• Vanillin - 1 g.

Preparing the cream:

1. Grind the yolks with sugar, add cottage cheese and vanillin. Stir and put lemon zest;
2. Warm the gelatin swollen in cold water in a water bath and add to the curd mass;
3. Put for half an hour in a cold place;
4. Whip the chilled cream into a fluffy foam. Mix gently into the curd mixture.

Preparing the cake:

1. Separate the whites from the yolks very carefully. Beat in a stable foam with 1/3 sugar;
2. Grind the yolks with sugar and combine with proteins;
3. Pour the sifted flour into the egg mixture, mix thoroughly;
4. Pour the dough into the mold;
5. Bake a biscuit at t = 200°C - 25 - 30 minutes;
6. Cool the biscuit for 3-4 hours, and cut lengthwise into 2 layers;
7. From the side of the cut, soak with syrup;
8. Put one layer into the mold, lining it with paper;
9. Put jam or any berries on the layer. Top - curd cream;
10. Cover with another biscuit layer. Press lightly;
11. Put in the refrigerator for 5 hours;
12. Top decorate or sprinkle with powder.

• To proteins that have become watery from the fact that they stood for a long time - add a little salt. They will whip up much better;
• Squirrels are whipped slowly at first and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the dish with a whisk. Such proteins are whipped into an elastic foam;
• Forms for baking biscuits should be filled with dough to 2/3 of the height. Smooth the top gently with a knife or spatula;
• The first 10 minutes after baking, it is advisable not to “disturb” the biscuit dough, as it may settle;
• The baking oven is brought (warmed up) to the required temperature in advance - before beating the dough, since it is impossible to stand the dough for the biscuit after kneading;
• A warm biscuit wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
• Cutting a biscuit into transverse layers is best done with a fishing line, string or strong thread;
• When baking a biscuit in several forms at once, it is advisable not to put them too close to each other, since on the one hand the cakes will burn, and on the other they will remain raw;
• If during baking the top of the biscuit begins to burn, then it must be covered with paper folded in several layers and soaked well in water;
• Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
• Pour the flour gradually, otherwise lumps will form in the dough;
• Place the dough in the oven carefully, trying not to shake it - otherwise it may settle.

Biscuits are easy. It is important to follow the basic rules of its baking and preparation. Biscuit cakes are always tasty and elegant. No time for cream and decorations? Sprinkle the biscuit with powdered sugar - and an appetizing and tasty dessert is ready.

Lush, light, porous and very tasty. All these epithets can be awarded to a biscuit if it is baked according to the correct recipe. Ideally, the cake should turn out to be even, without a slide at the top, without voids inside. Another advantage of the biscuit is that it is quite low in calories, since it does not use fat - butter or margarine. In addition, a large biscuit is light in weight, so even from a small amount of products you will get a voluminous cake for the whole family. How to cook a sponge cake for a cake in a few minutes at home, read below.

We will do it quickly, without separating the proteins, which greatly simplifies the process. However, the result is a fluffy and light cake. It is suitable for layering with cream of condensed milk and butter, whipped cream or sour cream, depending on the recipe. This recipe is very easy and quick to make. Cooking time - 25 minutes.

Ingredients:

1. Large eggs - 6 pieces;
2. Fine sugar - a full glass;
3. White flour - 1 cup;
4. Baking powder - 1 sachet (can be replaced with 0.5 teaspoon of soda + vinegar for extinguishing).

Cooking process:

1. Cool the eggs, break into a tall container, without separating the whites - we will beat all together.
2. Start whipping at the lowest speed, increasing it very slowly. If there are 5 speeds in your mixer, then 1-2 minutes at each speed will be enough. You should get a foam that is not stable, but retains a trace from the work of the beaters.
3. Sift the flour and spoon it into the egg mass, whisking constantly. At this stage, it is not necessary to knead the dough by hand, you can use a mixer.
4. Add sugar or powdered sugar in the same way, and at the very end of kneading - soda with vinegar. If you use a special baking powder, do not use vinegar - you do not need to extinguish it.
5. Cover the form with parchment and lightly oil it.
6. Preheat the oven to 180 degrees for about 10 minutes.
7. Pour the dough into the mold, smooth the surface with a spatula, place the mold in the oven to bake the cake.
8. The sponge cake is baked quickly - an average of 25-40 minutes, depending on the oven. Checking if it is done is very simple: take a long wooden skewer and stick it right into the center of the cake. If it remains dry with no sticky dough, the cake is completely ready.
9. Do not rush to pull it out of the oven - let it cool for 10 minutes with the oven turned off.
10. Then remove, let cool completely in the form, carefully invert onto a wire rack and remove the paper.
11. Ideally, the biscuit cake should be allowed to “rest” for at least 4-5 hours. But if there is no time, you can quickly start assembling the cake at home.

Biscuit in a multicooker

A slow cooker is a modern assistant to any housewife. With its help, you can cook many delicious and healthy dishes with minimal time at home. The biscuit in this miracle oven turns out to be special - very even, lush, airy. It is ideal for creating a mastic cake, decorating with cream or icing. Cooking time: 20 minutes + 50 minutes for baking in a slow cooker.

Ingredients:

1. 4-5 eggs depending on size;
2. Flour - a glass with a slide;
3. Sugar - 190 grams;
4. Vanilla or other flavoring as desired.

Cooking process:

1. Before you bake the cake, do the preparation. Remove the eggs from the refrigerator - in this recipe they should be at room temperature. If you forgot to do this, dip the raw eggs in warm water for 2 minutes. Mix flour with vanilla and sift through the finest sieve twice so that the mixture is enriched with oxygen and becomes lush. Wipe the multicooker bowl dry and grease with a piece of butter. Additionally, you can lightly crush it with flour.
2. Break the eggs into a bowl and beat for 10 minutes in total - at first the speed should be low, and at the end - maximum.
3. Add sugar, pouring it into the mixture in a thin stream.
4. As soon as all the sugar is poured out, start introducing the flour and vanilla into the mixture just a little and do not turn off the mixer.
5. Carefully pour the dough into the bowl of the multicooker and let stand to even out.
6. Close the lid and turn on the "Baking" program in the multicooker. In different models of multicookers, the process of baking a biscuit can take from 25 to 60 minutes, so you need to check its readiness with a stick, especially if you are baking a biscuit in this way for the first time. Do not open the lid for the first half hour.
7. As soon as the biscuit is baked, open the lid of the multicooker and let it cool, and only then take out the cake by turning the bowl over onto a dish.

Custard biscuit

A biscuit that will never fall can be made according to the recipe in a water bath. It is also called custard. Its advantage is that it turns out to be very porous, with large air voids inside, and therefore very lush and light. Ideal for beginners who have not yet gotten their hands on baking sponge cake for a cake at home. Cooking time - 35 minutes + 25 minutes for baking.

Ingredients:

1. Powdered sugar - 150 grams;
2. 4 eggs;
3. Salt - one pinch;
4. Corn or potato starch - 60 grams;
5. Flour - 60 grams;
6. Vanilla - 1-2 grams.

Cooking process:

1. Prepare the form. This recipe is designed for a small cake, so a mold with a diameter of about 20–22 centimeters will suffice. Cover the bottom with paper, rub with oil and sprinkle with a little flour.
2. Separate the proteins, beat until peaks appear - stable, non-falling curls on the foam. Add some salt for a light beat.
3. Rub the yolks in a separate bowl with powder.
4. It is necessary to combine both masses: add a spoonful of the yolk mass to the protein foam and lift the dough from the bottom up, gently mixing.
5. Put the pan with the dough on steam, start whisking with a whisk. The mass should become a temperature of no more than 50 degrees. Continuing to beat, achieve a smooth, shiny mass. Heating time - no more than 10 minutes.
6. Then remove the bowl and put it in cold water. Beat the dough until the mass is completely cooled.
7. Pour into prepared pan and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check the readiness of the cake.
8. After that, turn off the oven, open the door and let the biscuit cool in it. Then we turn it over on a plate or board, remove the parchment and collect the cake according to the recipe. Use a light cream that holds its shape - cream, butter, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.