A biscuit recipe that always turns out. Fluffy and simple sponge cake

Few people refuse to treat themselves to a delicious biscuit roll or cake. It gives the confectionery lightness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs all over the world. But in the beginning, you can learn about the history of the appearance of the biscuit.

History of the dish

Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked."

The earliest mention of this culinary creation is found in the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". Those recipes were missing. Without it, the product could be stored longer without being affected by mold even in wet conditions. At the same time, the dish remained completely edible until the very end. Such a biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, it was popular with land travelers.

Recipe becomes world famous

The regular biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, the dough for biscuit began to be prepared not only in royal palace. The recipe became available to the people, after which the dish acquired world fame. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, with sour cream, from eggs.

Classic recipe

This option is the basis of all biscuits. It is the most common and in composition more than others close to the original version. It was from him that culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - something that all hostesses strive for.

It is important to keep proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use

The process of cooking according to the classic recipe

One more necessary condition- this is good (so that when the bowl is tilted they do not fall out) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The dough for the biscuit should acquire a thick consistency - when right approach it will be soft and airy.

Having put the mass for the first time, you do not need to open it, because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake is ready to be smeared with any cream, chocolate, jam or jelly.

Easy and quick biscuit recipe

Many hostesses often do not have enough time to work in the kitchen for a long time. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. This is:

• egg - 4 pcs.;
• flour - 1 cup;
• sugar sand - 1 glass;
• vanillin - ½ tsp

As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, because this will eliminate all the bubbles and the biscuit will not be airy.

We prepare a mold (diameter about 20 cm). To do this, it is processed with oil and “powdered” with flour. Pour the finished mass into this container. The oven must be already preheated (190 0 С). These quick biscuits take about half an hour to cook. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked by light pressing. The biscuit should “spring”, and the notch from the finger should recover.

Biscuit with sour cream

Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. Classic recipe dry, and if a cake is made from it, it needs additional impregnation, and a biscuit with sour cream is already “wet”. For cooking you will need:

• eggs - 3 pcs.;
• drain. oil - 100 g;
• flour - 200 g;
• sugar - 300 g;
• sour cream - 125 ml;
• soda - a pinch.

The process of making sour cream biscuit

Softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 190 0. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.

egg biscuit

This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:

• sugar - 150 g;
• flour - 150 g;
• eggs - 6 pcs.;
• drain. oil (for greasing the mold)

For cooking, you need a deep container. Eggs are placed in it with sugar and stirred. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.

Biscuit dough is quite capricious and not everyone knows how to work with it. There are many secrets that you need to know and follow in order to succeed. Today we will talk about them and prepare the perfect biscuit dough at home. If you follow all the tips from this article, then biscuit baking will always be lush, porous and tasty. Others can be found in the corresponding section.

I baked my first biscuit at the age of 9. He was not as lush as I wanted him to be. And I started experimenting. I studied, changed recipes, tried new techniques. For a year I achieved results that suited me quite well. I remember my mother praised me and admitted that even her biscuit did not turn out so magnificent. But her other pastries were chic and it was she who instilled in me a love for pastries.

Mom taught me how to cook a lot of what I can do. Now it was my turn to share my secrets. Mom now also makes wonderful pastries from biscuit dough. Like I said, it's all about the secrets and the recipe.

Types of biscuit

To bake a biscuit, first you need to figure out what types of biscuit dough are and how they differ from each other.

Classical

This is the one we cook most often. He has the simplest set of products: eggs, sugar and flour. Sometimes starch is also used in it. This basic recipe is very popular due to the ease of preparation, as well as the use of simple and affordable ingredients. We will talk about it in more detail at the end of the article. There I will share my proven recipe for making a classic biscuit.

Angelic

This biscuit differs from others in that the dough is kneaded on whipped proteins with sugar, a spoonful of water and a pinch of citric acid. After adding flour, the dough is baked. Ready baked goods white color with soft skin. A thin piece of such a biscuit looks like the wings of an angel. It turns out to be just as weightless, white and tender. Yes, yolks are not used in the test.

chiffon

This pastry gets its name from its slightly moist smooth surface. It's all about vegetable oil, which is part of the products for the test. This biscuit is most often used for making multilayer cakes, as pastries keep their shape perfectly.

Viennese

Butter is used to make this biscuit. The yolks are not whipped with sugar, but are ground with soft butter, after which they are already mixed with whipped proteins and flour. This biscuit is the basis for making Sacher cake. Read about it on my blog pages.

Biscuit Genoise, or Genoese

For this biscuit, beat the yolks together with the proteins with sugar. Add the melted butter to the fluffy egg mass. And only then add flour, part of which needs to be replaced with nut flour. It turns out fragrant pastries, which serves as the basis for cakes.

Dacquoise

This pastry can be considered a kind of biscuit, although outwardly it does not quite look like it. As part of this baking, you will not find wheat flour, as it is completely replaced by nut flour (hazelnut, pistachio, etc.). To prepare the dough, you still need proteins, sugar and powdered sugar. Small meringues are baked in the form of cookies, from which the French prepare chic desserts.

Biscuit Gioconda

For this baking use 1 part wheat flour and 1 part nut flour. The recipe often uses butter. The most popular among the French is the almond Mona Lisa.

Biscuit dough secrets

1. Only chilled eggs are used for cooking.
2. Proteins can not be separated from proteins and whole eggs can be beaten with sugar. This is a little easier than separating the proteins from the yolks and whipping the yolks with sugar separately, and the proteins with a pinch of salt and citric acid. In the latter case, the biscuit turns out to be a little more magnificent.
3. The bowl in which the eggs are beaten should not be greasy. It is better to rub it with a slice of lemon (or vinegar) to remove even a hint of fat.
4. Sugar for biscuit is used finely crystalline. Large crystals do not dissolve well in the egg mass.
5. Beat eggs with sugar for about 10 minutes until persistent peaks. The egg mass should increase in size by 6-7 times. Only then ready-made pastries turns out lush.
6. We use wheat flour premium. Before adding it, saturate it with air. To do this, it must be sieved.
7. Knead the flour with a spatula, not with a mixer! The movements should be smooth, but sure, so as not to destroy the air bubbles in the dough.
8. As soon as the flour is distributed in the egg mass, you need to stop kneading the biscuit dough.
9. Pour the dough into a mold, which is greased with butter and sprinkled with flour.
10. Since the biscuit will increase in volume during baking, you need to fill the form by 3/4 of the volume.
11. The oven must be preheated for baking.
12. We bake the biscuit dough immediately after kneading. Every second, the air bubbles in the dough are destroyed and if you do not immediately send it to bake, the biscuit may not work out.
13. We check the readiness of the biscuit with a wooden skewer.
14. To make the finished biscuit easier to pull out of the mold, it must be left after baking for 2-3 minutes to cool upside down.

Cooking classic biscuit dough at home

Biscuit dough recipe with photo

To prepare a classic biscuit in a cold way, the following products are needed:

• eggs (6 pcs)
• wheat flour (1.5 cups)
• sugar (1 cup)

Sometimes starch is also added. Then the proportion of flour is changed and 1.2 cups of flour and 0.3 cups of starch are added. Starch is most often added when the roll is baked. Starch allows you to bake a more elastic dough that can be twisted after cooking.

Preparation of biscuit dough

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), 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 advice, 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 - 150 g.
• Wheat flour of the highest grade - 150 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, ready-made the 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). 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 - home cake ready for tea!

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.

Most recently, our site has a channel on YouTube. And the first video that I decided to make was about how to make a fluffy biscuit. I think that this recipe is basic, the main one for making many desserts!
If you love watching videos, welcome:

Lush, like a cloud, you and your loved ones will love the biscuit! Show what you got for this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I'm always happy to answer!

Bon appetit!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo so that I can find the results of your efforts and admire them! I will be very pleased!

In contact with

Biscuit can rightly be called a popular type of baking. After all, it has a lot of advantages - literally 15 minutes of time is enough for preparation, and the result is a fragrant, soft dessert. It can be served unchanged, or turned into a multi-layer cake, cut into cakes and smeared with any cream, jam, condensed milk. Between the cakes, you can add pieces of dried fruits, berries or candied fruits, crushed nuts or pieces of marshmallow, and pour glaze on top. Biscuit truly amazing view baking with many variations of its further use, but the main thing is to know the recipe for a biscuit that always turns out.

Classic biscuit that always turns out

Lush, tender, tall - this is how you can describe the biscuit that is obtained according to this recipe. We recommend that you definitely save it - excellent cakes are obtained from such a biscuit!

Components for the test:

• eggs - 6;
• flour -230 g;
• sugar - 180 g;
• baking powder - 2 tsp;
• vanilla or vanilla extract.

First you need to separate the whites from the yolks. We carefully monitor that the yolk does not get into the protein mixture, otherwise it will not work and the dough will not be so lush. Beat egg whites with a pinch of salt by hand or with an automatic whisk at medium speed.

When the proteins turn into foam, add half the sugar and continue to beat until the so-called stable peaks. When you turn the bowl over, the egg whites should stay in place.

Add the remaining half of the sugar to the yolks and beat until clear and increase in volume.

Add the whites to the yolks and mix with gentle light movements from the bottom up.

Now you need to sift the flour along with the baking powder. You need to add in portions - this will reduce the likelihood of lumps. The dough does not need to be kneaded for a long time, so as not to damage its structure. Once all the ingredients are combined, that's enough. It turns out the average consistency of the dough - not liquid, but not thick.

Preparing the baking dish. If it is solid or split metal, spread it with oily baking paper. An alternative option is to oil all the walls and use a strainer to cover them with flour.

We divide the dough into several portions and bake individual cakes in turn. You can bake a tall biscuit in one go and cut into individual cakes.

Bake at 180 degrees for about 35 minutes. Readiness to check with a baking stick or a toothpick - stuck deep in the middle, it should come out completely dry.

Step by step recipe for lush pastries

Lush and light biscuit is prepared according to the following recipe:

• 6 eggs;
• 300 g flour;
• 300 g of sugar;
• 10 table. spoons of boiling water;
• baking powder;
• vanillin.

First, separate the yolks from the whites. Leave them in the refrigerator for now.

Beat the yolks with all the sugar. The mass should increase significantly and become white. With a mixer it takes 3-5 minutes. Then add a couple of tablespoons of table water - this is necessary to better dissolve the sugar.

Add baking powder and flour to the yolks. Gradually stir into the yolk mixture. First with a spoon, then with a mixer.

Pour a small amount of sugar into the proteins and work with a mixer until a foamy state.

We add the protein mass to the main dough and carefully combine it from the bottom up.

Put the dough into a mold and bake at 180 degrees for 40 minutes.

On a note. To make the biscuit slightly moist, wrap it in cling film and send it to refrigerator compartment for a couple of hours, and preferably at night.

On kefir

Dairy products have a significant effect on the taste, aroma and texture of baked goods. Kefir will give not only an appetizing smell to the muffin, but also make it very soft, airy and porous. Such a cake will absorb impregnation well.

Components:

• kefir - 1 stack;
• flour - 1 stack;
• sugar - 1 stack;
• soda - 1 tsp;
• egg - 1 unit.

Crack an egg into a bowl and sprinkle it with sugar. Beat until a thick light mass is formed. Pour kefir and sift with flour. Whisk everything again.

We add the last soda, beat for a couple of minutes.

Pour the dough into the prepared mold. The oven follows for half an hour at 180 degrees.

chocolate biscuit

Who doesn't love chocolate? That's right - everyone loves him, and chocolate biscuit- a find for the sweet tooth.

Chocolate sponge cake, baked in a 24-26 centimeter mold, consists of the following products:

• 200 g flour;
• 5 eggs;
• 250 g sugar;
• 30 g cocoa;
• 135 g grows. oils;
• ½ stack water;
• ½ tsp soda and the same amount of fine salt;
• 4 g baking powder.

First you need to divide the sugar into two portions - 200 and 50 gr. We combine the first portion with water and cocoa powder in a small saucepan. Stirring constantly, bring to a boil - you get a homogeneous chocolate mass. We leave to cool down a bit.

Combine flour, baking powder, soda and salt in a separate bowl, be sure to sift.

Beat the eggs with the remaining sugar - the mass should double in size. Next, we attach chocolate mass and again work with a mixer.

Add the flour mixture to the bowl last. We mix gently and rather quickly with a spatula - the mixture contains a baking powder, which, when it enters the liquid warm dough, immediately begins to act. At the end, you can work the dough with a mixer for a minute.

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-cups are indicated in the list of ingredients as a measure of weight.

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 egg yolks and both sugars one by one and continue beating with the 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 cook 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. the spoon;
• chicken eggs - 4 pcs.