Classic biscuit in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake a classic sponge cake in the oven? Prepare the necessary ingredients. Choose large eggs, category C1 or CO. Be sure to sift the flour. This will saturate it with oxygen, and the biscuit will rise better during baking and will be airier and softer. Turn on the oven to 180 degrees in advance.

2. STEP 2

   

   Very carefully separate the eggs into yolk and white. Make sure that not a single drop of yolk gets into the whites, otherwise they will not beat in the future. Set the whites aside, and add half of all the sugar to the yolks (about 75 g, if you add a little more or less, it’s okay) and all the vanilla sugar.

3. STEP 3

   

   With a mixer at maximum speed, beat the yolks until a very dense and light mass is obtained. This will take approximately 5-7 minutes.

4. STEP 4

   

   Wash the mixer whisks thoroughly, wipe dry and start beating the egg whites. The container in which you will do this must be completely dry, otherwise there is a high probability that the whites will not beat. Start whipping the whites at the minimum speed of the mixer and as they begin to increase in volume, increase the speed. Beat the whites to soft peaks.

5. STEP 5

   

   Without stopping whisking, add the remaining granulated sugar to the whites in small portions.

6. STEP 6

   

   Beat the whites with sugar until stiff peaks form. The readiness of the proteins is checked very simply - tilt the bowl with the proteins to the side and if the protein mass does not flow down and holds its shape, then everything is ready.

7. STEP 7

   

   Add 1/3 of the whipped whites to the yolks and gently mix until smooth using a spatula or spoon, moving from bottom to top.

8. STEP 8

   

   Next, add half the sifted flour and mix again until smooth. Thus, alternating the remaining whites and flour, knead the dough.

9. STEP 9

   

   You need to mix the dough very carefully so that it does not lose its volume. If you wish, instead of alternating whites and flour, you can first add all the whites, and then stir in all the flour, this will also be correct, so choose the option that suits you best.

10. STEP 10

    

    Place the kneaded dough into a baking dish with a diameter of 20-22 cm (I have a 21 cm mold). The bottom of the mold must first be covered with baking paper; it is better not to grease the sides with anything, since during baking the sponge cake will grow and “cling” to the sides of the mold.

11. STEP 11

    

    Bake the biscuit in an oven preheated to 180 C for 40 minutes. During baking, do not open the oven for the first 25 minutes, as the temperature change may cause the biscuit to fall. Baking times may vary significantly as everyone's oven is different, so be sure to check doneness with a wooden skewer. Insert a skewer into the middle of the sponge cake and immediately remove it: if it is dry, the sponge cake is ready.

12. STEP 12

    

    Remove the biscuit from the oven and leave to cool. To do this, you can immediately move it in the mold onto a wire rack and leave it there until it cools completely, but since such a sponge cake turns out to be very light and tender, and during cooling it can sag a little under its own weight, I cool it upside down.

13. STEP 13

    

    Remove the completely cooled biscuit from the mold. To do this, run a long, narrow knife along the sides.

14. STEP 14

    

    The height of the sponge cake turned out to be exactly 6 cm, and it can easily be cut into 3 layers. But before cutting the biscuit into cake layers, it is better to let it rest for 8-12 hours. During this time, the biscuit will thicken a little and crumble less during slicing. But if you wish, you can skip this stage if you don’t have time.

15. STEP 15

    

    This sponge cake is ideal for making cakes or pastries, but besides that, it is delicious on its own.

16. STEP 16

    

    Bon appetit!

Comments on the recipe

Jak Torro

07.11.2023

4.5

Hello. Apparently the hands are from the wrong place. For the first time I cooked a classic sponge cake in the oven. I did everything exactly as in your recipe. But nothing came of it. He didn't get up properly. A slide appeared, and on the other side there was a dip (what was the reason?

Corason

07.11.2023

4.6

Hello! Thank you very much for the great recipe for Classic Biscuit in the Oven!!! I was looking through a search engine for how to make the perfect sponge cake for a cake and found your recipe. Your photos are very appetizing) I read it, understood everything and decided to make a sponge cake according to your recipe. I’ve been cooking for a very long time, but with biscuits things don’t always go smoothly for me. I did everything exactly as described, beat it well, stirred gently so that the whites did not fall off. I just added vanillin instead of vanilla sugar on the tip of a knife, for lack of it. And I also added 1 teaspoon of baking powder, which made the biscuit more loose. I baked it in a mold with a diameter of 22 cm, the result was a sponge cake 6 cm high and really very tender, light and airy. As a result, for March 8th I made a sponge cake with butter cream and decorated with chocolate. All my family really liked the cake. The sponge cake is very tasty and tender, complemented with butter cream - perfect! The cake turned out so delicious that I decided to make it again. Just next time I’ll add cocoa) Thank you very much again for an excellent and quite simple recipe.

Oksana

07.11.2023

5

I did it for the first time. It turned out quite well. Once it cools down, I’ll decorate the top with berries and banana. Jam in the middle

Elinka Martinka

07.11.2023

4.9

Everything turned out great. I think everyone can do it, but you need to do it slowly, carefully and follow the grading. I got a good biscuit the first time. I made cream and put cherries inside. Great recipe, I recommend it to everyone. I'm 12 and I made an awesome cake🫠

olgay198108

07.11.2023

5

Very good recipe, Irishka))) The basis of the cake is in the cake))) It turned out so cool and fluffy)))

IrinaPrimorochka

07.11.2023

4.5

I’ve been making sponge cakes with boiling water for a long time now. Sugar dissolves faster and the yolks whip better. By the way, according to the classic recipe, the yolks are beaten with all the sugar at once, and the whites are beaten separately with a pinch of salt. Experienced pastry chefs knead the dough not with a spatula, but with their hands. The form with the dough should be placed in a very hot oven - about 220 degrees and baked until the dough rises. Then the temperature is reduced to 160 degrees and bake for another 30-30 minutes. It’s not for nothing that the word sponge cake means “twice baked”!

Ira

07.11.2023

4.8

Irisha, thank you for such a great master class! If only I could learn how to do everything like this... You have to handle the biscuit like you do with a small child - carefully, don’t knock, don’t slam the oven door, in general you apply it... Well, for those who have a full hand, it may not be at all difficult to do everything correctly. Thanks for the recipe and tips!<br />