Vanilla sponge cake is good in that it can be served with tea as an independent dish, or used to make all kinds of desserts. The composition of vanilla biscuit includes the minimum number of available products, it takes no more than an hour to knead and bake, the product does not require special culinary skills and talents - therefore anyone can cook fragrant pastries.
Vanilla Sponge Cake - General Principles
The main four ingredients are used to make vanilla biscuit: eggs, granulated sugar, flour and vanillin. The remaining components are added to the dough, depending on the recipe and the preferences of the cook. A biscuit is prepared on the basis of sour cream, milk, condensed milk, boiling water.
It is permissible to add additional ingredients to taste in the dough of vanilla biscuit: nuts, poppy seeds, cocoa, grated chocolate and so on.
A properly cooked biscuit turns out to be very tender, so it can be safely served without soaking in creams, without filling. You can sprinkle the biscuit with powdered sugar, chocolate, and glaze. And you can cut the cake into several parts and grease with your favorite cream, jam, boiled condensed milk, jam, spreading between the layers, for example, fruits cut into slices, nuts, dried fruits, berries.
1. Classic Vanilla Sponge Cake
Ingredients:
• 4 eggs;
• 200 g of sugar;
• flour - a little less than a glass;
• sunflower oil - 30 ml;
• soda - 5 g;
• packaging of vanillin;
• a small amount of hot water;
Cooking method:
1. In a small cup, beat the eggs until airy foam.
2. Add vanillin, sugar, beat again until sugar is partially dissolved.
3. Mix flour with baking soda and slowly pour into beaten egg mass.
4. Pour some hot water and sunflower oil at the same time as flour.
5. Knead well with a spoon.
6. Pour the dough into deep form on parchment paper, put in a hot oven and bake a little more than half an hour at moderate temperature.
7. Divide the cooled biscuit into several shortcakes, grease with any cream if desired, decorate the cake with fruit.
2. Vanilla sponge cake with milk and butter
Ingredients:
• 4 medium chicken eggs;
• flour - an incomplete glass;
• sugar - 250 g;
• starch - 10 g;
• floor packaging butter;
• milk of medium fat content - 200 ml;
• a pack of vanillin.
Cooking method:
1. In two different cups, separate the proteins from the yolks.
2. Beat the egg yolks with half a glass of sugar and a half pack of vanillin for about five minutes. At the end of whipping, the yolks should double in size and acquire a slightly white color.
3. Pour starch into the sifted flour and mix well.
4. Slowly pour flour with starch to the yolks.
5. Pour milk and melted chilled butter at the same time.
6. Stir everything well with a spoon until a delicate, thick consistency and set aside.
7. Rinse the mixer whisk, wipe it dry, wipe it with a soft cloth dipped in acetic acid and beat the whites until airy foam. First, beat at low speed, and then increase (you can add a pinch of citric acid or salt to the proteins, so the mass will turn out even more magnificent).
8. As soon as the proteins foam, pour the rest of the sugar and vanillin in several doses, without ceasing to whisk.
9. When the last portion of sugar is poured, increase the speed of the mixer to the largest and beat to a stable thick mass.
10. Combine the whipped proteins with the yolk mass, thoroughly kneading with a wooden spatula in the direction from the bottom up for about three minutes.
11. In a detachable form, lay the parchment, do not lubricate the sides, put the dough.
12. Put the mold in an oven heated to 170 degrees, bake a little less than an hour.
13. To pierce the baked vanilla semifinished product with a toothpick; if it is dry, then the biscuit is ready.
14. Turn the baked biscuit right in the form onto a rack, for example, mugs or cans placed in a row, leave to cool.
15. Wrap the cold biscuit in a plastic bag and put in the refrigerator for 7 hours to insist.
16. Cut the finished biscuit into cakes, spread with cream, decorate the cake on top with slices of fruit.
3. Chiffon Vanilla Sponge Cake
Ingredients:
• 2 yolks;
• 4 squirrels;
• flour - 130 g;
• sugar - 250 g;
• a pack of vanillin;
• salt - a pinch;
• baking powder - 1 teaspoon;
• refined sunflower oil - 30 ml;
• milk - 80 ml.
Cooking method:
1. Sift the flour into a dry cup, mix with a glass of sugar, vanilla, a small amount of salt and a baking powder (baking powder, not soda).
2. Put 2 yolks in another container, pour in them sunflower oil and milk, beat everything until airy foam.
3. Pour flour with all the dry ingredients into the yolks, mix thoroughly with a wooden spatula.
4. Beat whites in another container. After the appearance of the foam, pour in the remaining sugar and beat at high speed until a stable foam.
5. Slowly, in small portions, lay out the proteins to the beaten yolks and mix with a spatula for no more than 3 minutes.
6. Put the dough in a mold on parchment, smooth it over the entire surface and put in a preheated oven, bake at 160 degrees for a little less than an hour.
7. After baking, check the biscuit for readiness with a wooden stick.
8. Turn the finished vanilla semifinished product directly in the form upside down and cool.
9. Cut cold biscuit in portions, grease with cream.
4. Vanilla sponge cake in the microwave
Ingredients:
• 4 eggs;
• sugar - 250 g;
• flour - a little less than a glass;
• salt, vanillin - a pinch.
Cooking method:
1. Divide the eggs into yolks and squirrels. Squirrels put in the freezer for two minutes.
2. Beat the yolks until white, add sugar slowly and beat again for about five minutes until slightly creamy.
3. Remove the proteins from the freezer, add salt, beat with a mixer with a clean and dry whisk until a stable foam.
4. Combine the proteins with the yolks, at the same time slowly pour in the prepared flour and vanillin, stir well with a spoon.
5. Cover the form with parchment paper, lay out the dough.
6. Put in the microwave, set the time to 8 minutes.
7. Remove the baked biscuit from the microwave, cover with a clean cloth and allow to cool for 20 minutes.
8. Cut the biscuit into portions, sprinkle with powdered sugar.
5. Vanilla biscuit on sour cream
Ingredients:
• 6 eggs;
• flour - a little more than a glass;
• sour cream of medium fat content - 250 g;
• sugar - 30 g;
• soda, salt - a pinch;
• a pack of vanillin.
Cooking method:
1. Stir the prepared flour with soda and vanilla.
2. Separate the proteins, cool for several minutes in the refrigerator.
3. Pour sugar into the yolks and beat until air mass is about 3 minutes.
4. During whipping, add sour cream in several steps and beat again until a thick consistency.
5. After sour cream, add flour with soda and vanilla, stir well with a spoon.
6. After the yolks, wash and dry the whisk of the mixer and beat the chilled proteins with a small amount of salt until a stable, fluffy mass.
7. Mix the protein mass with the yolk and put in the prepared form, put in a preheated oven for 25 minutes and bake at a moderate temperature.
8. Cool the baked biscuit on a special wire rack, turning it upside down.
9. Serve by chopping into pieces, sprinkling with icing sugar or glaze.
6. Vanilla sponge cake on condensed milk
Ingredients:
• 1.5 cans of condensed milk;
• flour - 1 glass without a slide;
• a couple of eggs;
• a pack of vanillin;
• 10 g of soda;
• vinegar - half a teaspoon.
Cooking method:
1. Beat eggs in a cup at high speed for two minutes.
2. During whipping, add condensed milk slowly, whisk for another 2 minutes.
3. After condensed milk, add the prepared flour, beat until a homogeneous consistency.
4. Pour vanillin, soda, slaked with vinegar, stir well.
5. Pour the cooked dough into a mold on parchment, bake in a hot oven at a moderate temperature for half an hour.
6. After baking, turn off the oven, and leave the biscuit there for a few minutes.
7. Serve the finished biscuit, cut into portioned slices as an independent dessert with any jam or honey.
Vanilla Sponge Cake - Tips and Tricks
A heavy, dense sponge cake may be suitable for making cakes and pastries, but it is not as tasty as light and airy. Let's open some secrets of a magnificent vanilla biscuit:
• Use high-grade, high-gluten flour. Before laying this ingredient in the dough, be sure to sift it a couple of times. Other dry ingredients, such as cocoa powder, baking powder, vanilla, should also be sieved.
• Eggs should be beaten for a long time and thoroughly, the foam should be weightless. If you miss this stage, the biscuit during baking will certainly rise, but will settle immediately after it has cooled.
• Use products of the same temperature. It’s best to take everything out onto the table an hour or two before you start making vanilla biscuit.
• Do not open the oven door while baking.
• The biscuit dough is sent to a well-heated oven, if you put the form with the dough in the cold one, the peeling of the proteins will begin, due to which the top of the biscuit will resemble meringues, and from below the cake will become too wet and heavy, and, accordingly, the biscuit will not rise.
• Do not put sugar more than indicated in the ingredients, it will make the dough heavier, and the biscuit will not turn out porous and airy.
• When adding additional dry ingredients, such as cocoa, remember that it is imperative to reduce the amount of flour used by the same mass.
