Boiling water in this sponge cake works real miracles: the cake turns out fluffy, porous, moist, and the taste is rich chocolate! For a long time I hesitated to make this sponge cake because of the name (for some reason I was put off by the fact that the sponge cake was not made with butter or even kefir, but with boiling water!). But after reading the ingredients, I realized that I was deeply mistaken. There is so much delicious stuff here, besides the boiling water: vegetable oil adds moisture to the cakes, and cocoa adds a unique chocolate taste. In general, the recipe did not let me down, I am happy to share my find with you. Let this biscuit become an occasion to create the most delicious cakes and the most cozy tea parties in the world!
Ingredients:

• Flour - 2.5 cups (a regular faceted glass with a volume of 250 g is used. Attention! 130 g of flour is placed in one glass! That is, on average you will need 360 grams of flour in this recipe)
• Sugar - 1.5-2 cups (adjust sweetness to your taste)
• Soda - 1 tsp. (there is no need to extinguish the soda in the recipe)
• Cocoa powder - 2 tbsp. l. with a slide +150 ml of hot water for brewing
• Baking powder - 1 sachet (10 g)
• Eggs - 2 pcs.
• Milk – 150 ml
• Unscented vegetable oil - 1/3 cup
• Boiling water – 150 ml
• Salt -1/3 teaspoon

How to make sponge cake “Chocolate in boiling water”

The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat to 170 C.
Sift cocoa powder (2 heaped tablespoons) through a fine sieve to get rid of lumps. There is no need to throw anything away: just rub large lumps over a sieve with a spoon, they will easily sift through. Now pour the cocoa with hot water so that it is convenient to stir it into a homogeneous paste. I need about 150 ml of hot water for this. Stir cocoa with water and set aside to cool to room temperature.

This method of brewing cocoa allows you to activate it, the taste of the biscuit becomes richer and more chocolatey. Since I learned about this trick, I've been using it in all recipes that contain cocoa in the ingredients. And I, my family, really like the result. In addition, the cocoa consumption in the recipe is halved. For example, in this recipe you can use 4 tbsp. spoons of cocoa, sifting it along with flour or do as I did, brewing only 2 tbsp. spoons of cocoa with hot water. The result will be similar, the amount of powder during brewing will be less and the taste will be more intense.

What cocoa powder should I use? Ideally, which is sold in online baking stores. This product is much tastier than usual; it has a rich chocolate taste and a darker, sometimes even reddish color. It also mixes much easier with liquids because the alkalization process reduces its acidity.

If alkalized cocoa is not on hand, use any high-quality powder that is available to you).
The next step in preparing the sponge cake is sifting the flour (2.5 cups with a volume of 250 g). This is necessary to saturate it with air and to break up the lumps.

Add baking soda (1 tsp), salt (1/3 tsp), baking powder (1 sachet 10 grams) to the flour.

We take a hand whisk in our hands and mix all the dry ingredients so that the baking powder and soda are mixed evenly in the flour. If you follow this rule, the biscuit will rise smoothly, without slides or mounds on the surface.

Break 2 eggs into a separate bowl (I use C1, these are medium-sized eggs). Pour granulated sugar (1.5 cups of 250 g) and begin to beat with a mixer until a thick, light and fluffy mass is obtained.

Attention! If your mixer is weak (or you are using a blender with a whisk), it is better to add sugar not immediately with the eggs, but after the eggs are whipped into a fluffy foam. And in this case, you need to add it in small portions so that the sugar has time to interfere with the egg mass.

Beat for about 8-10 minutes until the dough is light in color.

The whisks should leave a noticeable mark on the surface of the egg-sugar mass, this is a sign of readiness for the next steps.

Add the cooled cocoa to the egg-sugar mixture. Mix.

Now all that remains is to add vegetable oil (1/3 cup). I use refined sunflower oil, which is odorless and has no noticeable taste; corn oil is also great (it has absolutely no taste/aroma at all).

Mix at low mixer speed and then pour in milk (150 ml)

Attention! All ingredients, including milk, should be at room temperature. If the milk is from the refrigerator, heat it up, but not until it’s hot, but until it’s pleasant (maybe a little hotter than room temperature).

Again, at low mixer speed, combine the ingredients until smooth (do not beat anything for a long time; as soon as the milk is added, stop working with the mixer).

Now add the dry ingredients and stir again with a mixer at the lowest speed (you can stir with a spatula or spoon).

The result is a homogeneous dough without lumps, rich chocolate color and pleasant aroma.

The entire kneading process took place under artificial light, so the color of the dough is a little yellowish, but I will definitely show you the final color of the finished biscuits and their structure in daylight.

Boiling water (150 ml) is added to the dough last. To be more precise, the temperature of the water that I added was not 100 °C, but a little lower (75-80 °C). Before starting kneading, I boiled the kettle, and by the time it was added to the dough, the temperature of the water in it, of course, was no longer 100 °C, but a little lower.

After adding boiling water, stir the dough and pour into molds.

Attention! The dough may seem too liquid to you. Or rather, this is what it is - more liquid than in the usual, or.

Don't rush to add flour or somehow correct the structure of the dough. Remember that cocoa plays the role of flour in the dough and despite the fact that we brewed it with boiling water, in the oven it will begin to “ally” with the flour and together they will make our sponge cake as it should be. But if you can’t resist and add flour, the cakes will become too dense.

I baked the biscuits in two tins, both with a diameter of 18 cm, each biscuit was 4.5 cm high.

At the bottom of the springform pan I placed a sheet of parchment cut into a circle shape. I did not lubricate the sides of the mold with anything.

The dough flows very quickly (because it is liquid), so be careful when dividing into two forms so as not to overfill.

Tap each pan on the counter to release any excess air bubbles from the dough.

Place the molds in a preheated (up to 170 C) oven for 25-35 minutes (baking time depends on the power of your oven). Do not open the oven for the first 20 minutes! Biscuit dough contains a lot of air, so it can sag due to sudden temperature changes.

Starting from 20 minutes, you can open the door slightly to check the readiness. The surface of the biscuit should spring back: when pressed with your fingertips, it should return to its original position. Another test for readiness is that a wooden stick inserted into the middle of the sponge cake should come out dry, without sticking dough.

Remove the finished biscuits from the oven and let them stand in the pan for 5-7 minutes. By this time, the cake usually moves away a little from the walls of the mold on its own. If this does not happen, you can use a sharp knife to walk around the circumference of the mold so that the sponge cake moves away from the walls faster and comes out of the mold with ease.

Carefully remove the baking paper from the bottom of the sponge cake and cool the cakes on a wire rack to room temperature. On the wire rack, the biscuit is well ventilated with air and cools evenly (there will be no soggy bottom).

Cooled biscuits can be used immediately to make a cake or served with tea, but to make them even tastier, it is better to wrap each biscuit in cling film and put it in the refrigerator overnight. Here and below, all photos were taken in daylight =)

Chilled and rested biscuits cut perfectly, do not break, and keep their shape well. For cutting, you can use a special pastry thread or a bread saw.

The sponge cake is porous and airy, like a sponge, rich in flavor and color, with a slight hint of redness. In its structure it is very similar to, but unlike it, it holds its shape much better and crumbles less.

Not very liquid creams are perfect for “Chocolate in boiling water”. I made a cake based on these biscuits + +orange compote. It turned out very tasty!

Bon appetit!

Be sure to share your feedback on the recipe and photos of the finished biscuits, I’m very pleased to receive feedback! When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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The sponge cake made with boiling water turns out very fluffy, aromatic and tasty. It is worth noting that this cake can be prepared both in a slow cooker and in the oven. Today we will present only the second option, because not all people have this device.

Quite a large number of housewives also make cakes from the classic cake layer, consisting of eggs, sugar and flour. But experienced chefs recommend using another, more suitable recipe more often. This fact is due to the fact that, unlike the standard one, sponge cake made with boiling water turns out much fluffier, as well as with a slightly moist structure. It is this property that makes homemade baked goods more tender, soft and juicy.

So how is a sponge cake prepared in boiling water? You will find out the answer to the question below. But before that, I would like to note that today there are several ways to prepare such a cake. Depending on the products added to the base, it can change its structure and also be chocolate or vanilla.

Step by step using boiling water to prepare a cake

With such a cake it turns out very tasty and tender. The height of this product after baking in the oven usually reaches 8 centimeters, which is good news. After all, to prepare dessert, one sponge cake is enough for you, which can be cut into 4 or even 5 cakes. As for the cream, it is advisable to choose according to personal taste and discretion. Although the most tender and delicious cake made in boiling water is with sour cream and sugar filling.

So, to prepare a fluffy sponge cake we need:

• fine granulated sugar - 1 full glass;
• large chicken eggs - 4 pcs.;
• light wheat flour - 1.5 cups;
• apple cider vinegar 6% and table soda - a dessert spoon each;
• refined vegetable oil - 3 large spoons;
• boiling water - 3 large spoons;
• vanillin - 5 g;
• butter margarine - for greasing the mold.

Preparing the dough

Vanilla sponge cake in boiling water will turn out fluffy and tasty only if the base for it is kneaded for a long time and thoroughly using a mixer. To do this, you need to break the chicken eggs into a deep bowl and beat them at the highest speed until the volume increases 3 or 4 times. Next, you need to pour fine granulated sugar into the same bowl and, thoroughly mixing the ingredients, ensure that the sweet product is completely dissolved.

After preparing the first part of the base, you should move on to creating the second. To do this, you need to sift the wheat flour, add vanillin to it, and then gradually add the resulting mixture to the previously beaten eggs. Finally, you need to quench the baking soda with 6% apple cider vinegar, as well as pour in refined vegetable oil and a small amount of boiling water. Next, beat all the ingredients again with a mixer and start baking the dessert.

Heat treatment

Vanilla sponge cake in boiling water is baked in the oven for the same amount of time as a classic cake with a standard set of products. Thus, to prepare this dessert, you should take a springform pan with high sides and thoroughly grease its surface with creamy margarine. Next, you need to pour all the previously kneaded dough into the bowl and immediately place it in the preheated oven.

A sponge cake made in boiling water according to the presented recipe will be completely suitable for consumption in 65-70 minutes. To check whether the cake is well baked or if it still needs to be kept in the oven, you need to stick a match or toothpick into its base. In the event that no raw dough has stuck to the item and it remains completely dry, the fluffy cake can be safely removed from the mold.

To make a cake in boiling water at home, you should cut the sponge cake into 3, 4 or 5 layers (depending on its height), and then grease them one by one with sour cream or some other cream and decorate the surface with icing, cream, fruit, sweet crumbs etc.

Proper serving to the table

Serve the white sponge cake in boiling water in the form of a tall and tasty cake after a short soak in the refrigerator. There, the homemade dessert will be completely soaked in sweet sour cream, becoming softer, juicier and more tender. It must be presented to the table on portioned dessert saucers along with hot and strong tea.

Delicious chocolate sponge cake in boiling water: step-by-step recipe

As mentioned above, such a magnificent product can be made in different ways. We looked at the vanilla cake recipe a little higher. Now I would like to talk in detail about how exactly chocolate sponge cake is made.

One cannot ignore the fact that desserts based on cocoa powder are more popular than vanilla ones. That is why we decided to present to your attention two different ways of preparing homemade baked goods.

To make a chocolate sponge cake using boiling water, we may need the following products:

• sifted light flour - 2 faceted glasses;
• fine sugar - 2 full glasses;
• standard size chicken eggs - 2 pcs.;
• table soda (must be quenched with apple cider vinegar) - 1 heap;
• cocoa powder - 6 large spoons (if you want to get a less dark cake, then this amount can be reduced slightly);
• fresh full-fat milk - a full glass;
• vanillin - 10 g;
• vegetable oil (take only refined) - 1/3 cup;
• boiling water (not cool, slightly cooled) - 1 cup.

The process of mixing the base

To make the chocolate cake as fluffy as possible, you must carefully follow all the rules for its preparation. To do this, you need to beat chicken eggs together with granulated sugar in a blender or mixer, and then pour refined vegetable oil, fresh fat milk into them and mix well again.

After these steps, you need to sift light wheat flour into a separate bowl, and then add cocoa powder to it. The last ingredient should be added to taste. If you want to get an almost black cake, then you need to take it in the amount of 6 large spoons or more. If you prefer to eat a light chocolate-colored dessert, then it is recommended to reduce the volume of such a product by half.

When the loose mass is ready, it should be gradually added to the beaten eggs and milk, as a result of which you should get a not very liquid base. To bring it to the desired consistency, you need to pour a glass of boiling water into it. Moreover, the water should not be too hot, otherwise your dough will be partially “cooked”. You should also mix the baking soda with apple cider vinegar into the base and beat everything well with a mixer.

Baking process in the oven

Chocolate sponge cake in boiling water must be prepared in a special springform pan. If you don’t have such utensils in your home, you can use a regular frying pan. But in this case, you should definitely cut off the edges of the finished product, using a plate of the required diameter as a pattern.

After you decide on the choice of dishes, you need to lubricate them with vegetable oil and heat them strongly in the oven. Next, you need to pour all the kneaded dough into the prepared pan and bake for 60-70 minutes. If after the specified time the biscuit is not fully cooked, then it should be kept in the oven for a few more minutes.

Making a chocolate sponge cake in boiling water

The finished fluffy cake must be removed from the mold or frying pan, and then placed on a cutting board and cooled completely. Next, the biscuit needs to be cut into several parts and generously greased with cream. It is advisable to make the filling using cocoa powder. However, some cooks like contrast when it comes to home baking. That is why they often use white cream for dark cakes. It can consist of different ingredients (butter, sour cream, condensed milk, cream, etc.). Which filling is the best is up to you to decide.

How to serve homemade dessert correctly?

It doesn't matter whether you use the vanilla dessert method or the boiling water chocolate cake recipe, in any case, this homemade treat should be made with love. After all, this is the only way you will get the most delicious, fluffy and tender baked goods, which none of your family members or invited guests will ever refuse.

Once the fluffy sponge cake is completely ready, it must be placed in the refrigerator for at least 120 minutes. During this short period of time, the already soft and juicy cakes will be saturated with airy cream, becoming more tasty and tender. This homemade delicacy should be served along with hot tea or other favorite drink. Bon appetit!

• To prepare chocolate or vanilla sponge cake in boiling water, instead of baking soda and vinegar, you can use regular baking powder in the amount of 1-1.5 large spoons.
• This dessert will turn out more delicious if you add not cocoa powder to the base, but melted chocolate or chocolate shavings.

Biscuit made with boiling water is famous for its incredibly fluffy structure and airy, delicate taste. If you are not comfortable with the classic variations of the delicacy, prepare the cake according to the recommendations described below, and you will be pleasantly surprised by the result.
How to bake a biscuit with boiling water?
Biscuit in boiling water, the recipe of which may vary depending on the composition of its components, is prepared taking into account the following recommendations that accompany each recipe:
The flour is sifted before adding to the dough.
When using eggs, beat them with the addition of sugar until the crystals dissolve and the mass becomes fluffy.
Boiling water is mixed into the dough at the end of kneading.
Bake the biscuit over boiling water in an oven or slow cooker in an oiled container, the bottom of which is covered with a parchment sheet.
Chocolate sponge cake in boiling water - recipe

Chocolate sponge cake in boiling water always turns out beyond all praise. It rises perfectly during heat treatment, acquiring a porous, springy and at the same time delicate structure. Even if you are preparing dessert for the first time, the result will be positive and impressive. From the specified amount of products, using a mold with a diameter of 23-24 cm, a cake with a height of 5-7 cm will come out.
Ingredients:
eggs – 2 pcs.;
flour – 2 cups;
sugar – 1.5 cups;
milk – 1 glass;
boiling water – 1 cup;
vegetable oil – ½ cup;
cocoa – 6 tbsp. spoon;
soda and baking powder - 1.5 teaspoons each.
Preparation
In a bowl, mix sifted flour with baking powder, soda, cocoa and sugar.
In another container, beat eggs until foamy, pour in milk and butter.
Combine the contents of both containers and stir.
Pour boiling water into the dough and beat thoroughly.
Bake the biscuit in boiling water for 5 minutes at 220 degrees and until dry at 180 degrees.
Vanilla sponge cake in boiling water - recipe

White sponge cake cooked in boiling water is no less successful. Its airy, loose texture goes well with any impregnation or cream, opening up endless possibilities for the implementation of confectionery ideas. In total, it will take an hour to prepare a cake with a height of approximately 5 cm in a mold with a diameter of 20 cm.
Ingredients:
eggs – 4 pcs.;
flour – 180 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;

vanilla sugar – 10 g;
baking powder - 1.5 teaspoons.
Preparation
Beat the eggs thoroughly.
Add regular and vanilla sugar and continue beating for another 5-7 minutes.
Mix flour with baking powder.
At the final stage of kneading, add oil and boiling water to achieve homogeneity of the dough.
Bake vanilla sponge cake in boiling water for 40 minutes at 180 degrees.
Biscuit in boiling water without eggs

A fluffy sponge cake in boiling water can be made even without eggs. The pulp of the finished dessert is moist and does not require the additional use of liquid impregnations when decorating cakes. The only drawback of the baked cake is that it will be difficult to cut it into two or three longitudinal parts, so it is preferable to divide the resulting dough into the desired number of portions and bake them alternately.
Ingredients:
cocoa powder – 4 tbsp. spoons;
flour – 1.5 cups;
sugar – 200 g;
boiling water – 200 ml;
instant coffee – ½ teaspoon;
vegetable oil – ¼ cup;
vanilla sugar – 10 g;
lemon juice – 1 tbsp. spoon;
soda – 1 teaspoon.
Preparation
In a bowl mix flour, cocoa, soda, vanilla sugar.
Sugar and coffee are dissolved in boiling water, lemon juice and oil are added and poured into the dry ingredients.
Mix the dough and bake the biscuit in boiling water for 30-45 minutes at 180 degrees.
Chiffon sponge cake in boiling water

The sponge cake with boiling water and butter is called chiffon due to its velvety, moist pulp and delicate texture. The effect is achieved by adding fats, which are known to be absent in classic recipes for sponge cakes. Adding boiling water to the base will give the delicacy additional airiness.
Ingredients:
eggs – 4 pcs.;
flour - 1 heaped glass;
sugar – 180 g;
boiling water – 60 ml;
melted butter – 90 g;
vanillin - a pinch;
baking powder - 1.5 teaspoons.
Preparation
Fresh eggs are beaten at high speed until fluffy.
Add sugar and vanillin and continue running the mixer for another 7 minutes.
Stir in flour, baking powder, melted butter, pour in boiling water and mix.
Bake the chiffon sponge cake in boiling water for 40 minutes at 180 degrees.
Poppy sponge cake in boiling water
4.


Next, you will learn how to make a sponge cake in boiling water so that it rises during baking, retains its fluffiness after baking and delights you with an amazing poppy flavor, which for many is the best moment for getting true pleasure when tasting desserts. Poppy is used in dry form, without requiring pre-treatment.
Ingredients:
eggs – 4 pcs.;
flour – 160 g;
sugar – 180 g;
boiling water – 3 tbsp. spoons;
vegetable oil – 3 tbsp. spoons;
vanilla sugar – 1 sachet;
baking powder – 1 sachet;
dry poppy seeds – 30 g;
salt - a pinch.
Preparation
In a bowl, combine and mix flour, baking powder and poppy seeds.
Beat the cooled eggs with salt for 5 minutes.
Add sugar in portions, continuing to beat for another 7-10 minutes.
Gently mix the dry mixture into the base, followed by the oil and boiling water.
Bake a sponge cake with poppy seeds in boiling water for 45 minutes at 175 degrees.
Honey biscuit in boiling water

The next variation of your favorite dessert will delight fans of honey baking. The described recipe for custard sponge cake in boiling water is made with the addition of honey, which gives the dessert a unique, incomparable taste and aroma. This biscuit goes well with sour cream or custard with the addition of nuts, prunes or other dried fruits.
Ingredients:
eggs – 2 pcs.;
flour – 2 cups;
sugar – 80 g;
boiling water, strong tea leaves and honey - 1 glass each;
vegetable oil – 1/3 cup;
soda – 1 teaspoon;
baking powder - 2 teaspoons.
Preparation
Honey is ground with soda.
Add eggs beaten with sugar, tea leaves, sifted flour with baking powder, stir.
Stir in oil and boiling water.
Bake the cake for 40 minutes at 180 degrees.
Biscuit in boiling water in a slow cooker - recipe

Cake sponge cake is a fluffy cake layer with a long history and recipe. Created by French masters, it is always a leader among confectionery products, although its basic composition and manufacturing technology have not changed. Achieving the ideal is simple: you need to maintain the moisture of the dough, add airiness during baking and properly balance the aroma.
How to prepare a sponge cake for a cake?
The ideal sponge cake for a cake requires precise proportions, high-quality products, step-by-step mixing and the correct temperature conditions. There are a number of things in preparing the base that affect the final result, and therefore should not be neglected. The dough is a thin, delicate product that requires careful handling and attention.
A delicious sponge cake for a cake requires premium flour with high gluten. Before cooking it must be sifted.
Use warm yolks and cold whites, beat the latter with a cold whisk in a chilled bowl without additional ingredients.
For efficiency, use a mixer, remembering that well-beaten products affect the quality of the base.
Avoid citric acid, it will “sag” the dough.
Bake in a springform pan at 180 degrees for about 40 minutes without opening the oven.
Classic sponge cake recipe

The classic sponge cake is based on clear measures: for 1 egg - 25 g of flour and the same amount of sugar. Traditions have been tested, so any amateur activity is not welcome. You can slightly adjust the aroma by adding your favorite spices at the beginning of cooking or soaking them in cognac at the end. Step-by-step following of the recipe guarantees success.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 100 g.
Preparation
Separate the whites from the yolks.
Add sugar to the yolks and grind.
Using a mixer, beat the egg whites until fluffy.
Add sifted flour to the yolks and knead until smooth.
Carefully add the whites and mix gently.
Pour the mixture into the mold and bake the cake sponge cake at 180 degrees for 35 minutes.
Kefir sponge cake for cake

A simple sponge cake will become a clear example for fans of exquisite and ornate desserts, and will convince them of the delights of homemade baking. High-quality and affordable products can turn into a lush creation in less than an hour and saturate your beloved household with a tasty and nutritious product that is so good with aromatic tea.
Ingredients:
butter - 100 g;
egg - 3 pcs.;
flour - 360 g;
sugar - 180 g;
kefir - 250 ml;
soda - 1/2 teaspoon;
vinegar - 1 teaspoon.
Preparation
Beat sugar, eggs and kefir.
Add flour and slaked soda. Knead.
Bake the kefir sponge cake for the cake at 200 degrees for half an hour.
Sponge cake with sour cream for cake

Sour cream sponge cake continues the list of simple homemade quick baked goods using available ingredients. The use of sour cream improves the performance - the base acquires a delicate and creamy texture. The fat content of the dairy product does not affect the final result, so you can limit yourself to low calorie content.
Ingredients:
egg - 6 pcs.;
sour cream - 320 g;
flour - 350 g;
sugar - 180 g;
baking powder - 1 teaspoon.
Preparation

Add sour cream, stir.
Combine flour with baking powder and add to mixture.
The sour cream sponge cake is prepared for half an hour at 160 degrees.
Vanilla sponge cake

A sponge cake recipe is, first of all, various experiments with aromas and tastes, which can be achieved with new recipes and a variety of spices. Vanilla is the most accessible, and therefore popular and often used in cooking. It will open with redoubled force when combined with dough mixed with boiling water.
Ingredients:
egg - 4 pcs.;
flour - 150 g;
sugar - 190 g;
baking powder - 1 teaspoon;
vanilla sugar - 1 teaspoon;
vegetable oil - 60 ml;
boiling water - 60 ml.
Preparation
Beat eggs with sugar until fluffy.
Combine flour, vanilla sugar and baking powder.
Add the egg mixture to the flour, stir, pour in boiling water and oil.
Place the cake sponge in the oven for 45 minutes at 180 degrees.
Chocolate sponge cake recipe

Chocolate sponge cake is a confectionery classic, in which pride of place is given to the traditional preparation option. Thanks to the consistent style and high-quality ingredients, the dough turns out to be porous and tender, and with a handful of cocoa it acquires not only a beautiful appearance, but also an amazing taste, which is in demand for creating a cake.
Ingredients:
egg - 4 pcs.;
flour - 100 g;
sugar - 150 g;
cocoa - 3 tbsp. spoons.
Preparation
Grind some of the sugar with the yolks.
Gradually add the remaining mixture into the egg whites and beat until fluffy.
Add flour and cocoa to the yolks, mix and combine with the protein mixture.
Fill the form with the dough and place the best sponge cake in the oven at 180 for 40 minutes.
Butter sponge cake

In order not to get lost in the biscuit variety, professional pastry chefs advise sticking to the classic recipe and only occasionally introducing pleasant additions. A base with butter is an excellent option for a juicy, fatty, but light cake, especially since the degree of density can be adjusted by the presence of baking powder.
Ingredients:
egg - 4 pcs.;
sugar - 100 g;
flour - 100 g;
butter - 70 g;
baking powder - 1 teaspoon.
Preparation
Before baking the sponge cake, heat the eggs in a water bath, add sugar and beat for 10 minutes.
Sift the flour and baking powder and gradually add to the egg mixture.
Pour hot oil into the mixture. Stir.
Bake for half an hour at 180 degrees.
Chiffon sponge cake recipe

A fluffy sponge cake for a cake is a modern confectionery reality that has come a long way in recent years. The airy and thick cake, based on cold water and vegetable oil, left behind the usual options and incredibly surprised fans of traditions. “Chiffon Miracle” does not require decorations from glaze and cream, and is delicious on its own.
Ingredients:
flour - 200 g;
egg - 5 pcs.;
sugar - 200 g;
baking powder - 1 teaspoon;
water - 120 ml;
vegetable oil - 120 ml.
Preparation
Beat the whites with 100 g of sugar until fluffy.
Grind the yolks with the remaining sand, add water, oil, flour and protein mixture.
Cook for 30 minutes at 170 degrees under foil, finish baking for 10 minutes without it.
Sponge cake for a multicooker cake

The recipe for sponge cake for a multicooker cake is no different from the others. All that remains is to choose any one you like and get down to business - after all, in this case the gadget is not involved in beating the dough. Its convenience lies in uniform heating without fluctuations and automatic mode, thanks to which fluffiness and ruddy color are guaranteed.
Ingredients:
egg - 7 pcs.;
flour - 180 g;
sugar - 160 g;
vegetable oil - 1 tbsp. spoon.
Preparation
Beat eggs with sugar until fluffy.
Add flour and stir.
Grease the bowl with oil and pour in the dough.
Set the “Baking” mode for an hour.

A very soft, moist chocolate sponge cake recipe. It has an incredible texture and rich chocolate flavor. The sponge cake turns out very tasty and does not need soaking! You will eat it even before assembling the cake))))

Weight of the finished biscuit (1 serving) approximately 850 g

For mold diameter:
16-21 cm - 1 portion of dough
from 22 cm - 1.5 portions of dough, but when baking it is better to divide into 2 parts and bake in 2 batches! Then the biscuit rises and bakes better!!!

Bake for 40 minutes at 180 degrees, depending on the shape, baking time may increase. If baking in a small tin, cover with foil. Because due to the liquid dough, the middle bakes for quite a long time, a crust forms on top and a volcano turns out)

200 g flour
40 g cocoa powder (unsweetened)
1 tsp baking powder
1 tsp soda
2 eggs
a pinch of salt
230 g sugar
150 ml milk at room temperature
50 ml odorless vegetable oil
200 ml boiling water

Good day! Today we will bake chocolate chiffon cake. It turns out incredibly tender, moist, juicy and delicious even without cream.

To prepare it, we need 200 grams of flour, 40 grams of cocoa, 1 teaspoon of baking powder, 1 teaspoon of soda, 2 eggs, 230 grams of sugar, 150 ml of milk at room temperature, 50 ml of vegetable oil, 200 ml of boiling water.

First, we need to mix all the dry ingredients: sift the flour, cocoa, add baking powder and soda. Add a pinch of salt and sugar to the eggs and beat until fluffy. Then add half of the dry ingredients and beat at low mixer speed until smooth. Next, pour in the liquid ingredients: milk, butter and beat until smooth, add the second half of the dry ingredients, beat, pour in 200 ml of boiling water and beat again. Our dough is ready, it turns out to be quite liquid, pour it into a prepared form lined with baking paper. I have a 16 cm mold. I will write in the description how much dough is needed for molds of other diameters.

Place the biscuit in an oven preheated to 180 degrees and bake for about 40 minutes. If you bake in a narrow pan, the time may be longer. It is also better to cover the narrow pan with foil so that the dough bakes evenly. We check the readiness of the dough with a wooden stick inserted into the middle; it should come out dry and clean. Cool the biscuit in the mold for 10 minutes, then remove from the mold, remove the paper and cool completely on a wire rack.

After cooling completely, the biscuit can be wrapped in film and placed in the refrigerator for several hours. Cut the biscuit after it has cooled completely. The texture of the sponge cake is simply magical, somewhat similar to a brownie. The sponge cake is juicy, tender, melts in your mouth and doesn’t even need cream - a real paradise for chocolate lovers.

Cut the sponge cake into the required number of layers, assemble the cake and enjoy the wonderful taste;)

The recipe for this chocolate sponge cake is universal. From this set of ingredients you can prepare a sponge cake for a cake, the components of a cake, a cupcake, a pie, cupcakes, cake pops, or simply eat a sponge cake with tea, because such a chocolate sponge cake is completely self-sufficient and versatile. The biscuit does not need to be soaked in syrup or filled with cream. Chocolate sponge cake cooked in boiling water turns out moist, smooth, heavy and very chocolatey.

For me, the color of this biscuit also has a huge aesthetic advantage. The color of the biscuit turns out to be a rich dark brown, almost black, and all this is due to the process of brewing cocoa with boiling water. Well, cakes with colored or white cream make very beautiful cuts.

For a 16-18 cm pan - 0.5 portions of dough (3 cakes of 1 cm each or 2 cakes of 1.5 cm each).

For a 20-23 cm pan - 1 portion of dough (3 cakes of 1 cm each or 2 cakes of 1.5 cm each).

Ingredients for 1 portion of dough:

• Flour - 320 g
• Sugar - 220 g
• Egg - 2 pcs.
• Soda - 1 tsp.
• Baking powder - 1 tsp.
• Cocoa - 5 tbsp. (25 g)
• Milk - 200 ml
• Vegetable oil - 80 g
• Boiling water - 200 g

Benefits of the “Chocolate in boiling water” biscuit

• Self-sufficiency. The sponge cake turns out moist and does not need soaking, but if you want to add a special taste, you can soak it in berry juice or syrup.
• Dense heavy structure. Will not fall apart or deform.
• Versatility. The dough of this biscuit can be used to prepare many desserts.
• Taste and color. The sponge cake turns out very chocolatey and tasty, with a rich brown, even almost black, color.

Making chocolate sponge cake at home

The sponge cake recipe is very simple: mix the dry ingredients separately and the liquid ones separately, and then mix them all together.

Combine flour with cocoa, soda and baking powder.

Beat the eggs with a mixer, adding sugar at the same time.

Beat eggs with sugar for at least 5-7 minutes, depending on the power of the mixer. The sugar should almost dissolve, and the mixture itself should noticeably become fluffier and thicker.

Add vegetable oil and milk to the eggs. Stir until smooth.

Combine dry and liquid ingredients.

You will get this chocolate mixture.

The dough will be very liquid, so cover the entire surface of the mold well with paper. There is no need to lubricate the paper with anything.

Pour boiling water into the dough and mix everything again.

What is the secret to adding boiling water?

When boiling water is combined with flour, the flour is brewed. Gluten, which is contained in flour, is activated and forms strong thread-like fibers. By adding boiling water to the dough, we activated the gluten before cooking began, and now it will not draw moisture from the egg-butter mass during baking. With this recipe, the sponge cake will never turn out dry.

Pour the dough into the mold and place in the oven for 50 minutes.

Due to its composition, a sponge cake rises quite a bit in boiling water.

Bake the sponge cake until the toothpick is dry.

The sponge cake develops a mound/uneven surface during baking.

The biscuit bakes unevenly due to the high temperature in the oven. If you can't reduce the temperature, try covering the pan with a piece of foil.

Can this biscuit be cooked in a slow cooker?

The biscuit turned out beautiful, but over time it settled inside, forming folds on the sides, what was wrong?

The biscuit is not baked.

Is it possible to remove cocoa from this sponge cake, replacing it with flour and make a vanilla sponge cake?

No, the vanilla sponge cake recipe contains different proportions of ingredients.

Do I need to quench baking soda with vinegar for this recipe?

If you have any questions, ask them in the comments.