Classic sponge cake for 4 eggs, a glass of sugar, a glass of flour

There are many recipes for biscuit dough now, most of them include baking soda to make the dough rise and airy. But, if you bake a biscuit according to the classic old recipe, in which there is no soda, but only eggs and flour beaten with sugar, then it will turn out to be no less magnificent, and most importantly, it will be much tastier!

The biscuit is very tasty. There is nothing superfluous here. Only a purely classical composition. It is important to use the freshest eggs, the best varieties of flour. Then everything will turn out in the best possible way. Your cake base will be amazing.

The easiest recipe for a classic biscuit for 4 eggs a glass of sugar a glass of flour in the oven

Anyone can prepare a fluffy, soft and fragrant classic biscuit of 4 eggs, a glass of sugar, a glass of flour in the oven - it is important to do everything according to the recipe.

Ingredients:

Wheat flour - 1 glass
Sugar - 1 glass
Chicken eggs - 4 pieces
Refined sunflower oil - 1 tbsp. l

Preparation:

Break the freshest chicken eggs into a bowl. Add sugar.

Make sure the dishes are clean and dry. Not a drop of water should fall

Beat the contents of the bowl very well with a metal whisk. A mixer can be used. Beat until each sugar grain is completely dissolved. You should get a little foam.

Sift the flour through a fine sieve several times. Gradually and very gently pour it into the whipped mass. Mix everything smoothly. The volume should not disappear.

You choose the baking dish yourself. The main thing is to cover the bottom with parchment paper, grease the walls very well with butter and sprinkle with corn flour.

Transfer the resulting mass into this container.

Heat the oven well to 200 degrees. Bake the dish with the dough for about 30 - 40 minutes.

The time it takes to bake depends entirely on the size of your pan and the power of the stove.

Determine the readiness of the cake using a wooden toothpick. If crumbs have adhered to it, then the biscuit should still continue to bake.

Take your time to remove the baked goods from the mold, especially from the oven. It is enough to slightly open the oven door. Leave in this position for 10 - 20 minutes. Only after that, take out the form and free it from the biscuit.

Sprinkle the dessert with icing sugar, decorate with berries or fruits. It's up to you here. You can proceed to the tea ceremony.

I wish you a good tea!

How to bake a classic biscuit correctly for 4 eggs?

Baking biscuit dough products is both difficult and simple at the same time: firstly, you need to strictly follow the recipe, secondly, do everything quickly, and, thirdly, believe that the biscuit will turn out!

Biscuits are very light and fluffy, they are used to make cakes, rolls, etc. In addition, the biscuit itself is a finished product, if you sprinkle it with powdered sugar, for example.

Culinary dictionaries unanimously define biscuit as "bread made with flour, sugar and eggs."
The determining factor for biscuits is the ratio between an insignificant flour base (sometimes 50-100 g of flour) and a large egg mass (from 10 to 100 and even 200 eggs, whites, yolks).

If in the recipe from 1805 it was advised to "beat the yolks of 13 eggs into a froth" for making a biscuit, today an excellent biscuit is obtained from fewer eggs, but to knead such a dough it is best to use a food processor or mixer so that the mass becomes as airy as possible.

Follow a few simple rules and the result will please you:

Before kneading the dough, preheat the oven to the specified temperature and prepare the tins. The dough prepared in advance may not rise sufficiently during baking.
Eggs should be beaten with sugar at the highest mixer speed and long enough for the mass to increase at least 3 times. Sometimes the whites are whipped separately, but this is not really necessary. The airiness and volume of the dough rather depend on the whipping time and temperature of the food.
The flour is mixed only by hand (the foam will settle from the mixer!), Slowly, for 3-5 minutes; the foam should absorb it entirely, and the mass should be homogeneous.
Grease the dish or baking sheet with oil and sprinkle with flour or semolina. Do not grease the side walls of the mold, otherwise the dough will rise only in the center of the mold during baking.
The mold is filled with dough to 3/4 of the height, since it increases in volume during baking.
The biscuit dough should be baked immediately after cooking.
Place the dough pan in the center of the oven. If you have to use two levels of the oven at the same time, swap the tins in the middle of the baking.
Do not open the oven door unless absolutely necessary. If you have to do this, open the door briefly and carefully.
The biscuit is ready if it has risen well, and the edges have lagged behind the walls of the form. Under light pressure with a finger, the cake should spring and restore its shape.
After taking it out of the oven, immediately place the mold on a damp towel - this way the biscuit will more easily come off the edges.
Freshly baked sponge cake is poorly cut and gets soaked with syrup, so it is recommended to keep it for at least 8-12 hours after baking.
You can add to the biscuit dough: vanilla sugar, spices - saffron, turmeric, coriander and cinnamon, etc., natural cocoa butter, cocoa powder, dried fruits: raisins, prunes, dried apricots, dates, figs, candied fruits, lemon zest, nuts

So let's get started.

For a real biscuit, you will need the following ingredients:

Eggs- absolutely fresh, pre-washed, depending on the recipe, they can be divided into yolks and whites, and even taken whole (it is not necessary to separate them at all, some housewives claim that this is even better);

Flour- the highest grade, dry with a freshish taste. It is best to sift flour so that it is enriched with oxygen. For some recipes, flour should be mixed with baking powder (baking powder);

Sugar- clean, there must be a sufficient amount of it. When preparing a biscuit, it must completely dissolve;

Starch (optional)- some cookbooks insist on using potato starch in the preparation of biscuit dough (especially for heated biscuit dough). When using starch, the biscuit will turn out to be more porous and does not crumble when cutting;

Butter(only for butter biscuits) - it must be softened so that it can be easily whipped, and sufficiently fatty - at least 72%.

Ingredients: 1 cup sugar, 1 cup flour, 4 eggs and a packet of vanillin.

For a classic biscuit, we need 1 glass of sugar, 1 glass of flour, 4 eggs and a bag of vanillin.

Separate the whites from the yolks.

Begin to beat the whites at the lowest speed of the mixer. Slowly, add sugar one spoon at a time and add vanilla.

When the protein mass becomes white and rather dense, add the yolks on a spoon, while continuing to beat.

We remove the mixer and begin to sift flour into a bowl with proteins, gently kneading with a spoon from bottom to top.

Pour the finished dough into a greased mold and send it to an oven preheated to 190-200 degrees for 20-25 minutes.

The main rule when baking a biscuit is not to open the oven door - otherwise it will fall off. I also ordered my household not to stomp in the kitchen and not talk loudly. When the time is right, take out the form and turn the biscuit over onto a plate (wire rack, towel) and let cool.

Subject to all the rules, the biscuit turns out to be high and very airy. It can be a great base for cakes. This specimen was destroyed with tea without any impregnation.

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Classic chocolate sponge cake for 4 eggs

The fact that the dessert is chocolate does not change the basic principle of preparation. The same classic composition of ingredients is required. The difference is that cocoa powder is added to the flour. It changes the taste for the better. So try it yourself and treat others. Flour is calculated in a classic chocolate biscuit recipe for 4 large eggs or 5 small ones.

Ingredients:

Chicken eggs - 4 pcs
Granulated sugar - 150 g
Wheat flour - 100 g
Cocoa powder - 60 g

Preparation:

Divide fresh eggs into whites and yolks in separate bowls. Beat the contents of each separately, with the required amount of sugar. The yolk mass should become lush, light. And protein - with a stable white foam.
Sift flour through a fine sieve 2-3 times. Pour cocoa into it and mix the dry ingredients thoroughly.
Sifting flour is necessary so that the dough is well enriched with oxygen. This is the main guarantee of its rise.
Add 1/3 of the protein mass to the yolks. Stir very gently from top to bottom. So that the mass does not lose volume. Add flour and cocoa, mix again.
Mix the remaining protein foam into the dough gradually, in 2 - 3 steps.
Prepare a detachable form. It is not necessary to lubricate it at all. Transfer the raw dough, smooth it well over the entire surface. Then the dough will rise evenly.
Bake dessert in a well-heated oven at 180 degrees. Approximately 35-40 minutes.
The cake is flat, without a single bump on the surface.
It is strictly forbidden to open the oven door during baking. The dough will immediately fall off from the sudden temperature change.
After making sure that the cake is ready, let it cool in the slightly open oven. After that, remove it from the mold on a nice tray.
Homemade biscuit can be used to form a cake, for this it is enough to cut it across into two cakes. Or you can grease the whole one with cream and arrange on top.
Let it soak a little. To please everyone who has gathered at your home. Serve exclusively with hot, freshly brewed tea.

Bon appetit and sunny, warm day!

This is a real biscuit dough, with which such famous pastry chefs work, creating their masterpieces.

Classic recipe for 4 eggs

So today I bring to your attention a biscuit, a classic recipe for 4 eggs. Let's make a very tasty, and most importantly, a fairly easy-to-make biscuit, from which we will then make a cake or any other dessert. You can just spread it with jam or pour it over with chocolate and serve it with tea or cappuccino.

It is best to bake a sponge cake in a split form, 22 cm in diameter, if we do everything right, our biscuit will grow by 7-8 cm and can be cut into 3 cakes if desired.

- chicken eggs - 4 pcs.,
- granulated sugar - 180 g,
- wheat flour - 150 g,
- vanillin - a pinch.

First, beat the protein. This is a very important stage, if the dishes are wet or with residual fat, then the proteins will not be fluffed into a fluffy foam. Begin to beat the whites at low speed, adding a little granulated sugar and vanillin. As you beat, build up the speed until the mass increases in volume and becomes dense.
Now, without stopping whisking, also carefully add the yolks one at a time.
Pour all the sifted flour into the egg mass.
Knead the dough from bottom to top with a wooden spoon.
Knead very slowly and gently.
We line the bottom of the form with parchment, and do not grease the sides.
We heat the oven to a temperature of 180 degrees.
Place the dough in a mold and bake for 25 minutes. At the same time, we do not open the cabinet door and do not make noise in the kitchen.
Take the finished biscuit out of the mold and cool it on the wire rack.
A delicious, simple biscuit cake can be made using this recipe. Bon Appetit!

Step by step cooking

Every housewife knows what a classic biscuit is used for. The recipe for 4 eggs is the most popular recipe for making it. After all, biscuit is usually used to create delicious cakes, pastries and, of course, rolls. On the shelves of modern supermarkets, you can find ready-made cakes. But it's much more fun to cook them yourself. In addition, a home-baked biscuit is much tastier.

It is worth noting that every housewife can master the classic recipe. It's actually not very difficult. The main thing is to choose the right products. So how is a classic biscuit made? The recipe for 4 eggs has three main ingredients. However, the preparation seems only simple. The dough is very moody. To prepare a biscuit, you should observe some of the subtleties of the process, on which the result depends.

Only high quality products

A simple sponge cake according to the classic recipe should be prepared only from quality products. For example, chicken eggs must be fresh. If you are not sure how long they have lain on the store shelf, then you can conduct a simple experiment. Pour water into a deep bowl, add salt and dip the eggs into it. If they drown and do not rise from the bottom, then the eggs are fresh. If they surfaced, then they should not be used. It is worth considering that a fresh egg beats much better.

As for flour, the best classic biscuit is obtained from premium wheat. The recipe for 4 eggs is quite simple. However, you should choose your products carefully. These are not just recommendations. Delicious culinary creations are made from high quality ingredients.

How many products are required

So, how many products do you need to bake a delicious biscuit. The classic recipe for 4 eggs consists of a simple set of products: flour, granulated sugar and eggs. To get quality baked goods, you need to calculate the exact number of ingredients. To do this, use a kitchen scale.

If there is no such device, then you can replace it with a measuring glass. If necessary, you can use any container, the volume of which is accurately known. Or you can resort to the following measures:

A glass with a volume of 200-250 milliliters holds from 130 to 160 grams of flour.
The exact same container holds from 180 to 230 grams of sugar.
One tablespoon with a small slice holds about 25 grams of sugar and 30 grams of flour.

To get a fluffy biscuit, you should take granulated sugar and flour in the same amount. By weight, their ratio should be 1 to 1. As for chicken eggs, everything is a little more complicated. By weight, the amount of this product is very difficult to calculate. But there is a certain pattern. One egg should be taken for every 40 grams of flour.

We prepare products

To start preparing a classic biscuit for 4 eggs, the step-by-step recipe for which is described below, should be done with the preparation of all components. Sift the flour thoroughly before kneading the dough. It is best to do this three times. It will take a little time. However, by sifting, the flour will be saturated with air and the baked goods will be fluffier.

It is best to mix foods of the same temperature. Therefore, all components of the dough must be removed from the refrigerator and left indoors for a while.

Sponge cake: classic recipe for 4 eggs

How to make a delicious and fluffy sponge cake? This is a simplified recipe. In this case, it is not necessary to separate the yolks and whites. It is enough to combine all the necessary components and put the form with the dough in the oven. For cooking you will need:

One glass of flour.
Incomplete glass of sugar.
4 eggs. If they are small, then it is worth taking 5 pieces.
One teaspoon baking powder.

Cooking process

1. Drive eggs into a deep container. A glass of granulated sugar must also be added here. Beat the ingredients thoroughly. To do this, you can use a regular whisk or a mixer. As a result, the mass should double and acquire a light shade.

2. In the resulting composition, you need to add flour. This should be done gradually, gently stirring everything, but not too long. Yes! Stir the biscuit dough not in a circular motion, but in the direction of the bottom and up. This will keep the dough airy.

3. The classic biscuit is prepared without adding any additives. But the baking powder in this case will not be superfluous. It is best to combine this component with flour and only then add it to the dough. This will distribute the component evenly throughout the mass.

If there is no baking powder

If you don't have baking powder in your home, you can replace it with regular baking soda, quenched with table vinegar or apple cider vinegar. You can also use lemon juice for these purposes. When the spoon with baking soda is covered with bubbles, you need to pour its contents into the dough. In this case, one nuance should be taken into account. If the soda does not mix well, then the finished biscuit may acquire a green tint in some places. In addition, there will be a characteristic aftertaste.

"Warm" biscuit: a classic recipe

How to make a delicious cake or pastry? A biscuit mixed in a water bath is ideal for this. This is another time-consuming way of making a fluffy sponge cake. However, the process is a little more complicated than the one described above. To prepare such a biscuit, separation of yolks and whites is not required. A prerequisite is a water bath. So, we are preparing a biscuit from 4 eggs!

How to make a dessert for the whole family effortlessly? To begin with, it is worth grinding eggs with granulated sugar. In this case, the container with the mixture must be placed over a water bath. Of course, you can keep the bowl or saucepan right in the water. But it should not boil too much, it is enough to heat the water to a temperature of 80 ° C.

The egg-sugar mixture must be whipped and heated at the same time. The temperature of the mass should be no more than 45 ° C. After that, the composition should be removed from the water bath. Beat the mass until it cools down.

Flour must be added to the finished mixture. This should be done gradually and in a very thin stream. You can also add spices to the dough, such as cinnamon or vanilla. The composition should be kneaded thoroughly. In this case, the biscuit is crumbly.

Preparation for baking

How to bake a biscuit? Even a beginner will master the classic recipe for 4 eggs, but not everyone knows that the dough should be sent to the oven immediately after cooking. This is another important rule. To begin with, everything should be carefully prepared. The form in which our dessert will be baked must be greased with butter, and then sprinkled with bread crumbs, flour or semolina.

You can also put special baking paper on the bottom of the container. In this case, the walls are lubricated with oil. That's all. It remains to fill out the form with the finished test. It should only take up ¾ of the container. This will prevent the sponge cake from flowing over the edges of the mold during cooking.

How to bake in the oven

So, the dough is ready for baking, and soon you will be able to taste the delicious classic biscuit! The recipe for 4 eggs above is perfect for making rolls and cakes at home. However, kneading the dough is only half the battle. The biscuit must be baked properly. The dough mold should be placed in a well-preheated oven. Otherwise, the cakes will not turn out too fluffy.

Biscuit is usually baked at a temperature of 180-200 ° C. This takes 30 to 45 minutes. It all depends on the size of the mold, as well as on the thickness of the layer. The biscuit dough is very moody. The oven must not be opened for the first 20 minutes. When checking the cakes for readiness, do not slam the doors. After all, such a dough does not tolerate shakes. This will only knock out the air bubbles that make it lush.

Ready biscuit

You can check the readiness of the cakes with a match or a toothpick. You can also use spaghetti. It is enough to stick something in the middle of the cake and take it out. If the dough is not sticky, then the biscuit is ready.

You can check without piercing the cake. To do this, press on top of the product with your finger. A well-baked biscuit quickly regains its shape. When the cakes are ready, do not rush to remove them from the oven. Just turn it off and open the door. After all, temperature drops affect the splendor of the biscuit. It is necessary to keep the cakes in the oven for 1-8 hours. Then you can get the biscuit. The classic recipe for 4 eggs saves a lot of time and makes a delicious dessert. The main thing is to follow all the rules.

Classic biscuit for 4 eggs

The recipe for the classic biscuit for 4 eggs

Carefully separate the egg whites from the yolks. Grind the yolks with half the total amount of sugar and vanilla sugar. Pour the whites (they must be cold) into a clean dry dish and beat with a mixer or whisk until a light foam forms. Add a small amount of sugar and continue whisking.

Wait until all the sugar is in the bowl with proteins. The mass should turn out to be white and very thick so that when the plate is turned over, it does not flow or fall out. Gently add 1/3 of the protein mass to the yolks and mix thoroughly. Then add flour and the remaining protein mass. Knead the dough, lifting layer by layer.

Once you learn how to bake a biscuit, you can master many recipes! Grease a baking dish with vegetable or butter, cover with parchment paper. Pour the dough into a mold and smooth it gently. Bake the sponge cake in the oven at 180 degrees for 30–35 minutes. Gently remove the prepared biscuit from the mold and use for making cakes.

Helpful hints:

The dough does not need to be stirred for a very long time, otherwise air bubbles will leave it, which make the biscuit airy and loose.
You can add lemon or orange zest, cocoa, nuts, raisins, dried fruits, candied fruits, coconut or chocolate to the dough.

Bon Appetit!