Fluffy sponge cake without baking powder or soda - 3 best recipes
Content
Fluffy, airy, and melt-in-your-mouth sponge cake is the perfect accompaniment to tea or coffee. It's impossible to resist this delicacy. It's loved by both children and adults. Whether spread with jam or cream, garnished with baked apples or fresh fruit, or with chocolate or kefir, sponge cake is always a wonderful addition to any holiday table.
Today I'll show you how to make a sponge cake without baking powder or soda in three variations. The baked goods turned out fluffy and delicious.
Peculiarities of baking without baking powder
Baking powder is a culinary substance consisting of a mixture of baking soda, acid, and flour or starch. It imparts fluffiness and porosity to baked goods during the baking process.
It's most often added if the recipe also includes a fermented milk product (sour cream, kefir, or sourdough). Thus, baking powder acts in two ways. First, it removes the characteristic sour taste from the dough. Second, the chemical reaction releases carbon dioxide, which makes the cake light and airy.
Baking without baking powder risks turning into flat, unsightly cakes. Without baking powder or soda, you risk underbaking.
Classic sponge cake recipes often call for baking powder. But if you don't have either baking powder or baking soda on hand, you can skip this ingredient. Many people avoid baking powder because of the harmful stabilizers, colorings, and flavorings it contains. Baking powder containing genetically modified starch is the most dangerous to human health.
Still, if you want to get a beautiful, plump crust out of the oven, you can't avoid homemade alternatives or some tinkering with other ingredients. Fortunately, chefs have long known how to substitute this ingredient in baked goods.
Classic sponge cake without baking powder or soda
- Proteins: 7.2 g
- Fats: 4.8 g
- Carbohydrates: 51.2 g
- Total time:
-
Complexity:
A simple recipe.
- Number of servings: 1
Ingredients
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Egg C15 pcs
-
Sugar150 G
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Flour200 G
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Salt1 pinch
Preparation
Carefully separate the eggs into yolks and whites. Choose a deep bowl for the whites and pour the yolks into a glass.
Beat the egg whites until smooth. Then add a pinch of salt.
While whisking, gradually add 150 g of sugar one tablespoon at a time or pour in a small stream.
Beat the whites until stiff peaks form.
Add the yolks one by one into the resulting thick foam, without stopping whisking.
Sift the flour into the egg mixture in small portions. Stir the mixture after each addition. Use a mixer for this. To prevent the dough from sinking further, you can use a silicone spatula.
You can use a baking sheet, a bundt pan with a homemade foil bottom, or a regular saucepan as a baking container. Grease the bottom of the pan with butter, making sure the sides remain clean and dry.
Transfer the dough into the prepared pan.
Bake in a preheated oven at 180 degrees Celsius for about 30–40 minutes. Do not open the oven for the first 15–20 minutes.
Using a clean knife, carefully separate the finished biscuit from the sides of the pan.
Leave to cool for 7–8 hours.
Once completely cooled, the sponge cake can be easily cut into several pieces to form a cake. Alternatively, you can drizzle the entire cake with ganache or melted chocolate and decorate with fresh fruit.
Chocolate sponge cake
Sponge cake with added cocoa is the perfect base for chocolate cakes. The rich flavor adds a touch of sophistication to any treat. Let's bake this luxurious and delicious sponge cake together!
Ingredients
- Eggs - 5 pcs.
- Sugar - 250 g
- Flour - 120 g
- Cocoa - 20 g
Cooking time: 1 hour
Servings: 1
Step-by-step recipe
Step 1
Beat 5 eggs with sugar until fluffy.
Step 2
Sift cocoa and flour into the beaten egg mixture.
Step 3
Gently stir the dough with a spatula. Do this in one direction, from bottom to top.
Step 4
Prepare a 24 cm diameter baking pan. Line the bottom with parchment paper and grease with butter. Leave the sides of the pan dry.
Step 5
Pour the dough into the mold.
Step 6
Place the chocolate sponge cake in an oven preheated to 180 degrees for 30–40 minutes.
Step 7
Remove the sponge cake from the oven and carefully unfasten the mold.
Step 8
Let the cake cool overnight. The chocolate sponge cake is ready!
Kefir sponge cake
This airy and tender kefir sponge cake is a fragrant homemade treat that will delight lovers of mouth-watering desserts. Not only can it be served as a standalone dish, it also makes an excellent base for creamy cakes. The interior of the sponge cake is moist, dense, and porous, yet it's just as easy to prepare as the classic version.
Ingredients
- Eggs - 4 pcs.
- Sugar - 200 g
- Flour - 250 g
- Vanilla sugar - ½ tsp.
- Kefir 2.5% - 250 ml
- Vegetable oil - 100 ml
- A pinch of salt
Cooking time: 1 hour 20 minutes
Servings: 1
Step-by-step recipe
Step 1
Beat the eggs until smooth.
Step 2
Mix a pinch of salt, white sugar, and vanilla sugar. Add the dry ingredients to the egg mixture, whisking until it reaches a fluffy, stable consistency.
Step 3
Add kefir and vegetable oil to the dough.
Step 4
Sift the flour. Mix the dough with a mixer or spatula.
Step 5
Grease the bottom of the baking dish with butter.
Step 6
Pour the dough from the bowl into the mold.
Step 7
Place the sponge cake in a preheated oven for 40-50 minutes. Bake the cake at 180 degrees Celsius for the first 15-20 minutes, then reduce the temperature by 20-30 degrees Celsius.
Step 8
Carefully remove the sides of the pan with a plastic knife.
Step 9
Let the cake cool overnight. After 7-8 hours of "resting," confidently cut the fluffy sponge cake into three or four pieces and form the cake.
These are the sponge cake options I've shared with you today, without baking powder or soda. These airy and delicious layers will satisfy any sweet tooth. Whether as a pie or in a cake, sponge cake remains a classic in the confectionery art.
