Sponge cake for 6 eggs - TOP 3 recipes with the right proportions

Looking for the perfect base for a holiday cake? Try making a 6-egg sponge cake. It always turns out incredibly fluffy, spongy, smooth, and beautiful. It can easily be cut into as many layers as needed or served as a standalone dessert.

Which 6-egg sponge cake is the most moist: classic, chocolate, or chiffon? In what order should the ingredients be added to the dough? How long should the sponge cake be baked in the oven at 180°C? You'll find the answers to these and other questions in this article.

Chiffon sponge cake for 6 eggs (without separating the eggs)

This is a recipe for a luxurious 6-egg chiffon sponge cake baked in the oven. It's incredibly fluffy, tender, and moist, and requires no frosting. It makes the most delicious cakes and pastries. It can also be decorated with any icing, cream, or chocolate and served as a standalone dessert.

Ingredients

• Eggs C1 - 6 pcs.
• Sugar - 240 g
• Flour - 225 g
• Corn starch - 38 g
• Vegetable oil - 50 ml
• Milk - 60 ml
• Baking powder - 10 g
• Salt - a pinch

Cooking time: 1 hour 15 minutes

Servings: 1 (for a mold with a diameter of 22-24 cm)

Step-by-step recipe

Step 1

Break the eggs into a deep container and add sugar.

Step 2

Beat eggs with sugar at maximum mixer speed until fluffy and light in color.

Step 3

Mix the flour with the starch and baking powder. Sift the resulting mixture and fold it into the egg mixture in several batches.

Step 4

Each time, carefully mix everything until smooth.

Step 5

Pour in vegetable oil, milk and mix the mixture well until smooth.

Step 6

Pour the batter into the prepared pan. Bake the sponge cake for 35-40 minutes at 170 degrees Celsius.

Step 7

Let the cake cool slightly in the pan. Then remove it, invert it onto a wire rack, and leave it there until it cools completely.

Step 8

We cut the cooled chiffon sponge cake into layers and can assemble the cake.

Chocolate sponge cake with 6 eggs and baking powder

This sponge cake will undoubtedly become your favorite. It's incredibly tender, moist, and airy. Its magical chocolate flavor and delightful aroma will evoke positive emotions and improve your mood. This sponge cake pairs perfectly with sour cream, cottage cheese, butter, and custard.

Ingredients

• Eggs C1 - 6 pcs.
• Sugar - 240 g
• Milk - 120 ml
• Sunflower oil - 90 ml
• Flour - 190 g
• Cocoa powder - 36 g
• Baking powder - 12 g

Cooking time: 1 hour 10 minutes

Servings: 1 (for two forms with a diameter of 16 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Break the eggs into the mixer bowl and start beating at low speed, gradually increasing it.

Step 3

When the egg mixture becomes fluffy, add sugar in small portions and continue beating until fluffy.

Step 4

Pour in milk and vegetable oil one by one.

Step 5

Mix the mixture thoroughly until smooth.

Step 6

Mix the flour with cocoa and baking powder. Add the resulting mixture little by little to the egg mixture.

Step 7

Stir the mixture until smooth. Be very careful not to disturb the airy texture of the dough.

Step 8

Pour the dough into the molds.

Step 9

Bake the biscuits for 30-35 minutes at 160 degrees.

Step 10

Let the finished biscuits cool slightly in the pan. Then remove them and cool completely on a wire rack.

Step 11

Wrap the cooled biscuits in plastic wrap and refrigerate for 2-3 hours. This will allow the moisture to distribute evenly and make them easy to slice.

Step 12

We cut the soaked biscuits into the required number of layers.