Classic Poppy Seed Sponge Cake – Step-by-Step Recipe with Photos

Nutritional value per serving

341.3 kcal

Proteins: 8.7 g
Fats: 13 g
Carbohydrates: 47.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

A sponge cake made according to this recipe is fluffy, delicious, and easy to work with. It can be used to create a wide variety of cakes.

The cake layers are quite versatile. They pair well with a variety of fillings: berries, fruits, citrus, buttercream, and custard. Below, I'll show you how to make this delicious poppy seed sponge cake.

Recipe with step-by-step photos

Classic poppy seed sponge cake

Ingredients

Servings

Egg C0

4 pcs
Sugar

120 G
Flour

130 G
Baking powder

1 tsp
Poppy

40 G
Milk

40 G
Butter

30 G

Preparation

Step 1

Beat eggs into a container.

Step 2

Beat them with a mixer at medium speed until they reach the consistency of “beer foam”.

Step 3

Gradually add sugar to the eggs.

Step 4

Once all the sugar has been added, increase the speed to maximum and beat the mixture until it thickens, lightens in color, and increases in volume.

Step 5

Set the egg-sugar mixture aside and begin working with the dry ingredients. Sift in the flour and baking powder.

Step 6

Set the egg-sugar mixture aside and begin working with the dry ingredients. Sift in the flour and baking powder.

Step 7

Mix until smooth using a whisk.

Step 8

Using a spatula or spoon, carefully mix the dry ingredients with the egg-sugar mixture in a circular motion from the bottom up.

Step 9

Stir.

Step 10

In a small saucepan, combine butter and milk and heat until the butter is completely melted.

Step 11

Pour the resulting mixture into the dough and mix quickly and carefully.

Step 12

Transfer the dough to a baking pan and place in a preheated oven. Bake at 180 degrees Celsius for about half an hour. Test for doneness using the "dry toothpick" method.

Step 13

Place the baked biscuit on a wire rack, let it rest for about five minutes, and remove it from the pan.

Step 14

Once cooled, wrap in plastic wrap and refrigerate for at least 5 hours. The finished sponge cake is easy to cut into three layers and is virtually crumbly. It's perfectly moist and incredibly delicious!

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