Easy European Sponge Cake (Biskvit)
ID: 176094a6...
A classic, simple European sponge cake (Genoise) made with only four basic ingredients. This light and airy sponge cake serves as a perfect base for many layered cakes as it absorbs moisture beautifully without becoming soggy.
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🍳 Cooking Flow
Whip room-temperature eggs for 1 minute, then gradually add sugar and beat on high speed for 8 minutes until thick and fluffy. → Whisk flour and baking powder together, then sift and fold gently into the egg mixture in three batches. → Divide the batter into two 9-inch parchment-lined cake pans (do not grease the sides). → Bake at 350°F for 25 minutes, then cool, loosen, and invert onto a wire rack to peel off the parchment paper.
Cooking Steps
Brief Cooking Order
Whip room-temperature eggs for 1 minute, then gradually add sugar and beat on high speed for 8 minutes until thick and fluffy. → Whisk flour and baking powder together, then sift and fold gently into the egg mixture in three batches. → Divide the batter into two 9-inch parchment-lined cake pans (do not grease the sides). → Bake at 350°F for 25 minutes, then cool, loosen, and invert onto a wire rack to peel off the parchment paper.
Introduction
A classic, simple European sponge cake (Genoise) made with only four basic ingredients. This light and airy sponge cake serves as a perfect base for many layered cakes as it absorbs moisture beautifully without becoming soggy.
Step 1
Preheat your oven to 350°F (175°C). Place 6 large room-temperature eggs in a stand mixer bowl and beat them on high speed for 1 minute.
Step 2
With the mixer running, gradually add 1 cup of granulated sugar. Continue beating on high speed for about 8 minutes until the mixture becomes very thick and fluffy.
Step 3
While the eggs are whipping, whisk together 1 cup of all-purpose flour and 1/2 tsp of baking powder in a separate bowl.
Step 4
Sift the flour mixture into the whipped egg mixture in three separate additions, gently folding with a spatula after each addition just until there are no remaining streaks of flour.
Step 5
Divide the batter evenly between two 9-inch cake pans lined at the bottom with parchment paper. Do not grease the sides of the pans.
Ingredients List
Important Notes
Make sure the eggs are at room temperature to ensure they whip to their maximum volume.
Avoid greasing the sides of the cake pans so the batter can cling to the walls and rise properly.
Fold the flour in very gently to prevent deflating the whipped eggs, which are essential for the cake's rise.
Always scrape from the bottom of the bowl while folding to catch any hidden flour pockets.
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