3 Ingredient Sponge Cake – Biskvit

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

3 Ingredient Sponge Cake (Biskvit) recipe is the base for such a wide array of cakes that you just have to know how to make it. As simple as it is to make, many people still have trouble with this delicate sponge cake. Fortunately, I am here to share the tips and tricks that will help you get the 3 ingredient Sponge Cake (Biskvit) perfect every time. Read on to see if the questions that I am answering are the ones you have had.

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

Why does my  Sponge Cake deflate and/or shrink when I remove it from the oven?

ANSWER: The eggs were either not whipped long enough or the cake was removed from the oven too soon.

SOLUTION & EXPLANATION#1:
When you don’t whip the eggs and sugar for long enough, the air pockets are too big, and in the oven they expand even more. This weakens the cake structure and as you take it out of the oven, it collapses under it’s own weight.

The simplest and easiest way to ensure that you get a cake that rises in the oven and doesn’t collapse as you take it out, is to whip it until proper thickness of the batter. After whipping the eggs and sugar for about 10 minutes you might think that is as whipped as you will get the eggs to be, but whip it for another 5-10 minutes and you will see it change.

The way to check if you have whipped it enough, is to raise the whisk from the batter and watch the ribbon fall back into the bowl. If the ribbon disappears into the batter right away, use that as a clue to continue whipping. You want the ribbon to NOT disappear for about 2-4 seconds. With some mixers it might take less, with others it will take more time, so do not go by the time, but by the ribbon.

At this stage the air bubbles will be perfect size and your cake will not deflate upon removal from the oven.

SOLUTION and EXPLANATION#2:
Sponge cake (Biskvit) is very delicate. Opening the oven too early into the baking will allow hot air to escape and with sudden change in temperature/pressure the delicate cake structure that has not been solidified by baking yet will collapse under its own weight. That is why you really don’t want to check the cake too early into the baking process. You also, do not want to not to bang the oven door when closing, to prevent disturbing and rupturing the fragile air pockets before they have had a chance to set/bake.

Test the cake for doneness before removing from the oven. Do not check for doneness before 25 minutes into the baking. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Why is my Sponge Cake’s texture dense instead of soft and tender? 

ANSWER: Most likely the cake was was overmixed or too much flour was added.

SOLUTION #1: Mix batter just until no flour streaks are seen, use folding technique to incorporate flour.
Explanation #1: What is good to a loaf of artisan bread, is death to a cake. Even though gluten is part of the flour, there are ways we can prevent it from developing when we’re talking about cake. Perfect environment for gluten development is mixing and resting. That is why we want to do the exact opposite. You want to minimally mix after adding the flour. As soon as you do not see any streaks of flour STOP. Folding any further will allow the gluten to continue developing, which will lead to dense cake.
Explanation #2: Each mixing/folding stroke deflates the batter. The more you mix it, the more air you knock out of the batter. So, if you continue mixing/folding past the point that is necessary, there will not be enough air bubbles to expand when the cake is being baked. Also, since the air that was whipped into the batter is the only leavening agent, you really need those bubbles to make your cake rise in the oven.

SOLUTION #2: Bake the cake as soon as you’re done mixing it.
Explanation: Leaving the batter unbaked for too long will deflate batter. With no air to make the cake light and fluffy, the cake will be left dense and heavy.

SOLUTION #3
: Properly measure your ingredients by using a spoon to fill the measuring cup, then using the flat side of the knife to scrape off excess flour.
Explanation: if you have a jar of flour that has been sitting/settling on the shelf forever and then you go and scoop your flour with the measuring spoon, most likely you will have too much flour in the spoon.

Why does my cake crumble so much when I am trying to split it horizontally? 

ANSWER: the cake has been cut into without being let to mature.

SOLUTION: leave the 3 ingredient Sponge Cake wrapped in plastic, on the table for a couple hours, or better yet for 8 hours before cutting .
EXPLANATION: this extra time will allow enough moisture to escape from the cake to still keep the cake soft and moist, but stable enough to be cut into without excessive crumbling.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3 Ingredient Sponge Cake –  Biskvit

Yield: Two inch tall 8″ round cake

Ingredients:
4 eggs
3/4 cups granulated sugar
3/4 cups all purpose flour, sifted

How to make 3 Ingredient Sponge Cake – Biskvit:

To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add 3/4 cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

You really need to whip it that long, otherwise your cake will not have enough air beaten in, and therefore it will not rise in the oven. When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

When the proper stage of whipping has been achieved, in 2 or 3 additions sift in the flour and carefully fold it in with a wooden spoon or a spatula. To properly fold, with a spatula or a spoon you want to go underneath and then over the top, like pictured below. Fold just until incorporated, otherwise overfolded batter produces tough cake.
3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

For easier cleanup line a 8 inch round cake pan with foil and spray the bottom, not the sides, with cooking spray.
Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in circular motion back and forth several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350F oven for about 30-35 minutes.

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes, or the cake will deflate.
Remove from the oven and allow to cool inside the pan for about 30 minutes. Unpeel the foil and cool completely on a cooling rack.

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!
For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don’t let it mature for 8 hours, but the cake will be a lot crumblier if you do not.

3 Ingredient Sponge Cake - Biskvit

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Russian
Serves: Two inch tall 98inch round cake

Ingredients

  • 4 eggs
  • ¾ cups granulated sugar
  • ¾ cups all purpose flour, sifted

Instructions

  1. Preheat oven to 350F with the baking rack in the middle.
  2. To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add ¾ cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.
  3. When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.
  4. In 2 or 3 additions sift in the flour over the whipped eggs and carefully fold it in with a wooden spoon or a spatula. Fold just until no streaks of flour appear.
  5. For easier cleanup line a 8 inch round cake pan with foil and spray the bottom, not the sides, with cooking spray.
  6. Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in circular motion back and forth several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350F oven for about 30-35 minutes.
  7. Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes.
  8. Remove from the oven and allow to cool inside the pan for about 30 minutes. Unpeel the foil and cool completely on a cooling rack.
  9. For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don't let it mature for 8 hours, but the cake will be a lot crumblier if you do not.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

3 Ingredient Sponge Cake - Biskvit- Easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time | Let the Baking Begin!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • […] Cake Ingredients: 1 recipe Yellow Sponge Cake 1.5 recipe Russian Buttercream 1 recipe Meringue Cookies 1 cup roasted hazelnuts, chopped 1/2 cup […]

    · Reply
  • […] feeling independently creative you can use the Nutella Custard Buttercream to layer a regular yellow sponge cake, or chocolate sponge cake, or any other cake you know how to make before I post that next cake […]

    · Reply
  • Marina

    Oh no! I think I just messed up. In the directions you say egg yolks and sugar need to beat when do the egg whites come in? Or is that an error and the whole egg needed to be beat?

    · Reply
  • […] into the mix – just to balance things out. This Peaches and Cream Layer Cake is made of soft Yellow Cake layers moistened with some spiked peach syrup, then layered with peach jam and lightly sweetened […]

    · Reply

As seen in