The most magnificent cake biscuit: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For many of us, the fluffy biscuit is where the cake starts. As a rule, for the dough you need to beat butter and sugar, add eggs, then mix with flour. There are many recipes, but for each of them you should master the correct cooking technique. This is the only way you can make the most magnificent biscuit. Once you master the skills, endless variations open up for you.

Prepare in advance

Always preheat the oven, making sure the oven rack is in the middle. Prepare all bowls before mixing. The components of the dough react very quickly with each other, so you need to mix them as quickly as possible.

The temperature of the ingredients is also very important. Eggs should be at room temperature and soft, not frozen. Only in this way you will get the most delicious and fluffy biscuit.

Whipping should be vigorous

Dough making means beating butter and sugar until light and fluffy, while trapping tiny air bubbles. These air bubbles will expand as they heat up and the cake will rise. Thanks to this reaction, the most magnificent biscuit for the cake is obtained. A wooden spoon and whisk might work well, but an electric mixer is your best bet. Find a good deep bowl and scrape the sides of the mixture a few times.

Eggs should be added gradually

Breaking the eggs together with the butter and sugar mixture will trap even more air, but it's important to take your time to prevent the mass from splitting and falling off. Pour 1-2 tablespoons of the beaten egg into the butter mixture, beat with an electric mixer until completely dissolved, then repeat. When all of the egg has been added, the mixture should be very light and airy. If the mixture begins to look slimy, beat it with 1 tablespoon of the sifted flour and the correct consistency will be restored.

Mixing with flour should be gentle

Choose a large metal spoon or a thin rubber spatula for this, as a wooden spoon will crush your carefully formed bubbles. Whatever the recipe, experienced confectioners advise first mixing flour with s alt and baking powder, cocoa, etc. in a separate container, and then sift this mixture into a dough. Using the movement of eights, mix the flour into the batter until smooth. Take care not to stir it or your piece will become hard. Iffollow this rule, you will get the most magnificent and delicious biscuit.

How to adjust the amount of liquid

Dry biscuits often contain too little liquid, which is why you should not forget the term "soft dripping consistency." Ideally, a spoonful of dough should drip easily into the bowl when shaken gently. To achieve this consistency, recipes often advise adding a little milk after stirring with flour. If you need to add a lot of liquid, sometimes flour and liquid are added alternately to prevent splitting of the dough.

Carefully pour the batter into the mold and level the top. Some pastry chefs use a scale to neatly divide dough between pans, but spoon counting works well too.

How to move the test form correctly?

Compacted dough usually doesn't bake well. For the most fluffy biscuit for the cake, carefully lay out the dough in the forms.

If you need to move the mold with it in the oven, wait for the biscuit to rise. This usually takes two-thirds of the cooking time. Do this quickly to keep the temperature in the oven.

When the product is ready, a match or a cocktail stick (or a strip of spaghetti, if nothing else) inserted into its middle will come out dry or slightly oily with a few crumbs. If it came out raw, put the biscuit back in the oven and wait another five minutes. Cool it in the form for 10 minutes, then transfer the fluffybiscuit on a cooling rack.

Orange Cake with Ginger Cream Cheese Cream

How to make the most fluffy sponge cake? The recipe for this dessert will clearly demonstrate how to cook it correctly. You will need the following.

For a three-layer cake:

• 375 grams soft butter;
• 375 grams of powdered sugar;
• 6 eggs beaten in a deep bowl;
• 375 grams of self-rising flour, plus some for shaping;
• 3 teaspoons baking powder;
• juice of 1 orange and zest of 3 fruits;
• 75ml milk;
• 3 teaspoons vanilla extract.

For cream:

• 500 grams of cream cheese stored at room temperature;
• 200 grams of powdered sugar;
• 1 teaspoon ground ginger;
• candied orange for decoration.

How to make the most magnificent biscuit: a recipe with a photo

Preheat oven to 180°C. Butter three molds (of the same size), add a little flour and shake them so that the butter is covered with flour in an even layer. Shake out excess.

Beat butter and sugar together for a few minutes until light and fluffy, scraping down the sides of the bowl regularly if using a mixer. Gradually add the eggs to the mixture little by little, beating well after each addition, until the mixture is smooth.

In a separate bowl, sift flour and baking powder together,then put them into the butter mixture with a large metal spoon.

Mix orange juice with crushed zest, milk and 2 tsp. vanilla extract, then carefully add them to the dough in several stages. Now its consistency should be moderately liquid: it should drip from a spoon.

Divide the batter evenly between the molds and level the top. Bake for 20 minutes on the middle rack, then remove and let cool slightly in the tins. Then remove the biscuits and cool completely.

Beat cream cheese, powdered sugar and ground ginger until light and fluffy, then spread cream over cakes. Garnish with candied orange slices, if desired.

Strawberry sponge cake

With this recipe you can make one of the most fluffy "lazy" biscuits. For this you will need:

• 1 bag of all-purpose cake mix (regular size);
• 1 bag (100 grams) strawberry jelly mix;
• 3 table spoons of sugar;
• 3 tablespoons all-purpose flour;
• glass of water;
• half a cup of rapeseed oil;
• 2 large room temperature eggs;
• a glass of finely chopped strawberries.

For cream:

• half a cup of butter, softened;
• half a cup of crushed strawberries;
• 5 cups of powdered sugar.

Cooking a beautiful pink dessert

This is the most moist and fluffy biscuitfor the lazy it is very easy to prepare. Preheat the oven in advance to 180°C. Line the bottoms of two oiled tins (20cm diameter) with parchment paper.

In a large bowl, combine cake mix, dry strawberry jelly, sugar and flour. Add water, oil and eggs. Beat on low speed for thirty seconds, then increase the speed to medium and continue beating for another two minutes. Gently stir in chopped strawberries. Divide the dough into the prepared molds.

Bake until matchstick inserted in center comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before removing onto wire rack, remove parchment paper. Cool completely.

To make the cream, beat the butter until fluffy. While continuing to beat, add the crushed strawberries and gradually pour in the powdered sugar. Spread the finished biscuit cakes with the resulting cream.

Pistachio sponge cake with vanilla cream

This one of the most fluffy biscuits with a delicate aroma of pistachio goes well with silky cheese cream. Everyone will appreciate this dessert: both children and adults. To prepare it, you will need the following.

For biscuit:

• 200 grams of powdered sugar;
• 200 grams of margarine;
• 4 eggs;
• 150 grams of self-rising flour;
• 100 grams of uns alted pistachios, not peeled;
• 1 teaspoon baking powder;
• 2 tablespoons of milk.

For cream:

• 200 grams of fatcream cheese;
• 130 grams of powdered sugar;
• a few drops of vanilla essence;
• 2 tbsp crushed pistachios for garnish.

Cooking pistachio dessert

The recipe for the most magnificent pistachio biscuit looks like this. Preheat oven to 190 ºC. Line two baking sheets (24 cm diameter) with parchment paper. Blend butter and sugar until light and fluffy. Grind pistachios in a food processor and mix with flour and baking powder. Add to butter and sugar along with eggs and milk and knead into a dough.

Split the mixture evenly between the two molds and smooth the top. Bake in the oven for 20 minutes. Allow to cool slightly in the molds before transferring to a wire rack to cool completely.

When the cake is completely cool, mix together the cream cheese, icing sugar and vanilla essence until smooth. Spread the cakes with the resulting cream and decorate with crushed pistachios.

Snow white biscuit cake

This recipe allows you to make the easiest fluffy snow-white biscuit. It turns out very light and soft, but at the same time quite elastic. Therefore, any liquid cream is suitable for him. In total you will need the following:

• 6 tablespoons uns alted butter, softened to room temperature;
• 2/3 cup canola or sunflower oil;
• 2 cups of sugar;
• 1 tablespoon of clear vanilla extract;
• 2 2/3 cups + 2 tablespoonsspoons of flour;
• 1 tablespoon baking powder;
• 1 teaspoon s alt;
• 1 glass of room temperature milk;
• 6 room temperature egg whites.

Cooking the most fluffy white biscuit

The recipe for the most delicious and fluffy snow-white biscuit is simple. Preheat the oven to 180 degrees in advance and prepare two 20 cm round molds. Line them with parchment paper, brush with oil and sprinkle with flour. Be sure to shake out excess flour.

Using an electric mixer, beat the butter on medium speed until fluffy. Add sugar and vegetable oil and beat until all ingredients are well combined. Scrub the sides and bottom of the bowl with a spoon and then add the vanilla extract.

In a separate bowl, mix flour, baking powder and s alt. Measure out the correct amount of milk. Continuing to beat the butter mass with a mixer at medium speed, gradually alternate the addition of the flour mixture and milk. Pause from time to time to clean the sides and bottom of the bowl.

Separately place the egg whites and beat with a mixer on high speed until stiff peaks form. Using a spatula, carefully fold them into the batter. Make sure the ingredients are well mixed.

Evenly divide dough into prepared pans. Bake at 180 degrees for 35-40 minutes or until a matchstick inserted in the center of each cake comes out clean orwith a few crumbs (it should not be wet). For best results, rotate the baking pans in the oven halfway through the cooking time.

Biscuits will be light golden brown on the outside after baking. Remove them from the oven and let cool for 15 minutes. Run a knife along the inner rim of each shape and turn the pieces onto the rack. Let them cool completely before topping with cream. On the cut, this most magnificent biscuit will be snow-white.

Lemon biscuit

This fluffy lemon biscuit is for true citrus lovers. Three layers of delicate and sweet cake are soaked with fragrant cream, which perfectly complements this wonderful pastry. For it you will need the following.

For biscuit:

• 1 package (500 grams) cake mix (ideally lemon flavored);
• 1 packet (100 grams) instant lemon pudding;
• glass of sour cream;
• a glass of sunflower or rapeseed oil;
• 4 large eggs;
• half a glass of milk;
• 1 teaspoon vanilla extract;
• a pinch of s alt.

For lemon cream:

• 1 1/3 cup milk, preferably whole;
• 1 packet (100 grams) lemon jelly;
• 1 packet (100 grams) instant lemon pudding.

Cooking Lemon Dessert

Prepare round baking dishes (24 cm in diameter) by brushing them with butter. Combine all ingredients in a large bowl and stir until completely combined. Divide the doughevenly between the three prepared round shapes. Bake according to the directions on the cake mix box.

Let the cakes cool completely before topping them with cream. To prepare it, combine all the ingredients and beat with an immersion blender or mixer on low speed. Gradually increase the speed to high and beat for 4-6 minutes or until soft peaks form. Spread immediately between each cake layer, top and sides.

Option for multicooker

How to cook the most fluffy biscuit in a slow cooker? Today, this kitchen gadget is used on a par with the oven, including for baking.

The multicooker allows you to get excellent temperature conditions, and also makes it possible to bake a biscuit evenly and thereby eliminates burning of the edges. Sometimes it can be difficult to achieve this in the oven.

In addition, the oven often exceeds the required temperature. Because of this, a too hard crust forms on the surface of the biscuit. It does not allow moisture from the dough to evaporate, and the product may not be baked inside.

To prepare the wettest and fluffiest biscuit in a slow cooker, you will need the following:

• glass of flour;
• 4 large eggs;
• a little cooking oil;
• glass of sugar;
• a packet of vanilla sugar.

Baking in a slow cooker

Using a mixer, beat the egg whites until stiff peaks form. Continuing to beatslowly and gradually add the yolks, and then regular and vanilla sugar. After that, gradually pour flour into the mixture and gently stir with a metal spoon until a homogeneous mass is obtained.

Grease the multicooker bowl with vegetable oil. Put the dough into it and smooth its surface. Set the device to the baking mode and bake the product for 50 minutes. Once the biscuit is ready, remove it from the bowl and cool completely.