Hello lovely lady! Happy Valentine’s Day! I have made it with chocolate. I added vanilla and coffee to enhance rye flavour of the chocolate. I found it stayed longer in the oven but the recipe works wonders. Thank you ever so much ❤️
History Lesson for you. Before the invention of baking powder and baking soda, chefs needed something to cause a cake to rise. So they developed the process of adding egg foam to their batters so they would rise and this is called a sponge cake. There are a couple different kinds of sponge cakes like Genoise, Joconde, Biscuit a la Cuillere, and Chiffon.
Can you tell me how to morph this recipe into a chocolate sponge cake? It is as simple as adding 50-100 gr of unsweetened chocolate powder? Please advise if you can. Thanks and regards.
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Biscuit sponge cake should have the egg whites whisked separately from the yolks, what you made here is called Genoise sponge cake instead.
It looks perfect! I don't have a pan with sides so high, I would need to divide the batter between 2 pans. Mmmm! ~Michele
can i use large and thin baking tray or do you prefer for me to just cut it? cause i want to use it for tiramisu.
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Step by step recipe in the description of the video.
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Me
Yeeesh, I’m gonna try to do it tomorrow 😃😇
Doesn't it smell like egg cos there is no essence added..jus curious...
Vanilla essence can of course be added. This is a basic recipe, then I soak the layers with syrup and add cream and there is no smell.
It’s perfect! Thank you! I have made it twice now. Can I ask if I would like to make it chocolate, just add cacau?? Any tips?
Thank you so much ❤️ Iva
To make a chocolate sponge cake, you need to replace 20-25 grams of flour with 20-25 grams of cocoa powder
You are so amazing! Thank you so much! I will try it tomorrow and let you know. Lots of love ❤️
Hello lovely lady! Happy Valentine’s Day! I have made it with chocolate. I added vanilla and coffee to enhance rye flavour of the chocolate. I found it stayed longer in the oven but the recipe works wonders. Thank you ever so much ❤️
Thanks dear it has been so helpful
It looks soo soft, but how did you manage to mix it with just a spatula and it doesn't have any lumps?
Hello! If i use a 26cm baking tray,how long do i need to bake it?😊
Hi! If your baking tray is round and the dough is made of 5-6 eggs, then bake for 40-50 minutes
It's nice but will it be double with out baking powder??????
If you whisk the eggs well, then the sponge rises without baking powder. But you can also make with baking powder.
Oh thanks a lot.
History Lesson for you. Before the invention of baking powder and baking soda, chefs needed something to cause a cake to rise. So they developed the process of adding egg foam to their batters so they would rise and this is called a sponge cake. There are a couple different kinds of sponge cakes like Genoise, Joconde, Biscuit a la Cuillere, and Chiffon.
Wheat floor is added??
Yes, wheat flour
Thanks mam
@@LiokafromRussia thanks mam
Very nice
Will this work if I only use 1 or 2 eggs?
No, you need to use 3 eggs or reduce all the ingredients
@@LiokafromRussia how to make red velvet cake with this recipe
@@greentea4152 This recipe is not suitable for Red velvet cake
50g of flour or 100g?
Total flour 100 g. Add to the video twice 50 g.
It was written in the title, Biscuit Cake and when I started the video, I did not see any biscuits.
It is a french term and it is a type of sponge cake. It is not biscuit as in cookies
o-o it said 3 ingredients why did i saw more than three
Salt - pinch (can not be added) :)
Can you tell me how to morph this recipe into a chocolate sponge cake? It is as simple as adding 50-100 gr of unsweetened chocolate powder? Please advise if you can. Thanks and regards.
For a chocolate sponge cake, you need to take 25-30 g of unsweetened cocoa powder and 70-75 g of flour.
@@LiokafromRussia You are a love! Thanks so much, I appreciate it.
This isn't a biscuit cake...but the title says so..such a waste of time
Very nice