Boiling Water Sponge Cake

Tall, curvy and simple, which always works! Sponge cake in boiling water is one of the most common and simple bases for a cake. The cake turns out elastic, airy and at the same time very tender. This is just the perfect layer for any cream or filling.
cook time: 1h 20 min
Gavin Tanner
Boiling Water Sponge Cake

Nutrition Facts (per serving)

303
Calories
11g
Fat
41g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Sugar 200 g
Wheat flour 200 g
Water (boiling water) 3 tbsp
Vanillin 0.25 tsp
Eggs (large) 5 pc
Vegetable oil 3 tbsp
Baking powder 1 tsp

Recipe instructions

Step 1

Step 1
How to make a sponge cake in boiling water? Prepare the necessary ingredients. Take large, selected and fresh eggs. If the eggs are small, use 1 more. The eggs should be at room temperature, so remove them from the refrigerator in advance. Vanillin can be replaced with 1 tsp. vanilla sugar and pour it along with regular sugar into the eggs (step 1). Take premium flour with a protein content of no more than 10.3 g.

Step 2

Step 2
Sift the flour with baking powder and vanilla into a separate bowl. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 3

Step 3
Break eggs at room temperature into a bowl. Start beating with the mixer at low speed, gradually increasing the speed to maximum. Add all the sugar little by little. Beat until the mixture becomes fluffy and stable and light in color. The mixture should increase 3-4 times. But it is important not to overbeat the eggs: the mass should be fluffy and with many small air bubbles. If you beat too long, until stiff, your crust will not rise when baked.

Step 4

Step 4
Add the flour mixture to the beaten eggs in 2-3 additions, gently stirring the mixture from top to bottom with a silicone spatula, trying to prevent the dough from settling and breaking up all the flour lumps. I prefer to mix the dough with a mixer at the lowest speed. You just need to stir briefly so as not to overbeat the eggs. In addition, after mixing with a spatula, small lumps of flour may remain in the dough, which are easy to miss.

Step 5

Step 5
Pour odorless vegetable oil and boiling water into the dough.

Step 6

Step 6
Mix the dough quickly and thoroughly, reaching to the bottom, because all the liquid will quickly flow to the bottom of the bowl. As a result of mixing, the mass should not lose its fluffiness, but gain elasticity and retain small bubbles on the surface.

Step 7

Step 7
Line the bottom of a baking dish with a diameter of 20 cm with parchment and grease it with butter. Pour the dough into the mold. Bake the sponge cake in an oven preheated to 170°C for about 40 minutes (determine the time according to your oven). Under no circumstances open the door for the first 30 minutes, otherwise the biscuit will immediately collapse.*

Step 8

Step 8
Check the readiness of the biscuit during baking with a skewer — it should come out dry. But start checking only towards the end of baking. And if crumbs stick to the skewer, it means the inside of the cake is not baked. If you see that the top is already browned and the dough is not ready yet, cover the pan with a double sheet of foil. You can leave the finished biscuit in the cooling oven for 10 minutes.

Step 9

Step 9
To prevent the cake from falling, turn it out onto a wire rack and cool to room temperature.

Step 10

Step 10
Depending on the size of the mold, the sponge cake will vary in thickness. In a 20 cm mold, it turns out to be 6-7 cm thick. This is the standard thickness of a sponge cake for a 3-layer cake. As it cools, it may settle quite a bit, but evenly over the entire surface. This is normal as long as the sponge cake does not fall in the center. The cut shows that the dough was baked evenly.

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