Biskvit Cake (sponge)

biskvit

Ingredients

Batter: 

    • 4 eggs
    • 2/3 cup sugar
    • 2/3 cup flour

For the cream:

  • 1 cup heavy whipping cream
  • 1 /2 cup powdered sugar
  • 1 oz. cream cheese, softened to room temperature (optional)

biskvit

Directions:

  • Start off by separating egg yolks from egg whites and place them in two different bowls.

biskvit

  • Add 1/3 cup of sugar into the bowl with egg whites and beat on high speed until stiff. You will get more volume while beating the egg whites if you first bring the eggs to a room temperature.  (The quick way to do so is to place them in lukewarm water for 5-10 minutes.)  Stop beating the egg whites as soon as they get fluffy and stiff, do not over-beat them or they will liquefy again.

biskvit

  • Add the second half of the sugar into the egg yolks and beat on high speed until fluffy and light yellow.
  • Place the egg yolk and sugar mixture into the bowl with beaten egg whites, and using a rubber spatula gently fold the egg yolks into egg white mixture. Gently turn one half of the mixture over onto the other half. Continue to do so until the mixture is well combined. The purpose of folding is to retain the air you have beaten into your egg whites.  The finished mixture should still be a little lumpy.  Do not stir the mixture, as it will become runny and your cake will turn out flat.

biskvit

biskvit

  • Now, sift in 2/3 cup of flour into the egg and sugar mixture and continue folding until the ingredients are well combined.  Try not to overmix; you don’t want to let all the air out of the beaten egg whites.  The more air stays in, the fluffier your cake will turn out.

biskvit

  • Transfer the batter into a greased 8 inch pan and bake at 355F for 20 minutes.  Do not open your oven while it’s baking.  You can check it after 20 minutes; add 5-10 more minutes if needed.
  • Take the cake out of the pan and let cool, then cut horizontally in two layers.

biskvit

  • While your cake is cooling down, prepare the cream.
  • Beat 1 cup of heavy whipping cream, start on low speed then increase to medium high. Beat until light and fluffy, but do not over beat. Add 1/2 cup of powdered sugar and mix on low speed for 1 minute.  Add 1 oz of softened cream cheese and mix until the cream is well combined. Make sure your cream cheese is very soft; you don’t want chunks of cream cheese in your light and fluffy cream. But as I mentioned above, this step is optional.  You don’t have to add the cream cheese. (Personally, in my opinion it tastes better with the cream cheese).biskvit
  • Once the layers are cooled down, you can start putting the cake together. Place equal amount of cream on each layer, spread the cream evenly and put layers on the top of each other. Apply cream on the top and sides of the cake. Decorate as desired.

biskvit

Note:  I baked two portions and had 4 layers in my cake; you can do that if you a want a tall cake like mine.  In that case, you will have to double the ingredients in the cream too.

  • Let stand for 2-3 hours before serving.  Enjoy with a cup of tea!

biskvit

biskvit

Equipment I Used

biskvit

Biskvit Cake (sponge)

Course Dessert
Cuisine Russian
Servings 10
Calories 222 kcal

Ingredients
  

For the batter:

  • 4 eggs separated, egg whites room temp
  • cup sugar
  • cup flour

For the cream:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 oz cream cheese softened, room temp (optional)

Instructions
 

For the cake batter:

  • Separate egg yolks from egg whites and place them in two different bowls.
    biskvit
  • Add ⅓ cup of sugar into the bowl with egg whites and beat on high speed until stiff.
  • Stop beating the egg whites as soon as they get fluffy and stiff. Do not over-beat them or they will liquefy again.
    biskvit
  • Add the second half of the sugar into the egg yolks and beat on high speed until fluffy and white yellow.
  • Place the egg yolk and sugar mixture into the bowl with the beaten egg whites.
  • Using a rubber spatula, gently fold the egg yolks into egg white mixture.
    biskvit
  • Now sift in ⅔ cup of flour into the egg and sugar mixture and continue folding until the ingredients are well combined. Try not to over mix; you don't want to let all the air out of the beaten egg whites. The more air stays in, the fluffier your cake will turn out.
    biskvit
  • Transfer the batter into a greased 8" pan and bake at 355F for 20 minutes. Do not open the oven until 20 minutes are up. Check the cake after 20 minutes and leave it in there for another 5-10 minutes if needed.
  • Take the cake out of the pan and let it cool down. Cut horizontally in two layers.
    biskvit
  • While your cake is cooling down prepare the cream.

For the cream:

  • Beat 1 cup heavy whipping cream, start on low speed then increase to medium high speed.
  • Beat until light and fluffy, but do not over beat. Add ½ cup of powdered sugar and mix on low speed for 1 minute.
  • Optional Step: Add 1 oz of softened cream cheese is very soft; you don't want chunks of cream cheese in your light and fluffy cream.
    biskvit

Putting the cake together:

  • Once the layers are cooled down, you can start putting the cake together. Place equal amount of cream on each layer. spread it evenly and put layers on top of each layer of cream.
  • Apply cream all around the cake and decorate as desired.
    biskvit
  • Let it stand for 2-3 hours before serving. Enjoy with a cup of tea!
    biskvit

Notes

You will get more volume while beating the egg whites if you first bring the eggs to room temperature.
It’s important to fold the batter, not stir because stirring it will make the mixture runny and the cake will turn out flat. The purpose of folding is to retain the air you have beaten into your egg whites. 
I baked two portions of the cake layers to make a tall cake with 4 cake layers and 4 layers of cream. 

Nutrition

Nutrition Facts
Biskvit Cake (sponge)
Amount Per Serving
Calories 222 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 44mg2%
Potassium 55mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 483IU10%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword biskvit, buttercream, cake, cream cheese, heavy whipping cream, powdered sugar, russian cake, russian dessert, sponge cake
Tried this recipe?Let us know in the comments how it was!
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