Calorie content of classic biscuit

Calorie content of biscuit with eggs per 100 grams

The calorie content of a sponge cake with eggs per 100 grams is 282 kcal. Per 100 gram serving:

• 7.63 g protein;
• 5.1 g fat;
• 51.6 g carbohydrates.

To prepare a sponge cake with eggs you need:

• Separate the yolks and whites of 4 chicken eggs;
• beat the resulting yolks with 75 g of white sugar;
• beat the whites until foamy;
• Gently mix the yolks with sugar with a third of the beaten whites;
• add flour to the resulting mixture in parts (the total amount of flour should be 100 - 110 grams) and 75 g of sugar;
• mix all dough components;
• Bake the biscuit in the oven at a temperature of no more than 175 degrees for half an hour.

General cooking principles

The key ingredient in biscuits has always been and will be eggs. The splendor depends on them. Therefore, it is important that they are fresh. It is important to whip up a dense foam from fresh eggs. If you don't beat the whites and yolks well, you'll end up with a pie, but not a cake. To beat easily, you can add a little salt or lemon juice.

The second important point of our recipes is chocolate. In our case, this is ground cocoa. If you want a more chocolatey, rich, deep flavor, choose chocolate over cocoa.

Classic chocolate sponge cake

Cooking time

calorie content per 100 grams

Classics are always in fashion, everyone knows that. Today this is a chocolate sponge cake that really wants to be on your table and be complemented with some delicious cream to your liking.

How to cook:

Tip: if the whites are not whipping well, you can add a pinch of salt to them.

Calorie content of biscuit with cream per 100 grams

Calorie content of biscuit with custard per 100 grams is 228 kcal. In 100 g of sweet product:

• 4.57 g protein;
• 11.89 g fat;
• 25.81 g carbohydrates.

To prepare a sponge cake with cream you need:

• prepare a sponge cake with eggs (see recipe above);
• for cream, mix 1 cup sugar and 2 eggs;
• add a few tablespoons of flour to the resulting mixture with constant stirring;
• stirring, pour 1 liter of milk into the mixture of sugar, eggs and flour;
• Bring the cream to a boil over medium heat, remembering to stir constantly;
• Beat the cooled mass with 200 g of butter;
• Carefully coat the biscuit layers cut into halves with cream.

A simple and delicious recipe with cocoa

The simplicity of the recipe lies in the absence of the need to separate the eggs into whites and yolks, beat them for a long time and mix them with a trembling hand (so that the air bubbles remain intact). A mixer is not needed at any stage of kneading the dough; a hand whisk will suffice.

Chocolate biscuit ingredients:

• 4 eggs;
• 200 g sugar;
• 200 ml sour cream;
• 100 g butter;
• 125 g cocoa powder;
• 7 g soda;
• 3 g salt;
• 225 g flour.

How to cook:

1. Melt butter on the stove. The fire should be medium. Then remove and while the butter is hot, add cocoa and sugar to it, stir until all the crystals disperse. By this time the mixture will have cooled a little and sour cream can be added to it. Mix everything again.
2. Whisk the eggs with salt until foamy, then add them to the chocolate mixture. After this, all that remains is to add the sifted flour and soda, and when the mixture reaches a homogeneous state, the dough is considered ready.
3. You need to bake the sponge cake for the first twenty minutes at 180 degrees, and then another 10-15 at 160. The finished cake does not require impregnation or decoration in the form of powder or glaze and can be an independent dessert.

I think sponge cakes are the most delicious. But many are afraid to cook them because they think that a beautiful, fluffy and tasty sponge cake is difficult to make. But this is not true at all. And now I will tell you how to make the most delicious and simple chocolate sponge cake. By preparing it at home, you will go down in family history as the best pastry chef! Shall we try?

Calorie content of kefir biscuit per 100 grams

The calorie content of a kefir biscuit per 100 grams is 301 kcal. In 100 g of baked goods:

• 6.1 g protein;
• 7.43 g fat;
• 52.9 g carbohydrates.

Kefir biscuit is rich in vitamins and minerals, including vitamins A, B1, B2, B3, B6, B9, B12, E, H, PP, minerals calcium, magnesium, sodium, phosphorus, potassium, chlorine, iron , zinc, iodine, copper, manganese, selenium, chromium, fluorine, molybdenum, silicon, cobalt.

To prepare a biscuit with kefir you need:

• beat 2 eggs with 200 g of sugar;
• add 1 cup of kefir and 3 tablespoons of vegetable oil to the whipped mixture;
• mix 0.4 kg of flour with 5 g of baking powder;
• mix all the ingredients of the dish thoroughly;
• Bake the dough in the oven for 35 minutes at a temperature no higher than 180 degrees.

Egg-based chocolate sponge cake

Eggs are always very important in a sponge cake. If they weren't there, you'd have to use baking powder or baking soda to raise the dough. But we still decided to knead the dough for a chocolate sponge cake with eggs, so as not to spoil the taste.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 310 calories.

How to cook:

1. Divide the eggs into different bowls as usual.
2. Place the container with the whites in the refrigerator so they will whip up better.
3. Add half the sugar to the yolks, turn on the mixer and start beating the mixture.
4. Beat until creamy in color and texture. It should be very fluffy, light and tender.
5. At this stage, the oven can already be turned on at two hundred degrees Celsius.
6. Take out a bowl of whites, beat them into a fluffy, standing foam.
7. When the whites are almost whipped, add the second half of the sugar and beat until all the crystals are dissolved.
8. Mix the whites into the yolks in several stages.
9. Each time, knead until the texture is homogeneous, carefully lifting the mixture with a spatula.
10. Next, stir in the flour, passing it in parts through a sieve.
11. After this, add cocoa in the same way.
12. Grease the cake pan, pour out the dough and bake it for about forty minutes at 170 degrees until the toothpick is dry.

Tip: If you're unsure about your pan, cover it with parchment paper.

Harm of biscuit

Biscuit has significantly more harmful properties than beneficial ones, including:

• the product is full of fast carbohydrates that contribute to excess weight gain;
• such flour products are excluded from the diet during exacerbations of diseases of the stomach, intestines, pancreas, and liver;
• In some people, biscuit provokes flatulence and bloating;

• Treats should be discarded if you have an individual intolerance or allergic reactions to eggs;
• biscuit is contraindicated for diabetes;
• overeating biscuit can lead to disruptions in the gastrointestinal tract.

How to prepare the Biscuit dish

1. Separate the whites from the yolks.
2. Beat the yolks with half the sugar.
3. Beat the whites into a strong foam.
4. Ask for flour 2 times.
5. Add a third of the whites to the yolks and mix carefully.
6. Add some of the flour and mix very carefully.
7. Add the remaining whites, flour, sugar, mix.
8. Line the pan with parchment paper and lay out the dough.
9. Bake in an oven preheated to 180 degrees for 30 - 35 minutes.

• Eggs – 4 pcs.
• Sugar – 150 gr.
• Flour – 100 gr.

Nutritional value of the “Biscuit” dish (per 100 grams):

Calories:

281.8 kcal.

Carbohydrates:

51.5 gr.

Ingredients and calorie content of the Biscuit recipe

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

This is a custom recipe, so there may be errors and typos. If you find them, please write them in the comments below the recipe and we will correct them.

Step-by-step recipes with photos from our website are in the “Recipes” section.

Option 5: Chocolate sponge cake with custard and nuts

We suggest making the next version of the cake with unsurpassed custard, to which we will add aromatic vanilla, and nuts. It will turn out satisfying and, as always, amazingly tasty.

Ingredients

:

• seven eggs;
• 375 grams of milk;
• a glass of chopped nuts;
• one and a half glasses of sugar;
• six tablespoons of flour;
• vanillin to taste;
• a couple of dark chocolate bars;
• syrup for impregnation.

How to cook

Beat four chilled eggs with a glass of sugar. As soon as the mixture brightens and increases in volume, sift four tablespoons of wheat flour.

While kneading the thick dough, thinly pour in the dark chocolate melted with milk (75 ml). Having achieved homogeneity, pour into a special springform pan.

Bake the chocolate sponge cake for the cake at 180 degrees required by the recipe. The approximate time for complete baking is 40-44 minutes.

Turn off the heat and leave the tall cake on the counter directly in the pan to cool. At this time, boil the remaining milk.

After the start of boiling, add sugar (white). Dissolve it. Then beat in three eggs one at a time. Whisk the contents of the saucepan constantly with a metal whisk.

At the end, carefully sift two tablespoons of flour. Add vanillin. Thicken to a strong consistency. Remove from the burner.

While the cream is cooling, cut the cake, which has cooled by this time, into two parts. Soak each with syrup.

Pour two thirds of the aromatic custard onto the surface of the first part. Distribute. Sprinkle with some of the chopped nuts (about half).

Place a second soft crust on top. Cover the surface with the remaining custard. Decorate with fine nut crumbs. Keep refrigerated.

To get a richer and more varied nutty taste, we strongly advise you to take several types at the same time. The main thing is to carefully clean them of husks, partitions and shell fragments.

The benefits and harms of biscuits

The benefit of the biscuit lies in its satiety. The product has a high nutritional value and contains many elements necessary for the body:

• the entire group of vitamins B and PP;
• phosphorus;
• potassium;
• sodium;
• calcium.

The biscuit contains a large amount of sugar and eggs, so frequent consumption can negatively affect your figure. Sometimes the product is contraindicated for allergy sufferers. In the latter case, eggs and sugar can be replaced with other components of laboratory origin.

Description

Such baked goods are deservedly considered dietary and very often become a component of various diets, and not only for weight loss. So, experts recommend supplementing your diet with this delicacy for those who suffer from gastritis, pancreatitis, hepatitis, cholecystitis or other diseases. This simple treat is part of the popular diet table No. 5, which is prescribed to reduce the load on the liver and pancreas.

You may be interested in: Cake “Male whim”: recipe with photo

In addition, a dry sponge cake prepared according to a traditional recipe is considered a universal cake layer for any dessert, including cake. Such baked goods go perfectly with all creams, and its dryness can easily be corrected with the help of impregnation.

Classic sponge cake with 5 eggs

For an important occasion I baked a cake - my daughter Lisa is 16 years old.
To be honest, with baking, I decided to share with you the recipe for a “Prague” cake, prepared at home. In honor of my daughter’s birthday, I bake a sponge cake with condensed milk “Tenderness” and When there was no oven, I baked such a sponge cake in an aluminum pan. It always turns out great. The biscuit must be completely cooled at room temperature, carefully wrapped in cling film to prevent air from entering and condensation does not appear, and safely leave it in the refrigerator. In the photo he is very beautiful and smooth!!!

cooking method

I did everything as in the recipe. But it didn't even rise up like in the photo. Not only is it swollen, but also crooked on one side.

The perfect base for a classic cake recipe! Sponge cake is one of the most popular cakes in the world. I present to your attention the secrets of making a classic sponge cake. I have been using this recipe for a long time and the baked goods turn out great. Only registered users can save materials in the Cookbook.

Well, I'll keep trying until it works. Should I put the biscuit in a preheated oven?

A very tasty and simple chocolate sponge cake recipe with step-by-step photos

Our cake is made with kefir and cocoa. As an alternative, sour cream, yogurt or bifitate are suitable. The main condition is that fermented milk products should not be of the first freshness, but should be as sour as possible. The sponge cake then comes out mega-porous and tall. And it always works for everyone, even with no experience.

Today I have selected 4 of the best recipes for making fluffy, tall, soft and fragrant homemade sponge cakes - classic (vanilla), poppy seed, chocolate and a very beautiful sponge cake - “red velvet” (in the photo below there is just a cake with such a sponge cake).

Tell me, dear reader, how do you feel about biscuits? Fine? How do they get along with you? If there is mutual love and agreement in your kitchen with this fastidious type of pastry, I can only be happy for you!

I didn’t have a good relationship with him from the very beginning... Sometimes there were successful attempts, but they were so rare that they are not worth mentioning... More often than not, instead of a tall, fluffy classic sponge cake, I ended up with something obscure and unconvincing... Of course, any failure can be generously soaked in delicious cream, decorated better, and the cake will be joyfully destroyed by hungry guests and family simply because a homemade cake is ALWAYS tastier than a store-bought one. Maybe no one will even notice your mistakes, but a residue will remain...

But sponge cake is the basis for delicious cakes and pastries, so how can you prepare them poorly?

Food-list

It's no secret that sponge cake is a type of culinary pastry that is distinguished by its airiness, tenderness and porous structure. It is prepared from biscuit dough, which is currently very popular not only among Russian housewives, but also confectioners around the world. This is due to the speed of preparation and always excellent results if you follow some simple rules. Biscuit is used mainly for making various types of baked goods, from simple rolls to complex cakes and multi-tiered cakes. The calorie content of biscuit is relatively low when compared with other types of flour products.

“But why is the sponge cake so light and airy, because it’s a confectionery product?” - you ask. To answer this question, let's “look” inside and get acquainted with the composition of the biscuit.

Biscuit composition

First of all, let's start with the fact that sponge cake is divided into classic and chiffon (butter). The composition of the classic sponge cake is incredibly simple: wheat flour, chicken eggs and sugar. These 3 simple components ultimately form our culinary masterpiece. As for the chiffon sponge cake, it differs from the first one in even greater tenderness and moist texture due to an additional component that is easy to guess - butter. By the way, the calorie content of a biscuit containing this animal fat is much higher, so do not overuse it.

In addition to butter, when making chiffon sponge cake, other components are often added, for example, cocoa powder, chocolate, nuts, dried fruits, lemon zest, poppy seeds and many others.

Regardless of the type of biscuit, there are certain rules for preparing this confectionery product, if you follow which you will always get excellent results. First of all, you should consider that you can prepare biscuit dough in 2 ways: cold and hot. In the first case, accuracy is very important when separating the egg white from the yolk. This is due to the fact that if even the slightest part of the egg yolk gets into the white, the dough may fall or not rise at all during baking.

If you decide to prepare the sponge cake in the second way, that is, using the hot method, there is no need to divide the eggs into components at all, but just beat them in a water bath. Actually, that is why this method is called that. As a result, the finished product becomes more dense, crumbly and does not fall off during baking.

Many inexperienced housewives who are preparing a biscuit for the first time begin to cut the freshly baked product as soon as it cools, but this should not be done. The sponge cake not only begins to crumble, but is also poorly soaked in syrup, so it is best to set it aside for at least 8 hours, and preferably overnight if you are baking it in the evening.

How to cook:

Pour cocoa powder (50 g) with hot water (150 ml) and stir. To ensure the sponge has a rich chocolate flavor, be sure to soak the cocoa in hot water and use high cocoa powder. By the way, Nesquik children's drinks are not suitable for baking as well as for baby food.

We separate the egg yolks from the whites very carefully so that not a drop of yolk gets into the white mass. The chocolate chiffon cake recipe uses 5 yolks and 8 whites. Unused yolks can be frozen by placing them in a bag and labeling the quantity.

Beat the yolks with sugar (180 g) until white. The better the yolks are beaten into a fluffy mass, the fluffier the biscuit crumb will be. The principle of active air saturation of the dough is used in all biscuits, including

Pour in vegetable oil (125 ml.) Stir.

Pour the chocolate mixture of cocoa and hot water into the dough (by this time it should be at room temperature so that the yolks do not curdle).

Beat the whites of 8 eggs at high speed with a mixer into an elastic foam. Add sugar (50 g) gradually when foam has already formed (so that granulated sugar does not fall to the bottom of the bowl).

Mix all dry ingredients with a spatula so that the baking powder is well distributed in the flour. In the dry mixture we have flour (200 g) and baking powder (2 teaspoons). A great way to incorporate baking powder evenly is to additionally sift it with the flour through a sieve.

Combine dry ingredients with liquid. Mix with a spatula or spoon until smooth.

So, we have liquid chocolate dough (look how beautiful it is, I just want to eat it right now, without waiting for baking). You need to add whipped egg whites to the chocolate dough for chiffon sponge cake; this should be done as carefully as possible so that air is not lost from the protein mass. All actions are exactly the same as in .

I do this: mentally divide the protein mass into three parts and mix the proteins in three steps. I add some of the whites - stir, then add the next portion again, etc. Stirring should be done with gentle movements from bottom to top, as if you were lifting the dough from bottom to top.

You can watch how to properly mix egg whites into the dough in the following video:

Pour the dough into a specially prepared form (grease with a piece of butter and dust with flour). It should go down in a wide ribbon, from which you can judge that the consistency is correct.

The oven must be preheated to 180 C. The sponge cake is baked for 35-40 minutes until the toothpick is dry. The test for the readiness of the biscuit is carried out as follows: lower a wooden stick (match, toothpick, splinter) into the center of the biscuit and remove it. Let's see: if the stick is dry, there are no lumps of raw dough on it, then the biscuit is ready.

Remove the finished biscuit from the oven, cool in the mold for 20 minutes, then remove from the mold and leave to cool completely on a wire rack. When placed on a wire rack, the biscuit is well ventilated, thereby preventing the crumb from becoming soggy.

To make the chocolate chiffon sponge cake even tastier, you can wrap it in cling film and put it in the refrigerator for 8-10 hours. Chiffon sponge cake will have an even richer taste and aroma of chocolate.

I baked a sponge cake in a mold with a diameter of 24 cm, the height of the cake was 5 cm. A sponge cake of this height can be cut into three equal parts using a saw knife. I even got four.

Chocolate sponge cake will be a wonderful base for many cakes and pastries. Its delicate melting structure will not leave anyone indifferent! In the photo collage, I collected sections of cakes that were prepared on the basis of chiffon chocolate sponge cake.

I hope that this recipe will help you make friends with biscuit dough, because it opens up limitless scope for creativity for every housewife!

Bon appetit!

In the coming year, I prepared a delicious cake for you, and a “well-forgotten” recipe for chocolate sponge cake turned up.

Although after New Year's tables and festive excesses, the soul dreams of something simpler. For example, about borscht. No matter who you ask, on January 3-4 everyone dreams of borscht or the simplest vegetable soup. This is the paradox

First, we surf the Internet in search of unusual dishes for the holiday, and after it we dream about something completely simple. If your body also requires borscht, then don’t go far from my site, I just have a recipe for lean borscht for you. Eat for your health!

But don’t forget that another holiday is coming soon - Christmas. And for it you will need to prepare not only 12 lenten dishes and wheat kutya, but also something sweet. That’s why today I have prepared for you a recipe for an amazing, the most chocolate cake in the world.