Biskvit is a simple foam sponge whose height comes from prolonged egg whipping. It makes a useful neutral base for layered and celebration cakes.
Cook · Recipe
Biskvit Sponge Cake
A light Eastern European-style whole-egg sponge made from eggs, sugar and flour, suitable for simple serving or layered cakes.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 20 min
- Total
- 1 hr 10 min
- Serves
- 1 × 20 cm cake
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
4 large 4 large eggs At room temperature.
200 g 1 cup granulated sugar
120 g 1 cup plain flour Sifted.
5 ml 1 tsp vanilla extract Optional.
As needed As needed icing sugar Optional, for dusting.
How to make it
Method
- Heat the oven to 175°C / 155°C fan / 350°F. Line the base of a 20 cm / 8-inch round cake tin.
- Beat the 4 eggs and 200 g sugar on high speed for 8 to 10 minutes until pale, thick and tripled in volume.
- Sift the 120 g flour over the egg mixture in two additions and fold gently after each.
- Fold in the optional vanilla without deflating the batter.
- Pour into the tin, level lightly and bake for 25 to 30 minutes until springy and a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn onto a wire rack and cool completely. Dust with icing sugar if desired.
Useful notes
Equipment
- 20 cm / 8-inch round cake tin
- Baking paper
- Electric mixer
- Large mixing bowl
- Fine sieve
- Flexible spatula
- Wire rack
Substitutions
- Add lemon zest or vanilla for flavour.
- Split and fill with jam, cream or fruit once fully cooled.
Allergen notes
- Contains egg and wheat.
Storage
Keep covered at room temperature for up to 2 days. Freeze the unfilled sponge for up to 1 month.
Tips
- Room-temperature eggs whip to their fullest volume.
- Fold gently but thoroughly to avoid flour pockets.
- Do not grease the sides heavily, as the batter benefits from gripping the tin.