If you’re craving a classic dessert that’s both simple and delicious, the Ultimate Classic Russian Biskvit Cake is the perfect choice. This light and fluffy sponge cake has been a staple in Russian kitchens for generations. With its delicate texture and subtle sweetness, it’s an ideal base for fresh fruits, whipped cream, or just a dusting of powdered sugar. Whether for a special occasion or a casual afternoon treat, this cake is sure to impress.
Steps
- Prepare two non-stick cake pans by lining them with wax paper. Preheat your oven to 350°F.
- Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with sugar and vanilla, then incorporate the flour until smooth.
- In a large bowl, beat the egg whites at high speed until they become foamy and increase to three or four times their volume, which takes about 2-3 minutes.
- Carefully fold the yolk mixture into the beaten egg whites using a spatula. Mix gently to maintain the fluffy consistency of the batter.
- Evenly distribute the batter between the two prepared cake pans. Bake them for 20-25 minutes until the tops turn golden brown.
- Once baked, immediately turn the cakes out onto a clean surface and remove the wax paper while still warm. Allow them to cool to room temperature.
- Trim any rough edges from the cakes, break the trimmings into small pieces, and bake until golden. Once cooled, crumble them and set aside for decoration.
- Combine all syrup ingredients and stir until the sugar dissolves completely.
- Place the first cake layer upside-down on a serving dish. Pour half of the syrup evenly over it and let it absorb.
- Frost the top of the first cake layer with your choice of frosting. Repeat the syrup and frosting process with the second cake layer.
- Cover the top and sides of the cake with frosting. Use the reserved crumbs to decorate the cake by sprinkling them over the frosting.
- Keep the cake refrigerated until ready to serve. It remains delicious for several days when stored in the fridge.
Ingredients
- 1 1/4 cups all-purpose flour
- 10 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup water
- 3/4 cup red wine (e.g., St. Chapelle Soft Red)
- 1/4 cup sugar
- 1 tablespoon lemon juice
FAQ
- What is Biskvit?
- Biskvit is a traditional Russian sponge cake known for its moist texture. It’s made using simple ingredients like eggs, sugar, and flour, and is often layered with a syrup and frosting.
- What ingredients are needed for the Biskvit cake?
- You’ll need all-purpose flour, eggs, sugar, and vanilla for the cake. The syrup requires water, red wine, sugar, and lemon juice. A separate frosting recipe can be used for layering.
- How do you prepare the cake pans for baking Biskvit?
- Line two non-stick cake pans with wax paper to prevent sticking, and preheat your oven to 350°F before starting the mixing process.
- What is the key to achieving the right texture for the cake batter?
- The key is to beat the egg whites on high speed until they increase 3-4 times in volume, ensuring they are foamy but not too stiff. Gently fold the yolk mixture into the egg whites to maintain the batter’s fluffy texture without losing volume.
- How should the syrup be applied to the cake layers?
- Pour half of the syrup evenly over the first cake layer, allowing time for the cake to soak it in before frosting. Repeat the process with the second layer.
- How should the finished cake be stored?
- Once assembled and frosted, the cake should be refrigerated until serving. It retains its delicious taste for several days when stored in the fridge.
Tips
- When separating the egg whites from the yolks, ensure no yolk gets into the whites to help them whip up properly into a fluffy texture.
- Be cautious not to overbeat the egg whites; stop once they have tripled in volume to avoid them becoming too stiff to mix well with the yolk mixture.
- After baking, remove the cake from the pan while it’s still warm to make it easier to peel off the wax paper without damaging the cake.
- Use a large knife to guide crumbs onto the sides of the frosted cake, which helps ensure more crumbs stick to the cake for an even coating.
