Airy sponge cake for yogurt cake!

Airy sponge cake for yogurt cake!

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  1. Flour 200 gr.
  2. Cocoa 50 gr.
  3. Kefir 250 ml.
  4. Sugar 200 gr.
  5. Chicken egg 2 pcs.
  6. Vegetable oil 100 ml.
  7. Starch 1 teaspoon
  8. Vanilla sugar 1 teaspoon
  9. Soda 1 teaspoon
  10. Salt 1/3 teaspoon
  • Main ingredients: Kefir, Butter, Flour, Cocoa and Chocolate, Sugar
  • Serving 8 servings
  • World Cuisine


sieve, form, mixer, whisk, parchment, spatula, bowl, plate, spoon


Step-by-step recipe for making biscuit dough in the oven: All products for making biscuit should be at room temperature. First, sift the flour into a bowl through a sieve, adding cocoa powder, starch, soda, a pinch of salt, vanilla sugar and gently mix with a whisk until smooth. In a dry and clean bowl, break a couple of eggs, beat until light foam and continue to beat, adding sugar in small portions until sugar is completely dissolved. Add a little vegetable oil, warm kefir and continue to beat. One tablespoon each, add the dry mixture to the egg and mix with a whisk. We got a gorgeous chocolate dough, the consistency of thick sour cream and fill the form, the bottom and sides of which are covered with parchment. A couple of times “twisted” the form, evenly distribute the dough in it, filling all spaces. Be sure to cover the mold with foil, the inside of which is greased with butter, fix it and set it to bake in the oven preheated to 180 degrees for 35 minutes. After that we lower the oven degree to 160 and bake for another 40 minutes. When the oven is turned off, we leave the biscuit to cool in it for another 10 minutes. It turned out to be a very smooth, lush and porous biscuit, which we take out by freeing it from the mold and removing the foil with parchment. To prepare the cake in the future, the biscuit should be completely cooled. Then it can be cut into two or three cakes.

Recipe Tips:

- In juicy and airy biscuit, you can add coconut flakes, nuts, orange zest, raisins or dried apricots to your taste.