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This is a moist Russian sponge cake, commonly referred to as Biskvit. It’s my mother’s recipeand also my favorite cake!
After several requests for this recipe, I’m finally posting it. I had every intention to post it following Vadim’sB-dayparty but forgot to take a picture of the inside of the cake. I made this cake again for David’sB-dayparty and it was perfect!
Some Russian cakes are impossibly hard to make; This is NOT one of those! Hope you make it again and again.
Biskvit; Russian CakeIngredients:
1 1/4 cup all purpose flour *measured correctly
10 eggs
1 cup sugar
1 tspvanilla
Syrup Ingredients:
3/4 cup water
3/4 cup red wine (I used St. Chapelle Soft Red)
1/4 cup sugar
1 Tbsp lemon juice
Click Here for the Frosting Recipe.
How to Make the Russian Sponge Cake Biskvit:
1. Line 2 non-stick cake pans with wax paper. You can use either 2 (13×9) non-stick pans or 2 round cake pans.
2. Preheat the Oven to 350˚ F.
3. Separate egg whites from yolks.
4. In amedium bowl,whisk togetheryolks, sugarand vanilla. Add flour until well blended.
5. In a large bowl, beategg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2to 3 minutes). Don’t beat too long or it will be too stiff and won’t blend well.
6. Use a spatula to gentlyfoldthe yolk mixture into the egg whites untilwell combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
7. Divide the batter evenly among thetwo, linedcake pans.
8. Bake 20-25 minutes until the tops are golden.
9. As soon as the cake is done, turn the cake out onto aclean surfaceand peel off the wax paper.This is much easier to do while the cake is still very warm
10. Use a knife to remove rough edges. Break them into small pieces. Place the piecesin the oven for a few more minutes until they are golden. When they cool, they will crumble easily.Reserve these crumbs for sprinkling the cake after it’s frosted.
11. Let cakes cool to room temperature.
12. Mix all of the syrup ingredients together until sugar dissolves.
13. Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
14. Use a tablespoon to pour half the syrup evenly over the first cake.
15. Wait a few minutes for the cake to pull in the syrup.
16. Frost the top of the first cake layer. Click here for Russian Cream Cheese Frosting Recipe that I used.
17. Repeat steps 13 through 16with the second layer.
18. Frost the top and sides of the cake.
19. Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. TA DA!!
Refrigerate cake until ready to serve. It stays yummy in the fridge for days.
Notes:I made a rectangular cake for Vadim’s B-day and a roundone for David’s, that’s why thestep-by-step pictureshave a rectangular cake.
Biskvit; Russian Cake Recipe with Russian Cream
4.84 from 6 votes
Author: Natasha of NatashasKitchen.com
This simple Russian cake is a biskvit sponge cake soaked with a wine syrup with layers of Russian buttercream frosting.
Prep Time: 40 minutes mins
Cook Time: 20 minutes mins
Total Time: 1 hour hr
Ingredients
Servings: 15 -20
Syrup Ingredients:
- 3/4 cup water
- 3/4 cup red wine, I used St. Chapelle Soft Red
- 1/4 cup sugar
- 1 Tbsp lemon juice
Instructions
How to Make the Russian Sponge Cake Beskvit:
Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.
Separate egg whites from yolks than in a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or it will be too stiff and won't blend well.
Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
Divide the batter evenly among the two, lined cake pans and bake 20-25 minutes until the tops are golden.
As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Let cakes cool to room temperature.
Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it's frosted.
Mix all of the syrup ingredients together until sugar dissolves.
Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
Use a tablespoon to pour half the syrup evenly over the first cake.
Wait a few minutes for the cake to pull in the syrup.
Frost the top of the first cake layer. Repeat the step with the second layer. Frost the top and sides of the cake.
Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. TA DA!!
Refrigerate cake until ready to serve. It stays yummy in the fridge for days.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: biskvit
Skill Level: Medium
Cost to Make: $
Natasha Kravchuk
