Sponge Cake

by Editorial Staff

The biscuit cake is very fast. It is perfect if you want to please your loved ones with fresh homemade cakes.

Summary

Prep Time	15 mins
Cook Time	1 hr
Total Time	1 hr 15 mins
Course	Dessert

Ingredients

Eggs – 6 pcs.
Yolks – 2 pcs.
Flour – 1 glass
Sugar – 1 glass
Baking powder – 1 teaspoon
Glaze with marzipan flavor (dry mix) – 1 pack
Vegetable oil – for lubricating the mold
Cocoa – for decoration

Instructions

Separate the yolks from the whites.
Add 1/4 cup sugar to 8 yolks. Grind the yolks with sugar. Set aside.
Beat the whites of 6 eggs until fluffy, adding little by little the remaining sugar.
Add yolks to whites. Mix gently.
Add a teaspoon of baking powder to the flour. Gradually add the sifted flour to the eggs. Stir from top to bottom.
The dough is ready. Grease the mold with vegetable oil. Pour the dough into a mold.
Put in an oven preheated to 200 degrees. Then, after 15 minutes, reduce the temperature to 160 degrees. Bake for an hour.
An hour has passed, the biscuit is ready.
Prepare the icing for decoration. Pour the contents of the glaze package into a bowl. Add 2 tablespoons of water to this mixture. Mix.
Cut the biscuit to saturate it with glaze.
Grease the middle of the sponge cake with icing.
Also, glaze the top of the biscuit.
Decorate the biscuit cake with lace ribbons and cocoa: put two ribbons on the icing and sprinkle with cocoa. Then carefully remove the tapes.
The sponge cake is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.