Fluffy poppy sponge biscuit

Ingredients

Sponge Biscuit

4 large eggs

140 grams (5 ounces) sugar

160 grams (5.6 ounces) all-purpose flour

5 grams (0.18 ounces) baking powder

20 grams (0.7 ounces) vegetable oil

30 grams (1.05 ounces) butter

30 grams (2 tablespoons) boiling water

70 grams (2.5 ounces) poppy seeds

Instructions

Step 1

Step 1: Preheat your oven to 180°C (356°F). Prepare two 18-20 cm (7.08-7.87 inch) ring molds by greasing them or lining with parchment paper. Make sure your oven is at the correct temperature before you start mixing the ingredients to ensure even baking.

Step 2

Step 2: Prepare the poppy seeds in advance. Wash them thoroughly and dry them in a low-temperature oven until completely dry. This step ensures that the poppy seeds do not add extra moisture to your batter. Drying the poppy seeds in a low heat oven prevents them from burning and ensures they are thoroughly dry.

Step 3

Step 3: In a large mixing bowl, whip the eggs until they become foamy. Gradually add the sugar while continuing to whip. Whip for about 5 minutes until you achieve dense peaks. For best results, use eggs at room temperature.

Step 4

Step 4: Gently fold in the flour and baking powder using a spatula. Be careful not to overmix. Add the dry ingredients in batches to avoid lumps and ensure a smooth batter.

Step 5

Step 5: Add the poppy seeds, vegetable oil, and melted butter. Mix gently until well combined. Make sure the butter is fully melted and slightly cooled before adding to avoid cooking the eggs.

Step 6

Step 6: Finally, pour the boiling water into the batter and mix well. This will help to create a light and fluffy texture. Adding boiling water helps the batter to rise evenly and gives the sponge a light texture.

Step 7

Step 7: Pour the batter evenly into the prepared molds. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center comes out dry. Avoid opening the oven door frequently during baking as this can cause the sponge to deflate.

Step 8

Step 8: Once baked, remove the sponge biscuits from the oven and let them cool in the molds for about 10 minutes before transferring them to a wire rack to cool completely. Allowing the cakes to cool in the molds helps prevent them from breaking apart.

Step 9

Step 9: This sponge biscuit is very rich in flavor. I recommend using a citrus soaking syrup to enhance its taste. A simple citrus syrup can be made by combining equal parts sugar and freshly squeezed citrus juice, then lightly soaking the sponge layers.

Servings

Serving this luxurious sponge biscuit can be a delightful experience for both the baker and the guests! One charming way to serve it is by cutting the sponge into wedges and topping each piece with a dollop of whipped cream and fresh berries for a burst of freshness. 🍓

Another fabulous idea is to layer the sponge biscuit with tangy citrus soaking and cream cheese frosting. The citrus adds a zesty note that balances out the richness perfectly. 🍋

For a bit of fun, you can also turn it into a festive dessert by adding a sprinkle of confectioners' sugar and a drizzle of melted dark chocolate. 🍫 This not only looks impressive but tastes heavenly!

Equipment

Ring molds (18-20cm)

Make sure to use the correct size to get the perfect thickness for your sponge. Greasing these molds will help with easy removal.

Electric mixer

A good mixer is crucial for achieving the fluffy texture. Whip the eggs to dense peaks for the best result.

Spatula

Use a silicone spatula to gently fold the ingredients together without losing the airiness.

Oven

Preheat your oven to 180C (356F) for consistent baking. An oven thermometer can help ensure your temperature is accurate.

Skewer

Check the doneness of your sponge with a skewer. If it comes out clean, your sponge is ready!

Variations

Going gluten-free and vegan with this sponge biscuit is easier than you think! 🌱

Gluten-Free: Replace the regular flour with an equal amount of a gluten-free all-purpose flour blend. Make sure your baking powder is also gluten-free.

Vegan: Substitute the eggs with flaxseed eggs (for every egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes). Use plant-based butter and a dairy-free milk alternative instead of the boiling water.

Faq

How do I know my sponge biscuit is done?
Use a skewer and insert it into the center of the sponge. If it comes out clean, your sponge is ready!
Can I use a hand whisk instead of an electric mixer?
You can, but it will require significant effort to achieve the same amount of air incorporation. An electric mixer is highly recommended for best results.
Why is my sponge biscuit dense?
Make sure you whipped the eggs properly until they reached dense peaks and folded the dry ingredients gently to avoid losing the air.
Can I store the sponge biscuit?
Yes, it can be stored in an airtight container for 2-3 days at room temperature or in the fridge if you prefer.
How can I make the sponge more moist?
Add a citrus soaking syrup after baking; this will infuse moisture and add a lovely tangy flavor.
Can I add other flavors or ingredients?
Absolutely! You can add vanilla extract, cocoa powder, or even nuts. Just make sure any additional dry ingredients are sifted well to maintain the texture.