POPPY SPONGE BISCUIT

Ingredients

Poppy Sponge Biscuit

4 eggs (4.00 items)
120 grams (4.25 ounces) sugar
80 grams (2.80 ounces) sifted flour
40 grams (1.40 ounces) starch
0.5 teaspoon (1.00 teaspoon) baking powder
40 grams (1.40 ounces) poppy seeds

Equipment

Mixing Bowls
Choose a large, wide bowl for better air incorporation when whipping eggs.
Electric Mixer
An electric mixer is essential for getting a stable foam with your eggs and sugar.
Spatula
A flexible spatula is crucial for gently folding in dry ingredients without deflating the batter.
18 cm (7 inch) Cake Mold
Make sure to use the right size cake mold to achieve optimal height and texture.
Oven
Preheat to 180°C (356°F) for perfect baking conditions.
Aluminum Foil
Wrap the cooled sponge in foil to let it set beautifully in the fridge.

Instructions

Step 1

Hello, everyone! Poppy sponge biscuit is in the same list with the chocolate and vanilla ones. It is good in its own way. Believe me: adding poppy seeds to any of your favorite recipes will be interesting. I would like to share one of my poppy seed biscuits. It is very light and fluffy, and it’s definitely very simple.

Step 2

The calculation is for an 18 cm (7 inch) mold.

Step 3

Preheat your oven to 180°C (356°F).

Step 4

In a large mixing bowl, whip the 4 eggs and 120 grams (4.25 ounces) sugar very well until a stable foam forms. Using a hand mixer or stand mixer set to high speed will yield better results.

Step 5

In a separate bowl, mix 80 grams (2.80 ounces) sifted flour, 40 grams (1.40 ounces) starch, 0.5 teaspoon (1.00 teaspoon) baking powder, and 40 grams (1.40 ounces) poppy seeds.

Step 6

Gently fold the dry ingredients into the whipped egg mixture with a spatula. Make sure to use light and folding movements to keep the mixture airy.

Step 7

Pour the batter into an 18 cm (7 inch) mold.

Step 8

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to ensure the sponge cake rises properly.

Step 9

Wrap the cooled sponge biscuit in foil, and place it in the fridge for at least 8 hours. Chilling the biscuit makes it easier to slice and enhances its flavor.

Step 10

Bon Appétit!

Servings

🎉 Now that your Poppy Sponge Biscuit is ready, it's time to turn the presentation into a starry event! Serve it simply with a dusting of powdered sugar or get creative with a dollop of whipped cream and a handful of fresh berries. 🍓

For a more elegant occasion, why not add a layer of lemon curd in the middle and top it with a soft glaze? This will boost the sweet-tart flavor profile and make it an instant hit. 🍋😊

Another exciting idea is to serve thin slices alongside a scoop of vanilla ice cream. The contrast between the warm, moist biscuit and the cold, creamy ice cream is just divine! 🍰🍨

Feeling fancy? Use the Poppy Sponge Biscuit as a base for a trifle, layering it with custard, fruit, and whipped cream. It’s a showstopper with minimal fuss! 🌟

Variations

🌾 **Gluten-Free Version**:

Simply swap the regular flour with a gluten-free flour blend, making sure it contains xanthan gum for better consistency. Your gluten-free friends will thank you! 😊

🌱 **Vegan Variation**:

Replace the eggs with flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg), and use a vegan-friendly sugar and a plant-based milk instead of whipping cream. Finish off with a vegan frosting or fresh fruits. Delicious and inclusive! 🥳

Faq

Why isn’t my sponge rising properly?
Ensure that your eggs are whipped to a stable foam and gently fold in dry ingredients without over-mixing to maintain the airiness.
Can I use whole poppy seeds instead?
Yes, but grinding them releases more flavor and makes the texture finer.
How can I achieve a more even bake?
Rotate the cake halfway through the baking time, ensuring even heat distribution.
What’s the best way to store the sponge biscuit?
Wrap it tightly in aluminum foil and store it in the fridge. It’s best consumed within 2-3 days.
Can I freeze the baked sponge?
Absolutely! Wrap it in plastic wrap and aluminum foil, then store in a ziplock bag for up to a month.
What’s the trick to a perfect fold?
Use a large spatula and fold from the bottom to the top, rotating the bowl with each fold to evenly mix without deflating the batter.