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
We recommend:
For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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(18,788) Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack) $3.74 $4.14 View details Prime C&H Pure Cane Granulated White Sugar, 25-Pound Bags
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For corn starch:
Prime Corn Starch By Unpretentious Baker, Resealable 5-Gallon Bucket, Thickening Agent, For Bulk Baking & Cleaning Use (400 Ounces)
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For baking powder:
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For poppy seeds:
Prime Sticky Fingers Scones Lemon Poppyseed, 15-ounces (Pack of3)
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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! 🌟

Equipment

Mixing Bowls

Choose a large, wide bowl for better air incorporation when whipping eggs.

We recommend:
Prime Umite Chef Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Nesting Storage Bowls, Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving (Khaki)
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Electric Mixer

An electric mixer is essential for getting a stable foam with your eggs and sugar.

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Spatula

A flexible spatula is crucial for gently folding in dry ingredients without deflating the batter.

We recommend:
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18 cm (7 inch) Cake Mold

Make sure to use the right size cake mold to achieve optimal height and texture.

We recommend:
Prime Fat Daddio's PCC-73 Cheesecake/Cake Pan 7 x 3 Inch
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Oven

Preheat to 180°C (356°F) for perfect baking conditions.

We recommend:
KoolMore 38 in. Full-Size Single Deck Commercial Natural Gas Convection Oven 54,000 BTU in Stainless-Steel (KM-CCO54-NG)
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Aluminum Foil

Wrap the cooled sponge in foil to let it set beautifully in the fridge.

We recommend:
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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.

Nutrition facts

POPPY SPONGE BISCUIT
Recipe Yield:1 poppy sponge biscuit
Calories:200-220 calories per serving
Calories (Min - Max):200 - 220
Total Fat:7g
Saturated Fat:2g
Protein:6g
Total Carbohydrate:30g
Total Sugars:15g