This post may contain affiliate links. Read my disclosure policy. This is a moist Russian sponge cake, commonly referred to as Biskvit. It’s my mother’s recipe and also my favorite cake! After several requests for this recipe, I’m finally posting it. I had every intention to post it following Vadim’s B-day party but forgot to take a picture of the inside of the cake. I made this cake again for David’s B-day party 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 Cake Ingredients:
1 1/4 cup all purpose flour *measured correctly 10 eggs 1 cup sugar 1 tsp vanilla
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:
Line 2 non-stick cake pans with wax paper. You can use either 2 (13×9) non-stick pans or 2 round cake pans.
Preheat the Oven to 350˚ F.
Separate egg whites from yolks.
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.
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
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.
Let cakes cool to room temperature.
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.
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. Click here for Russian Cream Cheese Frosting Recipe that I used.
Repeat steps 13 through 16 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. Notes: I made a rectangular cake for Vadim’s B-day and a round one for David’s, that’s why the step-by-step pictures have a rectangular cake.
