Russian Sponge Cake — Biskvit


4 eggs separated

3/4 cup sugar

1 cup flour

2 tsp vanilla



Preheat the oven to 350*F. Line a springform with parchment paper. Whisk 4 egg whites in a stand mixer on high until light and fluffy. With the mixer still on, whisk in the sugar ever so slowly and then, add the egg yolks one by one. Once all of the egg yolks are incorporated, add the vanilla and whisk in the flour on low speed in two batches. Carefully pour the batter into the springform and bake for 30 minutes. Cool completely before removing from the pan. Enjoy as is or with a condensed milk filling (see below).

Condensed Milk Filling: Whisk 12 table spoons on softened butter and 14 oz of condensed, sweetened milk in a standing mixer until the ingredients become homogenous. Add a drop or two of vanilla.