Kefir biscuit

Name: Kefir biscuit
Total time: 50 min
Yield: 8
Cuisine: European, Russian, Ukrainian
Ingredients: Butter - 100 g; Chicken egg - 180 g; Wheat flour for baking - 260 g; Kefir - 205 g; Sugar - 180 g; Vanilla sugar - 4 g; Salt - 2.1 g; Table vinegar - 15 g; Baking soda - 2.5 g; Powdered sugar - 25 g

Cookinero 25 Sep 2025

2950

If you want to please your loved ones with something delicious, prepare a simple dessert. For example, a fluffy sponge cake with kefir. It is prepared in the oven. Such a sponge cake can be cut for a cake, or you can eat it just like that, serving it with tea. Such a sponge cake is baked for only 30-40 minutes, depending on the type of oven. According to this simple recipe, in addition to eggs, kefir and flour, butter is added to the dough.

How to cook Kefir biscuit

Step 1

Start making a fluffy sponge cake with kefir. To do this, place the butter, eggs and sugar in one container. Beat until smooth for 5 minutes. Then add the flour.

Step 2

Finish making the cake dough. Pour in the kefir and stir. The dough should be of medium thickness. Add salt, vanilla sugar and baking soda slaked with vinegar.

Step 3

Start baking the kefir sponge cake in the oven. To do this, transfer the finished dough into the form and level it with a spatula. Place it in the oven for 40 minutes.

Kefir biscuit - FAQ About Ingredients, Baking Time and Storage

Can I substitute the kefir with something else?

Yes, you can use an equal amount of buttermilk, plain yogurt thinned with a little milk, or even sour cream as a direct substitute for kefir in this recipe.

How should I store leftover kefir sponge cake and how long will it last?

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. This will help keep it moist.

Can I make this recipe gluten-free?

Absolutely. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. The results are often just as fluffy.

What's the best way to serve this kefir sponge cake?

This versatile cake is delicious on its own, dusted with powdered sugar, or served with fresh berries and whipped cream. It also makes a fantastic base for a trifle or shortcake.

Can I freeze this cake?

Yes, this cake freezes very well. Let it cool completely, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature.

My oven tends to run hot. How can I prevent over-baking?

If your oven runs hot, try reducing the temperature by 25°F (about 15°C) and start checking for doneness at the 30-minute mark. The cake is ready when a toothpick inserted into the center comes out clean.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based kefir (like coconut kefir) and substitute the butter with a vegan butter stick or coconut oil. The texture may be slightly different but will still be delicious.

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