Ukrainian Sponge Plyatsky Cake

Ukrainian sponge plyatsky cake uses a hot-water and oil batter for a light sponge that can be sliced and layered after cooling. Eggs and sugar are beaten until pale and thick, then flour, baking powder and vanilla sugar are folded in gently. Boiling water and vegetable oil are poured in slowly while the batter is mixed carefully, helping it stay light enough to rise. Bake the mixture in a parchment-lined pan at 180 C for 25 to 30 minutes and check the centre with a wooden skewer. The sponge must cool completely before it is sliced into layers. Add the listed cream or jam between the layers, then allow the filling to settle before cutting. This is a simple plyatsky-style version; choose one filling and follow its preparation needs.

Ukrainian Sponge Plyatsky Cake

A light hot-water sponge cake layered with cream or jam, inspired by the Ukrainian dessert plyatsky.

Helpful tips

• Beat the eggs and sugar until pale and thick before adding the dry ingredients.
• Fold in the flour mixture gently to avoid deflating the batter.
• Pour in the boiling water and oil slowly while mixing carefully.
• Cool the sponge completely before slicing and adding the cream or jam filling.

Serving ideas

• Cut into small layered slices for tea.
• Serve with fresh berries for a tart contrast.
• Add a little extra cream beside each slice if cream is the chosen filling.
• Offer coffee or black tea with the cake.

Storage

Refrigerate promptly if filled with cream. Keep covered so the sponge does not dry out.

Ingredients and directions

How to tell when it is ready

The cake should spring back lightly when touched and a skewer inserted in the centre should come out without wet batter. Cool completely before layering.

Tips

• Beat the eggs and sugar until pale and thick before adding the dry ingredients.
• Fold in the flour mixture gently to avoid deflating the batter.
• Pour in the boiling water and oil slowly while mixing carefully.
• Cool the sponge completely before slicing and adding the cream or jam filling.

Troubleshooting

• If the sponge sinks, avoid opening the oven early and fold the flour gently so the beaten eggs keep their volume.
• If the filling slides, wait until the sponge layers are completely cool.

Substitutions

• Cream and jam are different fillings already listed in the recipe: cream needs chilling, while jam gives a sweeter, firmer layer.

Serving suggestions

• Cut into small layered slices for tea.
• Serve with fresh berries for a tart contrast.
• Add a little extra cream beside each slice if cream is the chosen filling.
• Offer coffee or black tea with the cake.

Make ahead

Bake and cool the sponge before assembly. Prepare a cream filling shortly before layering and refrigerate the finished cake.

Storage

Refrigerate promptly if filled with cream. Keep covered so the sponge does not dry out.

Let the sponge cool fully before slicing and filling.