Mint sponge biscuit
4 pc
0.50 cup
145 g
5.08 oz
4.78 fl oz
vegetable oil
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
0.50 cup
125 g
4.38 oz
4.12 fl oz
baking powder
1 tsp
4.92 ml
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz


Let’s give the floor to Natalya: “So, today we are cooking a mint sponge biscuit. What is the difficulty of cooking mint desserts in general? It is the natural mint taste: if you add it too little, then it will be vague; and if you add it too much, then you will get the tooth paste taste.”

Ingredients & appliances

You will need:

  • eggs 4 pcs | 4.00 items
  • sugar 145 g | 5.10 oz
  • vegetable oil 45 g | 1.60 oz
  • flour 125 g | 4.40 oz
  • baking powder 1 tsp | 1.00 tsp
  • mint 50 g | 1.75 oz

You will also need: a mixer, a spatula, a blender, 21-22 cm (8.3 to 8.6 inch) mold.



  1. Whip the eggs with 125 g (4.40 oz) of sugar until a thick foam.
  2. Add the vegetable oil to the eggs, and mix it carefully with a spatula. You can also add some green food coloring at this point.
  3. Sift the flour and the baking powder into the dough. Mix well, but carefully.
  4. Cut the mint leaves, and grind them with the remaining sugar to a paste state.
  5. Add the mint to the dough, and mix again.
  6. Pour the dough into a mold and bake at 180C (356F) for about 35 minutes. Check the readiness with a wooden skewer.

The resulting biscuit needs to "rest" in cling film in the fridge overnight.