The garden is full of red currant and raspberries and luckily the family
loves sour fruits so this is why this very easy sponge cake was born
last week. I found a perfect sponge cake recipe on the internet once and
it is practically impossible to mess it up. Before that my sponge cakes
were never really good but with this recipe you can always make a
perfect one without baking soda. The only flaw of it could be that it's a
little bit dry because the recipe doesn't include any butter but you
can always add some, according to your taste.
Ingredients
- 6 eggs
- 25 dkg of plain flour
- 12 dkg of sugar
- 2 teaspoons of vanilla extract or flavour
- red currrant and raspberries
When you make a sponge cake, always use cold eggs! Separate the eggs.
Beat the whites up with the sugar until it's firm enough. This is the
most important movement in making a sponge cake, because if you beat the
whites up with the sugar in it, it's gonna be much firmer. This way the
sponge cake won't collapse in the oven and it will rise nicely. Stir
the yolks with the vanilla extract and if you want to, this is the time
to add the lukewarm butter too. Pour this mixture onto the beat up egg
whites and give it a careful stir. Then you will have to sift the flour
into the whites and stir it very carefully, just until it's homogenous.
Line some baking paper into an oven pan (that has at least 6 cm high
sides) and pour the mixture into the pan. Put the fruits on top and put
it in the oven at 160 deg Celsius for about 35-40 minutes. When it's
done, let it cool down in the oven so that it doesnt't collapse.
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