Sponge cake with berries

Name: Sponge cake with berries - Adelina O.
Ingredients: 450 g of mixed berries (I had a mix of berries) 7 eggs 7 tablespoons of sugar 7 tablespoons of flour 3 tablespoons of oil 1 pinch of salt a little lemon juice 1/2 packet of baking powder 2 packets of

Dessert - Sponge cake with berries by Adelina O. - Recipia

Berry Sponge Cake - A Light and Aromatic Delight Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 8-10 I invite you to embark on a journey together to prepare a berry sponge cake, a simple yet spectacular recipe that combines the delicacy of sponge with the fresh flavors of berries. This cake is perfect for any occasion, from gatherings with friends to anniversaries or simply to bring a smile to the faces of your loved ones. A Brief History of Sponge Cake Sponge cake is a classic dessert that has its roots in French cuisine but has been adopted and reinvented in countless ways around the world. It is characterized by its fluffy and airy texture, thanks to the separation of eggs and the beating of egg whites. This recipe is a delicious variant where the berries add a note of freshness and a slightly tart flavor, perfectly balanced by the sweetness of sugar. Necessary Ingredients - 450 g berries (you can use a mix of raspberries, blackberries, blueberries, and strawberries) - 7 large eggs - 7 tablespoons of sugar - 7 tablespoons of flour - 3 tablespoons of oil - A pinch of salt - Juice from 1/2 lemon - 1/2 packet of baking powder - 2 packets of vanilla sugar - A few drops of rum essence - Oil for greasing the pan - Flour for dusting the pan - Powdered sugar for decoration (optional) Step by Step – Preparing the Sponge Cake 1. Preparing the ingredients Start by preparing all the ingredients. It is essential to have the eggs at room temperature to achieve a fluffier sponge. You can also use fresh or frozen berries (if frozen, make sure to let them thaw and drain excess water). 2. Separating the eggs Carefully separate the egg whites from the yolks. It is important that the bowls you use are completely clean and dry to achieve a well-beaten foam. 3. Preparing the egg white foam In a large bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until they become a consistent and glossy foam. This is a crucial step, as the egg white foam will give the sponge a light texture. 4. Preparing the yolk mixture In another bowl, mix the yolks with the sugar and vanilla sugar until they become a light-colored cream. Add the oil, rum essence, and lemon juice. Mix well until combined. 5. Incorporating the ingredients Dissolve the baking powder with a few drops of lemon juice and add it to the yolk mixture. Then, using a spatula or whisk, gradually fold in the egg white foam, mixing gently from top to bottom to avoid losing air from the egg whites. 6. Adding the flour Sift the flour over the mixture and stir with a wooden spoon, being careful not to form lumps. The mixture should be fluid but fluffy. 7. Preparing the pan Grease a round pan with oil and dust it with flour so that the sponge does not stick. This is an essential step for easy removal of the cake. 8. Adding the berries Sprinkle a little flour over the berries to help them not sink to the bottom during baking. Then, evenly distribute them over the mixture in the pan. 9. Baking Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake for 20 minutes. Then, increase the temperature to 220 degrees Celsius for the last 10 minutes. It is important not to open the oven door in the first 20 minutes to avoid letting cold air affect the batter. 10. Toothpick test After 30 minutes, do the toothpick test: insert a toothpick in the center of the sponge. If it comes out clean, it means it is ready. If it is still wet, leave it in the oven for a few more minutes. 11. Cooling Once the sponge is baked, remove it from the oven and let it cool in the pan. This will help stabilize the texture. 12. Serving Once completely cooled, you can sprinkle powdered sugar on top for a more elegant appearance. Cut into slices and serve with a scoop of vanilla ice cream or a dollop of sweet cream. It is a delicious combination! Useful Tips - If you want to add a bit of flavor, you can add a few drops of vanilla extract to the yolk mixture. - For a more intense flavor, you can experiment with various berries, such as strawberries or blueberries, or even with dried fruits. - The sponge keeps well in the refrigerator, covered, for 2-3 days. Nutritional Benefits This berry sponge cake is not only delicious but also packed with nutrients. Berries are an excellent source of antioxidants, vitamins, and fiber, contributing to a healthy diet. Additionally, eggs provide essential proteins, and the oil adds healthy fats. Frequently Asked Questions 1. Can I use other fruits instead of berries? Of course! You can try this recipe with peaches, apples, or even bananas. 2. How can I make the sponge gluten-free? You can replace regular flour with gluten-free flour, such as almond flour or rice flour. 3. Is it possible to make the sponge less sweet? Sure! You can reduce the amount of sugar in the recipe to your liking. 4. Can I freeze the sponge? Yes, the sponge can be frozen! Make sure to wrap it well in plastic wrap and then in a freezer bag. Now that you have all the necessary information, all that's left is to get cooking! I promise this berry sponge cake will quickly become a favorite recipe in your family. Enjoy!

Sponge cake with berries

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