Fruit sponge cake

Name: Fruit sponge cake - Cosmina B.
Ingredients: 7 eggs; 7 tablespoons of sugar; 7 tablespoons of flour; 3 tablespoons of oil; 3 tablespoons of mineral water or soda

Dessert - Fruit sponge cake by Cosmina B. - Recipia

Fruit Sponge Cake - A Simple and Delicious Dessert Who doesn't love a fluffy, soft, and fragrant sponge cake, where fresh fruits shine like jewels? This fruit sponge cake recipe is perfect for any occasion - from a quick snack for tea with friends to an elegant dessert for a festive meal. So, put on your apron, gather your ingredients, and let’s venture into the world of delights! Total preparation time: 60 minutes Preparation time: 15 minutes Baking time: 25-30 minutes Number of servings: 8 Ingredients - 7 fresh eggs - 7 tablespoons of sugar - 7 tablespoons of flour - 3 tablespoons of oil (preferably sunflower or canola oil) - 3 tablespoons of mineral water or soda - Fresh fruits (sour cherries, apricots, peaches, or any other favorite seasonal fruits) Necessary utensils - Large mixing bowl - Electric mixer or whisk - Baking tray (preferably 30x20 cm) - Baking paper - Silicone spatula - Sifter for flour Brief history Sponge cake is a classic dessert that has its origins in the culinary traditions of many cultures. It is said that this type of cake was created to celebrate special moments, having a light and airy texture due to the technique of beating egg whites. The sponge cake is versatile, customizable with different flavors and fruits, making it suitable for any season and occasion. Preparing the sponge cake 1. Separating the eggs The first step is to carefully separate the egg whites from the yolks. Make sure no traces of yolk remain in the whites, as they need to be very clean to achieve a fluffy meringue. 2. Beating the yolks In a large bowl, add the yolks and sugar. Use an electric mixer or whisk to beat the mixture. Continue mixing until the mixture turns light in color and doubles in volume, achieving a creamy consistency. 3. Adding the liquid ingredients Add the oil and mineral water (or soda) to the yolk mixture. These ingredients will provide moisture and lightness to your sponge cake. Gently mix to combine. 4. Incorporating the flour Sift the flour using a sifter to avoid lumps in the mixture. Gradually add the flour, gently mixing with a silicone spatula, using up-and-down motions to avoid losing air from the mixture. 5. Beating the egg whites In another clean bowl, beat the egg whites with a pinch of salt until you obtain a firm meringue. This step is essential for a fluffy sponge cake. When the egg whites are ready, carefully fold them into the yolk and flour mixture. 6. Preparing the baking pan Line the tray with baking paper, ensuring it fits perfectly. This will make it easier to remove the sponge cake after baking without damaging it. 7. Adding the mixture Pour the mixture into the prepared tray and level the surface with the spatula. Now is the time to add your favorite fruits. If using sour cherries, remove the pits and arrange them evenly over the batter. If using apricots, cut them into cubes and distribute them over the surface. 8. Baking Preheat the oven to 180°C. Place the tray in the oven and let the sponge cake bake for 25-30 minutes or until it turns golden and passes the toothpick test - insert a toothpick in the center; if it comes out clean, the sponge cake is ready. 9. Cooling and serving Let the sponge cake cool in the tray for 10 minutes, then remove it to a wire rack to cool completely. You can sprinkle powdered sugar on top for an elegant look. Serve it plain or with a scoop of vanilla ice cream for a delicious contrast. Useful tips - Choosing fruits: Choose seasonal fruits to benefit from the best flavors. Frozen fruits can also be used, but make sure to thaw and drain them well before adding them to the sponge cake. - Variations: You can experiment with flavors by adding a bit of vanilla or lemon zest to the yolk mixture for extra taste. You can also add ground nuts or almonds for a crunchy texture. - Drink pairings: A fruit sponge cake pairs perfectly with a fragrant fruit tea or even a glass of prosecco for a festive dessert. Frequently asked questions 1. Can I use other types of flour? Yes, you can use whole wheat or gluten-free flour, but the result will be different in terms of texture. Adjust the liquid amount if using whole wheat flour, as it absorbs more moisture. 2. How do I keep the sponge cake fresh? Keep the sponge cake in an airtight container at room temperature for 2-3 days. You can also freeze it to enjoy later. 3. What if the sponge cake doesn’t rise? Make sure you beat the egg whites well and used fresh ingredients. Also, check the oven temperature; an oven that is too cool may prevent rising. Nutrition The fruit sponge cake offers an excellent combination of carbohydrates from sugar and flour, proteins from eggs, and vitamins from the fruits used. It is a healthier choice compared to other fat-rich desserts, with approximately 180 calories per serving, depending on the fruits used. It is a light and refreshing dessert, perfect for satisfying your sweet tooth without feeling too heavy. Now that you have all the necessary information, all that’s left is to try this fruit sponge cake recipe. You will surely bring joy and smiles around your table. Enjoy!

Fruit sponge cake

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