Sponge cake with cherries and peaches

Name: Sponge cake with cherries and peaches
Ingredients: 6 eggs weighed (mine were 400 g) Sugar and flour equal to the weight of the eggs (so 400 g each) 180 ml oil 8 tablespoons water 1 packet baking powder Juice from 1 lemon Semolina for fruits Apricots o

Dessert - Sponge cake with cherries and peaches by Dafina M. - Recipia

The cherry and peach sponge cake is made from a simple batter, where the amount of sugar and flour is determined by the weight of the eggs. I used six eggs that weighed a total of 400 grams, so I added 400 grams of sugar and flour each. You can use cherries, peaches, plums, apricots, or other suitable fruits for baking on top. It is an easy cake to prepare, and the sponge is simply checked with a toothpick. Quick Info Preparation time: not specified exactly; the batter is prepared relatively quickly Baking time: approximately 40 minutes Total time: preparation plus approximately 40 minutes of baking Servings: the number depends on the size of the tray and how the cake is cut Difficulty: easy to medium Recipe type: fruit sponge, suitable for homemade dessert Ingredients 6 eggs, weighed before use; the ones used here weighed a total of 400 g 400 g sugar, the same weight as the eggs 400 g flour, the same weight as the eggs 180 ml oil 8 tablespoons of water 1 packet of baking powder Juice of one lemon, used to dissolve the baking powder Grated lemon zest Vanilla essence A pinch of salt Semolina, for the fruits Cherries, peaches, plums, apricots or other fruits Granulated sugar, for sprinkling on top after baking The quantity of fruit is not mentioned in the original recipe, as it can be adjusted according to preference and the size of the tray. If using cherries, they must be pitted. Peaches, plums, and apricots should be cut into suitable pieces. Preparation method 1. Weigh the eggs and note their weight. For the quantities above, the eggs weighed a total of 400 g. Separate the egg whites from the yolks, being careful not to get any yolk in the whites. 2. Put the yolks in a bowl and mix them with the sugar. Gradually add the 8 tablespoons of water, continuing to mix after each addition. 3. Pour in the oil gradually, without stopping the mixing. Then incorporate the grated lemon zest and vanilla essence. 4. Dissolve the baking powder in the lemon juice and add it to the yolk mixture. An exact amount of lemon juice is not specified, so use the necessary juice to dissolve the baking powder. 5. Prepare the fruits before finishing the batter. Coat them lightly with semolina, so they are slightly covered. This step is part of the original recipe and helps the fruits to be added more easily over the sponge mixture. 6. Add the flour to the egg mixture and homogenize. 7. In a separate bowl, beat the egg whites until frothy with a pinch of salt. 8. Incorporate the egg whites into the mixture, using a spatula and mixing gently. There is no need for aggressive mixing; the egg whites are added gradually until the batter becomes uniform. 9. Pour the mixture into a tray lined with baking paper. Neither the size nor the shape of the tray is specified in the original recipe, so use a tray suitable for the amount of batter. 10. Place the semolina-coated fruits on top of the batter, distributing them as evenly as possible. 11. Place the tray in the preheated oven. In the first 5 minutes, the heat should be higher, then reduced significantly. The cake bakes for approximately 40 minutes. 12. Check the sponge with a toothpick. If it comes out clean, the sponge is baked. 13. Sprinkle granulated sugar over the cake while it is still hot. Let it cool before slicing. Why I make the recipe often I like that the recipe does not depend on a specific standard amount of eggs. The eggs are weighed, and the sugar and flour are added in the same quantity. Thus, the base can be easily adapted depending on how many eggs I have available. Another advantage is that the fruits can be changed. Cherries and peaches give a pleasant combination, but the sponge can also be made with plums, apricots, or other available fruits. It is prepared without complicated techniques and is usually consumed quickly. Tips and variations Tips Weigh the eggs before separating them so that the proportion of sugar and flour is correct. In this recipe, their weight is the main reference. The oil is added gradually to the yolk mixture. If poured all at once, the mixture may be harder to homogenize. The egg whites are incorporated at the end, mixing gently with the spatula. This is the last important step before putting the batter in the tray. Do not open the oven in the first minutes of baking. The recipe specifies that the heat should be higher in the first 5 minutes, then reduced significantly. Since the exact temperature is not mentioned, check the baking with a toothpick, not just based on the estimated time. The fruits should be coated with semolina before being placed on the batter. If they are very juicy, it is good to drain them beforehand, so the batter is not overloaded with too much moisture. Substitutions Cherries can be replaced with peaches, plums, or apricots. The recipe description mentions that any type of fruit suitable for this kind of cake can be used. Vanilla essence and lemon zest are retained for the base flavor of the sponge. No exact amount is indicated for the essence, so it is added to taste. Variations You can use a single type of fruit or a combination, as in the case of cherries and peaches. Plums are also mentioned as a suitable option. The quantity of fruit can be adjusted depending on how loaded you want the cake to be, as the recipe does not specify a particular weight. Serving ideas The sponge is sprinkled with granulated sugar immediately after being taken out of the oven. It can be served after cooling, cut into suitable pieces. No additional topping is necessary, as the fruits and the sugar on top are sufficient for serving. Frequently asked questions Can I use eggs of different weight? Yes. It is important to weigh the eggs and use the same weight for sugar and flour. If the eggs weigh more or less than those in the base recipe, these two ingredients must be adjusted accordingly. The other quantities are not specified as being calculated based on the weight of the eggs. What fruits are suitable for this sponge cake? The recipe was presented with cherries and peaches, but also mentions plums, apricots, and generally any type of fruit suitable for baking. The fruits should be coated with semolina before being placed on the batter. At what temperature is the cake baked? The exact temperature is not indicated. It is specified that the heat should be higher in the first 5 minutes, then reduced significantly. Baking lasts approximately 40 minutes, and the sponge is checked using a toothpick. How do I know if the sponge is baked? Insert a toothpick into the sponge area. If it comes out without raw batter sticking to it, the sponge is baked. If it still has batter, continue baking and check again. When should the granulated sugar be added? Granulated sugar is sprinkled over the cake while it is still hot, immediately after baking. Nutritional values The values are estimated and based on the quantities of eggs, sugar, flour, and oil in the recipe, without an exact amount of fruit and without the sugar sprinkled at the end. For the entire cake, the batter has approximately: 5,100-5,300 kcal 90 g protein 700-720 g carbohydrates 220-225 g fats The fruits will add carbohydrates and calories, and the final value depends greatly on the type and amount of fruit. Per serving, the values cannot be accurately established without knowing the size of the tray, the weight of the cake after baking, and the number of pieces. The above estimation should not be considered an exact nutritional analysis. Storage and reheating The sponge should be kept covered at room temperature if consumed shortly. For longer storage, it can be kept in the refrigerator, especially if the fruits are very juicy. Before serving, let the pieces sit at room temperature for a while. The recipe does not require reheating. It can be consumed cold or at room temperature. If heated, the sponge may change its texture, so it is better served without this step.

Category: Dessert Author: Dafina M. Views: 2119 Date: 07.10.2024

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