Cherry and poppy seed sponge cake

Name: Cherry and poppy seed sponge cake - Lia I.
Ingredients: 6 eggs; 300 g sugar; 300 g flour; 150 ml oil; 1 packet of baking powder dissolved in 1 tablespoon of lemon juice; 2 tablespoons of lemon juice; 2 tablespoons of poppy seeds; 2 tablespoons of cocoa; 1 teaspoon of vanilla essence; 1 teaspoon of grated orange peel.

Dessert - Cherry and poppy seed sponge cake by Lia I. - Recipia

Cherry and Poppy Seed Sponge Cake - a delicious and fragrant recipe Preparation time: 20 minutes Baking time: 45-60 minutes Total time: 1 hour and 15 minutes Number of servings: 10 If you are looking for a quick, simple, and absolutely tasty dessert, the cherry and poppy seed sponge cake is the perfect choice. This recipe combines the sweetness of cherries with the unique flavor of poppy seeds, and the fluffy texture of the sponge cake will win you over from the first bite. A little story about sponge cake Sponge cake is a classic dish in international cuisine, known for its versatility and ease of preparation. Its origins are lost in history, but it is appreciated worldwide as a base for various cakes and desserts. Whether served plain or combined with fruits, sponge cake is a symbol of culinary joy, bringing family and friends together at the table. Ingredients - 6 eggs - 300 g sugar - 300 g flour - 150 ml oil (sunflower or canola oil is ideal) - 1 packet of baking powder mixed with 1 tablespoon of lemon juice - 2 tablespoons of lemon juice - 2 tablespoons of poppy seeds - 2 tablespoons of cocoa - 1 teaspoon of vanilla essence - 1 teaspoon of grated orange peel - A pinch of salt - Cherries (about 300 g), pitted and dusted with a bit of flour Necessary utensils - An electric mixer - A spatula or large spoon - A baking tray (about 30x20 cm) - Baking paper - A large mixing bowl Step by step - Preparing the sponge cake 1. Prepare the ingredients: Start by gathering all the necessary ingredients on your work surface. It is important that the eggs are at room temperature for better foam. 2. Whip the egg whites: In a clean, dry bowl, add the egg whites from the 6 eggs along with a pinch of salt. Use the electric mixer on high speed and whip the egg whites until stiff peaks form. This step is essential for ensuring an airy texture of the sponge cake. 3. Add the sugar: Continue mixing and gradually add the sugar. Keep mixing until the sugar is completely dissolved and you achieve a glossy foam. 4. Incorporate the yolks: Add the yolks, either one by one or all at once, and mix with a spatula or spoon, using gentle up-and-down motions to avoid deflating the egg whites. 5. Add the wet ingredients: Incorporate the oil, vanilla essence, and orange peel. Make sure the mixture is well combined. 6. Combine the dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this mixture to the wet composition, stirring with a spatula until everything is homogeneous. 7. Divide the batter: Split the batter into two equal parts. In one part, add cocoa and mix well. In the other part, add the lemon juice and poppy seeds, mixing gently. 8. Assemble in the tray: Line the baking tray with baking paper and pour the cocoa batter onto the bottom of the tray. Then, carefully pour the poppy seed batter on top. 9. Add the cherries: Sprinkle the pitted and floured cherries on top (this will help prevent the cherries from sinking into the batter). 10. Baking: Preheat the oven to 180 degrees Celsius. Bake the sponge cake for 45-60 minutes. Check if it is baked after 45 minutes using a toothpick test - it should come out clean. 11. Cooling and serving: Once baked, let the sponge cake cool in the tray for about 10 minutes, then transfer it to a wire rack to cool completely. It can be served plain or dusted with powdered sugar on top. Useful tips - Alternative with other fruits: If you do not have cherries on hand, you can substitute with peaches, apricots, or even raspberries, to add a note of acidity and freshness. - Serving: This sponge cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent dessert. - Calories and benefits: A serving of sponge cake contains approximately 250 kcal, but it is rich in protein due to the eggs and has a good fiber content from the poppy seeds and cherries. Frequently asked questions 1. Can I use whole wheat flour? - Yes, you can substitute white flour with whole wheat flour, but the texture may be slightly different. 2. How can I make this sponge cake gluten-free? - Use gluten-free flour, such as almond flour or a combination of rice flour and cornstarch. 3. How long can the sponge cake be kept? - The sponge cake keeps well at room temperature for 2-3 days, but you can freeze it for longer storage. A unique detail To give a personal touch to your recipe, try adding a teaspoon of cinnamon to the poppy seed batter. This will provide a warm and comforting aroma, perfect for cool days. In conclusion, the cherry and poppy seed sponge cake is not just a simple dessert but also a way to bring a touch of joy to every meal. Whether you prepare it for a special occasion or simply to indulge yourself, this sponge cake will surely become a family favorite. Enjoy!

Cherry and poppy seed sponge cake

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