Pitzi Sponge Cake

Name: Pitzi Sponge Cake - Veta G.
Ingredients: 3 eggs 250 g flour 1 teaspoon baking powder 200 g sugar 1 essence of rum 1 small bottle of pink food coloring quince jam (jam to taste) honey

Dessert - Pitzi Sponge Cake by Veta G. - Recipia

The Pitzi sponge cake is prepared from a simple mixture of well-beaten egg whites, sugar, egg yolks, and flour. Quince jam is placed on top before baking, and after cooling, the cake is brushed with honey. The pink food coloring gives it a distinctive appearance, but the flavor mainly comes from the rum essence and the jam. Quick Info Preparation time: not specified in the original recipe Baking time: 15 minutes Total time: preparation time plus 15 minutes of baking and cooling time Servings: not specified; it depends on the size of the tray and how the cake is portioned Difficulty: easy Recipe type: sponge cake with jam and honey Ingredients 3 eggs 250 g flour 1 teaspoon baking powder 200 g sugar 1 teaspoon rum essence 1 small bottle of pink food coloring Quince jam, to taste Honey, for glazing Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them very well until they become frothy and increase in volume. 2. Gradually add the sugar, sprinkling it in while continuing to beat. Do not add it all at once so that the egg whites remain airy and the mixture binds evenly. 3. Incorporate the egg yolks one at a time. Add the next yolk after the first has been well mixed. 4. Mix the flour with the baking powder, then incorporate them into the mixture. It is important to add the flour gradually to keep the batter as uniform as possible. 5. Add the rum essence and the pink food coloring. Mix until the color is evenly distributed throughout the mixture and no uncolored areas remain. 6. Pour the batter into a baking tray lined with parchment paper and level it as needed. 7. Place the pieces of jam on top. For this recipe, quince jam is used, but the amount is up to your preference. Arrange the quince pieces over the batter without mixing them into the mixture. 8. Place the tray in the oven and bake the sponge cake for 15 minutes at 170 degrees Celsius. 9. After baking, let the cake cool. Once cool, brush the surface with honey. Honey spreads more easily when applied in a thin layer, but the recipe does not specify an exact amount. Why I make this recipe often It is a simple cake with easily accessible ingredients and a short baking time. The jam can be added according to preference, and the amount of honey at the end can be adjusted based on how sweet you want it to be. The sponge cake also has a pleasant appearance due to the pink coloring, without the need for complicated frosting or decoration. Tips Beat the egg whites well before adding the sugar. This is the basis of the mixture, and the beaten egg whites help the sponge cake to be lighter. Add the sugar gradually, sprinkling it in, not all at once. This way, it incorporates better into the egg white foam. Add the yolks one by one. If you add them all at once, the mixture may become harder to homogenize. The flour and baking powder should be incorporated after the liquid part is well mixed. Work until you no longer see any dry flour, without overdoing it. The quince jam is placed on top, not mixed into the batter. If you use large pieces, you can distribute them across the entire surface so that each serving has fruit. Respect the temperature and time in the recipe: 170 degrees and 15 minutes. The size of the tray can influence the thickness of the sponge cake, but the source does not specify a particular tray. Substitutions The quince jam can be replaced with another type of jam, as the recipe states that the jam can be chosen according to preference. However, the fruits must be placed on top of the mixture before baking. The rum essence can be kept in the same quantity as in the recipe or omitted if you do not want that flavor. No other essence is indicated in the original version, so any substitution changes the taste of the cake. The pink food coloring is for appearance. If you do not use it, the sponge cake can still be made, but it will not have the pink color mentioned in the recipe. The honey at the end does not have a specified amount. You can use as much as needed to glaze the surface without altering the mixture or baking time. Variations You can change the quince jam for another type of jam, keeping the same method: the fruits are placed on top of the batter before putting the tray in the oven. A less sweet version can be achieved by using a smaller amount of honey at the end. However, the sugar in the mixture remains as indicated in the recipe, which is 200 g. If you prefer a more subtle appearance, you can use less pink food coloring or skip it altogether. The basic recipe remains the same. Serving ideas Let the sponge cake cool before glazing it with honey and portioning it. It can be served plain, cut into squares or slices, depending on the shape of the tray. The quince jam and honey are sufficient for finishing, so no additional toppings are needed for serving. Frequently Asked Questions Can I use another jam instead of quince jam? Yes. The recipe specifies that the jam can be chosen according to preference. Regardless of the type, the fruit from the jam is placed on top of the batter before baking. When is the honey added? Honey is applied after the sponge cake has cooled. It is not mixed into the batter and is not added before baking. Is the pink food coloring mandatory? It is not essential for making the sponge cake, but it is part of the original recipe and gives it the specific color. Without the coloring, the cake only changes in appearance, not in the basic steps. How much jam and honey should be used? The recipe does not specify quantities for these two ingredients. The jam is added according to preference, and honey is used at the end to glaze the surface of the cake. Can it be made without rum essence? Yes, but the rum essence contributes to the flavor of the recipe. If omitted, the sponge cake will have a simpler taste, predominantly of egg, sugar, and jam. Nutritional values The values below are estimates and may not be exact, as the quantities of quince jam and honey are not specified, and the number of servings is not mentioned. For the entire mixture, consisting only of eggs, flour, and sugar, without jam and honey, it results in approximately: 1,900-2,000 kcal 350-400 g carbohydrates 40-50 g protein 15-20 g fat If the cake is divided into 8 pieces, one serving would have approximately 240 kcal, 45-50 g carbohydrates, 5-6 g protein, and 2 g fat, before adding the jam and honey. The jam and honey particularly increase the amount of carbohydrates and the total calorie count. Storage and reheating The recipe does not specify a storage time. The sponge cake should be kept covered to prevent it from drying out. The honey on the surface may become firmer after storage, and the texture of the sponge cake may change over time. No reheating step is provided. It can be served at the temperature it was left after cooling, without any additional step before consumption.

Pitzi Sponge Cake

Tags

Categories