Sponge cake with blueberries and strawberry sauce

Name: Sponge cake with blueberries and strawberry sauce - Teea G.
Ingredients: 4 eggs; 5 tablespoons of flour; 3 tablespoons of oil; 1 pinch of salt; 5 tablespoons of sugar; 1/2 teaspoon of baking powder; vanilla essence; blueberries; Strawberry sauce: 300 g strawberries; 50 g sugar; 100 ml water

Dessert - Sponge cake with blueberries and strawberry sauce by Teea G. - Recipia

Blueberry Sponge Cake with Strawberry Sauce If you're looking for a quick, delicious dessert full of flavors, I invite you to discover the recipe for Blueberry Sponge Cake with Strawberry Sauce. This simple dessert will win you over with its fluffy texture and vibrant fruit combination. Whether you serve it on a special occasion or just want a sweet treat at home, this recipe will surely become one of your favorites. Total preparation time: 1 hour Preparation time: 15 minutes Baking time: 30 minutes Number of servings: 8 Necessary ingredients: For the Sponge Cake: - 4 large eggs - 5 tablespoons of flour - 3 tablespoons of oil (preferably sunflower or canola) - 1 pinch of salt - 5 tablespoons of sugar - 1/2 packet of baking powder - 1 vanilla essence (or a vanilla pod for a more intense flavor) - 200 g fresh blueberries (or frozen) For the Strawberry Sauce: - 300 g fresh strawberries - 50 g sugar - 100 ml water Preparing the Sponge Cake: 1. Separating the eggs: Start by separating the egg whites from the yolks. It’s important that the bowl you use to beat the egg whites is clean and dry to achieve perfect foam. 2. Whip the egg whites: In a bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until they form a foam. Gradually add the sugar and continue mixing until you get a firm and shiny foam. 3. Add the yolks: Carefully incorporate the yolks, mixing with a spatula to avoid losing air in the mixture. 4. Sifting the dry ingredients: In another bowl, sift the flour together with the baking powder. This step will help aerate the flour, ensuring that the sponge cake will be fluffy. 5. Combining the ingredients: Add the flour mixture to the egg mixture, gently folding with a spatula. Then, add the oil and vanilla essence, continuing to mix gently until everything is well combined. 6. Preparing the baking pan: Preheat the oven to 180°C. Grease a baking pan with butter and dust it with flour to prevent the sponge cake from sticking. 7. Adding the blueberries: Pour the mixture into the pan and evenly distribute the blueberries on top. Sprinkle a bit of vanilla sugar for a sweet touch. 8. Baking: Place the pan in the preheated oven and let it bake for about 30 minutes, or until it passes the toothpick test (when you insert a toothpick in the middle of the sponge cake, it should come out clean). 9. Cooling: Once the sponge cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Preparing the Strawberry Sauce: 1. Preparing the strawberries: Wash the strawberries well under cold water, remove the stems, and cut them into smaller pieces. 2. Cooking the sauce: In a saucepan, add the cut strawberries, sugar, and water. Simmer on low heat, stirring occasionally, until the strawberries break down and the sauce becomes syrupy. This process should take about 10-15 minutes. 3. Cooling the sauce: Once the sauce has thickened, remove it from the heat and let it cool completely. Serving: Slice the sponge cake and serve it alongside the sweet strawberry sauce. You can add a few fresh blueberries on top for a more attractive appearance. This dessert is perfect alongside a scoop of ice cream or a dollop of whipped cream. Useful tips: - Use room temperature ingredients for a better texture. - If you want a more aromatic sponge cake, you can add grated lemon or orange zest to the mixture. - You can replace the blueberries with other seasonal fruits, such as raspberries or peaches, to vary the recipe. - The strawberry sauce can be stored in the refrigerator for a few days and can also be used as a topping for pancakes or yogurt. Nutritional values (per serving): - Calories: 180 kcal - Protein: 4 g - Fat: 7 g - Carbohydrates: 25 g - Fiber: 1 g Frequently asked questions: 1. Can I use whole wheat flour instead of white flour? Yes, but be aware that the texture may be denser. 2. What other fruits can I use in this recipe? You can experiment with raspberries, strawberries, or even bananas. 3. How can I store the sponge cake? You can store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it. So, get ready to delight your taste buds with this wonderful dessert! The blueberry sponge cake with strawberry sauce is not only a treat for the senses but also an excellent way to bring the flavors of summer to your table. Enjoy!