Blackberry sponge cake

Name: Blackberry sponge cake
Ingredients: 150 g frozen blackberries; 4 eggs; 5 tablespoons sugar; 5 tablespoons flour; 3 tablespoons oil; 1 teaspoon grated lemon zest; 1 teaspoon vanilla essence; 1 teaspoon orange essence; 1 teaspoon oil for the pan; 25 g white chocolate (optional)

Dessert - Blackberry sponge cake by Alis L. - Recipia

Drain the frozen blackberries before adding them to the blackberry sponge cake, and after baking you can sprinkle white chocolate on top. Another excellent recipe from gabutz, with beaten egg whites that make the cake light and dark berries tucked into it. I prefer to leave the blackberries whole, without chopping them. Prep: 20 minutes. Cook: 35 minutes. Rest: 90 minutes. Total time: 145 minutes. Serves: 4. Approximately 275 kcal and 8 g of protein per serving.

Ingredients

150 g frozen blackberries
4 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
1 teaspoon grated lemon zest
1 teaspoon vanilla essence
1 teaspoon orange essence
1 teaspoon oil for the pan
25 g white chocolate (optional)

Preparation

1. Leave the frozen blackberries to thaw for 30 minutes, then let them drain in a sieve for a little while. 2. Preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the egg whites until foamy, then gradually add the sugar until the foam is firm. 3. Fold in the egg yolks, then gradually add the flour. Pour in the oil and add the grated lemon zest, vanilla essence and orange essence. Stir gently with a spoon, then fold in the blackberries. 4. Grease a pan with 1 teaspoon of oil and pour in the batter. Bake for 30-40 minutes, until the sponge is golden and a toothpick inserted in the middle comes out clean. 5. Take the pan out of the oven and, if you like, sprinkle the chopped white chocolate on top. Leave the cake to cool for an hour, then serve cold.

Notes

Keep it covered in the fridge for up to 3 days; take it out a little beforehand so it isn't ice-cold. Slice it cold and serve with black tea. I start making it about two hours before dessert, so it has time to cool. Very soft frozen blackberries release more juice into the sieve, so let them drain well. If you double the batter, use a larger pan, not a deeper layer; the batter contains gluten and eggs.