Blackberry sponge cake

Name: Blackberry sponge cake
Ingredients: 9 eggs; 9 tablespoons sugar; 3 tablespoons oil; 1 pinch of salt; 1 packet vanilla sugar (8 g); 9 tablespoons flour; 1/2 tablespoon baking powder; 200 g blackberries

Dessert - Blackberry sponge cake by Doina L. - Recipia

Whipped egg whites give the blackberry sponge cake its height. It bakes for 25 minutes at 180°C. The sponge stays light and soft, with slightly tart blackberries on top and a subtle hint of vanilla in the batter. I cut it into small squares so everyone gets a blackberry. Prep: 20 minutes. Cook: 25 minutes. Rest: 30 minutes. Total time: 75 minutes. Serves: 10. About 200 kcal and 7 g protein per serving.

Ingredients

9 eggs
9 tablespoons sugar
3 tablespoons oil
1 pinch of salt
1 packet vanilla sugar (8 g)
9 tablespoons flour
1/2 tablespoon baking powder
200 g blackberries

Preparation

1. Separate the egg whites from the yolks. 2. Beat the egg whites until stiff, then gradually add the 9 tablespoons of sugar. The mixture should hold firm peaks. 3. Mix the egg yolks with the oil, salt and vanilla sugar. 4. Pour the yolk mixture over the egg whites and fold gently. Set aside 1 tablespoon of flour for the blackberries, then fold in the rest, mixed with the baking powder, using a bottom-to-top motion. 5. Pour the batter into a 25 × 35 cm pan lined with baking paper. Toss the blackberries in the reserved flour and arrange them on top. 6. Bake at 180°C for 25 minutes, until the top is lightly golden. 7. Let the cake cool for 30 minutes, then cut it.

Notes

In a 25 × 35 cm pan, the sponge stays a suitable thickness; in a smaller pan it will be thicker and may need a few extra minutes. Choose whole, firm blackberries, not very soft ones, so they don't get crushed when you toss them in flour. If using frozen blackberries, put them on top without thawing; the fruit may release a little more juice around them. For a gluten-free version, replace the 9 tablespoons of flour with 9 tablespoons of gluten-free cake mix; the batter contains eggs. I put it in the oven before I start the hot courses, so it has time to cool by dessert. A slice goes well with plain yogurt, and the cake keeps covered in the fridge for up to 3 days.