Sponge cake with breadcrumbs

Name: Sponge cake with breadcrumbs - Florentina L.
Ingredients: 6 eggs; 7 tablespoons sugar; 9 tablespoons breadcrumbs; 1 tablespoon flour; syrup; 350 ml water; 250 g sugar; 2 vials rum essence For filling:; 300 ml whipped cream; strawberry jelly

Dessert - Sponge cake with breadcrumbs by Florentina L. - Recipia

Sponge Cake with Breadcrumbs: Queen of Desserts If you are looking for a quick, simple, and delicious dessert, sponge cake with breadcrumbs is the perfect choice. This cake, also known as the Queen of Desserts, is loved by everyone. Although the traditional sponge cake is made with yeast, I found a quicker and just as tasty version that promises a delicious result. Preparation time: 20 minutes Baking time: 25 minutes Total time: 45 minutes Number of servings: 12 Ingredients: For the sponge: - 6 eggs - 7 tablespoons sugar - 9 tablespoons breadcrumbs - 1 tablespoon flour For the syrup: - 350 ml water - 250 g sugar - 2 vials of rum essence For the filling: - 300 ml whipped cream - Strawberry jelly (or any other preferred jelly) Step by Step: 1. Prepare the batter: Start by separating the egg whites from the yolks. Beat the egg whites until stiff peaks form using an electric mixer, gradually adding the sugar until completely dissolved in the meringue. This step is essential for achieving an airy texture. 2. Add the yolks: Once the egg whites are well beaten, gently fold in the yolks using a spatula to avoid deflating the mixture. 3. Incorporate the dry ingredients: Add the breadcrumbs and flour, mixing gently until combined. The breadcrumbs will provide a dense and consistent texture, similar to the original sponge. 4. Prepare the molds: Grease the sponge molds with butter or oil and dust them with flour. A simplified option is to use muffin tins. Place a small square of parchment paper at the bottom of each mold and lightly grease the edges with butter to ensure the sponge cakes release easily after baking. 5. Bake the sponges: Fill the molds with the prepared batter, leaving a little space for rising. Bake in a preheated oven at 180°C for 20-25 minutes, or until the cakes are golden and pass the toothpick test. 6. Prepare the syrup: While the sponges are baking, prepare the syrup. Boil the water with the sugar in a saucepan, stirring until the sugar is completely dissolved. Finally, add the rum essence for an extra touch of flavor. 7. Soak the sponges: After the sponges have cooled slightly, remove them from the molds and soak them well, ensuring they absorb evenly. I like to soak them generously so that every bite is full of flavor. 8. Fill and decorate: Gently cut the top off each sponge and fill them generously with whipped cream. On top, add a spoonful of strawberry jelly for a contrast of flavors and colors that will impress anyone. Serving suggestion: You can serve the sponges with warm chocolate sauce or a drizzle of extra whipped cream on top. You can also experiment with different jelly flavors or flavored whipped cream to customize the dessert to your taste. This sponge cake with breadcrumbs recipe is not only a quicker option but also a delicious reinterpretation of the classic dessert. Try this simple recipe and enjoy a sweet moment with your loved ones!

Sponge cake with breadcrumbs

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