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Sponge cake without milk

0
1107
Kitchen European
Calorie content 203.7 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 5.2 gr.
Fats * 5 gr.
Carbohydrates* 44.1 gr.
* per 100 gr. product
Sponge cake without milk
Content

A fluffy and tender biscuit can also be prepared from a sour milk product. Such a porous sponge cake with a chocolate flavor can be prepared for a family tea party or used as a base for a cake.

Ingredients

Cooking process

step 1 out of 7
Take kefir and eggs out of the refrigerator in advance so that they acquire room temperature. Sift flour with a sieve into a bowl, add cocoa, starch, soda, salt and vanillin. Stir dry ingredients.
step 2 out of 7
Beat eggs separately until lightly foamy. Sprinkle sugar in portions and beat. Pour in the oil in a thin stream, without ceasing to beat.
step 3 out of 7
Add warm kefir to the liquid mass (you can warm it up a little in the microwave) and stir further with a mixer.
step 4 out of 7
Pour the dry part into the liquid in small portions and stir at low speed.
step 5 out of 7
Put the parchment in the mold and pour the dough into it.
step 6 out of 7
Spread the dough over the entire area using a spatula. Seal the top with a piece of foil, which is greased on the inside with butter. Bake in a hot oven at 180 degrees for 35 minutes. Reduce the temperature to 160 degrees and cook for another 40 minutes.
step 7 out of 7
After cooking, remove the biscuit from the oven, remove the foil and remove from the mold. Suck it on a wire rack or stand.

Enjoy your tea!

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