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Sponge cake with jam

0
824
Kitchen European
Calorie content 161.7 kcal
Portions 8 port.
Cooking time 120 minutes
Proteins * 4.7 gr.
Fats * 5.8 gr.
Carbohydrates* 30.4 g
* per 100 gr. product
Sponge cake with jam
Content

Sponge cake can be baked not only in the classical way based on eggs, sugar and flour, but also with the addition of jam: such pastries will come out more moist, tender and juicy. For example, a very tasty biscuit with a slight honey smell is obtained by adding dandelion jam to the dough. If you do not have this, then use any other jam, the main thing is that it is homogeneous and thick.

Ingredients

Cooking process

step 1 out of 7
Separate the egg whites from the yolks and place them in separate, clean and dry bowls. Whisk the whites until stable peaks, it is important that the whites are cold. For a better whisk, add a dash of lemon juice or acid to the whites.
step 2 out of 7
Add the yolks to the jam and stir.
step 3 out of 7
Next, add the whipped egg whites to the same mass, gently stir everything together with a spatula.
step 4 out of 7
You should have a thick, uniform, fluffy mass.
step 5 out of 7
Combine the sifted flour with soda, quenched with lemon juice. If you are using sour jam, the baking soda does not need to be extinguished. Add dry ingredients to a shared bowl. Knead to a homogeneous dough.
step 6 out of 7
Grease the baking dish with oil along the bottom, but you do not need to smear the sides, otherwise the oil will interfere with the biscuit's growth. Pour the dough into a mold. Place the sponge cake in an oven heated to 190-200 degrees for 30-40 minutes. Check the readiness of the biscuit with a wooden skewer.
step 7 out of 7
Let the baked biscuit cool a little in a slightly open oven, and then remove it from the mold, cut into portions, grease with jam on top and serve.

Bon Appetit!

 

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