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Sponge cake with poppy seeds

0
890
Kitchen European
Calorie content 218.2 kcal
Portions 8 port.
Cooking time 90 minutes
Proteins * 8 gr.
Fats * 11 gr.
Carbohydrates* 38.8 g
* per 100 gr. product
Sponge cake with poppy seeds
Content

Since childhood, I love all kinds of pastries with poppy seeds. I recommend making an airy and aromatic sponge cake with poppy seeds. Such a biscuit can be prepared as a stand-alone dessert or used to make delicious cakes or pastries.

Ingredients

Cooking process

step 1 out of 11
Prepare the required ingredients for the poppy seed biscuit.
step 2 out of 11
Pour the poppy seeds into a blender bowl and chop it.
step 3 out of 11
Use a sieve to sift the wheat flour along with the cornstarch and baking powder. Combine with chopped poppy seeds.
step 4 out of 11
Turn on the oven for preheating and set the temperature to 160 degrees.
step 5 out of 11
Place the chicken eggs at room temperature in a clean and dry mixing bowl and begin beating at low speed, adding a pinch of salt.
step 6 out of 11
Gradually add granulated sugar in several steps, increase the mixer speed and beat until a dense, homogeneous consistency.
step 7 out of 11
In a tablespoon, add the mixture of dry ingredients, mix gently from bottom to top using a silicone spatula.
step 8 out of 11
Combine vegetable oil with milk, mix thoroughly and gradually pour into the dough, gently stirring with a spatula.
step 9 out of 11
Cover the bottom of the prepared form with baking paper, carefully transfer the resulting dough, smooth with a silicone spatula. Place the mold in a preheated oven and bake for 40 minutes.
step 10 out of 11
Check the readiness of the biscuit with a wooden skewer. Remove the dish from the oven. Allow the biscuit to cool slightly, and gently release from the mold, transfer it to the wire rack until it cools completely.
step 11 out of 11
The cooled biscuit can be divided into cakes and soaked in your favorite cream.

Enjoy your tea!

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