I think fruit-filled sponge cake is a terrific idea that’s not just for summer. This is a very easy dish that works for anyone. You can change up the fruits or leave them out completely.
Ingredients:
- 6 large eggs, size “L,” 380 g after breaking
- 240 g, or roughly 1.5 cups, of wheat flour cake
- 150 g caster sugar—a little over half a cup
- 70 mL of delicate vegetable oil
• 400 g of fruit, including canned peaches and raspberries
Sponge cake
First, sift the flour.
Set the oven’s temperature to 175 degrees and select either the center or slightly lower shelf for baking. Reduce it by ten degrees to facilitate convection..
240 grams of wheat cake flour should be sifted through a sieve or whisked. Put the bowl away.
Step 2: Whisk eggs with oil and sugar.
Six large eggs or seven tiny eggs should be cracked into a bowl (my beaten eggs weighed 380 grams total). Add 150 grams, or slightly more than half a cup, of powdered or fine sugar. Using a mixer set on high speed, beat the eggs and sugar together until the sugar has completely dissolved into the mixture. After whipping, a very light and fluffy mass will be produced. Whipping takes up to 10 minutes (or as little as 5 minutes with a good mixer). The secret to this recipe is to beat the sugar and eggs for a very long time, very slowly. The bottom should “grow” quickly and lighten.
Lower the speed of the mixer to medium. Slowly pour the oil into the egg fluff. Once 70 ml of oil has been added, the mixer can be turned off.
Step 3: Include flour.
To the egg fluff, gradually add the sieved flour. Pour it gradually while using a spatula to stir the material gently and carefully. The puffy dough shouldn’t be mixed for too long. It needs to be as airy as possible. It’s not necessary for sponge cake to be absolutely smooth.
Step 4: Fill the mold with the dough.
Get a 20 x 30 centimeter form ready. An alternative shape with comparable measurements or a cake tin with a diameter of 24-26 cm can also be used. Grease the inside edges of the baking tin with a little butter or margarine so that the high strips of parchment paper stick to the inside of the tin well. Line the tin’s edges and bottom with baking paper.
When the sponge cake is prepared for baking, fill the mold and smooth the top.
The sponge cake rises a lot, so place longer, wider pieces of paper at the edges.
Step 5: Include fruit.
Arrange roughly 400 grams of fruit on top of the dough. Water should be completely drained from the fruit. Though larger fruits should be cut into little pieces as they would sink to the bottom if they were too heavy, you can use entire raspberries or blackberries. The fruit can also be sliced or dusted with more flour. I used 200 grams of canned peach chunks and 200 grams of fresh raspberries.
Advice: You can also include pear, blueberries, strawberries, plums, and apples in bits. When using frozen fruit, it is best to thaw it, remove any extra moisture, and bring it to room temperature.
Step 6: Let the cake bake.
The form needs to be put in a hot oven. Option for top or bottom baking; oven temperature: 175 degrees; baking time: 45 to 50 minutes; middle or slightly lower shelf. Verify that the sponge cake is baked after 40 minutes, or even before. Gently open the oven door and pierce the cake’s center with a wooden stick. After removing the stick, if it is dry, the sponge cake is done baking. After baking, slightly open the oven door (it’s better to use an oven mitt to block it). The door can be opened more widely after ten minutes, and the cake can be taken out of the oven after five.
Prior to removing the sponge cakes from the tin, give them a minimum of five minutes. After that, you can loosen the hoop. Peel the parchment paper strips from the cake’s sides with caution.
Advice: While the sponge cake tin bakes, set it on a rack or a thin oven tray that has been warmed. It is important to position the baking tray or grid so that the cake tin sits about in the center of the chamber, keeping it away from the top and lower heaters.
Loosely wrap the fully cooled sponge cake with fruit in parchment paper, and then place it into a clear food bag. Sponge cakes should be kept in a cold cabinet. It will taste good and remain fresh for three to four days.
After the cake is ready , spread the thin layer of jelly over it.
Savor your food.
