The simplest sponge cake that always turns out well: Yana Stanishevska's recipe

Iryna MelnichenkoLS Food
Yana Stanishevska shared the secrets of making sponge cake
Yana Stanishevska shared the secrets of making sponge cake

Sponge cake is a delicious and rather capricious base for many desserts, which requires a lot of effort to make. At the same time, there is no guarantee that your sponge cake will be successful in the end.

Blogger Yana Stanishevska shared her recipe and secrets for a successful, fluffy, and tasty sponge cake on Instagram, which always turns out well.

The recipe for the perfect sponge cake

Ingredients:

  • flour - 200 g
  • sugar - 200 g
  • eggs - 10 pcs.
Ingredients for the sponge cake

For the filling:

  • sour cream - 200 g
  • sugar - 100 g
  • berries - 300-400 g

Method of preparation:

Biscuit dough

1. First of all, separate the whites from the yolks.

2. Whisk the whites until they are well increased in volume and put them in the refrigerator.

3. Whisk the yolks well with sugar and gently add the flour, and mix.

4. Pour the finished dough into the mold and place in the oven for 30 minutes at 180°C.

5. Filling: whisk the sour cream and sugar well.

Ready-made sponge cake with fruit

6. Afterwards, let the cake cool and cut off the top, remove the crumb.

7. Put the berries on the bottom, mix the pulp with the sour cream, and pour it over the berries. Make several layers in this way.

8. Be sure to cover the top with a cut sponge cake, turn it over, and let it soak for 30 minutes and you can serve a delicious treat.

Other News

zucchini cutlets

Lean zucchini cutlets: a recipe from Olha Sumska

A simple two-ingredient dish
Mulled wine at home: 3 variations of the spicy drink

Mulled wine at home: 3 variations of the spicy drink

It warms in the cold season
Green tomato salad for the winter – the best recipes

Green tomato salad for the winter – the best recipes

Don't rush to throw away green tomatoes
Vitamin drinks from sea buckthorn to warm you up this fall

Vitamin drinks from sea buckthorn to warm you up this fall

Tea with ginger, lemon, orange and cinnamon