Sponge cake with fruit is my great idea, not only for summer. This is an extremely simple and universal recipe. You can add various fruits to it or omit them altogether.
Ingredients
- Sponge cake
Recipe for Biscuit cakes with fruits
Step 1: Sift the flour
Start preheating the oven: top/bottom baking option; middle or slightly lower shelf in the oven; temperature: 175 degrees. With convection, set it 10 degrees lower.
Sift 240 grams of wheat cake flour through a sieve or fluff it with a whisk/kitchen whisk. Set the bowl aside.
Step 2: Beat eggs with sugar + oil
Crack six large or 7 small eggs into a bowl (mine has a total of 380 grams after beating) and pour 150 grams (a little over half a cup) of fine sugar or powdered sugar. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. At the end of whipping, a very fluffy and light mass will be created. Whipping can take up to 10 minutes (up to 5 minutes with a good mixer). Beating the eggs and sugar really long and patiently is key in the recipe. The down should “grow” a lot and become light.
Reduce the mixer speed to medium. Pour the oil slowly into the egg fluff. After pouring 70 ml of oil, you can turn off the mixer.
Step 3: Add flour
Start adding the sifted flour to the egg fluff. Pour it gradually, while gently and slowly mixing the mass with a spatula. Don’t mix the fluffy dough for too long. It should be as aerated as possible. Sponge cake does not have to be perfectly smooth.
Step 4: Place the dough in the form
Prepare a 20 x 30 cm form. You can also use a cake tin with a diameter of 24-26 cm or another form with similar dimensions. Line the bottom and sides of the baking tin with baking paper (grease the rims from the inside with a little butter or margarine so that the high strips of parchment paper stick well to the inside of the tin). Pour the ready-to-bake sponge cake into the form and smooth its surface.
Tip: Place large, taller strips of parchment at the edges because the sponge cake rises a lot.
Step 5: Add fruit
Place a total of about 400 grams of fruit on the dough. The fruit should be well drained of water. You can use whole raspberries or blackberries, but I recommend cutting larger fruits into small pieces because they will sink to the bottom if they are too heavy. The fruit can be additionally sprinkled with flour or cut into slices. I used 200 grams of fresh raspberries and the same number of pieces of canned peaches.
Tip: You can also add pieces of apples, plums, strawberries, blueberries or pear. If you use frozen fruit, they should be defrosted, dried from excess moisture and warmed to room temperature.
Step 6: Bake the cake
Place the form in a well-heated oven. Top/bottom baking option; middle or slightly lower shelf in the oven; temperature: 175 degrees; baking time: about 45-50 minutes. After about 40 minutes (or earlier), check whether the sponge cake is baked. Carefully open the oven door and insert a wooden skewer into the center of the cake. If the stick is dry after removal, it means that the sponge cake is already baked. After baking, open the oven door just a little (it is best to block it with an oven mitt). After 10 minutes, you can open the door wider, and after 5 minutes, remove the cake from the oven.
Wait at least 5 minutes before removing the sponge cakes from the tin. You can then unfasten the hoop. Carefully remove the parchment strips from the sides of the cake.
Tip: During the baking process, place the sponge cake tin on a preheated, thin oven tray or on a rack. The baking tray or grid should be placed at such a level that the cake tin placed on it is approximately in the middle of the chamber (not too close to the upper and lower heaters).
Wrap the completely cooled sponge cake with fruit loosely in parchment paper and then in a transparent food bag. Store sponge cakes in a cool cupboard. It will stay fresh and taste for at least 3-4 days.
PS. You can put a thin layer of setting jelly on the baked and cooled sponge cake.
Enjoy your meal.
