Cherry sponge cake
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Separating the whites from the yolks
Step 2:
Whisk the whites to a thick foam.
Step 3:
Add 100 grams of sugar to the proteins and 100 grams of sugar to the yolks.
Step 4:
Whisk proteins with sugar for 5-6 minutes.
Step 5:
Beat the yolks with sugar until the sugar dissolves.
Step 6:
Transfer the yolks to the whites and mix gently.
Step 7:
Then add flour in small portions, stirring from bottom to top to saturate the mass with oxygen.
Step 8:
We shift the mass into a form covered with parchment or greased with butter.
Step 9:
Put the cherry on top (if the cherry is frozen, you need to squeeze it out of excess juice). Bake at 180 degrees for 35 minutes. We check the readiness with a wooden stick or a knife.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 kcal/100g
