Lemon Kefir Sponge cake
Composition / ingredients
8
servings:
Cooking method
Beat the egg with sugar until foamy. Add kefir and soda (first add soda to kefir), mix everything. Pour in the flour, mix well until smooth. Finely chop the lemon (you can beat it with a blender), add it to the dough and mix. Lubricate the mold with oil, sprinkle with semolina or flour.
Pour the dough into the mold, and bake for 25 minutes in a preheated oven to 150 degrees. We take the finished biscuit out of the oven (check the readiness with a toothpick). We take it out of the mold, cool it down a little. Sprinkle with powdered sugar and decorate if desired. Bon appetit!
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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Semolina - 340 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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
