Classic eggless sponge cake
Nutritional value per serving
210.2 kcal
- Proteins: 14 g
- Fats: 2.8 g
- Carbohydrates: 31.9 g
*Nutritional value is calculated per 100g of ingredients
- Total time:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
This recipe will be a real find for those who want to make a light, airy, and flavorful sponge cake but for some reason can't use eggs in baking. The finished cake pairs perfectly with various layers, making it suitable for making cake layers with a wide variety of fillings.
Recipe with step-by-step photos
Ingredients
Servings
-
Kefir500 ml
-
Flour280 G
-
Semolina400 G
-
Sugar300 G
-
Sunflower oil200 ml
-
Baking powder10 G
Preparation
Step 1
Combine flour and baking powder. Set aside.
Step 2
Combine sugar, semolina and kefir.
Step 3
Pour in sunflower oil.
Step 4
Mix with a mixer at low speed or using a whisk.
Step 5
Add sifted dry ingredients to the mixture.
Step 6
Mix with a mixer at low speed until smooth.
Step 7
The dough turns out quite thick and elastic.
Step 8
Leave the dough for 15 minutes to allow the semolina to swell.
Step 9
Place the dough into the pan. Bake at 180 degrees for 40 minutes.
Step 10
Cool the finished cake slightly and remove it from the pan.
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