Classic Lenten sponge cake
- Proteins: 4.7 g
- Fats: 14.8 g
- Carbohydrates: 56 g
- Total time:
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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 classic Lenten sponge cake recipe makes a great alternative to traditional egg-based cakes. Although it doesn't contain butter, milk, or eggs, it's tender, soft, and airy. This sponge cake is perfect as a base for a cake, and by adding nuts or berries to the dough, it's perfect for a holiday tea party or a pleasant family gathering. This recipe uses coconut as a filling, but you can substitute it with nuts or other ingredients of your choice.
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Sunflower oil100 ml
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Mineral water250 ml
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Sugar180 G
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Flour300 G
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Baking powder1 tsp
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Soda0.5 tsp
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Salt1 pinch
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Lemon zest1 pcs
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Lemon juice2 tsp
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Vanilla sugar8 G
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Coconut flakes80 G
We measure out the required amount of ingredients.
Combine all dry ingredients except sugar: flour, salt, soda, baking powder, coconut flakes.
In a separate container, combine mineral water with sugar and mix with a whisk.
Pour in sunflower oil.
We drip orange essence.
Add lemon zest.
Combine the dry and liquid mixtures. Add lemon juice.
Stir with a whisk.
Pour the dough into the pan. Sprinkle with flaked almonds if desired.
Place in a preheated oven. Cook at 180 degrees Celsius for 45-50 minutes.
Let the sponge cake cool slightly in the pan, then remove it and cool completely. The Lenten cake is ready for tea!
- 1 hour 10 minutes
- 178 kcal
- 1872
- 50 min
- 251.5 kcal
- 452
- 1 hour 30 minutes
- 154.3 kcal
- 449
- 1 hour
- 276.6 kcal
- 865
- 1 hour 30 minutes
- 121.2 kcal
- 438
- 1 hour 20 minutes
- 321 kcal
- 350
- 1 hour 30 minutes
- 281.3 kcal
- 662
- 1 hour 50 minutes
- 281.3 kcal
- 727