A buttery sponge cake that can be eaten without cream.
- Proteins: 7 g
- Fats: 13.3 g
- Carbohydrates: 41.4 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
Want to learn how to quickly and easily make a delicious homemade sponge cake for tea? Then this recipe is a must-have for your cookbook. It's made with readily available ingredients and takes no more than 40 minutes to prepare. What's more, the sponge cake is moist and has a pleasantly creamy flavor. It can be eaten plain, without adding cream or soaking. I offer a recipe for a classic sponge cake made with butter.
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Butter250 G
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Sugar250 G
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Egg C04 pcs
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Flour250 G
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Baking powder1 tsp
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Vanillato taste
Place soft butter in a mixing bowl.
Beat lightly. With the mixer running, add sugar and vanilla.
Continue whisking for another 2 minutes.
Beat the eggs in a separate bowl. Using a whisk, beat the yolks until they form a smooth mass.
Add the eggs to the cream mixture in three stages and continue beating.
Sift the dry ingredients into the egg-cream mixture using a sieve.
Mix the mixture with a mixer.
The finished dough is elastic and buttery, similar to muffin batter.
We transfer it to a baking dish.
Place in a hot oven. Bake for 35-40 minutes at 180 degrees.
If an unattractive cap has formed on the sponge cake, press down lightly with a board while the cake is still hot.
The cooled sponge cake is ready for tea. It's porous, airy, moist, and aromatic.
- 50 min
- 281.8 kcal
- 467
- 15 min
- 134 kcal
- 285
- 1 hour 50 minutes
- 281.3 kcal
- 727
- 1 hour 30 minutes
- 281.3 kcal
- 555
- 1 hour
- 266.7 kcal
- 267
- 50 min
- 251.5 kcal
- 452
- 1 hour
- 111.2 kcal
- 2325
- 1 hour
- 344.9 kcal
- 836