Kissel Sponge Cake
Description
Do not be put off by the lack of sugar in the recipe. The kissel is sweet enough for the baked goods to have a full flavor. Note that you should not skip the resting of the sponge cake. Then the structure of the product will be porous, not crumbled when sliced. From such a sponge you can make cakes and pastries. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Beat the eggs until a fluffy foam forms.
- 3
Step 3
Grind the kissel if it is in a brick, and pass it through a sieve into the eggs. Beat again.
- 4
Step 4
Add flour, baking powder, and mayonnaise to the mixture and beat again. Turn the oven on to 180 degrees.
- 5
Step 5
The dough is ready.
- 6
Step 6
Take a removable baking pan and line it with parchment paper. If you don’t have such a pan, use a regular skillet, but be sure to line it with paper. Pour the batter, smooth it with a spatula, and place it to bake in a preheated oven for 20 minutes. Take into account the quirks of your oven.
- 7
Step 7
Remove the baked sponge cake from the oven. When you press the top of the cake, it should spring back. Take it out of the pan, but do not remove the paper. Cool it, and only then remove the parchment.
- 8
Step 8
Then remove the paper and let the sponge “mature”. Keep it at room temperature for at least 4 hours, ideally 8 hours.
- 9
Step 9
Sponge cake in cross‑section after 8 hours of resting.
- 10
Step 10
Happy baking and