Sponge cake with blackberries
Description
A sponge cake with a golden crust can hide a surprise—blackberries inside. Soak this dessert in sweet syrup, dust it with powdered sugar, or serve it with sour cream, buttercream, or whipped cream. The bake is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Do not add too many berries, since they will sink to the bottom and the bottom of the sponge cake will become moist.
- 2
Step 2
Crack the chicken eggs into a deep mixer bowl or the bowl of a food processor. Add the sugar and a pinch of salt to the same bowl. Be sure to add the salt—it will enhance the sweetness of the baked goods. Beat everything for about 3–5 minutes until light and fluffy.
- 3
Step 3
Grease the pan with neutral, unscented oil and preheat the oven to 180°C. Fold the wheat flour into the beaten eggs with a silicone spatula and pour the batter into the greased pan.
- 4
Step 4
Add the blackberries. If they are too large, dip each one in flour—this keeps them from sinking to the bottom.
- 5
Step 5
Place the tin in the oven and bake the sponge for about 20–25 minutes until golden. Then take the tin out of the oven and lay it on its side so the bake doesn’t sink while cooling. Let the sponge cool for about 30 minutes.
- 6
Step 6
Remove it from the tin and serve. If you like, make a cake.