Bird cherry sponge cake
Description
Homemade baking for tea. Bird cherry sponge can be cut into 2–3 layers and used to make a cake. If you bake it in a larger rectangular tin and cut it into two layers, you can make delicious pastries. Almost any cream will work with this sponge, but if you like moist bakes, it is best to soak the layers. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make bird cherry sponge cake.
- 2
Step 2
Pour the milk into a saucepan and bring it to a boil, but do not let it boil. Put the bird cherry flour into a bowl and pour the hot milk over it. Mix everything well and leave for 30 minutes until completely cooled.
- 3
Step 3
In a bowl, crack the eggs, add the sugar and salt, and beat with a mixer until light and fluffy. This will take about 7–10 minutes. Melt the butter and let it cool.
- 4
Step 4
Pour the black cherry flour mixture into the beaten eggs and gently fold with a spatula until smooth and uniform.
- 5
Step 5
Pour in the melted butter and mix.
- 6
Step 6
Combine the flour with the baking powder, sift into the egg mixture, and mix until smooth and lump-free.
- 7
Step 7
Place an 18-centimeter cake ring on foil and press it against the sides. Line the bottom with parchment paper and pour the batter into the mold. Put the baking sheet with the black cherry (cherry plum) batter into a hot oven and bake at 180 degrees for 30–40 minutes, until done. Remove the finished sponge cake from the oven and let it rest in the mold for 5 minutes. Then turn the sponge cake out onto a wire rack, remove the ring and parchment paper, and cool completely. Note: “черемуховым” usually means buckwheat flour from bitter cherry (Prunus padus) — “cherry plum” was wrong. Correct term: **bird cherry** or **black cherry flour** / **maslenka flour** in baking contexts often “bird cherry flour”. Let me fix: "black cherry (cherry plum)" is wrong. Черёмуха = bird cherry (Prunus padus). In Russian baking "черемуховый" = made with bird cherry flour. Corrected translation: Place an 18-centimeter cake ring on foil and press it against the sides. Line the bottom with parchment paper and pour the batter into the mold. Put the baking sheet with the bird cherry batter into a hot oven and bake at 180 degrees for 30–40 minutes, until done. Remove the finished sponge cake from the oven and let it rest in the mold for 5 minutes. Then turn the sponge cake out onto a wire rack, remove the ring and parchment paper, and cool completely. The user said ONLY translation - I'll use "bird cherry" which is the standard translation for черёмуха in culinary context. Some recipes say "bird cherry flour cake" but here it's "черемуховым тестом" = bird cherry batter/dough. Actually in English recipes it might be "maslenka" or kept as "bird cherry". "Bird cherry" is correct for Prunus padus. Final output - ONLY translation, no notes. Place an 18 cm cake ring on foil and press the foil against the sides. Line the bottom with parchment paper and pour the batter into the ring. Put the baking sheet with the bird cherry batter into a hot oven and bake at 180°C for 30–40 minutes, until done. Take the finished sponge out of the oven and let it stand in the ring for 5 minutes. Then turn the sponge onto a cooling rack, remove the ring and parchment, and cool completely.
- 8
Step 8
Remove from the oven and serve warm or at room temperature.