Carrot sponge for cake
Description
Homemade pastries for tea. Carrot sponge cake is made using a classic recipe with grated carrot added. You can bake it ahead of time, wrap it in plastic wrap, and keep it in the freezer. Slice only cooled sponge cake, or it will fall apart. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the carrots and rinse them under water.
- 2
Step 2
Grate the carrots on a fine-holed grater into a deep bowl. Salt and leave for 5–10 minutes. Then squeeze out the released juice if the carrots are a juicy variety.
- 3
Step 3
Crack the chicken eggs into the bowl of a stand mixer or food processor and add granulated sugar to the same bowl. Beat on high speed for about 3–4 minutes until light and fluffy.
- 4
Step 4
Add the grated carrot to the mixture and stir.
- 5
Step 5
Add the baking powder and premium wheat flour. Gently fold them into the whipped mixture.
- 6
Step 6
Grease the pan with vegetable oil, including the sides. Spread the prepared carrot batter into it.
- 7
Step 7
Bake the carrot sponge cake in the oven at 180°C for about 30 minutes. Be sure to poke the centre with a wooden skewer; it should come out dry. That means the bake is fully done. Remove the tin and turn it on its side so the sponge does not sink as it cools.
- 8
Step 8
Slice the sponge cake horizontally or into individual portions and serve. If you are making a layered cake, slice it horizontally into three layers.