Fruit Sponge Cake (strawberry, cherry, apricot, etc.) video recipe
Ingredients
Fruit Sponge Cake
200 g semi-coarse flour
100 g icing sugar
1 packet vanilla sugar
1/2 packet baking powder
3 large or 4 smaller eggs
3/4 dl oil
2 to 5 tablespoons milk
butter and coarse flour for the baking tray
approx. 500 g fruit (strawberries, apricots, cherries)
Fruit Sponge Cake
1 2/3 cups semi-coarse flour
3/4 cup icing sugar
1 packet vanilla sugar
1 1/2 teaspoons baking powder
3 large or 4 smaller eggs
5 tablespoons oil
2 to 5 tablespoons milk
butter and coarse flour for the baking tray
approx. 18 oz fruit (strawberries, apricots, cherries)
Method
Whisk the egg yolks with both sugars until frothy, add the oil and whisk again.
Mix the baking powder into the flour, add the remaining ingredients and stir together.
Finally, fold in the egg whites beaten until stiff.
Put the batter into a 22 × 32 cm baking tray, greased with butter and dusted with coarse flour. Spread it out to the sides. It will not be high and will rise considerably during baking.
Place the fruit lightly on the batter and bake in an oven preheated to 190 °C.
Bake on the bottom rack for approx. 22 to 26 minutes, until nicely golden. Towards the end of baking, you can insert a toothpick into the batter; if it does not stick, it is done. Leave to cool and serve.
Whisk the egg yolks with both sugars until frothy, add the oil and whisk again.
Mix the baking powder into the flour, add the remaining ingredients and stir together.
Finally, fold in the egg whites beaten until stiff.
Put the batter into a 9 × 13-inch baking tray, greased with butter and dusted with coarse flour. Spread it out to the sides. It will not be high and will rise considerably during baking.
Place the fruit lightly on the batter and bake in an oven preheated to 375 °F.
Bake on the bottom rack for approx. 22 to 26 minutes, until nicely golden. Towards the end of baking, you can insert a toothpick into the batter; if it does not stick, it is done. Leave to cool and serve.