Delicate sponge cake, crispy outside and soft inside meringue, juicy fruit – this is the idea for the best sponge cake with meringue. Light, pleasantly sweet, slightly moist, it simply disappears from the pan in a flash.
This is one of my favorite desserts for spring and summer. A simple bake that tastes like from the best confectionery.
Ingredients for sponge cake:
- 6 eggs (size L),
- 150 g of fine sugar,
- 70 ml sunflower oil,
- 240 g of cake flour,
- about 250 g canned peaches.
Ingredients for the meringue:
- 4 proteins,
- 180 g of fine sugar,
- 2 teaspoons of potato starch,
- 1 tablespoon of lemon juice,
- a pinch of salt.
Bring all the ingredients for the cake to room temperature. Strain the peach liquid and cut the fruit into small pieces and dry them (place them on a sheet of paper towel).
Prepare the sponge cake. Crack whole eggs into the mixer bowl and add sugar. Beat the eggs (at high speed of the mixer) until light and fluffy.
Reduce the mixer speed to medium. Pour the oil into the egg mixture in a thin stream. After a while, turn off the mixer.
Sift the flour through a sieve and add it to the egg mixture in batches. Stir the resulting dough with a spatula – briefly, just until the ingredients are combined.
Prepare the meringue. Beat the egg whites with a pinch of salt until stiff (if possible, do it while the egg mass for the sponge cake is being prepared – you need two devices for this, e.g. a hand mixer and a planetary mixer). While whipping, gradually add sugar. When the foam becomes thick and shiny, gently mix in the potato starch and lemon juice.
Line a 20×30 cm baking tin with baking paper. Pour the sponge cake into it and smooth its surface. Spread the peach pieces evenly on the dough. Then spread the egg white foam on the surface of the cake.
Put the form in the oven preheated to 155°C. Bake for 30 minutes. After this time, reduce the temperature to 145°C and bake for another 20 minutes. Leave the baked cake in the oven with the door ajar for 15 minutes.
Source: Terazgotuje.pl
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