Sponge cake with sour cherry jam

Tasty, simple and quick cake. Definitely worth a try!
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Pastry
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Pastry ›Ingredients
Ingredients
baking powder for gingerbread | 1 ?? | pk kcal | 1 | pack | |
egg white | 5 85 | pcs kcal | 5 | pieces | |
egg yolk | 5 285 | pcs kcal | 5 | pieces | |
flour medium | 6.25 641 | oz kcal | 180 | grams | |
flour medium | 0 ?? | kcal | 0 | ||
salt | 1 0 | pinch kcal | 1 | pinch | |
sour cherry jam | 5.25 410 | oz kcal | 150 | grams | |
sugar granulated | 4.25 483 | oz kcal | 120 | grams | |
sunflower oil | 6.75 899 | tbsp kcal | 100 | milliliters | |
unsalted butter | 0 ?? | kcal | 0 | ||
water | 8.75 288 | tbsp kcal | 130 | milliliters |
Recipe


4.
flour medium 6.25 oz (180 g) • baking powder for gingerbread 1 pk
Add flour with baking powder into the dough and finally stir in egg whites snow.

5.
unsalted butter • flour medium
Grease the cake mold with butter and sprinkle with flour. Pour in the dough.

6.
Bake for 15 minutes at 200 °C.

7.
sour cherry jam 5.25 oz (150 g) • water 2 tbsp (30 ml)
Mix the sour cherry jam with a little water so that you get a relatively thin jam consistency. Spread it irregularly to the base.

8.
After, let the jam soak in for about 20 minutes.

9.
You can serve!

Bon appetit!