Delicious Vanilla sponge cake
Ingredients
- For the jam:
- 10.5 ounces (300 grams) of strawberries
- 1.8 ounces (50 grams) of sugar
- 0.9 ounces (25 grams) of cornstarch, mixed with 1.35 fluid ounces (40 ml) of water
- For the sponge cake:
- 4 egg yolks
- 0.7 ounces (20 grams) of sugar
- 0.35 ounces (10 grams) of vanilla sugar
- 1.1 ounces (30 grams) of vegetable oil
- 1.7 fluid ounces (50 grams) of milk
- 2.8 ounces (80 grams) of flour
- 1/3 teaspoon of baking powder
- 4 egg whites
- 2.5 ounces (70 grams) of sugar for egg whites
- Pinch of salt
- 1 teaspoon of lemon juice
- For the frosting:
- 14 ounces (400 grams) of cottage cheese
- 6.8 fluid ounces (200 ml) of cream
- 1.8 ounces (50 grams) of powdered sugar
- For the syrup:
- 3.4 fluid ounces (100 ml) of water
- 1.8 ounces (50 grams) of sugar
Instructions
- Prepare the Jam: Cook strawberries, blend, add sugar, dissolved cornstarch, cook until thickened. Completely cool.
- Make the Sponge Cake: Combine yolks with vanilla sugar, sugar, mix. Add milk, oil, mix. Sift flour with baking powder, mix. For egg whites, add salt, lemon juice, start whisking, gradually add sugar, whisk until stiff peaks. Combine two mixtures. Pour onto a baking sheet, spread evenly. Bake at 170 degrees Celsius for about 15 minutes.
- Prepare the Frosting: Combine cottage cheese, cream, powdered sugar, beat until smooth.
- Make the Syrup: Bring water and sugar to a boil, then cool.
- Assembly: Trim the edges of the cooled sponge cake. Divide into equal parts. Soak, spread jam, add frosting, spread evenly. Roll up one part into a roll, then add the second and third. Secure with a ring, refrigerate for 2 hours.
- Final Touches: Spread with frosting, decorate as desired. Fresh berries are especially nice.
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