Kiwi Sponge Cake
by Editorial Staff
Simple, fast, and tasty. And cream for a sponge cake at your request.
Ingredients
- Chicken eggs – 4 pcs.
- Sugar – 1 glass
- Flour is an incomplete glass
- Condensed milk – 0.5 cans
- Kiwi – 2 pcs.
Directions
- Turn on the oven. Mix chicken eggs with sugar in a deep bowl.
- Beat with a mixer for 10 minutes until a thick foam. The mass will increase in size by about 3-4 times.
- Sift flour. Continuing to beat with a mixer, gradually add flour. Beat until smooth for 5-10 minutes.
- Grease a baking dish with a thin layer of vegetable oil. Then sprinkle with a thin layer of flour. Pour the biscuit dough into the mold.
- Place the dish in the oven on the middle shelf. Bake the biscuit at 180-190 degrees (35-45 minutes). DO NOT open the oven – the biscuit will settle.
- Remove the biscuit from the oven. Let it cool in the mold. Then take it out of the mold and cut it in two with a sharp knife. It turns out two cakes.
- Peel and cut into thin slices of kiwi.
- Lubricate the first cake with condensed milk. Layout the fruits. Then lay out the second cake. I put it fried inside, then the crust will be better saturated. Grease the second cake with cream and garnish with fruit.
- The sponge cake is ready. Let the cake brew for a couple of hours in the refrigerator.
Enjoy your meal!
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