Sponge cake on lemonade in the oven
Composition / ingredients
10
Servings:
Cooking method
1. Dough. Beat eggs, sugar and vanilla sugar into a fluffy foam. Continuing to beat, pour in vegetable oil and lemonade. Sift flour with baking powder and add parts to the egg mixture.
2. Filling. Wash and dry the cranberries.
3. Add cranberries to the dough and mix gently.
4. Pour the dough into a high mold ( 20 20-22 cm).
5. Bake the sponge cake for about 40 minutes at 180 ° C. Leave the finished biscuit in the hot oven for another 20 minutes.
6. Sprinkle the sponge cake with powdered sugar, decorate with cranberries and mint.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cranberries - 26 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Lemonade - 26 kcal/100g
