Sponge cake with jam

Name: Sponge cake with jam
Total time: 1 h 15 min
Yield: 8
Cuisine: European, Russian, Ukrainian
Ingredients: Jam - 320 g; Chicken egg - 300 g; Sugar - 200 g; Wheat flour for baking - 200 g; Baking soda - 5 g; Baking powder - 2.5 g; Salt - 1 g

Cookinero 24 Feb 2025

8160

Traditionally, sponge cake dough is prepared according to one scheme: first, beat the eggs with sugar, then add the liquid ingredients, and only then the flour. After combining all the ingredients, the dough is put in the oven. But there are other baking options. For example, sponge cake with jam. It can be pear, cherry or raspberry. In this recipe, you don’t have to beat the eggs for a long time. Instead, you need to extinguish the jam with soda. Due to the reaction that occurs, the baked goods will become fluffy. We suggest you familiarize yourself with a simple recipe for sponge cake with jam.

How to cook Sponge cake with jam

Step 1

Take care of the jam. Put it in a dry and clean container and add soda. Stir and leave for 5 minutes. During this time, the components will react and the jam will rise.

Step 2

In another bowl, beat the eggs. Add salt and beat quickly with a mixer for about 30 seconds. Gradually, in a thin stream, add sugar. Beat for another 3 minutes.

Step 3

Add jam to the egg mixture. Then add vegetable oil and stir with a spoon until smooth.

Step 4

Add the prepared flour and mix. If the dough seems too runny, add another 50-100 g of flour.

Step 5

Start baking. Transfer the finished dough into the form. Put it in the oven and bake for 50 minutes. After that, take it out and wait until the sponge cake cools completely. Then take it out of the form.

Sponge cake with jam - FAQ About Ingredients, Baking Time and Storage

Can I use homemade jam instead of store-bought jam for this sponge cake?

Yes, homemade jam works perfectly! Just ensure it's smooth and free of large fruit chunks for even distribution in the batter.

What can I substitute for vegetable oil in this recipe?

You can use melted butter or coconut oil as a substitute for vegetable oil, but it may slightly alter the texture and flavor.

How should I store the sponge cake to keep it fresh, and how long will it last?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to extend freshness.

Can I make this sponge cake gluten-free?

Yes, replace the regular flour with a gluten-free flour blend, but adjust the quantity slightly as GF flours may absorb moisture differently.

What’s the best way to serve this sponge cake for a special occasion?

Dust with powdered sugar, drizzle with melted chocolate, or serve with whipped cream and fresh berries for an elegant touch.

Can I freeze this sponge cake, and how should I thaw it?

Yes, wrap the cooled cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature for 2-3 hours before serving.

Why is my sponge cake dense instead of fluffy?

Overmixing the batter or using too much flour can cause denseness. Gently fold ingredients and measure flour accurately for a lighter texture.

Can I reduce the sugar in this recipe for a less sweet version?

Yes, you can reduce the sugar by 10-20%, but it may slightly affect the cake's moisture and browning.

What’s the purpose of adding soda to the jam?

The soda reacts with the jam's acidity, creating bubbles that help lighten the cake's texture.

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