Description
Caught in the market of sorrel. Judging by our weather last. Sold bunches of sorrel, the old lady was persuaded to take all three. And because I knew that much, but...In the end, cook the soup, the rest of the bunch decided not to freeze and bake something. I love cakes with sorrel, and yeast, and sour cream. But this time was too lazy to bother, so I just filled a sorrel sponge cake. Tasty and nicely turned out. Help yourself!
Ingredients
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Sorrel
1 coup
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Chicken egg
3 piece
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Sugar
5 Tbsp
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Starch
3 Tbsp
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Leavening agent
0.333 tsp
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Vanilla
1 pinch
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Flour
3 Tbsp
Cooking
It quickly and simply, so you first need to turn on the oven to 180 degrees. Washed and thoroughly dried sorrel into strips. Pour two tablespoons of sugar with vanilla and a spoon of starch.
Beat eggs with a mixer with the remaining sugar and vanilla until fluffy persistent white foam, at least 3 minutes at high speed. Top parts sift a mixture of flour with starch and baking powder. Every time to mix from the bottom up and around lightly, not breaking the volume of the mixture.
To make shaped French shirt - lubricate soft butter and sprinkle with flour, shake off the excess. Pour a third of the dough, lay on top of sorrel. Pour the remnants of the dough and bake.
Bake 20 minutes without opening the oven. When cake rises and is Golden, test with a toothpick-if comes out dry, turn off the heat and just open up the door of the oven.
After 10 minutes remove the cake on a wire rack and cool to lukewarm.
Delicious served with ice cream, but just dusted with powdered sugar, sponge cake is very nice with a Cup of coffee or a mug of milk.
High and soft cake with a nice layer of sour-flavored sorrel.
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