Quick sponge cake 5 eggs, 1 cup flour, 1 cup sugar, 1 tablespoon vanilla, 1 tablespoon baking powder, 1/2 tablespoon vinegar, fruit as desired: cherries, strawberries, kiwi, mango, 1/2 cup fresh juice of any kind, whipped cream, lemon zest. Method: Beat the eggs for 4 minutes, then add the sugar, vanilla, baking powder, lemon zest, and vinegar, and mix for 5 minutes. Then gradually add the flour, stirring with a spoon until the flour dissolves. Line a tray with parchment paper, pour in the batter, and bake in a preheated oven at 180°C for 20 minutes. Turn off the oven and leave it until it cools down. Do not open the oven so the cake does not collapse. Remove the cake and let it cool, then cut it into 3 layers. Brush each layer with any fresh juice or milk, add cream and fruit, then repeat with the second layer. For the last layer, decorate only with cream. Cream method: 3 egg whites, 1 cup sugar, 1 cup water, 1 squeeze of lemon. Beat the egg whites well until stiff. Put the sugar, water, and lemon on the heat until they boil, then gradually add the hot syrup to the egg whites while beating. This gives you a cooked cream that is free of bacteria.

Ingredients:

5 eggs

1 cup flour

1 cup sugar

1 tablespoon vanilla

1 tablespoon baking powder

1/2 tablespoon vinegar

Fruit as desired: cherries, strawberries, kiwi, mango

1/2 cup fresh juice, any kind

Cream

Fruit:

cherries

strawberries

kiwi

mango

or as desired

Preparation method:

Beat the eggs for 4 minutes.
Add the sugar, vanilla, baking powder, lemon zest, and vinegar, and mix for 5 minutes.
Gradually add the flour and fold it in with a spoon until the flour disappears and the batter is smooth.
Line a tray with parchment paper and pour in the batter.
Bake in a preheated oven at 180°C for 20 minutes. Do not open the oven during this time so the cake does not collapse.
Let the cake cool, then cut it into 3 sections.
Brush each layer with any fresh juice or milk.
Spread cream and fruit over the first layer, then add the second layer the same way.
For the final layer, decorate only with cream.
Place the filled sponge cake in the refrigerator for a few hours until completely chilled and set before serving.

Recipe and method for filled and decorated sponge cake from a friend and cook on the Shou Tabkhin El Yom site:

Mona Qasem

Click on Mona's name to visit her personal page on our site and enjoy her delicious recipes.

For more great cake recipes, click the link to learn how to make orange cheesecake: Orange Cheesecake Recipe

For a chocolate cake recipe, click this link: Chocolate Cake with Rich Cream - Video

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Filled and Decorated Sponge Cake

Prep checklist

Cooking notes