Ingredients

6

Count

Ready In

PT50M PT0M

50

Mins

Difficulty

Easy

Whole Grain Corn Sponge Cake with Banana and Honeysuckle

It’s time for successful experiments!

Smooth sweetness of a banana and slightly sour taste of honeysuckle covered with tender corn wheat dough with a thin crispy crust won’t leave anyone indifferent!


Step 1

Slice banana, add one egg white and sugar, blend to homogeneity. In a separate bowl, make berry puree, add sugar. If you have a glass pie dish like mine, then grease it with a bit of oil and put it in the oven to warm it up (turn it to 180 degrees Celsius).

Step 1 -- Slice banana, add one egg white and sugar, blend to homogeneity. In a separate bowl, make berry puree, add sugar. If you have a glass pie dish like mine, then grease it with a bit of oil and put it in the oven to warm it up (turn it to 180 degrees Celsius).

Step 2

Put two eggs and the remaining yolk with sugar in a large bowl and whisk. Pour flour in small portions, sifting and continuing to beat the mixture.

Step 2 -- Put two eggs and the remaining yolk with sugar in a large bowl and whisk. Pour flour in small portions, sifting and continuing to beat the mixture.

Step 3

Pour half the dough into a bowl, then put banana filling, then put berry filling, and cover it with the rest half of the dough.

Step 3 -- Pour half the dough into a bowl, then put banana filling, then put berry filling, and cover it with the rest half of the dough.

Step 4

Bake for 25-30 minutes at 180 degrees Celsius, then bake for another 7-10 minutes, raising the temperature from 220 to 250 degrees Celsius. Turn the oven off, and serve the cake!

Step 4 -- Bake for 25-30 minutes at 180 degrees Celsius, then bake for another 7-10 minutes, raising the temperature from 220 to 250 degrees Celsius. Turn the oven off, and serve the cake!

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Ingredients

  • 2 tbsp corn flour (it’s better to use large tablespoons or even large heaping tablespoons)
  • 2 tbsp wheat flour of fine grinding
  • 1/2 cup sugar for sponge cake and partially filled teaspoon in each filling
  • 3 eggs
  • 1 ripe banana
  • handful of honeysuckle (if there is no honeysuckle, another sour berry can be used)

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