Dessert for 15
Russian Sponge Cake
This light egg sponge cake bakes until golden, then gets brushed with a sweet red wine and lemon syrup.
$0.81for 4 servings
$0.20 per serving$0.81 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 60 minstart to table
- Mediumdifficulty
- 15servings as written
- $typical cost tier
Eastern EuropeanVegetarianDairy-freeBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Eggs$0.30 each typical | 10 | $3.00Typical price |
| Juice, soda and mixers$0.04/oz typical | 0.5 oz | $0.02Typical price |
| Total for the servings shown | $3.02 | |
Pantry staples you likely have
FlourSugar and brown sugarCornstarch, vanilla, yeast, cocoaWine, beer and spirits
Not included in the cost.
Ingredients
- 1 1/4 cup flour
- 10 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 3/4 cup water
- 3/4 cup red wine
- 1/4 cup sugar
- 1 tbsp lemon juice
Steps
- Heat the oven to 350 F and lightly oil a 9-inch round cake pan.
- Separate the eggs, then beat the yolks with one cup sugar and vanilla until pale.
- Fold in the flour, then beat the egg whites until firm and fold them into the batter.
- Pour the batter into the pan and bake for 28 to 32 minutes, until the center springs back.
- Simmer the water, red wine, remaining sugar, and lemon juice in a small saucepan for 8 minutes.
- Cool the cake for 10 minutes, brush it with the warm syrup, and cool it completely before slicing.
Main ingredient on sale this week? See what to make with eggs on sale.
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Collections with this recipe
Vegetarian Eastern European desserts 57Eastern European desserts 59