Fluffy Romanian sponge cake with fresh fruits and nuts | Pandispan pufos cu fruste proaspete si nuci

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can enhance flavor.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds richness.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and rich.

Separate egg yolks from egg whites, placing the whites in a grease-free bowl.

Mix egg yolks with a pinch of salt until they turn orangey and thicken.

Add vanilla extract and oil to the yolk mixture and mix again.

Whip the egg whites with a pinch of salt on high speed until halfway whipped, then add sugar and continue whipping.

Add lemon zest to the whipped egg whites and whip until stiff peaks form and glossy.

Add the yolk mixture to the whipped egg whites and mix on medium speed until just incorporated.

Sift flour into the mixture in batches, mixing gently from top to bottom to keep air in the batter.

Transfer the mixture to a 9 by 13 inch baking dish lined with baking paper and level it out.

Arrange fresh or frozen fruits on top, using plums and blackberries.

Sprinkle chopped walnuts and brown sugar on top of the fruits.

Bake at 350°F (180°C) for 40 to 45 minutes, checking for doneness with a toothpick after 30 minutes.

Once baked, place the cake on a cooling rack and peel away the baking paper to prevent sogginess.

Allow to cool, then cut into squares and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens