Semolina Sponge Cake Dessert Recipe
Here is an another semolina sponge cake dessert recipe for you. It is different from the others because it requires only 4 ingredients and there is no oil. It is both easy and quick.
For the cake;
- 4 eggs,
- A half cup of granulated sugar,
- 1 packet of baking powder (10 grams),
- 2 cups of all purpose flour (the cup is: 200 ml.).
For the syrup;
- 3 cups of granulated sugar,
- 4 cups of water,
- A quarter lemon juice.
Process of Semolina Sponge Cake Dessert Recipe
Firstly, preheat the oven to 180°C.
Place a baking sheet at the bottom of a large round pie pan and grease its edges with margarine.
To prepare the sponge cake mixture, mix the eggs and the sugar in a deep bowl.
Then add the flour slowly and add the baking powder and mix well.
If the mixture gets very thick, use some milk (almost 2 tablespoons).
Pour the mixture in to the greased pie pan and spread the mixture by using a spatula.
Bake it in the preheated oven at 180°C.
While baking the cake, prepare the syrup.
Mix the sugar and the water in a pot.
Then leave it to boil.
When it starts to boil, add the lemon juice and continue to boil for more 2 or 3 minutes at low heat.
Then leave the syrup to cool.
Check the cake by using a toothpick and take it out from the oven.
Remove the cake from the pie pan by turning it on a large ground pyrex (you can use any other tray but the tray should be larger than the cake).
Remove the baking sheet from the cake and leave it to get warm for 5 minutes.
When the cake gets warm, pour the warm syrup on the cake and leave it to absorb the syrup (no need to very long time).
When the semolina sponge cake gets cool, put it in to the refrigerator and leave it in the refrigerator for 2 or 3 minutes.
After it gets cool enough, sprinkle some grated coconut on it and serve.
After the cake absorbs the syrup, turn it again before putting it in the refrigerator.
The pie pan is 26 cm.