Russian Sponge Cake

New recipe from Natashaskitchen

Cake Ingredients:
1 1/4 cup flour
10 eggs
1 cup sugar
1 tsp vanilla

Syrup Ingredients:
3/4 cup water
3/4 cup red wine (I used St. Chapelle Soft Red)
1/4 cup sugar
1 tbsp lemon juice

How to Make the Russian Sponge Cake Beskvit:
1. Line 2 non-stick cake pans with wax paper. You can use either 2 (13×9) non-stick pans or 2 round cake pans.
2. Preheat the Oven to 350 degrees F.
3. Separate egg whites from yolks.
4. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
5. In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
6. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
7. Divide the batter evenly among the two, lined cake pans.
8. Bake 20-25 minutes until the tops are golden.
9. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm.
10. Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it’s frosted.
11. Let cakes cool to room temperature.
12. Mix all of the syrup ingredients together until sugar dissolves.
13. Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
14. Use a tablespoon to pour half the syrup evenly over the first cake.
15. Wait a few minutes for the cake to pull in the syrup.
16. Frost the top of the first cake layer. Click here for Russian Cream Cheese Frosting Recipe that I used.
17. Repeat steps 13 through 16 with the second layer.
18. Frost the top and sides of the cake.
19. Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake