Bublanina

An easy-to-prepare Czechoslovakia?! sponge cake, rich with luscious black cherries, Bublanina (Boo-blah-nyee-na) is a cake that may be served at any time. The cherries sink to the bottom of the cake to form a moist and juicy layer.

1 teaspoon butter

4 eggs, separated

5 oz. sugar

grated rind of 1 small lemon

2 teaspoons lemon juice

2 teaspoon vanilla essence

4 oz. self-raising flour, sifted

6 oz. canned cherries, stoned and drained

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease a 9-inch cake tin with the butter.

In a large mixing bowl beat the egg yolks with a wire whisk, or rotary beater, until they are pale yellow. Beat in the sugar, lemon rind, lemon juice and vanilla essence. With a wooden spoon lightly fold in the flour.

In a separate mixing bowl beat the egg whites with a wire whisk until they stand in stiff peaks.

With a metal spoon, lightly fold the beaten egg whites into the egg yolk mixture. Fold in the drained cherries.

Pour the batter into the greased cake tin and place it in the centre of the oven. Bake for 45 to 50 minutes, or until the top of the cake is golden brown and a skewer inserted into the cake comes out clean.

Take the cake from the oven and leave it to cool on a wire rack before removing it from the tin.

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