Ingredients

Sponge biscuit
eggs
4 pc
sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
flour
0.75 cup
160 g
5.60 oz
5.28 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
vegetable oil
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
boiling water
2 tbsp
30 g
1.05 oz
0.99 fl oz
poppy seeds
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

The calculation in the recipe is for two 18-20cm (7.08-7.87 inch) ring molds.

Prepare the poppy in advance. Wash and dry it in the oven (low heat).

  1. Whip the eggs until foamy, and gradually add the sugar. Whip it all for 5 minutes until dense peaks.
  2. Add all the dry ingredients, and mix gently with a spatula (no poppy seeds yet!).
  3. Add the poppy seeds, vegetable oil and melted butter. Pour the boiling water at the end.
  4. Pour the batter into two 18cm (7.08 inch) molds, and bake thw biscuit at 180C (356F) for 30 minutes, until dry skewer.

This sponge biscuit is very rich. I recomment using citrus soaking for it.