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Sponge cake base for cakes and tarts

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Ingredients for 1 servings:

  • 4 large eggs
  • 4 tbsp water, hot
  • 180 g sugar
  • 1 vanilla sugar
  • 100 g flour
  • 100 g cornstarch (Mondamin)
  • ½ tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Gisa’s recipe for a wonderful sponge cake

For a 26cm springform pan. Separate the eggs and whisk the egg yolks with the hot water until frothy. Add the sugar and vanilla sugar and beat everything until thick and creamy. Pour the egg whites, beaten separately, over the cream and cover with the flour, Mondamin, and baking powder mixture, which was previously sifted. Then carefully fold in with a whisk. Bake at 180°C (convection oven) on the middle rack for about 35 minutes. The base can easily be cut in half, making three layers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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