Sponge cake made easy

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 1 packet of pudding powder (vanilla flavor)
• 100 g flour
• 1 tsp, leveled baking powder
• Butter for the mold
• semolina for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

This is how my mother makes the sponge cake – very tasty and easy to make

Preheat the oven to 220°C (top/bottom heat). Beat the eggs and sugar until fluffy and white. Meanwhile, carefully grease the cake tin with butter and dust with semolina. Mix the vanilla pudding powder and flour (total 135g) with the baking powder, sift over the egg mixture, and fold in. Pour the batter into the tin and bake in the oven for about 10 minutes (use a toothpick to check if it’s sticking). Remove the base from the oven, turn it out onto a wire rack (if it sticks to the tin, it often helps to place a damp tea towel over the still-hot tin). Allow the base to cool and add any toppings you like. Cherries, for example, taste delicious on top, but you can of course use any other fruit. To prevent the base from getting soggy, I sprinkle a packet of cream stabilizer on the base to absorb the juices. I prefer to prepare the cake glaze with grape or apple juice (undiluted), as this makes it taste even fruitier.