Mandarin sponge cake

Ingredients for 4 servings:

• 4 eggs, size M
• 200 g butter
• 300 g flour
• 225 g sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 can tangerine(s) (tangerine oranges) à 314 ml
• some carbonated water
• some powdered sugar for dusting
• some fat for the mold
• some breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

with sparkling water

Beat the soft butter until fluffy, then add the eggs one at a time. Mix the sugar with the vanilla sugar and gradually add it to the butter and egg mixture while stirring. Combine the baking powder and flour and sift it into the mixture. Separate the mandarin oranges from the juice, reserving the juice. Mix the juice with mineral water in a large coffee mug and gradually add it to the batter, stirring continuously. Fold in the mandarin oranges. Grease the baking pan, sprinkle with breadcrumbs, pour in the batter and smooth it out. Bake in a preheated oven at 170°C (top/bottom heat) for about 60 minutes. I covered it with baking paper about halfway through the baking time so it doesn’t get too dark. Once cooled, dust with powdered sugar and enjoy. You could, of course, also drizzle with chocolate glaze.