Basic recipe for light and fluffy sponge cake

Ingredients for 1 servings:

• 250 g flour
• 3 packs of pudding powder (vanilla)
• 100 g butter, soft
• 150 g margarine, soft
• 3 eggs
• 30 ml milk
• 150 g sugar
• 1 tbsp baking powder
• 1 pinch(s) salt
• 1 jar cherry(s) or other fruit
• Butter or margarine for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great when you only have a little bit of everything left

Mix softened butter and margarine (max. 250g total, depending on what you have on hand) with sugar and salt, then beat in the eggs one at a time. Combine the flour, pudding powder, and baking powder and stir into the butter mixture, spoonful by spoonful. Add a little milk. The batter should be rather creamy. Drain the cherries and drink the cherry juice. Grease a cake tin with butter or margarine and sprinkle with breadcrumbs. Preheat oven to 175°C fan/convection oven or 200°C top/bottom heat. Cover the bottom of the tin with batter. Arrange the cherries on top. Spread the remaining batter over the top. Bake in the hot oven for about 50 minutes. Do the toothpick test. Let the cake cool. When it’s lukewarm, turn it out and sprinkle with powdered sugar.