Cake: Sponge Mixture – Basic Recipe

1. Grease the bundt pan and sprinkle with breadcrumbs or ground nuts. Oil for greasing is less suitable!

Tip:

1. I like to use a silicone baking mold because I only have to rinse it out with hot water.
2. Mix wheat flour with baking powder and sieve. Sieving makes the flour looser! Mix cornstarch with flour.
3. Beat the softened butter with the whisk of the mixer on the HIGHEST setting until smooth. Mix the sugar with the vanilla sugar, gradually adding. Stir the creamy mass until the sugar has completely dissolved.
4. Mix the ground nuts and salt into the batter.
5. Now stir in the eggs one after the other. ! Stir in each egg for about half a minute before adding the next one.
6. Stir in the flour mixed with baking powder in portions at MEDIUM level.

Tip:

1. If the dough is too firm, add a little milk!
2. As soon as the flour has been mixed in, stir the dough only for a short time, otherwise bubbles will form, which will loosen the cake unevenly.

A notice:

1. The firmness of the dough is correct if the dough falls from the spoon or whisk with difficulty. The amount of milk required depends on the size of the eggs and the fluid intake of the flour. If you also use fruits, work them FAST under the dough last.
2. Now fill the dough into the cake tin, smooth it out and bake for 40 minutes at 175 degrees.

Tip:

1. The individual ingredients combine best when “all” of them are at room temperature. Too thin batter (from too much milk) can streak water!
2. After baking, let the cake rest for approx. 10 minutes in the switched-off oven. Then turn out onto a wire rack and let cool down completely.

For the cast:

1. Mix powdered sugar with water and coat the cake with it.