John Myers
Fine Sponge Cake with Poppy Seeds
The perfect fine sponge cake with poppy seeds recipe with a picture and simple step-by-step instructions.
- 250 g Sugar
- 250 g Soft butter
- 1 packet Vanilla sugar
- 4 Eggs
- 500 g Flour
- 1 packet Baking powder
- 250 g Poppy seed filling ready to bake
- Powdered sugar
- Parchment paper
- Line a size 30 loaf pan with baking paper. Pre heat the oven to 180 degrees celcius.
- Whip butter, sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix flour with baking powder and sieve. Stir into the batter alternately with the milk. Pour half of the dough into the pan and smooth it out. Mix the rest of the dough with the poppy seed baking and pour into the mold. Smooth out as well.
- Place in the preheated oven and bake for about 60 minutes. Cut lengthways with a sharp knife after baking for 20 minutes. Make a chopstick test. Then take it out and let it cool down on a cake rack in the tin. As soon as the cake has cooled down, take it out and dust with powdered sugar.
Facebook Comments