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Firm sponge cake base, quick and easy

updated

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Ingredients for 1 servings:

  • 1 cup(s) sugar, finest
  • 1 packet of vanilla sugar
  • 4 eggs
  • 1 cup(s) flour
  • 1 tsp, leveled baking powder
  • Margarine, for dabbing the mold

Instructions

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

well suited for themed cakes / cakes with fillings of all kinds

Whisk the sugar, vanilla sugar, and eggs until frothy. Mix the flour and baking powder, sift over the egg mixture, and fold in. Cut a strip of baking paper for the edge and a circle for the base. Dab margarine onto the bottom and edges of the tin in several places (this will help the paper stick better) and line the tin with baking paper. Pour the batter into the tin and bake in an oven preheated to 160°C (fan-assisted) for about 35 minutes. The batter won’t rise as high as a traditional sponge cake, and I only cut it once after it has cooled. The flavor can be altered by adding lemon zest or other baking flavorings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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