Fluffy sponge cake

Ingredients for 1 servings:

• 6 eggs, size M
• 250 g butter, soft
• 300 g sugar
• 1 packet of vanilla sugar
• 500 g wheat flour type 405
• 1 packet of baking powder
• 250 ml milk
• Butter and flour for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

super easy and very tasty

Grease a 24 cm cake tin with a little butter and dust with flour. This will ensure the cake comes out nicely and doesn’t stick after baking. Cream the softened butter with the sugar and vanilla sugar until light and fluffy. The butter and sugar mixture should be creamy. It will take about 5 minutes for the mixture to form a light and fluffy consistency. Gradually stir in the eggs. Preheat the oven to 180°C (top and bottom heat) (160°C fan-assisted). Mix the flour and baking powder, sift both into a mixing bowl, and mix briefly. Finally, add the milk and mix until a smooth batter forms. Pour the batter into the cake tin. Place the cake in the preheated oven and bake for about 50 minutes.