Grandma's sponge cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 500 g flour
• 1 packet of baking powder
• ¼ liter of milk
• Fat and breadcrumbs for the form
• Powdered sugar or chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

to vary in many ways

All ingredients MUST be at the same temperature (room temperature). It’s best to take all the ingredients out of the fridge/cupboard and have them ready about 1 hour before you start. Beat the butter with the sugar and vanilla sugar until light and fluffy. Then add each egg one at a time and beat each one for about 1 minute. This will make the cake very light and fluffy. Mix the baking powder with the flour and add it alternately with the milk to the butter, sugar and egg mixture and mix. Caution: Do not add too much milk. The result should be a normal batter. Also, do not beat the batter and flour for too long. This will ensure that the cake remains light and fluffy, but with a nice, fine crumb. Large pores after baking indicate that the batter has been beaten for too long. Then place the cake in a greased bundt pan dusted with breadcrumbs and bake at 180° to 200° (top/bottom heat) for about 60 minutes. After baking, remove the cake from the oven, let it rest in the pan for 10 minutes, and then turn it out. Immediately after turning it out, dust it with powdered sugar or cover it with icing/chocolate. Variations: – Instead of 500 grams of flour, use 200 grams of flour, 200 grams of ground almonds, and 200 grams of ground hazelnuts -> this will be a delicious nut cake. – Pour 2/3 of the batter into the baking pan, mix 1/3 of the batter with cocoa powder (e.g., Nesquick – amount to taste) and a tiny bit of milk, spread it evenly over the “regular” batter, and then bake -> this will make a delicious marble cake. – Instead of 1/4 liter of milk, use a little more than 1/4 liter of eggnog. – Cook a pudding (any flavor doesn’t matter, just use what you like) according to the package instructions. Pour half of the batter into the pan, spread the pudding over the batter, then pour the other half on top and bake. The sky’s the limit for other variations. This is a wonderful base batter for all kinds of cakes, just the way you like them.