John Myers
Quick, Small, Simple Sponge Cake
The perfect quick, small, simple sponge cake recipe with a picture and simple step-by-step instructions.
- 4 size Eggs
- 80 g Sugar
- 80 g Flour
- 1 teaspoon Weinstein baking powder
- 1 pinch Salt
- Separate the eggs – beat the snow – add sugar and a pinch of salt and continue stirring until the snow is nice and stiff – TIP: if you stir the yolks well with 2 tablespoons of the snow and lift this well-mixed mixture under the snow, leave it mix it quickly and perfectly without everything collapsing again – finally mix the flour with the tartar baking powder and carefully fold in – bake at 180 degrees O / U for about 12-15 minutes
- Place the biscuit upside down on a fresh sheet of baking paper sprinkled with sugar – peel the old baking paper off the roulade and roll the roulade with the fresh baking paper while it is still hot – let it cool a little – then roll it up carefully and immediately with jam Brush – roll up again and, for serving, sprinkle the roulade with a little sugar
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