sponge cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 45 g cornstarch
• ½ pack of baking powder

Instructions

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

the fluffiest sponge cake, quite simply

Separate the eggs and beat the egg whites with sugar until stiff peaks form, using slightly less than a third of the sugar, but adding the sugar gradually. Mix the egg yolks with 3 tablespoons of hot water, add the remaining sugar and vanilla sugar, and beat for at least 5-6 minutes until creamy. Then carefully fold the egg whites into the egg yolk mixture using a baking spoon. Mix the flour with the cornstarch and baking powder, sift it over the mixture, and gently fold it in. The batter should now be nice and airy. Bake at 175°C (350°F) until golden brown. Do not overbrown. The baking time depends on the pan; for a Swiss roll, 12-15 minutes is sufficient, while for a springform pan, it takes 20-25 minutes. In any case, the skewer test is recommended, as every oven bakes differently. Tip: fresh eggs from the market or directly from a trusted farmer make the base turn out even better. If you’re making a Swiss roll, sprinkle a tea towel with sugar, place the sponge cake base on top, wrap it in the tea towel, and let it rest for an hour, perhaps on a windowsill. After that, the base is ready to be filled.