sponge cake

Ingredients for 1 servings:

• 8 eggs
• 160 g sugar
• 5 tbsp water, warm
• 80 g flour
• 80 g cornstarch
• 80 g cocoa powder, unsweetened or pudding powder
• 1 tsp, heaped baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

fluffy sponge cake

This recipe makes a very high sponge cake; alternatively, convert. This recipe is for a thick cake base. I used the amount for 8 eggs so it’s easier to convert. Separate the eggs. Beat the egg yolks, 50g sugar, and 4-5 tablespoons of warm water in a large bowl until light and creamy, then refrigerate. Beat the remaining sugar with the egg whites until stiff peaks form. Fold the beaten egg whites into the egg yolk mixture. Mix the flour, baking powder, cornstarch, and cocoa powder or custard powder and sift them into the egg mixture, then slowly fold them in until light and fluffy. Bake in a springform pan at 200°C (top/bottom heat) for 30 minutes. The entire base has 2183 kcal, or 1/16, or one piece, contains 136 kcal.