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sponge cake

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Ingredients for 1 servings:

  • 4 eggs
  • 200 g sugar
  • 40 g water
  • 75 g flour, sifted
  • 75 g cornstarch, sifted
  • 3 g baking powder

Instructions

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

easy and quick to use even as a dark

Combine the eggs and water, then beat with the sugar until light and fluffy. Carefully fold in the remaining ingredients. Line a springform pan with baking paper. Do not grease the pan, as fat will slow the sponge cake’s rise. Bake at 175°C for approximately 25 minutes. For a dark sponge cake, simply replace 10g of cornstarch with 10g of cocoa.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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