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Sponge cake – basic recipe

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Ingredients for 1 servings:

  • 4 eggs
  • 4 tbsp sugar, fine
  • 4 tbsp Flour, 405, sifted
  • Vanilla
  • Salt

Instructions

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

convertible for cakes, roulades, etc.

Beat eggs in a food processor until light and fluffy. Gradually add 4 tablespoons of sugar. Add vanilla and salt. Now add the 4 tablespoons of flour and mix. Pour into the pan and bake at 200°C (top/bottom heat) for bases, or at 220°C (428°F) for roulades. It should be light yellow in color. This recipe is sufficient for one tart base (tall) with a diameter of 26-28 cm, or for a standard baking sheet. Then bake on baking paper. Nuts, almonds, or brittle can be added to taste. This recipe is particularly suitable for roulades because of their elasticity.

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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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