Sponge cake – especially moist

Ingredients for 1 servings:

• 500 g butter or margarine
• 500 g sugar
• 1 packet of vanilla sugar
• 8 eggs
• 500 g flour
• 1 packet of baking powder
• Fat for the mold
• Cake icing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Moist sponge cake, the batter is enough for 2 king cake tins

Cream the softened butter with the sugar and vanilla sugar until fluffy. Then add the eggs, one at a time, and mix well. Add the flour sifted with the baking powder and mix the batter until creamy. Then pour into greased baking pans (2 king cake pans, approx. 30 cm) and bake at 180 degrees Celsius for approx. 1 hour. Test with a skewer. Once cooled, turn out of the pan and, if desired, cover with glaze or sprinkle with powdered sugar. The cake will keep in plastic wrap in the refrigerator for approx. 6 weeks. Variation: Marble cake: Stir 3 tablespoons of cocoa and 3 tablespoons of milk into half of the batter and fill the pans alternately with the light batter. Lemon cake: Mix the zest and juice of one lemon into the batter. While the cake is still warm, prick the cake several times with a skewer and drizzle with the juice of one lemon and 50 g of melted butter. Fruit cake: Mix a handful of raisins and candied fruit into the finished batter. Nut cake: Replace some of the flour with ground almonds and/or nuts. In this case, also reduce the amount of fat (e.g., 250 g flour, 250 g nuts, and only 400 g fat).