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Sponge cake for number cakes

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 3 tbsp water
  • 125 g sugar
  • 125 g flour
  • 40 g cornstarch
  • 1 tsp baking powder
  • 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

for dressing on a baking tray without a mold

Beat the eggs with the warm water until frothy. Add the sugar and beat for about 10 minutes until creamy. Mix the flour, cornstarch, baking powder, and salt and fold in by hand using a spatula or whisk. Fill into a piping bag with a perforated nozzle. Place the baking paper on a baking sheet and trace the numbers. Pipe the batter onto the cake, first the outlines, then the inside. Bake in an oven preheated to 160°C (top/bottom heat) on the middle shelf for about 10 minutes. For two numbers in a double layer (about 30 cm high), you will need about three times the amount of batter.

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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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