John Myers
Sponge Cake for Small Bundt Cake Pan
The perfect sponge cake for small bundt cake pan recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 170 g Sugar
- 1 pck Vanilla sugar
- 0,5 tsp Rum or rum flavor
- 2 Eggs
- 170 g Flour
- 1,5 Tl Baking powder
- 2 tbsp Cream o milk
- 1 tsp Unsweetened cocoa
- 1 tsp Cream o milk
- Mix the butter with a hand mixer on the highest setting for about 1/2 minute until smooth, gradually stir in the sugar, vanilla sugar and rum. Stir in 2 eggs one after the other. Then mix flour and baking powder, stir in seven tablespoons at a time with cream or milk on medium heat. Pour 2/3 of the dough into a small greased cake pan. Now mix the rest of the dough with cocoa and 1 teaspoon cream and distribute the dark dough on the light dough with a fork and pull it spirally through the dough. Then bake on 180 degrees hot air for about 45 minutes. With a shashlik skewer you can test whether the cake is done. After cooling, either sprinkle with powdered sugar or stir and apply a chocolate icing. Suitable for children’s birthdays, of course. Smarties on the glaze. Remains fresh for days. Have fun baking!
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