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Sponge cake – Palette (eggnog)

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Ingredients for 1 servings:

  • 200 g butter
  • 180 g sugar
  • 3 eggs
  • 60 g egg liqueur
  • 200 g flour, (405)
  • 60 g cornstarch
  • ½ tsp baking powder
  • 1 tbsp vanilla sugar
  • 1 shot of eggnog, for glaze
  • 70 g icing sugar, for icing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Cream the butter, sugar, vanilla sugar, and egg liqueur until fluffy. Sift the flour, cornstarch, and baking powder. Stir the eggs and flour mixture alternately into the fluffy mixture on speed 1. Line a 25 x 10 x 7 cm loaf pan with greaseproof paper. Pour in the mixture and bake at approximately 160°C for 45 minutes. When the cake develops a small skin (after approximately 10 minutes), carefully score it with a sharp knife to allow the cake to rise evenly. Once cooled, glaze with egg liqueur glaze.

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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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