John Myers
Sponge Cake with Egg Dough
The perfect sponge cake with egg dough recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs, free range or organic, weighed with the shell!
- Based on the total weight of the eggs, the same amount of:
- Butter
- Sugar
- Flour
- 1/2 bis 1 Päckchen Backpulver
- As a flavor ingredient according to your tAste:
- Grated lemon peel, or 1 – 2 tbsp rum, or cinnamon, chocolate chips, cocoa, raisins, etc.
- 1/16 liter of milk as required
- The most important thing is to commit to an amount of eggs. For a normal sized loaf pan I use 4 – 5 eggs, for a springform pan with a diameter of 26 cm (as a fruit cake base) as well.
- The weight of the eggs weighed with the shell determines how much butter, sugar, flour goes in the dough.
- To do this, stir the butter until foamy, add the sugar, then the eggs one by one, then the flavoring ingredients and finally the flour, which is sifted and mixed with baking powder.
- Depending on the purpose, you now add raisins, almonds, nuts, or whatever you have on hand. Please check whether the dough falls from the spoon and is difficult to tear. Then he is exactly right. However, if you have added a lot of ingredients, it can certainly take a sip of milk.
- Grease the baking pan well, flour it and fill in the dough. If you want to now, you can add fruit to the dough, e.g. apples or pears or plums, cherries in summer, etc.
- The cake comes in the oven at 180 degrees top / bottom heat for about 1 hour. Don’t forget your chopsticks
- Let cool on a wire rack and continue as you like. Either cover with a glaze or dust with powdered sugar.
- This dough stays moist for a long time and is incredibly flexible to use.
Facebook Comments