Sponge Cake

5 from 6 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 403 kcal



  • 160 g Sugar
  • 4 Eggs
  • 350 g Flour
  • 0,5 packet Baking powder
  • 150 g Milk
  • 5 tbsp ( Rum ) - Rosinen
  • 40 g Almond sticks
  • 1 packet Fruit mix
  • 1 Grated organic lemon peel
  • Fat and crumbs or flour for the mold


  • The fruit mix is ​​available in packets like lemon peel and orange peel
  • Stir the butter and sugar until the sugar no longer crunches, then stir in the eggs one by one and stir in well until an airy, creamy mixture is formed. Sift the flour and baking powder into the cake mixture alternately with the milk, just stir in briefly. Finally, carefully fold in the raisins, the fruit mix, lemon zest and almonds with a mixing spoon.
  • Grease a ring cake tin and crumble it if necessary, pour in the dough and bake in the preheated oven at 180 ° C - lower rail - for approx. 35-40 minutes. Make chopsticks !!!
  • Let the cake cool a little in the tin, then turn it out onto a wire rack and let it cool completely.
  • Dust with powdered sugar before serving.


Serving: 100gCalories: 403kcalCarbohydrates: 47gProtein: 5.7gFat: 21.4g
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Written by John Myers

Professional Chef with 25 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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