Spray Cake

5 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 227 kcal


  • 250 ml Water
  • 60 g Butter
  • 1 pinch Salt
  • 150 g Wheat flour
  • 3 Pc. Eggs
  • 150 g Sifted powdered sugar
  • 3 tbsp Water


  • Before we start you need a saucepan, a wooden spoon (or else for stirring), another saucepan filled with OIL (will be heated later), a mixing bowl with a mixer and baking paper.
  • Prepare the batter. Bring the water with the butter and salt to a boil. Always stir until the butter has melted. Then add the flour (all at once) to the boiling water, stirring constantly. It gets a little tricky as the batter will quickly turn into a lump. Keep stirring until a light layer forms on the bottom of the pot. The dumpling shouldn't stick to the floor.
  • Put the dough in a bowl and let it cool down. Add the eggs to the mixture one after the other and stir with the hand mixer on the highest setting. Then the dough comes in a piping bag with a large star nozzle.
  • I cut the baking paper into squares of the same size (10x10 cm) and brushed with oil. The oil in the pot is heated. To be honest, I can't say how much oil you use. I had a relatively large head and used 1.5 bottles of sunflower oil.
  • Now rings are squirted onto the baking paper and placed upside down in the hot oil. the baking paper comes off very quickly and can be fished out of the pot with, for example, tongs. It is best not to put too many rings in the pot. The pastries rise a little. The spray cake is turned over until it is golden brown. Then just put it on a paper towel and let it drain.
  • Finally, mix the casting. If you want it a bit more sour, you can simply use lemon juice instead of water. You can also use rum 😉 I brushed the spritz cake with a little melted butter and dipped it into the icing. Let it rest for a moment and enjoy. 🙂


Serving: 100gCalories: 227kcalCarbohydrates: 37.5gProtein: 2.2gFat: 7.4g
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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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