John Myers
Two Kinds of Sponge Cake
The perfect two kinds of sponge cake recipe with a picture and simple step-by-step instructions.
- 275 g Sugar
- 1 packet Vanilla sugar
- 275 g Butter or margarine
- 375 g Flour
- 4 Eggs
- 2 teaspoon Baking powder
- 0,5 Glasses Almond liqueur
- 2 tbsp Whole milk chocolate grated
- 0,5 Can Apricot cubes
- Powdered sugar
- Put the sugar, vanilla sugar, margarine and flour in a mixing bowl and use the hand mixer to work the dough until it is smooth, gradually add the eggs and keep stirring. Fold in baking powder and divide the dough in two equal parts into two bowls. Stir in the liqueur into one half and fold in the chocolate and fold in the apricot cubes in the other half. Pour into two greased and floured tins and bake at 160 ° C for 55-60 minutes. Take out of the oven, let cool down for 10 minutes and take out of the molds. Dust with powdered sugar.
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