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Viennese sponge cake

updated

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Ingredients for 1 servings:

  • 5 eggs, class M
  • 150 g sugar
  • 1 pinch of salt
  • 100 g cornstarch
  • 100 g flour, type 405
  • 1 lemon(s), grated peel
  • 100 g butter, hot

Instructions

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

suitable for cakes that need to absorb a lot of liquid

Whisk the eggs, sugar, and salt until frothy. The mixture should be quite creamy. Add the sifted flour and cornstarch to the mixture, then grate the lemon zest and gently mix with a wooden spoon. Then fold in the melted, still-hot butter. Pour the mixture into a paper-lined springform pan and bake at 170°C (350°F) for about 30-40 minutes with a fan. The cake base can hold up to 200 ml of the mixture.

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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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