Spongecake basic recipe
Tags:
alcohol-free
vegetarian
Description
Many cakes and fruit tarts cannot do without an airy, high sponge cake batter. Also known as a sponge cake. With this recipe, you have the basis for all your delicious sponge cake creations. But watch out! If you have a sweet tooth in the house, be careful not to eat the spongecake before decorating it.
Zutaten für
For the dough
4
eggs
100
g
sugar
15
g
light syrup
1
Pinch(es)
salt
40
ml
milk
40
g
butter
0.5
Teaspoon(s)
vanilla extract
120
g
wheat flour
Preparation
Bake the spongecake
1
Preheat the oven to 170°C convection oven. Sift the flour twice. Place the milk, butter and vanilla in a bowl and heat over a bain-marie until the mixture reaches 60°C.
2
Put the eggs, sugar, light syrup and a pinch of salt in a bowl and beat over a bain-marie until hot and the mixture is about 60°C and light and thick. Then beat on low speed for another minute to get some of the air out of the mixture.
3
Gently fold the double-sifted flour into the mixture.
4
Stir a small amount of the egg-flour mixture into the warm butter-milk mixture, and in turn stir this mixture back into the egg-flour mixture.
5
Pour the batter into the tin and bake for 30 minutes. After baking, test with a chopstick. When the pastry has finished baking, leave to cool briefly and then remove from the tin.
6
Allow the finished sponge cake to cool completely and then decorate to taste.
Zutaten für
For the dough
4
eggs
100
g
sugar
15
g
light syrup
1
Pinch(es)
salt
40
ml
milk
40
g
butter
0.5
Teaspoon(s)
vanilla extract
120
g
wheat flour
