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Sponge Cake
basic sponge cake recipe: can be filled with cream, fruits etc
Ingredients
| 180 g | sugar |
| 6 | eggs |
| 10 g | vanilla sugar |
| 150 g | flour |
| 50 g | potato starch |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to 175 C.
Put sugar, eggs (without separating) and vanilla sugar in a food processor and whisk about 20 minutes.
Mix flour and potato starch and sieve them into the bowl with whisked eggs. Then fold in flour and starch carefully.
Fill mixture into a cake pan. Do not grease the pan; the bottom of the cake pan should be covered with parchment paper.
Bake for 35 minutes.
Cool cake in pan for a few minutes then take a knife and cut carefully around the cake to loose it. Now turn cake out onto rack to cool.
Cake can be cut horizontal in 2 or 3 slices with a big knife (it is easier to cut it the next day so it does not crumble). It can be filled with fruits, cream (e.g. cream gateau) etc. Cake is suitable for freezing.
Put sugar, eggs (without separating) and vanilla sugar in a food processor and whisk about 20 minutes.
Mix flour and potato starch and sieve them into the bowl with whisked eggs. Then fold in flour and starch carefully.
Fill mixture into a cake pan. Do not grease the pan; the bottom of the cake pan should be covered with parchment paper.
Bake for 35 minutes.
Cool cake in pan for a few minutes then take a knife and cut carefully around the cake to loose it. Now turn cake out onto rack to cool.
Cake can be cut horizontal in 2 or 3 slices with a big knife (it is easier to cut it the next day so it does not crumble). It can be filled with fruits, cream (e.g. cream gateau) etc. Cake is suitable for freezing.
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