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Hungarian Sponge Base
A very simple recipe with three major ingredients
Ingredients
| 3 medium | eggs, separated |
| 3 tbsp | caster sugar |
| 3 tbsp | plain flour |
| 1/4 tsp | bicarbonate of soda |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to gas Mark 4, 180°C, 350°F.
Because of the simplicity of this recipe, you can make as much or as little as you need by the simple expedient of adding another unit of ingredients. Just increase the amount of bicarb by a pinch if you increase by one unit, double it if you double the units etc.
Beat the egg whites until stiff in a clean bowl.
In another bowl, beat the sugar and yolks until light and fluffy. Sieve in the flour and bicarb and then fold in to the yolks. Finally, gently fold in the whites until even.
Bake in 7-8 inch sandwich tin, or larger if required or if the number of unit ingredients is increased, for about 15-20 minutes.
Use as a base for another recipe or bake in pairs or trios and use a filling of choice to make a sponge sandwich.
The number of servings depends on usage.
About this recipe:
Also from the Hungarian-born mother of a friend, it was the first recipe she ever learned at quite an early age.
Because of the simplicity of this recipe, you can make as much or as little as you need by the simple expedient of adding another unit of ingredients. Just increase the amount of bicarb by a pinch if you increase by one unit, double it if you double the units etc.
Beat the egg whites until stiff in a clean bowl.
In another bowl, beat the sugar and yolks until light and fluffy. Sieve in the flour and bicarb and then fold in to the yolks. Finally, gently fold in the whites until even.
Bake in 7-8 inch sandwich tin, or larger if required or if the number of unit ingredients is increased, for about 15-20 minutes.
Use as a base for another recipe or bake in pairs or trios and use a filling of choice to make a sponge sandwich.
The number of servings depends on usage.
About this recipe:
Also from the Hungarian-born mother of a friend, it was the first recipe she ever learned at quite an early age.
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