Basic Recipe for Sponge Cake Light and Fluffy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 3 packs custard powder (vanilla)
- 100 g butter, soft
- 150 g mararine, soft
- 3 egg (s)
- 30 ml milk
- 150 grams sugar
- 1 point baking powder
- 1 pinch salt
- 1 glass cherry (s) or, alternatively, another fruit
- Butter or margarine for the mold
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Mix soft butter and margarine (a total of max. 250 g fat - depending on what you have there) with sugar and salt, stir in the eggs one by one. Mix the flour, pudding powder and baking powder and mix with the butter mixture spoon by spoon. Stretch with a little milk. The dough has to be rather creamy.
- Drain the cherries, drink the cherry juice. Grease a cake tin with butter or margarine and sprinkle with breadcrumbs.
- Preheat the oven to 175 ° C fan oven or 200 ° C top / bottom heat. Cover the bottom of the pan with batter. Spread the cherries on top. Spread the rest of the batter over it.
- Bake in the hot oven for about 50 minutes. Do a chopstick test.
- Let the cake cool down. When it is lukewarm, turn it out and sprinkle with powdered sugar.
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