Sponge Cake Base Very Easy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 90 g suar
- 1 packet custard powder (vanilla flavor)
- 100 g flour
- 1 teaspoon, leveled baking powder
- Butter for the mold
- Semolina for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Beat the eggs with the sugar until they are white. Meanwhile, carefully grease the cake tin with the butter and dust it with the semolina.
- Mix the vanilla pudding powder and flour (should add up to 135 g) with the baking powder, sift over the egg mixture and fold in. Pour the dough into the mold and bake in the oven for about 10 minutes (stick test!).
- Take the base out of the oven and turn it onto a wire rack (if it gets stuck in the pan, it often helps to put a damp kitchen towel on the pan while it is still hot). Let the base cool down and cover it as you wish.
- On it taste e.g., Cherries very tasty, but of course you can also use any other fruit. So that the bottom doesn`t soften, I sprinkle a packet of cream stabilizer on the bottom, it soaks up the juice.
- I prefer to prepare the glaze with grape or apple juice (undiluted), so it tastes even fruity.
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