Sponge Cake with Champagne
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, soft
- 180 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 150 grams flour
- 30 g cornstarch
- 0.5 ½ pack baking powder
- 1 tablespoon cocoa powder
- 100 g hazelnuts, round
- 100 g chocolate, chopped
- 1 teaspoon coffee powder, soluble
- 125 ml sparkling wine
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Beat the butter until frothy. Stir in sugar, vanilla sugar, salt and eggs. Mix the flour, cornstarch, baking powder and cocoa, sieve and stir into the butter mixture with the hazelnuts, chocolate, instant coffee and sparkling wine.
- Butter and flour a loaf pan, fill in the dough and smooth it out. Bake in a preheated oven at 175 degrees for about 45 minutes. Remove and leave in the mold for about 10 minutes. Then turn out and place on a wire rack to cool.
- Dust with a little icing sugar.
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