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Recipes
95
Sponge base
Total time required: 75minutes
Serves 12
For the dough
4medium eggs
4tbsp water | hot
175g caster sugar
200g plain white flour
1tsp baking powder
For the tin
1tsp butter
Accessories
Baking and roasting rack
Sieve, fine
Springform tin,26cm
Baking parchment
Preparation
Separate the egg whites from the yolks.
Beat the egg whites with the water until
stiff. Slowly add the sugar, beating after
each addition. Then fold in the beaten
egg yolk.
Place the baking and roasting rack in
the oven. Start the automatic pro-
gramme or pre-heat the oven.
Mix the flour and baking powder, sieve
into the egg mixture and fold in with a
large whisk.
Grease the base of the springform tin
and line with baking parchment. Pour
the mixture into the tin and spread it out
evenly.
Place the sponge base in the oven and
bake until golden.
After baking, allow to cool in the tin for
10minutes. Then, remove from the tin
and allow to cool on the baking and
roasting rack. Slice the sponge base
twice horizontally to make three separ-
ate layers.
Spread with the prepared filling.
Settings
Automatic programme
| Sponge base
Programme running time: 36minutes
Manual
Operating mode:
Temperature: 160–170°C
Pre-heating: yes
Duration:30–40minutes
Shelf level: +HFC70-C: 1| -HFC70-C: 2
Tip
To make a chocolate sponge, add
2–3teaspoons of cocoa powder to the
flour mixture.
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