Very loose sponge cake - measure only with a tablespoon
Simply make the sponge cake - just measure with a tablespoon.
ingredients
- 4 eggs size L
- 4 heaped tablespoons of sugar
- 3 heaped EL flour 405
- 1 heaped El Mondamin
- 1 teaspoon Baking powder
- 1 pck of vanilla sugar
preparation
- Beat the egg yolks with sugar and vanilla sugar for a few minutes until fluffy.
- Beat egg white to stiff snow.
- Now lift the egg white with the whisk under the egg yolk mass, mix the flour Mondamin and baking powder on it and fold in loosely.
- Clamp the 28-fold springform pan with baking paper on the bottom, do not grease the rim, bake at 150 ° for approx. 23 minutes until golden brown. Make chopsticks sample.
- Place the tin upside down on a wire rack until the sponge cake is completely cold, then it will not collapse. Use a knife to loosen the edge.
The same recipe I take also to the shutter with 8 eggs and so far the biscuit is very loose and moist. The recipe is from my mother.
