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Cakes
Deep sponge base
Preparation time: 75 minutes
Serves 16
For the dough
4 medium eggs
2 tbsp. water | hot
175 g caster sugar
200 g plain white flour
1 tsp. baking powder
For the cake tin
1 tsp. butter
Accessories
Fine sieve
Springform cake tin, 26 cm
Baking paper
Rack
26
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. Whisk and then fold in
the egg yolks.
Place the rack in the oven. Start the
Automatic programme or pre-heat the
oven.
Stir the baking powder into the flour,
sift over the egg mixture, and then
gently fold into the egg mixture with a
large egg whisk.
Grease the base of the springform tin
and line with baking paper. Pour the
mixture into the springform tin and level
with a spoon or spatula.
Place in the oven and bake until golden.
Allow the cake to cool in the tin for
approx. 10 minutes after baking. Turn
out onto the rack and leave to cool. Cut
horizontally through the cake twice to
make 3 layers.
Spread over the prepared filling.
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