Sponge gateau
Serves approx. 16
Basic mixture:
4 egg whites
4 tbsp hot water
175 g sugar
4 egg yolks
200 g plain flour
2 tsp baking powder
Luxury mixture:
6 egg whites
180 g sugar
3 tsp vanilla sugar
6 egg yolks
90 g plain flour
90 g cornflour
Method:
1. Beat the egg whites (with the hot
water if using the basic recipe) until
stiff. Slowly add the sugar (and the
vanilla sugar if using the luxury recipe)
beating after each addition. Then fold in
the beaten egg yolk.
2. Sift the baking powder or cornflour
(depending on recipe) into the flour and
fold into the egg white mixture.
3. Lightly butter a springform tin
(
C
26 cm), and line with baking paper.
Pour the mixture into the tin, and bake
until golden.
4. After baking, loosen the edge of the
cake from the tin and leave to cool.
Turn out, remove the baking parchment
and then cut the cake horizontally into 2
or 3 rounds and fill as desired.
Use one of the following functions:
Automatic
/ Cook / Baked goods /
Gateau / 4 eggs (or) 5-6 eggs
Duration (4 eggs): approx. 29 minutes
Duration (5–6 eggs): approx. 45 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration:
– 30-35 minutes (Basic mixture)
– 40-50 minutes (Luxury mixture)
or:
Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration:
– 20-25 minutes (Basic mixture)
+ pre-heating
– 35-40 minutes (Luxury mixture)
+ pre-heating
Tip
If making a sponge flan to fill with fruit,
halve the quantities given above and
reduce the duration by approx. 5
minutes.
To make a chocolate sponge base, add
1-2 teaspoons of cocoa powder to the
flour mixture.
Baking recipes
38
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