
Sponge cake
Serves approx. 12
200 g butter
200 g sugar
4 eggs
Juice and zest of one lemon
125 g cornflour
125 g self-raising flour
1 tsp baking powder
Method
1. Cream together the butter and sugar.
Add the eggs, lemon juice and lemon
zest.
2. Sift together the flour with the
cornflour and baking powder and fold
in to the mixture.
3. Transfer the mixture into a loaf tin
lined with baking parchment and make
a slight dip down the centre with a
knife. Bake until golden.
4. When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or cover with lemon
icing.
Settings
Automatic programmes
\ Baked
goods \ Sponge cake
Duration: Approx. 85 minutes
Fan plus
Temperature: 140–160 °C
Shelf level: 1
Duration: 65–80 minutes
Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 60–80 minutes
Tip:
Orange juice may be used instead
of lemon juice. For a special occasion,
pierce the top of the cake several times
with a fork and drizzle Gran Marnier or
Cointreau over, and use chocolate icing
instead of lemon icing.
Baking recipes
150
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