A cake recipe for all foodies:
(*) Cake springform pan 22 cm ø.
Weigh the ingredients and have them ready. Butter the baking pan and dust it with flour.
Melt the butter in a small saucepan at a moderate temperature.
Separate egg yolks and whites and place in two mixing bowls form.
Add sugar to the egg yolks. Beat the egg yolks and sugar in a hot water bath until thick and creamy. Lift the thick, whitish cream out of the water bath. Dust the flour through a sieve onto the egg cream.
Do not stir yet! Add the liquid butter, which is only lukewarm.
In the meantime, whip the egg whites in a second baking bowl until firm.
Carefully fold 1/3 of the beaten egg whites into the egg cream. Pour the remaining snow on top of the loosened amount of mold. Gently mix it all together, gently folding it in.
Pour the sponge mixture into the prepared mold and smooth it out. Place the cake in the oven at 180 °C. After about 35 minutes the sponge will be cooked.
Remove from the stove. Loosen the edge of the cake with a kitchen knife and remove the edge of the mold. Place the cake rack on the cake while it is still warm. Turn out the sponge cake. Lift off the bottom of the mold. Cool the cake on the baking rack for about 60 minutes.
Sponge cake can be baked and frozen in advance. Of course, wrap in aluminum foil when well cooled. And before further use, it is best to defrost at room temperature, not in the oven otherwise it will be too dry, Some tips….