Basic Recipe Sponge Cake Base

A cake recipe for all foodies:

*For a cake springform pan with 26 cm ø Separate the eggs. Beat egg yolks, 1/2 egg shell lukewarm water, 100 g sugar, salt and lemon zest with the whisks of a mixer on the highest speed in 6-8 min. until thick cream.

Whip egg whites with remaining sugar until stiff. Stir one third of the egg whites into the egg yolk mixture with the whisk. Spread the rest of the beaten egg whites evenly over the egg yolk mixture and sift the flour and cornstarch over the top. Fold everything in with a spatula and mix well.

Grease the bottom only of a cake springform pan and dust with flour.

Fill the sponge mixture into the pan, smooth it out and bake at 175 degrees (gas mark 2) for 25-30 minutes. (convection oven: 30 min. at 150 degrees).

Cool on a cake rack for at least 3-4 hours – better one night. Loosen from the cake springform pan with a sharp kitchen knife.

Preparation time: 15-20 min.

Baking time: 25-30 min. (top and bottom heat), 30 min. (convection oven)

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