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Gateau
Preparation time: 70–80 minutes
Serves 16
Basic mixture
4 egg whites
2 tbsp. hot water
175 g sugar
4 egg yolks
200 g plain flour
1 tsp. baking powder
Accessories
26 cm springform cake tin
Baking paper
Method
Beat the egg whites with the hot water
until stiff. Slowly add the sugar, beating
after each addition and then fold in the
beaten egg yolk.
Sift the baking powder into the flour
and fold into the egg white mixture.
Lightly grease a springform tin and line
with baking paper. Pour the mixture into
the tin, and bake until golden.
After baking, loosen around the edges
using a sharp knife. Turn the cake out
and remove the baking paper. Cut
horizontally through the cake twice to
make 3 layers. Fill with your choice of
pre-prepared filling.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Gateau \ 4 eggs
Shelf level: See display
Programme duration: approx. 50 [49]
(35) minutes
Alternative settings
Oven function: Conventional Heat
Temperature: 150–160 °C
Pre-heat: Yes
Heating-up phase: Normal
Shelf level: 2 [1] (1)
Duration: 25–45 minutes
Useful tip
If you want to make a cake with a fresh
fruit topping, use half of the basic
gateau quantities above. Using the
same temperature, the cooking duration
will be about 5 minutes shorter. For a
chocolate gateau add 1–2 tsp. of cocoa
powder to the flour mixture.
Baking
33
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