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Baking
Sponge cake
Preparation time: 85–95 minutes
Makes 12 slices
Ingredients
200 g butter
200 g caster sugar
4 eggs
Juice and grated zest of 1 lemon
125 g cornflour
125 g flour
1 tsp baking powder
For dusting
Icing sugar
Alternative topping
200 g icing sugar mixed with
20 ml lemon juice
Accessories
Loaf tin, 30 cm long
Method
Cream together the butter and sugar.
Add the eggs, lemon juice and lemon
zest.
Sift the flour with the cornflour and
baking powder and fold into the
mixture.
Grease the loaf tin and line it with
baking parchment. Add the mixture,
level the top and make a 1 cm deep cut
into the surface. Bake until golden.
When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or alternatively drizzle
with lemon icing.
54
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Sponge cake
Shelf level: see display
Duration: approx. 77 [72] (70) minutes
Alternative settings
Oven function: Conventional heat
Temperature: 150–160 °C
Pre-heat: yes
Heating-up phase: normal
Crisp function: On [On] (Off)
Shelf level: 2 [2] (1)
Duration: 60–70 [60–70] (65–
75) minutes
Tips
– Variation 1: Top with orange icing
made with 20 ml orange juice and
200 g of icing sugar.
– Variation 2: Once baked prick the
cake several times with a wooden
skewer and drizzle a little Grand
Marnier or Cointreau into the holes.
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