Belgian Sponge Cake - Miele H 6000 Recipe Booklet

Baking

Belgian sponge cake

Preparation time: 65 minutes
Makes 12 slices
Ingredients
4 eggs
250 g caster sugar
1 level tsp salt
250 g plain flour
3 level tsp baking powder
250 g butter
Optional
100 g chocolate drops
100 g finely chopped dried fruit
100 g chopped nuts
1 tsp vanilla essence
1 tsp ground cinnamon
Accessories
Loaf tin, 25 cm long
Method
Separate the eggs. Beat the sugar,
butter, salt and egg yolks until creamy.
Beat the egg whites until stiff and
carefully fold half into the sugar and
egg yolk mixture. Then fold in the flour
and baking powder, followed by the
remaining beaten egg white.
Fold in additional chocolate, cinnamon,
vanilla, dried fruit or nuts if desired.
Then pour into the greased loaf tin and
bake in a pre-heated oven until golden.
32
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Belgian sponge
cake
Shelf level: see display
Duration: approx. 54 minutes
Alternative settings
Pre-heating:
Oven function: Fan plus
Temperature: 190 °C
-
Cooking stage 1
Oven function: Fan plus
Temperature: 170 °C
Duration: 50–60 minutes
Shelf level: 2 [1] (1)
Tip
For a stronger taste substitute 200 g
sugar with 50 g honey.