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Gateau
Preparation time: 70–80 minutes
Makes 16 slices
Basic mixture
4 egg whites
4 tbsp hot water
175 g caster sugar
4 egg yolks
200 g plain flour
1 tsp baking powder
Accessories
26 cm springform cake tin
Baking parchment
Method
Beat the egg whites with the hot water
until stiff. Slowly add the caster 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 parchment. 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 parchment. 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
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
Tip
If you want to make a cake with a fresh
fruit topping use half of the basic
gateau recipe 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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