Читать книгу Dr. Oetker: German Baking Today - Dr. Oetker - Страница 9

Preparation time:

about 20 minutes, excluding cooling time

Baking time: about 60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat some flour

For the sponge:

250 g/9 oz (11/4 cups) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 4 eggs (medium) 300 g/10 oz (3 cups) plain (all purpose) flour 4 level teaspoons baking powder 2 tablespoons milk

Per slice:

P: 4 g, F: 16 g, C: 25 g, kJ: 1104, kcal: 264, CU: 2.0

1 Grease and flour the cake tin.

Preheat the oven:

Top/bottom heat:

about 180 °C/350 °F (Gas mark 4)

Fan oven:

about 160 °C/325 °F (Gas mark 3)

2 To make the sponge: whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Gradually add the sugar, vanilla sugar and salt, stirring all the time, until you obtain a smooth, even mixture. Add the eggs, one after the other, whisking each for about ½ minute on the highest setting.

3 Mix together the flour and baking powder and whisk into the egg mixture in two instalments, alternating with the milk, on the medium setting.

4 Pour the sponge mixture into the tin and smooth the surface to make it even. Put the tin on a shelf in the bottom third of the preheated oven. Bake for about 60 minutes. After it has baked for about 15 minutes, make a lengthways incision about 1 cm/⅜ in deep in the middle of the cake, using a sharp knife.

5 After 60 minutes, remove the cake from the oven and leave in the tin for about 10 minutes, then take it out of the tin and place on a cake rack. Leave to cool.

Variation: You can give the cake a more sophisticated touch by adding 100 g/3½ oz (⅞ cup) chopped nuts, chocolate (¾ cup) (at the back in the photograph) or praline (½ cup) to the sponge mixture.

PROBLEMS

» Sogginess in the cake: sogginess is almost always caused by too much milk being added to the mixture. Therefore make sure you only add enough milk to ensure that the mixture remains quite firm. Never add so much milk that the mixture becomes runny. This is why the milk should only be added little by little.

» Air holes in the cake: air holes can occur in your sponge cake if the sponge mixture is whisked too vigorously while or after the flour and baking powder is stirred into the egg mixture. They can be avoided by whisking the mixture in two instalments and only very briefly.