Baking
26
Belgian sponge cake
Preparation time: 75 minutes
Serves 12
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
26 cm
Ø
springform cake tin
Method
Separate the eggs. Beat the sugar, salt
and egg yolks until creamy.
Beat the egg whites until stiff. Carefully
fold half of the beaten egg whites into
the sugar and egg yolk mixture. Then
sift the flour and baking powder and
fold into the remaining beaten egg
white.
Fold in additional chocolate, cinnamon,
vanilla, dried fruit or nuts if desired.
Then pour into the greased springform
tin and bake in a pre-heated oven until
golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Cup measured
cakes
Shelf level: see display
Duration: approx. 60 minutes
Alternative settings
Pre-heat: yes
Oven function: Fan plus
Temperature: 190 °C
-
Cooking stage 1
Oven function: Fan plus
Temperature: 150 °C
Duration: 57–63 minutes
Shelf level: 2
Tip
For a stronger taste substitute 200 g
sugar with 50 g honey.
Summary of Contents for H 6000 BM
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Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...