Baking
47
Sponge cake
Preparation time: 100–110 minutes
Serves 12
Ingredients
200 g butter
200 g caster sugar
4 eggs
Zest of one lemon
Juice of one lemon
125 g cornflour
125 g self-raising flour
1 tsp baking powder
For dusting
Icing sugar
For glazing
200 g icing sugar
20 ml lemon juice
Accessories
Loaf tin
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 a loaf tin and line it with baking
parchment. Add the mixture 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 make lemon icing
with the icing sugar and lemon juice
and drizzle it over the cake.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Sponge cake
Duration: approx. 85 minutes
Alternative settings
Oven function: Fan plus
Temperature: 140–160 °C
Shelf level: 1
Duration: 65–80 minutes
-
Oven function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 60–80 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.
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 ...