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🍰 Light Spelt Sponge Base

94 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Separate the eggs carefully. Place the egg yolks in a small bowl.
  2. 2. Put the egg whites into a large mixing bowl.
  3. 3. Add a pinch of salt and one tablespoon of cold water to the egg whites.
  4. 4. Beat the egg whites with a hand mixer until stiff peaks form.
  5. 5. Gradually add the raw cane sugar while continuing to beat.
  6. 6. Continue beating until the mixture looks firm and creamy.
  7. 7. Add the egg yolks to the egg white mixture.
  8. 8. Briefly stir the egg yolks in with a whisk.
  9. 9. Do not stir for too long to keep the air in the mixture.
  10. 10. Sift the flour over the egg mixture.
  11. 11. Gently fold the flour in until everything is evenly combined.
  12. 12. Line a baking sheet or a 24 cm springform pan with baking paper.
  13. 13. Do not grease the sides of the springform pan.
  14. 14. Spread the batter onto the baking sheet or into the pan.
  15. 15. Smooth the surface with a spatula.
  16. 16. Preheat the oven to 200°C conventional heat.
  17. 17. Bake the dough for 12 to 15 minutes.
  18. 18. If using the springform, bake at 180°C conventional heat.
  19. 19. Bake in the springform for 25 to 30 minutes on the middle rack.
  20. 20. Tap the cake with your finger two minutes before the end of baking time.
  21. 21. Remove the cake if it is no longer sticky.
  22. 22. Sprinkle a second baking tray with the remaining sugar.
  23. 23. Invert the sponge cake onto the tray with the paper facing up.
  24. 24. Moisten the paper with a little water.
  25. 25. Let the water sit briefly.
  26. 26. Carefully peel off the paper.
  27. 27. Loosen the cake base from the sides of the springform with a sharp knife.
  28. 28. Remove the metal ring of the springform.
  29. 29. Invert the cake onto a cooling rack.
  30. 30. Carefully peel off the paper.
  31. 31. Let the sponge cool completely.
  32. 32. Divide the cake into two or three layers.

Nutrition per serving