Nicoles Zuckerwerk – Dein Back-Coach
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Sponge Cake I variable recipe

Today I have a classic, namely a very simple sponge cake recipe. However, you can change this in the taste, as you like it and also needed. This basic recipe results in a stable, but also juicy cake that you can also ideally take as the basis for a fondant cake. It is suitable, depending on how often you want to cut it and how high your cake should be for a 20er spring form with 2 to 3 times cut through to a 26er spring form with 1 to 2 times cut. But also as a sand cake for a box shape, this recipe is ideal.

In terms of taste, you can, as mentioned, modify the cake to your liking.

Here are some examples for the sponge cake:

Chocolate: replace about 40g of flour with baking cocoa
Vanilla: Add the pith to a vanilla pod or 1 tsp vanilla flavor
Lemon or orange: Add the peeled skin of 2 organic oranges / lemons
Coconut flavor: simply stir in 100 to 120g grated coconut
… with baking-resistant chocolate drops, nuts, etc., you can of course also refine your cake taste, here can be added to about 200g.

For ingredients for the basic recipe you need:

250g soft butter
250g castor sugar
1 pck of baking soda
5 eggs (M)
250 g flour
1 pck vanilla sugar or 1 tsp vanilla flavor
1 pinch of salt

To get an optimal baking result, it is important that the ingredients are at room temperature!

Preparation the sponge cake:

Put the soft and room warm butter in a mixing bowl and whip up with the sugar and vanilla sugar or vanilla flavor for about 10 minutes until creamy. Here you should really have the patience and also stir so long – you will not regret it in the result, because the more air is beaten into the dough, the better he goes to baking.
Now the eggs are added individually, i. Add an egg and stir until it is no longer visible and then give it to the next one.
Finally, the flour is mixed with the salt and baking powder and sieved and added to the dough. However, you let this stir only until the flour has distributed evenly in the dough.

The cake is baked at 180 ° C on one of the lower slide-in strips for about 30 to 35 minutes in a springform or greased tin box covered with baking paper.
Of course, if you make the dough in a box cake or gugelhupf, the baking time will change and may vary between 45 and 60 minutes, depending on the size and thickness of the cake – you should definitely do the chopstick test as each oven bakes differently and I here just pass on the experience of my oven to you.

After baking, the cake remains in the mold for about 15 minutes to cool before being allowed to cool completely on a wire rack.

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