Manual Silvercrest SKM 550 B1 - IAN 43111 (page 113 of 121) (English, German, Dutch)

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Sponge pastry

- 65 -

Sponge pastry

Ingredients:

3 Eggs

3 - 4 tbsp Water, hot

150 g Sugar

1 pkt of Vanilla sugar

100 g Flour of type 405

100 g Corn starch

2-3 levelled tsp of Baking powder

Oven:

Shelf height: 2

Heating: E: Upper and lower heat

175 - 200°C

G: Mark 2 - 3

(preheat for 5 minutes)

Baking time: 20 - 30 minutes

Preparation:

• Line the bottom of a springform pan (diameter:

28 cm) with baking paper.

• Do not grease the edge, as the surface will then

not be evenly smooth and browned..

• Whisk the whole eggs in the mixing bowl and

add the hot water.

• Then beat the mixture at the highest level with

the whisk for about 1 minute until fluffy.

• Stir in the sugar and vanilla sugar and beat the

mixture for a further two minutes at the highest

level.

• Mix the flour, cornstarch and baking powder

together and sift half of it onto the creamed eggs,

then briefly stir everything at Level 1.

• Then stir in the remaining flour in the same way

and fill the pastry into the prepared springform.

• Bake it at once.

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Silvercrest SKM 550 B1 - IAN 43111 Manual

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