Operating instructions

Sponge gateau
Serves approx. 16
Basic mixture:
4 egg whites
4 tbsp water
175 g sugar
4 egg yolks
200 g plain flour
2 tsp baking powder
Luxury mixture:
6 egg whites
180 g sugar
2 tsp vanilla sugar
6 egg yolks
90 g plain flour
90 g cornflour
Method:
1. Beat the egg whites (with the hot
water if using the basic recipe) until
stiff, Slowly add the sugar (and the
vanilla sugar if using the luxury recipe),
beating after each addition and then
fold in the beaten egg yolk.
2. Sift the baking powder or cornflour
(depending on recipe) into the flour and
fold into the egg white mixture.
3. Lightly butter a springform tin
(C 26 cm) and line with baking paper.
Pour the mixture into the tin, smooth the
top and bake until golden.
After baking loosen around the edges
using a sharp knife. Turn the cake out
and remove the baking parchment. Cut
the cake horizontally into 2 or 3 rounds.
Fill with your choice of pre-prepared
filling.
Settings
Automatic programmes \ Baked
goods \ Gateau \ 4 eggs or 5–6 eggs
Duration (4 eggs): approx. 29 minutes
Duration (5–6 eggs): approx.
45 minutes
Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration:
–
30–35 minutes (Basic mixture)
– 40–50 minutes (Luxury mixture)
Tip: If making a sponge flan to fill with
fruit, use halve the quantities given
above for the basic recipe and reduce
the duration by approx. 5 minutes. To
make a chocolate sponge base, add
1-2 teaspoons of cocoa powder to the
flour mixture.
Baking recipes
135