Viennese sponge cake

Ingredients

• 5 eggs
• 2 egg yolks
• 150 g caster sugar
• 150 g all-purpose flour
• 30 g starch (corn or wheat)
• 90 g butter
• 1 pinch salt
• falvour (vanilla, lemon)

Preparations

Melt the butter and let cool again.

Create a double boiler (bain marie) where the top bowl has no contact with the boiling water but is only heated by the steam. Whip eggs, egg yolk, sugar, salt and flavour on the double boiler. Take the bowl from the boiler and continue whipping till the mass has gained considerable in volume.

Sieve flour and starch and fold it into the eggs carefully. Then fold in the molten butter.

Bake in a springform tin  26cm in diameter at 190°C / 375°F for about 30 minutes.

Spring it from the tin and put it upside down on a flat dusted with starch for cooling.

Ingredients 5 eggs 2 egg yolks 150 g caster sugar 150 g all-purpose flour 30 g starch (corn or wheat) 90 g butter 1 pinch salt falvour (vanilla, lemon) Preparations...