Sponge cake

Prepare the dough        

Weigh and prepare all ingredients. If using a deep universal tray, double the listed amounts. Put the eggs, sugar, salt and vanilla sugar in a bowl and beat with the mixing device for 5 min at a high speed until fluffy.

Then sieve the flour, starch and baking powder into a second bowl. If making a chocolate sponge base, add the cocoa powder. Slowly fold the mixture into the egg mass until there are no lumps left.

Prepare the cake tin

Prepare a springform tin or deep universal tray as needed. Melt a tablespoon of butter in the BORA X BO using the automatic programme “Melt chocolate” and grease the springform tin or deep universal tray. Then sprinkle some flour into the springform tin or deep universal tray.

Bake the sponge cake

Place the finished mass into the greased springform tin or deep universal tray and spread evenly. Start the automatic programme “Sponge cake” on the BORA X BO and pre-heat the steam oven. Then put the springform tin or deep universal tray into the BORA X BO and bake the sponge.

When baked, immediately turn the sponge base onto baking paper and remove from cake tin. Allow to cool for an hour before slicing.

Pro tip

In order to keep the sponge cake whole, it should be turned upside down while still warm and the baking paper should be soaked using a damp cloth. This stops the dough from sticking to the paper. The sponge cake needs to cool for at least an hour before slicing.