Ingredients:
Fat
4 eggs (size M)
Salt
75g sugar
100g sugar
100g flour
1 teaspoon Baking powder
80g whipped cream
120g whipped cream
Preparation:
1. Preheat the oven (electric stove: 180 °C/fan oven: 160 °C/gas: see manufacturer). Grease a baking dish (approx. 17 x 23 cm). For the sponge cake, separate the eggs. Beat the egg white until stiff, finally add a pinch of salt and 75 g sugar. Stir in egg yolks one at a time. Mix flour and baking powder. Sift over the egg mixture and fold in. Stir in 80 g of cream. Smooth the mixture into the tin and bake in the hot oven for about 25 minutes.
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