Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Light and fluffy egg mixture
Egg whites
Sponge mixture
How it's done
Light and fluffy egg mixture
Beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy.
Egg whites
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy.
Sponge mixture
Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula.
| Tip: | This sponge mixture is enough for a 24 cm springform tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Alternatively, you can make a Swiss roll using a square baking sheet. The baking time is just 7 mins. |
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