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
Batter
Milk mixture
Topping
Utensils
One rectangular baking tin (approx. 24 x 30 cm), greased
How it's done
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Batter
Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the mixture is stiff and glossy.
Place the egg yolks, sugar and vanilla paste in a bowl, beat for approx. 5 mins. using the whisk on a mixer until the mixture is lighter and fluffy. Pour in the milk, mix. Gradually fold in the beaten egg whites using the whisk. Combine the flour and baking powder, carefully fold into the mixture using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, prick the sponge firmly with a fork.
Milk mixture
Mix the milk and condensed milk in a measuring cup, gradually pour on top of the warm sponge, allow to cool, cover the sponge and chill for approx. 3 hrs.
Topping
Beat the cream with the vanilla paste until fluffy, spread on top of the sponge, sprinkle with the cinnamon, then cut the sponge into slices.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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