A great cake recipe for any occasion:

For baking beginners neat the right start: sponge cake recipes. The fact that they succeed really depends on the extensive stirring.

Even before baking: Remove butter or light butter and the eggs from the refrigerator a good hour before baking. This has two advantages: First, the fat is much easier to stir until creamy, and second, the eggs and fat can better combine into a homogeneous cream. If both are too cold or have different temperatures, the dough can curdle during mixing. If this happens in spite of everything: gradually add three to four tablespoons of flour – this will repeatedly give the dough the necessary binding.

Just as important as the well-mixed dough is the precisely prepared baking pan. Brush with light butter or butter and sprinkle with breadcrumbs or flour.

Beat the softened butter or light butter with the whisk of a mixer until the fat is light and creamy. Scrape fat from the side of the bowl repeatedly into the center.

Gradually add sugar, vanilla sugar and eggs to shortening. Stir until creamy and sugar is almost dissolved.

Mix flour with baking powder. Sift some of it onto the dough. Fold in with a mixing spoon rather than a mixer, otherwise the dough may become soapy.

Stir 3 to 4 tablespoons of the milk into the dough. Again a little flour and then repeated

Sponge Cake

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Instructions:

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