Sponge with Baking Powder

A great cake recipe for any occasion:

If the eggs are added whole or perhaps the eggs are too cool, the fat-sugar quantity may curdle. Adding 1El of flour to each egg helps prevent this. If the dough still curdles and takes on a semolina-like consistency, place the waffle in a warm water bath and continue stirring. The fat softens in the heat and combines more easily with the eggs to form a creamy, homogeneous mixture. If, as in our case, the recipe calls for a liquid in addition to the eggs, stir it into the dough after the eggs, also adding 1 tablespoon of flour. If the dough curdles in the process, again the water bath method will help. Depending on the recipe, aromatic ingredients such as vanilla sugar, salt, grated vanilla, lemon zest, rum or other ingredients are mixed into the dough.

The snow bergartig on the dough fill and with a stirring spoon – under no circumstances with the electric hand mixer!- under the dough lift. (The hand mixer would destroy the air bubbles of the egg whites, and thus the loosening effect would be gone). The last ingredient to be added to the batter is always the flour, mixed and sifted with the cornstarch and baking powder according to the recipe. When mixing dough without snow, you can also use the dough hook of a hand mixer or a food processor at low speed for this operation, in addition to the mixing spoon. For sponge with snow

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