RECIPE MENU30
BAKING RECIPES
LEMON SPONGE CAKE
For the mixture:
– 250 g butter
– 200 g sugar
– 1 packet vanilla sugar
– 1 pinch salt
– 4 eggs
– 150 g flour
– 150 g cornflour
– 1 level teaspoon baking powder
– grated peel of 2 lemons
Glaze:
– 1/8 l lemon juice
– 100 g icing sugar
Black square baking tin, 30 cm long
Margarine for greasing
Breadcrumbs for coating baking tin
Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat.
Then add the eggs one at a time and beat the mixture again.
Add the flour and cornflour mixed with the baking powder to the foaming mix-
ture and fold in.
Put the mixture into the greased and bread-crumbed baking tin, smooth and put
in the oven.
After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of
aluminium foil.
Fold up the aluminium foil against the sides of the cake so that the glaze cannot
run out. Pierce the cake with a wooden chopstick and brush on the glaze.
Then leave the cake to soak for a while.
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