Sponge Cake Base – Basic Recipe High Base – Cut Through 2x

A simple but delicious cake recipe:

Vanillerum is very easy to make the same. Scrape out vanilla beans and soak in rum for about 2 weeks. Finished.

Cover the bottom of the springform pan with greased parchment paper. Do not grease the edges. Beat the yolks, honey and water with the whisk of a food processor on high speed until thick. Stir in the vanilla.

Preheat the oven to 180 °C.

Whip the egg whites until very stiff. Pour half of the egg whites onto the egg yolk cream mold. Sprinkle half of the flour mixed with the baking powder loosely on top. Fold in carefully. Fold in the remaining whipped cream and the rest of the flour in the same way. Fill the dough into the springform pan and spread it smoothly.

Bake in the heated oven on the lowest shelf for 30-50 minutes. (see above) For the high cake layers, perhaps cover the surface with parchment paper after 20 minutes of baking time, so that the layers do not become too brown.

Towards the end of the baking time, check the cake and bake for a few more minutes. Let the cake cool in the pan for 10 minutes. Later, carefully loosen the edges with a kitchen knife. Remove the cake ring. Turn the cake out onto a cake rack and carefully peel off the parchment paper. Do not cut and fill the high cake layers until the following day.

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