Recipes | Classics

Spelt sponge cake dough

A sponge dough that is super suitable as a cake base. The loose and light dough structure gives the cake the special.

about 20 minutes
30 – 35 minutes

Ingredients and preparation

Ingredients for the dough (for a ⌀ 26 cm springform pan):
100 g Küchenmeister spelt flour type 63060 g Kitchen Master Cornflour
4 eggs
a small pinch of salt
4 tbsp hot water
160 g sugar
1 pck. vanilla sugar
1/2 tsp baking powder

Preheat the oven to 180° C.

Preparation: For the sponge cake, separate the 4 eggs. Beat the egg whites with a pinch of salt until foamy, while adding 4 tablespoons of hot water by the spoonful. Once the egg whites are creamy, gradually add 160 g sugar and 1 sachet vanilla sugar and continue beating until the mixture is firm to the touch. Then fold in the egg yolk briefly. Sift and mix 100 g spelt flour, 60 g cornstarch and 1/2 tsp. baking powder. Carefully fold the flour mixture into the beaten egg white. Pour the mixture into a greased springform pan and bake in a preheated oven at 180° C for about 30 minutes. Check regularly to make sure the sponge doesn't get too dark, turn down the temperature if necessary.

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