Ingredients
Method
Preparation
- Preheat the oven to 180 degrees Celsius.
- Separate the eggs. Beat the egg yolks with hot water until very frothy.
- Add the sugar and vanilla sugar, and beat everything into a thick cream.
- Beat the egg whites separately into stiff peaks, then gently fold them into the cream mixture.
- Sift in the flour, cornstarch, and baking powder, and carefully fold in with a whisk.
- Pour the batter into a baking dish and bake for about 35 minutes.
- Once baked, allow to cool before cutting into layers.
Serving Suggestions
- Stack the cooled layers and paint them with jam, pastry cream, or citrus syrup.
- Assemble with a generous spread of filling, then sprinkle toasted nuts or cocoa on top.
- Serve with strong coffee or chilled herbal tea.
Notes
Be gentle folding the whites to maintain the airiness of the batter. Use a hot towel under your mixing bowl if the kitchen is cold for better yolk mixing. For cleaner slices, chill the stacked cake for 30 minutes before cutting and use a hot, dry knife. Variations include adding lemon or orange zest for brightness, 50 g of finely ground almonds for texture, or swapping some flour for cocoa powder for a chocolate twist.