Best Viennese Sponge Cake Bases Recipe

🧂 Ingredients

• 6 Egg yolk
• 6 Egg white
• ½ cup Superfine sugar

  divided
• ¾ tablespoon Vanilla Sugar
• 1 cup Cake Flour

Instructions

• 1 Preheat your oven to 180 °C // 356 °F top/bottom heat and separate the eggs into
  two separate bowls.
• 2 Take the bowl with the egg yolks and add half of the superfine sugar and the
  entire vanilla sugar.
• 3 Beat the ingredients with an electric mixer until very foamy and set aside. 
• 4 Grab the bowl with the egg whites and add the second half of the superfine
  sugar. Beat them until very stiff. 
• 5 In the mixing bowl with the beaten egg yolks, gently fold in the stiffly beaten
  egg whites. Then sift the flour over it and mix it in
• 6 Fill the batter into the springform pans (about three-quarters full) and put the
  filled springform pans in the oven. 
• 7 Bake on the middle shelf for half an hour. 
• 8 Remove the springform pan(s) from the oven and let cool for 15 minutes.
• 9 Before opening the springform pan, cut along the edge once with a sharp knife to
  ensure no dough sticks to the sides. 
• 10 Take the dough out of the springform pan and let it cool further on a cooling
  rack.
• 11 Once the dough is no longer warm, take the first sponge cake and cut it in half.
  Do the same with the second sponge. 

Nutrition Info