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  1. Back to homepage
  2. Recipes
  3. Vanilla sponge

Vanilla sponge

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum

Ingredients

Servings: 0
Makes: 1 Small baking tin

225 grams flour
150 grams sugar, for the sponge cake
250 ml sparkling water, for the sponge cake
50 ml vegetable oil, (rapeseed oil or sunflower oil) for the sponge cake
1 tsp. baking powder, for the sponge cake
1  vanilla pod, for the sponge cake
200 grams whipping cream, for the quark cream
8 grams cream stiffener, for the quark cream
100-200 grams quark, for the quark cream
1-2 Tbsp. agave syrup, for the quark cream
1  mango, for the topping
2-3  passion fruits, for the topping

Instructions

STEP 1/7

Preheat the oven to 180 °C, with convection.

STEP 2/7

Mix the oil and mineral water in a large bowl, then stir in the flour, sugar, vanilla pulp, and baking powder with Braun's MultiQuick 7 double beater attachment.

STEP 3/7

Grease a cake tin, dust with flour, and add the batter. Bake on medium level for 30 minutes with convection. Check whether the cake is done with a skewer test. Extend or shorten the time depending on the colour and the skewer test. Then allow to cool.

STEP 4/7

For the cream, whisk the cream along with the cream stiffener with the double beater attachment - first at a low speed, then increasing it slowly.

STEP 5/7

Stir together the whipped cream with the quark with the double beater attachment at low speed and sweeten it with agave nectar. The cream should be nice and firm, and not too runny.

STEP 6/7

Top the sponge with the cream.

STEP 7/7

Peel and slice the mango, cut the passion fruit in half, and decorate the cake with the fruit and pulp.


The recipe can of course be prepared for VEGANS with appropriate ingredient changes.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
  1. Back to homepage
  2. Recipes
  3. Vanilla sponge

Vanilla sponge

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Show me the recipe
lorem ipsum
Servings:0
Makes:1 Small baking tin

Ingredients


225 grams flour
150 grams sugar, for the sponge cake
250 ml sparkling water, for the sponge cake
50 ml vegetable oil, (rapeseed oil or sunflower oil) for the sponge cake
1 tsp. baking powder, for the sponge cake
1  vanilla pod, for the sponge cake
200 grams whipping cream, for the quark cream
8 grams cream stiffener, for the quark cream
100-200 grams quark, for the quark cream
1-2 Tbsp. agave syrup, for the quark cream
1  mango, for the topping
2-3  passion fruits, for the topping

Instructions

STEP 1/7

Preheat the oven to 180 °C, with convection.

STEP 2/7

Mix the oil and mineral water in a large bowl, then stir in the flour, sugar, vanilla pulp, and baking powder with Braun's MultiQuick 7 double beater attachment.

STEP 3/7

Grease a cake tin, dust with flour, and add the batter. Bake on medium level for 30 minutes with convection. Check whether the cake is done with a skewer test. Extend or shorten the time depending on the colour and the skewer test. Then allow to cool.

STEP 4/7

For the cream, whisk the cream along with the cream stiffener with the double beater attachment - first at a low speed, then increasing it slowly.

STEP 5/7

Stir together the whipped cream with the quark with the double beater attachment at low speed and sweeten it with agave nectar. The cream should be nice and firm, and not too runny.

STEP 6/7

Top the sponge with the cream.

STEP 7/7

Peel and slice the mango, cut the passion fruit in half, and decorate the cake with the fruit and pulp.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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