AEG KB7100000 - Manual (Page 24)

P11 ROAST PORK
P12 CHICKEN, 1000 (g)
LEMON SPONGE CAKE 1000 g
For the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• Grated rind of 2 lemons
Glaze:
• 1/8 l lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Preparation:
Place butter, sugar, lemon rind, vanilla sugar and salt in a mixing bowl and cream togeth-
er. Then add the eggs one at a time and cream together again. Add the flour and corn-
flour mixed with the baking powder to the creamed mixture and fold in. Put the mixture
into the greased and bread-crumbed baking tin, smooth out and put in the oven. After
baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium
foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run
out. Pierce the cake with a wooden skewer and brush on the glaze. Then leave the cake
for a while to soak up the glaze.
Setting Shelf position Time
P 1 LEMON SPONGE CAKE 2 60 min.
QUARK MANDARIN SLICE
Ingredients for the pastry:
• 200 g flour
• 1 tsp. baking powder
• 100 g sugar
• 75 g butter
• 2 eggs
• 1 pinch salt
• Margarine for greasing
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