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| For one 12-slice-form |
| 8 medium eggs separated |
| 40 g of sugar |
| 15 g of salt |
| 280 g of flour |
| 80 g of melted butter |
| 2 mashed garlic cloves |
| ½ onion chopped |
Whisk the yolk, then beat the egg whites with the sugar and salt until foamy but not too stiff. Loosely mix the beaten egg foams, add the onion, garlic and melted butter. Lastly stir in the flour. Fill the batter into the form that has been treated previously with the technical spray and arrange it in the gaps of the form with a cream filler. Bake in a preheated oven at 160 °C for approx. 30 minutes until ready.
Hint: To further season the sponge cake, you may add paprika, ramsons, Vegeta vegetable powder, etc. to the melted butter; in addition you may fry the onion until glassy, then drain and add it to the sponge cake.
Recommended fillings: ham cream, sausage cream, cheese cream
| For one 25-cube-form | For one 12-slice-form |
| 6 medium eggs separated | 8 medium eggs separated |
| 140 g of sugar | 190 g of sugar |
| 180 g of flour | 240 g of flour |
| 30 g of firmly cracked nut | 40 g of firmly cracked nut |
Beat the egg whites with the granulated sugar until foamy but not too stiff. Mix the scraped vanilla seeds with the melted butter and egg yolks, and then gently add the mixture to the beaten egg whites. Lastly stir in the flour mixed with nuts. Fill the sponge cake batter void-free into the form that has been treated previously with the technical spray. Bake in a preheated oven at 160 °C for 25 to 30 minutes. Sprinkle the hot sponge cake with sugar or nuts, and then turn it over onto baking paper. The silicone form may be removed immediately. According to preferences, hot jam may be spread on the surface of the sponge cake, and the sides may be breaded with nuts.
Hint: Instead of using ground almond, you can also use ground walnut or hazelnut.
Recommended sauces: vanilla, caramel, chocolate
| For one 25-cube-form | For one 12-slice-form |
| 6 medium eggs separated | 8 medium eggs separated |
| 140 g of sugar | 190 g of sugar |
| 210 g of flour | 280 g of flour |
| 45 g of melted butter | 60 g of melted butter |
Beat the egg whites with the granulated sugar until foamy but not too stiff. Add the melted butter and the egg yolks gently. Then loosely add the sifted flour and fill it into the cake pan that has been previously treated with the technical spray. Ensure that the filling is void-free, otherwise the baked sponge cake may have blisters. Bake at 160 °C for 25 to 30 minutes until ready. Sprinkle the warm sponge cake with granulated sugar and turn it over onto a sheet of baking paper, then remove the silicone form.
Hint: The sponge cake may be further seasoned with grated zest of lemon or orange or the scraped vanilla seeds of one vanilla bean that has been added to the melted butter.
Recommended sauces: vanilla, chocolate, caramel, fruit sauces