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24 Serves 12 | Preparation time: 80 minutes Ingredients Preparation Ingredients: 4 medium eggs 250 g butter 250 g caster sugar 1 tsp. salt 250 g plain white flour 3 tsp. baking powder 100 g chocolate drops 1 tsp. ground cinnamon For the cake tin: 1 tsp. butter Accessories: Springform cake tin, Ø 26 cm Rack Separate the egg whites from the yolks. Beat the butter, sugar, salt and egg yolks until creamy. Beat the egg whites until stiff. Carefully fold half of the egg white mixture into the sugar and egg yolk mixture. Sift the flour and baking powder together and stir into the mixture. Fold in the remaining egg white mixture. Then fold in the chocolate drops and cinnamon. Grease the springform tin and pour in the mixture. Place the rack in the oven. Start the Automatic programme or pre-heat the oven according to cooking stage 1. Manual: Adjust settings according to cooking stage 2. Place the springform tin on the rack and place in the oven. Bake until golden. Settings Automatic programme Cakes | Belgian sponge cake Programme duration: approx. 60 minutes Manual Cooking stage 1 Oven functions: Conventional Heat Temperature: 190 °C Booster: On Pre-heat: On Crisp function: Off Cooking stage 2 Temperature: 150–180 °C Duration: 60–65 minutes Shelf level: 1 Belgian sponge cake Useful tip For a more intense taste, substitute 50 g of the sugar with 50 g honey. Dried fruits, chopped nuts or vanilla essence can be added to the mixture according to taste.