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26 Serves 12 | Preparation time: 75 minutes Ingredients Preparation For the dough: 4 medium eggs 2 tbsp. water | hot 175 g caster sugar 200 g plain white flour 1 tsp. baking powder For the cake tin: 1 tsp. butter Accessories: Fine sieve Springform cake tin, Ø 26 cm Baking paper Rack Separate the egg whites from the yolks. Beat the egg whites with the water until stiff. Slowly add the sugar, beating after each addition. Whisk and then fold in the egg yolks. Place the rack in the oven. Start the Automatic programme or pre-heat the oven. Stir the baking powder into the flour, sift over the egg mixture, and then gently fold into the egg mixture with a large egg whisk. Grease the base of the springform tin and line with baking paper. Pour the mixture into the springform tin and level with a spoon or spatula. Place in the oven and bake until golden. Allow the cake to cool in the tin for approx. 10 minutes after baking. Turn out onto the rack and leave to cool. Cut horizontally through the cake twice to make 3 layers. Spread over the prepared filling. Settings Automatic programme Cakes | Sponge base Programme duration: approx. 38 minutes Manual Oven functions: Conventional Heat Temperature: 170–180 °C Booster: Off Pre-heat: On Crisp function: Off Duration: 25–35 minutes Shelf level: 1 Deep sponge base Useful tip To make a chocolate sponge, add 2-3 teaspoons of cocoa powder to the flour mixture.