To prepare this simple cake we have been inspired by the recipe for a typical Luxembourg cake called bamkuch. The original recipe is made on a rotary spit and presents the cake as a tree trunk, since in the cut you can see the multiple layers of dough that make up the sweet. We could prepare in the oven, separately, the different sheets of sponge cake and then superimpose them, but to save time and effort, we will keep the traditional pastry flavor of the sponge cake and its spongy texture. Let's see the recipe.

Simple sponge cake with cornstarch

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If you are looking for an easy sponge cake recipe, this is the one to make

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 12

Total time:

Ingredients

For the mass:

250 gr. of butter
250 gr. sugar
a few drops of vanilla aroma
6 eggs
150 gr. Of flour
100 gr. cornstarch or cornstarch
1 teaspoon of baking powder
8 tablespoons of rum

For the frosting:

250 gr. icing sugar
2 tablespoons of rum
1 egg white

Preparation

Mix the softened butter with the sugar until we have a creamy paste. Then add 2 whole eggs and 4 yolks. We mix a little and add the flour, cornstarch and yeast, being able to help us with a strainer to see them in the form of rain. Mix well until a homogeneous mass is obtained.
Whip the 4 remaining egg whites until stiff and integrate them into the previous dough along with the rum. To mix the whites it is better to do it with enveloping movements and with a wooden or silicone palette.
Pour the dough into a mold covered with non-stick paper and cook in a preheated oven at 175 degrees and in a medium position until the cake is dry inside (approximately 45 minutes), checking with the trick of the needle.
Meanwhile, we prepare the glaze by mixing the three ingredients very well so that we have a very thick and whitish syrup. When the cake cools, arranged on a rack, we bathe it with the rum glaze.

Image: Cocinillas

Recetín

Simple sponge cake with cornstarch