This is a lovely sponge cake and stay fresh forever.
Turn on the oven at 345 F degrees and place a baking tray in the middle section of the oven.
Measure everything you need and let it comes to roomtemperature before startin baking. Crack eggs into a bowl and set aside. In a bowls sift together the dry ingredients ( exept for the sugar) Combine all wet ingredients in a separat bowl. In the bowl of your standing mixer add butter and sugar.
- 310 gram flour
- 85 gram cocoa powder
- 2 1 /4 teaspoon baking powder
- 1 1 /5 tsp salt
- 3.5 dl milk – preferably whole milk
- 3 tablespoons Cognac – can be replaced in 3 tablespoons milk.
- 1.5 tbsp vanilla extract / 1.5 tsp vanilla extract
- 255 gram butter
- 590 gram sugar
- 6 eggs
NOTE: Do not add salt to batter if you use butter that contains salt.
Useing the blade (K-beater) Cream together butter and sugar on low speed until it is light, soft and fluffy. It will take about 5 min.
Still on low speed, add one egg at the time. Mix well between each addition. Stop and crape down the sides with a rubber spatula.
Then add dry and wet mix in four dry and three wet additions. Starting and ending with dry ingredients. Run the mixer for a very short time. Stop and scrape down the sides and lift up from the bottom of the bowl again with your rubber spatula. Turn mixer on high speed for a few seconds. NO MORE!
Line a sheet pan with baking paper or grease a figure pan. Pour batter into pan and level it.
Bake for 40 minutes. To a stick incerted into center of the cake comes ount clean.
Let the cake rest in the baking pan for 20 minutes before transfering to a wire rack.
This batter you also can use for cupcakes! Cupcakes bakes for 15 – 18 minutes.
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