Sponge cake

Instructions

1. Preheat the oven to 180 degrees top/bottom heat.
2. Place the eggs, sugar, seeds from a vanilla pod, lemon zest and salt in a saucepan and heat briefly to approx. 40 degrees, stirring constantly - this will help the sugar to dissolve better and give the mixture more stability when whisking.
3. Then place the mixture in a food processor and blend for 10-15 minutes until it is stable. This doubles the volume and whitens the mixture.
4. In the meantime, place the butter in a saucepan and melt on the hob.
5. Sieve the flour onto baking paper. As soon as the sponge mixture is well mixed, reduce the speed of the food processor and carefully and gradually fold the flour into the sponge mixture.
6. Finally, carefully fold the dissolved butter into the mixture in the food processor.
7. Then prepare a baking ring with a diameter of 24 cm, pour in the sponge mixture and spread evenly.
8. Bake the sponge base in a preheated oven at 180 degrees for approx. 35-40 minutes. Tip: The sponge base is perfectly baked when the internal temperature of the sponge is between 85 and 90 degrees.
9. Then turn the warm sponge base out onto the hot baking tray lined with baking paper, remove the top baking paper and leave to cool thoroughly. Tip: Turning out the cake base will give you a perfectly straight cake base.
10. Once the sponge base has cooled, remove it from the frame, cut into layers and process further.