Juicy box sponge cake

Name: Juicy box sponge cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 250 g soft butter or margarine; 1 pinch Salt; 7-10 Tbsp 275 + 2 tablespoons sugar; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 150 g Fresh cream; 1 kg Strawberries; 3-4 Tbsp Cognac; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

250 g soft butter or margarine
1 pinch Salt
7-10 Tbsp 275 + 2 tablespoons sugar
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
150 g Fresh cream
1 kg Strawberries
3-4 Tbsp Cognac
7-10 Tbsp Fat and flour

Directions

1
Cream fat, salt, 275 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir the crème fraîche first, then the flour mixture into the fat-sugar mixture. Grease a 2-litre tin and dust with flour. Add the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let it cool down in the tin for 10 minutes, turn out of the tin and let it cool down. Wash, clean and quarter the strawberries. Mix with 2 tablespoons of sugar and cognac and chill for about 2 hours. Serve the cake with the strawberries. Whipped cream tastes good with it
3
waiting time approx. 2 hours