Ingredients
Sponge cake
eggs
4pc
flour
400g
14oz
1.60cup
26.80tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
corn starch
20g
0.70oz
1.34tbsp
baking powder
3g
0.11oz
0.20tbsp
vanilla
Syrup
water
100g
3.38fl oz
sugar
60g
2.10oz
4tbsp
cognac
10g
0.34fl oz
Frosting
egg
1pc
sugar
160g
5.60oz
0.64cup
10.72tbsp
milk
100g
3.38fl oz
butter
180g
6.30oz
0.72cup
12tbsp
For decorating
raw peanuts
175g
6.13oz
0.70cup
11.73tbsp
Method
Sponge cake
- Separate the room temperature eggs into whites and yolks.
- Beat the whites with the sugar at medium-high speed, leaving a little sugar for the yolks.
- Beat the egg yolks with sugar and vanilla. Pour into the whites.
- Add all the dry ingredients and sift.
- Stir the dough gently and pour it onto baking paper. Author: my mold is 32 x 30cm | 12.5 x 13.8 inches.
- Bake at 347F | 175C for 15 minutes.
- Cut it into 4 layers.
Syrup
- Mix everything and bring to a boil.
Frosting
- Mix the egg, sugar, and milk thoroughly in a saucepan. Place on a low heat and constantly stir until steam appears and the cream begins to thicken.
- Whisk the softened butter, gradually add the fully cooled cream.
Assembling
- Assemble the cake in the following order: cake layer-syrup-frosting
- Decorate with 150-200g | 5-7 oz roasted peanuts.
- Place in fridge overnight.
