Sponge Cake with English Cream

A cake recipe for all foodies:

The dish is designed for two people, the ingredients taste around 2, 20 euros.

The “Génoise sauce anglaise” is the typical Sunday cake in France. The cake sponge, which is served with a vanilla sauce, is often baked on Fridays. Its fragrance awakens the anticipation of Sunday coffee.

Butter a small cake pan with a pastry brush. Sift flour over it and turn the pan to the other side so that the excess flour falls out. Preheat the oven to 180 degrees. Prepare a water bath the same size as the frying pan. Beat the egg in the water bath in the waffle.

Sprinkle the sugar on top and whisk until the mixture is lukewarm and firm.

When the mixture has the right consistency, sift the flour over it and gently fold it in with a wooden spatula or slotted spoon.

Do not continue to whisk or the mixture will fall together. The flour only provides the binding.

Fill the cake springform pan two-thirds full with batter. Place in the heated stove, increase the heat to 220 degrees Celsius and bake for 25 to 30 minutes. After the baking time, open the pan directly and cool the cake on a broiler.

For the English cream, boil the milk with the vanilla bean cut lengthwise. Then pour into a large enough bowl. Mix the sugar, salt and the two egg yolks with a wooden spatula until the mixture is smooth.

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