Belgian sponge cake

Belgian sponge cake

Belgian sponge cake

Belgian sponge cake

Belgian sponge cake

Prep Time 1 hr 20 mins
Course cake recipes
Servings 12


  • 1 Springform cake tin,  26 cm
  • 1 Rack


  • 4 medium eggs
  • 250 g butter
  • 250 g caster sugar
  • 1 tsp salt
  • 250 g plain white flour
  • 3 tsp baking powder
  • 100 g chocolate drops
  • 1 tsp ground cinnamon

For the cake tin

  • 1 tsp butter


  • Separate the egg whites from the yolks.Beat the butter, sugar, salt and eggyolks until creamy.
  • Beat the egg whites until stiff. Carefullyfold half of the egg white mixture intothe sugar and egg yolk mixture. Sift theflour and baking powder together andstir into the mixture. Fold in theremaining egg white mixture
  • Then fold in the chocolate drops andcinnamon.
  • Grease the springform tin and pour inthe mixture
  • Place the rack in the oven. Start theAutomatic programme or pre-heat theoven using the settings indicated forcooking stage 1


  • Adjust settings according to cookingstage 2.
  • Place the springform tin on the rackand place in the oven. Bake untilgolden brown.


Automatic programme
Cakes | Belgian sponge cake
Programme duration: 65 minutes
Cooking stage 1
Oven functions: Conventional Heat
Temperature: 190 °C
Booster: On
Pre-heat: On
Crisp function: Off
Shelf level: 2 [1] (2)
Cooking stage 2
Temperature: 150–180 °C
Duration: 60–65 minutes
Useful tip
For a more intense taste, substitute 50 g of the sugar with 50 g honey. Dried fruits, chopped nuts or vanilla essence can be added to the mixture according to taste.
Keyword Belgian sponge cake, Miele Moisture Plus The Cookbook
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