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Golf Goddess
Sponge cake
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Directions
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Break the eggs into a (metal) bowl. Place this bowl on a pan with so much boiling water that the bowl does not hang in the water (au bain-marie).
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Beat the eggs with the sugar with a mixer at high speed until the volume of the beaten eggs is approximately 4x. Preheat the oven to 180ºC.
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Add the honey to the egg mixture and beat for half a minute at a low setting. Sift half of the flour above and mix briefly.
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Add the rest of the flour and mix again for half a minute. Not too long, because then the airiness disappears.
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Pour the batter into the baking sheet covered with parchment paper and draw a zigzag line in the batter with the skewer to remove large bubbles.
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Bake the cake in the middle of the oven for 12-15 minutes until the top is lightly browned. Cover the top with parchment paper, lower the oven temperature to 170ºC and bake for another 40-45 minutes. Remove the baking paper.
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Test with a skewer if it comes out of the cake (if so, then the cake is done). Pour the cake out of the baking tin and immediately cover with cling film.
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Turn the warm cake on a baking sheet or shelf and pack firmly in cling film. Allow to cool for at least 6 hours so that the cake becomes slightly damp.
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Before serving, cut the sides tightly and divide the cake into cubes or strips. Brush the cake on the top with a layer of whipped cream and garnish with slices of strawberry.
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Nutrition
205Calories
Fat6% DV4g
Protein14% DV7g
Carbs12% DV37g
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