Airy and tall sugar bread

Juicy sugar bread becomes magically good with cream and fresh berries. it is also perfect as a base for a variety of cakes.

You need

How to do it:

Set the oven to 180°C.
The most important thing for good results is that all the raw materials are at room temperature.
With Wilfa Probaker, whisk the eggs and sugar at 60% speed with the whisk for approx. 10 min, until you get an almost white egg mixture.
Sift the wheat flour twice through a fine sieve, then the flour will be airy and easy to turn into the egg mixture.
Carefully fold the flour into the egg mixture with a spatula. Stir from the edge of the bowl towards the center, while turning the flour and baking powder into
the egg mixture. Do not stir more than necessary, so that as much air as possible is retained in the mixture.
Pour the mixture into a spring form with baking paper at the bottom and bake the cake on the bottom rack in the oven.
Bake the cake for approx. 25 minutes. Towards the end of the baking time, you can check whether it is done by sticking a match or a toothpick in the middle of the cake. If the stick
is clean, i.e. there is no
"raw" batter left on the stick, the cake is ready. If necessary, let the cake bake for a few more minutes before checking again.
When the sugar bread is ready, take it out of the oven. Place baking paper on top and turn the cake upside down. Wait to cut it up and decorate it until it is well cooled.

HINT!

You get a smoother surface if you place the cake with the bottom up on the cake plate. Then divide the sugar bread into two or three layers and soak it with juice, milk, jam or the like. Decorate the cake to your liking.
The cake in the picture is made up of three sugar loaves and is topped with fresh berries and mint. The filling consists of raspberry jam with lots of berries and cream made with 5 dl of cream and 2 teaspoons of sugar. Since the jam moistens itself, it is not necessary to soak the bottoms in another liquid.

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