CookEat Recipe
German-Style Breadcrumb Sponge
A light breadcrumb sponge with sultanas, small pieces of candied citrus peel and lemon zest, finished with icing sugar.
Method
Steps
Step 1
Gather the ingredients: 120 g caster sugar; 130 g fine dry breadcrumbs: 120 g for the batter and 10 g for the tin; 30 g candied citrus peel, cut very small; 30 g sultanas; 4 eggs, separated; Finely grated zest of ½ lemon; 5 g butter for the tin; 15 g icing sugar for finishing.
Step 2
Heat the oven to 170°C. Grease a round tin about 20 cm across and at least 5 cm deep with the butter, then dust with the 10 g tin breadcrumbs. The batter should be about 3–4 cm deep with room above it to rise; use a slightly larger tin if needed.
Step 3
Beat the four yolks with the caster sugar until very pale and thick. Mix in the 120 g batter breadcrumbs, then the small pieces of candied peel, sultanas and lemon zest.
Step 4
Whisk all four whites separately to firm peaks. Fold gently into the breadcrumb mixture until evenly combined, taking care not to knock out the air. Transfer immediately to the prepared tin.
Step 5
Bake for about 25–35 minutes until golden, springy and fully set, with no wet batter on a wooden skewer. Cool for 10–15 minutes before turning out, then let cool completely on a rack. Dust with the icing sugar and serve in slices.
Step 6
For the alternative flour coating, replace only the 10 g tin breadcrumbs with 10 g plain flour; keep the 120 g breadcrumbs in the batter. To serve 10–12 people, double all the quantities and divide between two prepared tins of the stated size, baking until both centres are set.
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