| For one 12-slice-form |
| 8 medium eggs separated |
| 40 g of sugar |
| 15 g of salt |
| 280 g of flour |
| 80 g of melted butter |
| 2 mashed garlic cloves |
| ½ onion chopped |
Whisk the yolk, then beat the egg whites with the sugar and salt until foamy but not too stiff. Loosely mix the beaten egg foams, add the onion, garlic and melted butter. Lastly stir in the flour. Fill the batter into the form that has been treated previously with the technical spray and arrange it in the gaps of the form with a cream filler. Bake in a preheated oven at 160 °C for approx. 30 minutes until ready.
Hint: To further season the sponge cake, you may add paprika, ramsons, Vegeta vegetable powder, etc. to the melted butter; in addition you may fry the onion until glassy, then drain and add it to the sponge cake.
Recommended fillings: ham cream, sausage cream, cheese cream