Classic sponge cake with taste of orange and Arruco VSOP
2 dl sugar
60 g real butter
1 dl milk
3 dl flour
2 tablespoons vanilla sugar
1 ½ tsk Baking soda
Leave the orange peel + Arruco VSOP to rest for 30 minutes.
1 Grated orange (shell)
½ dl Arruco VSOP
Lubricate and brew a mold (about 1½ liters)
Whisk eggs and sugar porously firmly. Don't be afraid to whip.
Slowly melt the butter in a saucepan, then pour in the milk and mix.
Then stir this down into the bowl and mix gently with a lollipop
Then turn in the orange peel.
Mix the dry ingredients in your own bowl, when you have mixed them well then aim this down in the mixture.
Again, just use the slicing pot and make sure everything is mixed.
Pour this into the mold and into the oven.
It should be baked for about 35 minutes.
Do not open the door during baking.
When it has "cooled" it then cuts it into pieces.
I think it was extra good to pour over a splash of Arruco VSOP over the cake and let it stand!