Preheat the oven to Th 6 / 180°c without convection.
2
Step
Using the Speedy Chef, whisk the eggs, egg yolk and sugar for approx. 20 sec.
3
Step
Add the melted butter, flour and baking powder and whisk again until you have a consistent batter.
4
Step
Set the SBF Mini Football on the cold oven rack.
5
Step
Evenly divide the cake batter into the six cavities of the SBF Mini Football.
6
Step
Place the rack at the lowest level of the oven and bake for approx. 20 min.
7
Step
Allow to stand for 5 min. and unmold.
Bi-color football cakes:
1
Step
At the end of step 4 of the above recipe, separate 3 tbsp of the batter into a Space Saver Bowl 300ml. Add 1 tsp (± 5 ml) unsweetened cacao powder to the Space Saver Bowl and mix until you have a consistent dark batter.
2
Step
Using the tip of the Silicone Spatula Thin, apply a thin layer of dark batter into the six etched pentagon shapes.
3
Step
Bake for 3-4 min. at Th 6-7 / 200°c. Take the SBF Mini Football out of the oven and allow to cool for 5 min.
4
Step
Add the white batter in the cavities, lower the temperature of the oven to Th 6 / 180°c and continue with step 6 and 7 of the above recipe.
