Preheat the oven to (160°C fan, 180°C electric). Butter a 24 cm springform tin. Pour the cake mix into a bowl, add 125 g of butter, 3 eggs and 80 ml of milk (butter, eggs and milk should be at room temperature).Neat on low speed 3 minutes until smooth and creamy. Pour the mixture into the tin. Bake for 35 minutes (fan oven) or 45 minutes (electric oven). Remove from the oven and leave to cool for 10 minutes. Turn out onto a plate and dust with icing sugar.
Sponge cake mix: sugar, wheat “00” flour, potato starch, raising agents (potassium tartrate, sodium hydrogen carbonate), flavours (contains lactose), corn starch, salt. Icing sugar (2,3%) - icing sugar with corn starch for confectionery use: sugar, corn starch.
440 g / 514 g
18 / 90