Sponge cake

Bring eggs to room temperature and sift the cake flour. Melt the butter.

Place eggs and sugar in a bowl and lightly mix.

Place the bowl from step 2 over a 40°C (104°F) water bath and mix until the sugar is no longer visible, then remove from the water bath.

Beat the mixture from step 3 with a hand mixer on high speed. Beat until it turns pale and forms stiff peaks that hold their shape when the whisk is lifted, then slowly fall. Finally, beat on low speed for about 1 minute to smooth the mixture.

Add the sifted flour from step 1 to the mixture from step 4. Fold gently with a rubber spatula until no dry flour remains. Add the melted butter and mix.

Pour the batter from step 5 into the generously buttered inner pot. Gently tap the pot on a soft cloth to release air bubbles, then place it into the main unit and close the lid.

Select “Auto:12” and press “START/SET”.

Once baked, remove from the inner pot and let cool. Decorate with whipped cream (made by whipping granulated sugar into heavy cream) and fruit.