John Myers
Ingredients for 1 servings:
- 3 eggs
- Salt
- 70 g flour
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
baked soup garnish
Prepare an upside-down sponge cake: Separate the eggs. Beat the egg whites until stiff. Carefully fold the salt, flour, and egg yolk into the egg whites (the flour is added according to consistency!). Spread the batter onto a prepared baking sheet. Bake briefly in a preheated oven at 200°C (400°F) for about 10 to 15 minutes. Once cooled, cut into diamond shapes. Tip: This recipe can be adapted to make herb sponge cakes with 2 tablespoons each of herbs, ham sponge cakes with 30g of ham, cheese sponge cakes with 30g of grated cheese, and vegetable sponge cakes with 30g of vegetables. For Styrian sponge cakes, color half the mixture with spinach – then spread the light mixture onto the baking sheet and spread the green mixture on top. Then process as described above.
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