kuechlis gluten-free sponge cake base

Ingredients for 1 servings:

• 180 g cornstarch
• 180 g sunflower oil
• 160 g sugar
• 20 g vanilla sugar, homemade
• 1 packet of baking powder
• 5 large eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

also as chocolate sponge cake, stays fresh for a long time, little effort – a whole baking tray

Line a baking sheet with parchment paper. Preheat the oven to 200°C (400°F) top/bottom heat or 175°C (350°F) fan-assisted. Mix the cornstarch and baking powder. Add the oil, sugar, and eggs, then beat with a food processor for about 5-6 minutes. The sugar should dissolve. Pour the very runny batter onto the baking sheet and bake for 15 minutes. If you need the sponge cake in a springform pan for a cake, use a cake ring to cut the appropriate size from the cooled base. Use leftover sponge cake for a tiramisu, for example. For a chocolate sponge cake, use only 170g of cornstarch and add 10g of low-fat cocoa powder. Replace the vanilla sugar with regular sugar.