in Recipes

sponge cake

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 80 g corn flour
  • 80 g cornstarch
  • 4 tbsp water
  • 1 packet of baking powder
  • 1 tsp lemon zest, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without milk, without gluten, without soy

Preheat oven to 200°C (top and bottom heat). Separate the eggs. Beat the egg yolks with the sugar, lemon zest, vanilla sugar, and water until frothy. Mix the cornflour, starch, and baking powder. Beat the egg whites with a hand mixer on high until stiff peaks form. Pour the egg whites onto the egg yolk mixture. Sift the flour mixture over the mixture and carefully fold it in. Depending on what you want to do with the base, either spread it on a baking sheet lined with baking paper or place it in a springform pan. Grease only the bottom of the springform pan so that the base can slide up easily. Bake for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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