Leo's Biscuit

Ingredients for 1 servings:

• 6 eggs
• 120 g cane sugar
• 180 g flour (whole grain), sifted
• 1 packet of vanilla sugar
• 4 tbsp mineral water
• 1 pinch of salt
• 1 tsp baking powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fluffy cake base with whole grain

Separate the eggs. Set the egg whites aside. Beat the egg yolks with the sugar and vanilla sugar for at least 5 minutes until thick and creamy, while adding the sparkling water. Line a springform pan with baking paper and preheat the oven to 180°C fan/convection oven. Clean the hand mixer thoroughly and then beat the egg whites until stiff peaks form. Mix the flour with the salt and baking powder. Pour half of the egg whites onto the egg yolk and sugar mixture and spread it evenly over the cake, making sure it is completely covered. (Don’t stir yet!) Spread half of the flour evenly over the egg whites. Carefully fold the mixture in using a long spoon (not a wooden one). Repeat the process with the second portion of egg whites and flour. Pour the batter into the pan and immediately place in the oven. Bake on the lowest shelf for about 50 minutes. Keep an eye on the baking process! Turn off the oven but leave it closed for another 5 minutes. Then take it out and let it cool. It can now be used further as required. If you replace 2 tablespoons of flour with 2-3 tablespoons of cocoa, you have a chocolate sponge cake.