Sponge cake base for 18 cm springform pan

Ingredients for 1 servings:

• 2 eggs, size M
• 1 pinch of salt
• 60 g sugar
• 35 g flour
• 15 g cornstarch (e.g. Mondamin)
• 1 pinch of baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Separate the eggs. Beat the egg whites and a pinch of salt with a hand mixer until stiff peaks, slowly adding the sugar. Fold in the egg yolks. Mix the flour, cornstarch and baking powder, sift over the egg whites and fold in loosely with a spoon (not with an electric whisk). Line the bottom of a springform pan (18 cm Ø) with baking paper. Pour in the sponge mixture and smooth it out. Bake in a preheated oven at 200 °C top/bottom heat (convection oven is not suitable!) on the second rack from the bottom for 25-30 minutes. Allow the sponge cake to cool in the pan on a wire rack. Then loosen the base from the edges, turn it out and peel off the baking paper. DO NOT grease the baking pan, otherwise the cake will not rise properly and will collapse when taken out.