Sponge Cake: BASIC RECIPE (Wiener Boden)

PREPARATION:

1. Cover the bottom of the springform pan with baking paper. Leave the edge free. Preheat the oven to 180 ° top / bottom heat.
2. Separate eggs into whites and yolks. Sift the flour with the baking powder (add the cocoa for the dark cake). Mix sugar with vanilla sugar.

PREPARATION:

1. Beat the egg whites, salt and water in a bowl. When the mixture starts to set, pour in the sugar. The egg white is ready when it is firm and shiny.
2. Stick the egg yolks with 1 teaspoon of water, add to the egg white mixture and briefly knock in.
3. Place the flour ~ SEVEN ~ on top of the mixture and fold in with a spatula. Do not beat again so that the air that has been stirred in does not escape. If there are no more flour nests, fill the dough into the springform pan and smooth it out.
4. Place the pan in the lower third of the oven and bake for about 30 minutes (stick sample in the middle).
5. Let the finished baked base cool down for 15 minutes with the oven door slightly open.
6. Then take the tin out of the oven, separate the ring from the base with a sharp, thin knife and turn it upside down on a wire rack. Remove the bottom lid and peel off the baking paper. Let the bottom cool down.

NOTE:

1. Biscuit bases that I want to fill (i.e. have to cut horizontally) should be made the day before. They are much easier to cut when they are several hours old. Fresh soils crumble more easily.
2. If the dough is used for a baking sheet, the baking time is reduced accordingly. Because of the low height, the biscuit only takes 12 – 15 minutes (depending on the oven). In addition, it becomes dry.