Sponge cake IV

Ingredients for 1 servings:

• 4 eggs, separate
• 3 tbsp cane sugar or sugar
• 4 tbsp water, hot
• 1 pinch of salt
• 200 g brown rice, ground (medium grain)
• 1 tsp baking powder
• 1 pinch vanilla powder (bourbon)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

gluten-free – dairy-free – own recipe

Line a 26 cm springform pan with baking paper. Preheat oven to 180°C, fan oven 160°C. Beat egg whites with a pinch of salt and gradually add 3 tablespoons of sugar until stiff peaks form. Beat egg yolks with 4 tablespoons of hot water until creamy. Pour the stiffly beaten egg whites onto the egg yolk mixture. Sprinkle the rice flour with baking powder and salt over the egg whites, then fold the egg whites and flour into the egg yolk mixture. Pour the sponge cake batter into the springform pan and bake on the second shelf from the bottom for 30 minutes. After letting it rest for at least 2 hours, cut the sponge cake in half to create one or two sponge cakes.