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Sponge cake VIII ( eggnog )

updated

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Ingredients for 1 servings:

  • 4 eggs
  • ¼ tsp salt (saline salt)
  • 200 g sugar
  • 400 ml egg liqueur
  • ½ tsp vanilla powder
  • 1 bag of baking powder
  • 500 g brown rice, ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free + dairy-free + low-fat

Beat the eggs with salt and sugar in a 30 cm loaf pan until creamy, then add the egg liqueur and mix well. Mix the remaining dry ingredients together, slowly add them, and mix on medium speed for 4-6 minutes. Pour into a 30 cm loaf pan lined with baking paper until thin. Bake in a cold oven at approximately 130°C (convection oven) for approximately 100-110 minutes (convection oven). Check with a needle. Allow to cool completely before cutting with a serrated knife. My own recipe.

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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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