John Myers
Ingredients for 1 servings:
- 4 eggs, separate
- 3 tbsp cane sugar OR sugar
- 4 tbsp water, hot
- 1 pinch of salt
- 250 g millet or amaranth or corn, ground
- 1 tsp baking powder
- 1 pinch vanilla powder (bourbon)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
gluten-free – dairy-free – own recipe
Line a 26cm springform pan with baking paper. Preheat oven to 180°C, fan oven 160°C. Beat egg whites with a pinch of salt + 3 tbsp sugar gradually until stiff peaks form. Beat egg yolks with 4 tbsp hot water until creamy. Slide the stiffly beaten egg whites onto the egg yolk mixture. Sprinkle the flour with baking powder and salt over the egg whites + fold the egg whites + flour into the egg yolk mixture. Pour the sponge cake mixture into the springform pan and bake on the 2nd shelf from the bottom for 30 minutes. After letting it rest for at least 2 hours, cut the sponge cake in half if necessary to create 1 or 2 sponge cakes. Note: Too crumbly without egg, the same applies to corn + amaranth. Please bear in mind: Since I grind the grain shortly before use, it has a different binding power (and taste). However, if you work with store-bought flour, you may, but do not necessarily, get different results than those described here.
Facebook Comments