Biscuit Base

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Separate the eggs and beat the egg whites with sugar until stiff, use a little less than a third of the sugar for this, but only let the sugar trickle in gradually. Mix the egg yolks with 3 tablespoons of hot water, add the remaining sugar and vanilla sugar and beat for at least 5-6 minutes until a creamy mass forms. Then carefully fold the egg white into the egg yolk mixture with a baking spoon. Mix the flour with cornstarch and baking powder, sieve over it and fold in carefully. The dough is now nice and airy. Bake at 175 ° for 12-14 minutes until golden. Don`t let it get too brown. Tip: fresh eggs from the market or directly from the farmer you trust, make the soil even better. If it is a Swiss roll, then sprinkle a kitchen towel with sugar beforehand, put the sponge cake on top and roll it up with the kitchen towel and let it rest for an hour on a windowsill, for example. After that, the bottom can be filled well.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.