Kuechlis Gluten-free Sponge Cake Base
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g corn starch
- 180 g sunflower oil
- 160 g suar
- 20 g vanilla suar, homemade
- 1 packet baking powder
- 5 large egg (s)
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 200 degrees top / bottom heat or 175 degrees circulating air.
- Mix cornstarch and baking powder. Add the oil, sugar and eggs and then beat with the food processor for about 5-6 minutes. The sugar should dissolve.
- Pour the very liquid batter onto the baking sheet and bake for 15 minutes.
- If you need the springform-sized biscuit for a cake, use the cake ring to cut the right size out of the cold base. Use leftover biscuits e.g. for a tiramisu.
- For a chocolate biscuit you only use 170 g of corn starch and add 10 g of heavily de-oiled cocoa powder. The vanilla sugar is replaced by normal sugar.
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