Kuechlis Gluten-free Sponge Cake Base

Summary

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)

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Instructions

1. Line a baking sheet with parchment paper. Preheat the oven to 200 degrees top / bottom heat or 175 degrees circulating air.
2. 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.
3. Pour the very liquid batter onto the baking sheet and bake for 15 minutes.
4. 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.
5. 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.