Go Back

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

Kuechlis Gluten-free Sponge Cake Base
Kuechlis Gluten-free Sponge Cake Base
Print Recipe Pin Recipe

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.