Lightning Biscuit
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg (s)
- 1 tablespoon water, hot
- 40 grams sugar
- 25 g flour
- 25 g cornstarch
- 1 pinch baking powder
Print Recipe
Pin Recipe Instructions
- Beat the egg with the hot water and the sugar until thick and frothy. Sieve the flour, cornstarch and baking powder over it and carefully fold in with a whisk.
- The simple recipe makes a thin base in a springform pan. For a base that is to be cut twice, the recipe must be tripled. Quadrupled for a Swiss roll.
- Line the bottom of the pan with parchment paper, do not grease the edges. Bake with top / bottom heat, do not use convection.
- Plain bottom, 220 ° 8-10 minutes.
- High bottom, 180 ° 18 minutes
- Swiss roll, 220C 10-12 minutes. The dough must not be baked too hard at the edges, otherwise the sponge cake will break when rolled up.
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