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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