Description
Luftig-leichter Biskuit mit zart goldener Kruste, feinporiger, elastischer Krume und dezent süßem, vanillig-aromatischem Geschmack – perfekt für Torten oder als purer Genuss zum Kaffee. Immer saftig, nie trocken!
Ingredients
Scale
- 150 g Mehl
- 120 g Stärkemehl
- 6 Eier
- 120 g Zucker
Instructions
- Begin by separating the egg whites from the yolks. Place the egg whites in a large, clean mixing bowl, making sure no yolk gets in to ensure optimal whipping.
- Using an electric mixer or stand mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add the sugar to the egg whites, a spoonful at a time, while continuing to beat. Keep beating until the meringue is glossy and stiff peaks form, and the sugar has completely dissolved. This process may take several minutes.
- Once the egg whites and sugar are fully whipped and glossy, gently add the egg yolks to the mixture. Use a spatula or whisk to carefully fold the yolks into the meringue, making sure not to deflate the airy mixture. Fold until just combined and the mixture has an even pale yellow color.
- In a separate bowl, mix together the all-purpose flour and corn starch (Stärkemehl). Sift this flour-starch mixture over the egg mixture. Sifting helps prevent lumps and ensures an even, light texture.
- Using a spatula or large whisk, gently fold the sifted flour and starch mixture into the egg mixture. Use slow, sweeping motions to maintain as much air as possible in the batter. Continue folding until no dry flour remains and the batter is smooth and homogeneous.
- Prepare a smaller baking pan (such as a springform or rectangular pan, approx. 24 cm) by lining the bottom with parchment paper. Do not grease the sides, as this helps the sponge rise evenly.
- Pour the finished batter into the prepared baking pan and gently smooth the surface with a spatula or the back of a spoon to ensure even baking.
- Place the pan in a preheated oven at 180°C (356°F) and bake for approximately 30 minutes. Do not open the oven door during the first 20 minutes to prevent the sponge from collapsing.
- After 30 minutes, check for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean, the biscuit is ready. If needed, bake for a few more minutes.
- Remove the baked biscuit from the oven and allow it to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen, and invert onto a wire rack to cool completely before using or slicing.
Notes
Instead of corn starch, you can use a packet of vanilla or chocolate pudding powder, but in that case, use 140 g of flour instead of 150 g. Part of the flour can also be replaced with 70 g of ground almonds or hazelnuts for a different flavor. This recipe is suitable for making a cake base or, when baked on a baking sheet, for a Swiss roll. The process is quick and easy, making it perfect for spontaneous baking.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
