Description
Luftig-leichtes Blitz Biskuit: goldgelbe Kruste, zart schmelzende Krume, feinporig, federnd. Sanft süß, mit dezenter Vanillenote, schmeckt es himmlisch pur oder als Basis für Torten und Desserts. Immer perfekt gelungen!
Ingredients
Scale
- 150 g Mehl
- 120 g Stärkemehl
- 6 Eier
- 120 g Zucker
Instructions
- Begin by separating the eggs, placing the egg whites into a clean, dry mixing bowl and the yolks into a separate bowl. Make sure no yolk gets into the whites, as this will prevent them from whipping properly.
- Using an electric mixer or a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. This means the whites should hold their shape when the whisk is lifted, but the tips should curl over.
- Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed. Continue whisking until the sugar is fully dissolved and the meringue is thick, glossy, and forms stiff peaks. To check if the sugar is dissolved, rub a little of the mixture between your fingers; it should feel smooth, not gritty.
- Reduce the speed to low and gently incorporate the egg yolks, one at a time, into the meringue. Use a spatula or whisk to fold them in carefully, ensuring the mixture remains airy and light.
- In a separate bowl, combine the flour and the potato starch (Stärkemehl), mixing them together thoroughly. Sift the flour-starch mixture over the egg mixture to prevent lumps and ensure even distribution.
- Using a large spatula or a whisk, gently fold the sifted flour and starch into the egg mixture. Work slowly and carefully, folding from the bottom up, to avoid deflating the batter. Mix only until no streaks of flour remain and the batter is smooth and airy.
- Line a smaller baking pan (about 24–26 cm in diameter or a similar size) with parchment paper or lightly grease it. Pour the batter into the prepared pan and spread it evenly with a spatula to reach all the edges and smooth the surface.
- Preheat your oven to 180°C (350°F) if you haven’t already. Place the pan in the center of the oven and bake for approximately 30 minutes, or until the sponge is golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the sponge from the oven and let it cool in the pan for a few minutes. Then, run a knife around the edge to loosen it, and carefully turn it out onto a wire rack to cool completely before slicing or using as desired.
Notes
Instead of potato starch, you can use a packet of vanilla or chocolate pudding powder; in that case, substitute 140 g of flour for the original 150 g. For a nutty flavor, you can replace part of the flour with 70 g of finely ground almonds or hazelnuts. This recipe yields enough for one cake or, if baked on a sheet, for a Swiss roll. It is very quick and easy to prepare.
- 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
