Sponge Cake Base (Biskuitboden)

Ingredients

• 4 pcs large eggs
• 2 tbsp warm water
• 150 g Sugar
• 1 packet Vanilla sugar
• 1 pinch Salt
• 130 g Plain flour
• 70 g Cornstarch
• 2 tsp Baking powder

Equipment

• KitchenAid Artisan 5KSM175PS Stand Mixer
• Hand mixer

Instructions

PREHEAT THE OVEN (180°C CONVENTIONAL, TOP/BOTTOM HEAT)

1. 1.
   Separate the eggs.
2. 2.
   Tip: Whisk the egg whites first and the egg yolks afterwards - why? You can use the beaters from the egg whites for the egg yolks without washing them. The other way around doesn't work, because the egg whites won't whip up otherwise.
3. 3.
   Beat the egg whites until stiff. The beaten whites must be firm enough that a knife cut stays visible. Then, whisking constantly, gradually add 1/3 of the sugar.
4. 4.
   Beat the egg yolks and water until frothy and gradually add the rest of the sugar along with the vanilla sugar and salt. Keep beating until a creamy mixture forms.
5. 5.
   Place the beaten egg whites on top of the egg yolk cream, then sift the flour mixed with the cornstarch and baking powder over it.
6. 6.
   Gently fold everything together (don't stir!), pour the batter into a springform pan (about 26 cm in diameter) lined with baking paper and bake immediately.
7. 7.
   Baking time approx. 25-30 minutes.
8. 8.
   Let the cake base cool completely before processing it further!