Gluten-free sponge cakes
Normally, we only buy classic wheat biscuits or overpriced gluten-free ones in the store. So if you or your children are on a gluten-free diet, you can easily bake great biscuits at home. They are fluffy, crumbly, and taste great.
Ingredients · Servings 1 dose
- 2 eggs
- 75 g powdered sugar
- 3 tablespoons lukewarm water
- 75 g gluten-free flour (e.g. Jizerka or Procelia)
- 25 g starch (potato or corn)
- 1 teaspoon baking powder
Method · 40 min
- Crack the eggs and separate the yolks from the whites.
- Weigh the flour and starch and mix them with the baking powder.
- Whip the egg whites until stiff peaks form.
- Add water and sugar to the yolks and beat until foamy. Gradually beat in the flour mixture. Finally, lightly fold in the egg whites.
- Line a baking sheet with baking paper and use a teaspoon to drop small mounds of dough onto it – cookies. Leave a little space between the mounds, the cookies will spread a little, but not too much.
- Bake at 170°C for about 10 minutes (until golden brown).
- Let cool for about 2 minutes and then use a blunt knife to peel off the paper and transfer to a tray or box. This batch made about 100 cookies.
