Oblong gluten-free sponge cakes

1. Separate the whites from the yolks. In a bowl, beat the egg whites until stiff, add granulated sugar and 1 piece of Liana vanilla sugar. In another bowl, beat the egg yolks with powdered sugar until foamy and lightly mix in the egg whites by hand. Very carefully, gradually add the Universal Liana mix through a sieve.
2. Using a pastry bag with a smooth tip, lightly apply sponge cakes about 8-10 cm long on a baking sheet lined with baking paper. Sprinkle with vanilla sugar Liana.
3. Bake at 170°C for 15-17 minutes.

A good tip:
If we want the sponge cakes to be harder or completely dry, let them dry further at a low temperature of about 50°C.