Homemade gluten-free sponge cakes
- 150 g Universal mix Liana
- 100 g powdered sugar
- 3 eggs
- 1 - 2 bags Vanillin sugar Liana
- Beat the egg whites until stiff. Beat the egg yolks with powdered and vanillin sugar until foamy. Mix Universal mix and hard snow alternately into the beaten egg yolks.
- Put the dough in a pastry bag with a smooth tip and pour it onto a baking sheet lined with baking paper.
- Bake in the oven at 180°C for 10-12 minutes.
- Let the baked sponge cakes cool down, transfer them to a plate and enjoy them with your loved ones :)
A good tip:
Part of the gluten-free Universal mix can be replaced with Liana's Golden Cream, which will give the biscuits a tastier vanilla taste.
Good tip 2:
For the classic version of the recipe with wheat flour, we replace Universal mix Liana with 150 g of plain flour.
- 150 g Universal mix Liana
- 100 g powdered sugar
- 3 eggs
- 1 - 2 bags Vanillin sugar Liana
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