Homemade gluten-free sponge cakes

1. 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.
2. Put the dough in a pastry bag with a smooth tip and pour it onto a baking sheet lined with baking paper.
3. Bake in the oven at 180°C for 10-12 minutes.
4. 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.