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Gluten-free sponge cake for layer cakes

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Step 1 of 5: Whip the whites

Step 1 of 5

Whip the whites

Preheat the oven to 200°C. Separate the eggs. In a clean, dry bowl, whip the whites to a thick white foam using a stand mixer with a whisk attachment, a hand mixer or a balloon whisk. Keep whisking as you add the sugar for the whites in 3–4 batches.

For this step

  • Large eggsThe equivalent quantity is for small eggs.
    5 pcs6 pcs
  • Sugar for the whites
    120 g6 tbsp
Thick white egg foam on a lifted whisk