Sponge cake without flour

In a small bowl, pour corn starch and baking powder, mix thoroughly.

In a saucepan over medium heat, heat the cream to a hot state, but do not boil. While they are warming up in a glass container, we break the white chocolate. Pour the heated cream over the pieces of chocolate, mix so that it completely melts. Pour vegetable oil into the chocolate, add vanilla (vanillin) and stir the mixture well.

Turn on the oven to warm up to 180 degrees Celsius, and at this time we continue cooking our unusual biscuit.

Break the chicken eggs, separating the yolks from the whites, transfer them to different dishes. We pour granulated sugar: in the proteins 50 grams, and in the yolks - 100 grams. Next, you will need a mixer or blender with a special (frame) nozzle. Beat the yolks with sugar until white and fluffy (the weight of the yolks should approximately double). Whisk the whites to stable peaks (when turning the whisk upside down, the peaks do not fall off).

Now we put a mixture of chocolate, cream and butter in the whipped whites. Whisk again. In the resulting mass, add a mixture of starch and baking powder in portions, stirring everything (you can beat at low speed). Next, we carefully mix the proteins - also in portions.

We line the baking dish with a diameter of 22-24 cm with parchment, and then pour the resulting dough into the mold. We put the mold in the oven that has had time to warm up for half an hour. We check the readiness of the biscuit with a dry stick test. We stick a skewer, toothpick or match into a biscuit, and then we take it out and look. If the dough does not stick, that is, the stick remains dry, the biscuit is ready.

Let the biscuit cool on the grill, and then use it for our culinary purposes. Just like that, and without flour, a lush base for a cake turns out!