Biskuit cake I

This is one of the many ways to bake biskuit cake. It’s similar to a sponge and it’s your typical torte cake that you’ll find all over germany. The key to this is to whip each for longer periods to incorporate enough air to make it light. Enjoy!

Biskuit cake I


  • 2 egg yolks
  • 2-3 Tbsp. warm water
  • 100g sugar
  • 1 pkg vanilla sugar
  • 75g flour
  • 50g cornstarch
  • 1 tsp baking powder
  • 2 egg whites


  1. Beat the egg yolks and water until frothy. Bit by bit, add the 2/3 of the sugar mixed with the vanilla sugar. Then beat the mixture until very creamy (you can’t beat this too long…the longer the better…some bakers in germany will do this for 20 minutes!). Beat the egg whites in another bowl until stiff. It must be stiff enough that a slice through with a knife is visable.Then add the rest of the sugar (1/3) bit by bit. Now for the tricky part. Add the egg-white mixture to the egg-yolk mixture and FOLD the egg whites in. DO NOT BEAT or use a hand mixer. If you do, you’ll deflate the egg-whites and the cake will be like a brick. Fold them in to incorporate them fully. Then add the cornstarch, flour and baking powder. Fill a 10″ springform pan and bake immediately. 20-30 minutes at 350.


Comments (3)


Yes this is the right way to do it. I use this base for the most of my cakes and Torten. You can fill it really with everything but most i like it with fresh fruit and whipping cream or a old style butter cream. Ja when you where grown up with it, you just need it,lol



VAnilla sugar is a special German sugar, you can make it with vanilla beans and white sugar but it's easier to buy it. You can find vanilla sugar at a German imports store under vanille zucker.

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