My mother calls it Blitzbiskuit, and it really is a very simple and quick affair. It makes a perfectly quick and simple sponge base for a fresh summer fruit cake and, with added cocoa, also serves well for a Black Forest Gateaux.
For a 24 cm tray, add 4 tablespoons of cold water to four organic free-range egg whites, then beat almost stiff. Add 150 g caster sugar and dissolve with more beating.
Now put the power whisk aside and switch to a hand whisk. Use this to gradually fold in, one after another:
3 lightly beaten egg yolks,
1 teaspoon of baking powder,
180 g white wheat flour.
Add 3 tablespoons of dark cocoa for a dark base.
Bake 25 minutes in an oven preheated at 180° C. Ain’t that a quickie?