Gluten-free sponge cake –
The sponge cake is a basic dough used in many preparations, fluffy and good. In the classic recipe for sponge cake, it isn’t used the baking powder, but I put it in my sponge cake and the result is perfect 🙂
Preparation time 30 minutes
150 g of gluten-free flour (I use BiAglut flour)
125 g of vanilla sugar(*)
8 g of baking powder
3 tablespoons of boiling water
a pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
Beat the egg yolks with the sugar for 10 minutes. Add 3 tablespoons of boiling water and beat again.
Add the flour sifted with the baking powder and mix well (stir until the mixture is smooth and homogeneous, even with the help of an electric whisk if necessary), then add the egg whites beaten until stiff with the salt, incorporating them gently.
Pour the batter into a cake pan or a baking sheet covered with parchment paper and bake at 180°C.
If you put the batter into a cake pan, to make a cake, cook for 25 minutes; 10 minutes if you put it on a baking sheet.
Once cooked turn it over on a slightly damp cloth (or parchment paper) and carefully remove the baking paper attached to the base.
This sponge cake is almost perfect as it is and, stuffed with creams, it’s better not to get it wet, if not slightly: will remain soft and absolutely not dry. Wetting it too much, as you would with a sponge cake with gluten, it’s likely that it’ll break.
More gluten-free basic doughs and creams: