Do you have to make a cake but there are people in your company who are gluten intolerant? Follow this recipe.
The sponge cake gluten-free is a basic recipe of international pastry making that offers the possibility of creating a thousand different cakes starting from the exact same base. Easy and fast to make, this gluten-free version uses rice flour and potato starch, making it perfect for those who are gluten intolerant. Despite the absence of gluten, the taste and consistency have practically remained unchanged and identical to those of the traditional version. The sponge cake it can be filled with creams of your choice and moistened with different cake moisturizers.
Then follow along this recipe to try making a 100% gluten-free cake too.
Ingredients
To realize the sponge cake for celiacs gluten free a few specific ingredients will be enough.
In fact, equip yourself with 5 eggs, 150 g of sugar, 50 g of rice flour, 100 g of potato starch, 1 sachet of vanillin or flavoring of your choice as lemon or orange zest, 1 pinch of salt, a pinch of bicarbonate. Personally we recommend filling the sponge cake with a layer of jam of your choice and dust it with icing sugar: it’s a delicious option.
Preparation
Separate the egg whites from the yolks and whip the egg whites until stiff with an electric whisk: set them aside.
In a large bowl add the sugar, the pinch of salt and pinch of bicarbonate to the yolks. Mix with an electric whisk until the mixture is light and fluffy. Add vanilla or your favorite flavoring and then add the rice flour and the potato starch to the egg yolk mixture and mix with a spatula. Incorporate the whipped egg whites into the egg yolk and flour mixture, mixing delicately from bottom to top so as not to dismantle the mixture. Pour the mixture into a previously oiled and floured cake tin or lined with baking paper: we recommend using a cake tin with a diameter of 22-24 cm, particularly suitable for this quantity of dough. At this point, bake the sponge cake in a preheated static oven 180 degrees for about 40 minutes, doing the classic toothpick test to check the cooking. Avoid opening the oven door in the first few minutes to prevent the cake from deflating.
Once cooked, the gluten free sponge cake it is ready to be stuffed and enjoyed as you wish!
