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Gluten-free sponge cake recipe by of 26-10-2017 [Updated on 07-02-2018]
The gluten free sponge cake it was a really nice discovery. The gluten-free sponge cake recipe includes a mix of rice flour and corn starch which will replace the more classic 00 flour. The result is that of a tall sponge cake is fluffy although gluten free.
I prepared it as a base for a cake and I immediately noticed that it is as soft as a cloud, keeps fresh for several days and does not even need a lot of wet, in short, passed with flying colors!
How to make gluten-free sponge cake
In a large bowl, whisk the eggs with the sugar for about 10 minutes. The eggs should be clear, swollen and frothy.
Separately, sift the flour and cornstarch and add them to the egg mixture.
Add the vanilla essence and work carefully trying not to disassemble the dough.
Transfer everything to a mold lined with parchment paper and bake in a static oven at 170 ° C for 35 minutes.
Once ready, take out of the oven and let it cool, your gluten-free sponge cake is ready.