The gluten-free sponge cake is a dessert suitable for those who cannot consume common flours. The result is very good, so much so that those who taste it do not miss its classic version.
In fact, without having to resort to specific preparations, cakes and cookies of this type can easily be made at home.
In this regard, almonds and the flour we can simply obtain from them are always valuable allies.
By then adding flours that naturally do not contain gluten, it will be possible to also prepare more elaborate cakes, for example, for birthdays or various celebrations.
On the other hand, even if one must or prefers to avoid this protein in their diet, it can be done without compromising the goodness of the dishes you wish to bring to the table.
Here are some recommended products for making cakes, pies, and cookies. To view their characteristics and possibly purchase them click here.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 256.40 (Kcal)
- Carbohydrates 24.24 (g) of which sugars 10.01 (g)
- Proteins 6.46 (g)
- Fat 16.47 (g) of which saturated 1.95 (g)of which unsaturated 13.85 (g)
- Fibers 2.54 (g)
- Sodium 24.31 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz almonds (without skin)
- 1/3 cup sugar
- 2/3 cup potato starch
- 1/3 cup cornstarch
- 3 eggs
- 3 1/2 tbsp sunflower seed oil
- Half packet baking powder
- lemon zest (from an untreated lemon)
- Half packet vanillin
Tools
- 2 Bowls
- 1 Blender or Mixer
- Electric Whisks
- 1 Sieve
- 1 Lemon Grater
- 1 Spatula silicone
- 1 Pan non-stick springform pan 9.5 inches diameter
Steps
To prepare the gluten-free sponge cake, start by blending the peeled almonds, leaving them slightly grainy.
If you have coarsely chopped almonds used to make my homemade unsweetened almond milk, feel free to use those (as I often do).
Separate the egg whites from the yolks and beat the whites in a bowl until stiff peaks form, using electric whisks.
Separately, beat the yolks with the sugar until a light mixture is obtained.
Slowly add the sunflower oil to the yolks.
Next, add the blended almonds (or the ones mentioned above that remain in the sieve after filtering the almond milk).
Then add the potato starch, corn starch, grated zest of an organic lemon, vanillin, sifted baking powder, and mix.
Finally, add the egg whites, incorporating them into the mixture with a spatula or silicone spoon, using upward movements.
Transfer the mixture into a non-stick pan (preferably a springform), 9.5 inches in diameter, greased with sunflower oil.
To further facilitate the removal of the cake from the pan, it is advisable to line the base with parchment paper, allowing the excess paper to extend beyond the junction of the base and the side.
Bake in the middle/lower level of a preheated oven at 350°F, for about 30/35 minutes, using the static function.
Perform the toothpick test before removing from the oven.
Then turn off the oven, slightly open the door, and leave the cake in the oven for another 5 minutes.
Once out of the oven, allow the cake to cool to at least lukewarm before removing it from the pan.
Place on a rack to cool.
The gluten-free sponge cake is now ready.
Storage
Well sealed in an airtight cake container, it can be stored at room temperature for 4-5 days.
Well sealed in an airtight cake container, it can be stored at room temperature for 4-5 days.
Here is a selection of products extremely useful for making desserts. Many of these have been purchased and tested by myself. To view recommended products click here.
Here is a selection of products extremely useful for making desserts. Many of these have been purchased and tested by myself. To view recommended products click here.
