The gluten-free and dairy-free Sponge Cake is a simple yet very good dessert aimed at those who need to exclude gluten from their diet.
Making it at home is not challenging, and with simple and easily available ingredients, you can enjoy a satisfying sweet treat just like any other cake.
Moreover, most importantly, it will have the incomparable taste of homemade desserts. Despite the good variety of gluten-free desserts available on supermarket shelves today, they unfortunately lack the typical flavor of homemade sweets.
Especially if kids are avoiding gluten, how important it is that we mothers select the ingredients that will make it up!
Sometimes the industry, in the preparation of confectionery products and beyond, to make up for the lack of flavor, exceeds with sugars and flavors, which is evidently not healthy.
You will like this sponge cake, I’m sure. It can be eaten plain or filled with cream and thus become a delicious birthday cake!
One recommendation is always to check that every single ingredient used is gluten-free.
This is to ensure that what we are about to lovingly create at home is indeed free of this protein!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.24 (Kcal)
- Carbohydrates 56.13 (g) of which sugars 22.90 (g)
- Proteins 5.22 (g)
- Fat 12.22 (g) of which saturated 1.92 (g)of which unsaturated 9.70 (g)
- Fibers 0.40 (g)
- Sodium 76.49 (mg)
Indicative values for a portion of 95 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
- 2 1/2 cups rice flour
- 3/4 cup cornstarch (gluten-free)
- 1 cup sugar
- 4 eggs
- 1/2 cup vegetable milk
- 1/2 cup sunflower oil
- 1 packet baking powder
- lemon zest (from one lemon)
- 1 pinch salt
- as needed powdered sugar
Tools
- Electric Whisk
- Spatula silicone
- Baking Pan springform 9.5 inches
- Grater for citrus fruits
- 1 Sieve
Steps
Per to prepare the gluten-free and dairy-free sponge cake, separate the whites from the yolks and beat the egg whites with a pinch of salt.
In another bowl, work the yolks with the sugar using an electric whisk.
Continue until you get a clear and light mixture, it will take about 5 minutes.
Add to the yolk mixture the grated peel of an untreated lemon and sunflower oil, continue to work with the electric whisk, then add the vegetable milk, flour, and starch, and finally the sifted baking powder.
With the help of a silicone spatula and gentle movements going from bottom to top, incorporate the egg whites into the mixture.
Once a well-homogenized dough is obtained, pour it into a well-oiled springform pan, using sunflower oil, and floured with rice flour.
Bake in a preheated static oven at 338°F (170°C) for about 35 minutes at the middle/lower level of the oven.
Always perform the toothpick test before taking it out of the oven.
Let it cool slightly before removing the cake from the mold.
Once cool, sprinkle with powdered sugar.
The gluten-free and dairy-free Sponge Cake is now ready.
In an airtight container for cakes, or under a glass dome, it keeps at room temperature for about 4 days.
If you decide to fill the cake with cream, store it well sealed in the refrigerator for about 3 days.
Here is a selection of products that are definitely useful in making sweets. Many of these have been bought and tested by myself. To view the recommended products click here.
