Gluten-Free Sponge Cake (Tall and Soft).
The gluten-free sponge cake is very soft, ideal to enjoy on its own or enriched with a classic pastry cream or chocolate pastry cream.
I will now explain the step-by-step procedure to achieve a tall and soft sponge cake.
Tips for Success:
For a successful sponge cake, a few tips are necessary and the result will be excellent:
The eggs must be at room temperature (if you keep them in the fridge, just leave them in a bowl with warm water for a few minutes).
It’s important to beat the eggs with the electric mixer for a long time and then add the sugar in three stages.
When it is time to combine the flour with the egg and sugar mixture, it must be done slowly and gradually, from bottom to top with a spatula to maintain the volume.
Do not open the oven during baking and always preheat the oven.
Let’s start baking, happy recipe. Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 3/4 cup granulated sugar
- 1 cup rice flour
- 1 pinch salt
Tools
I used a 8-/9-inch diameter mold to make it taller. If you prefer to use a 9.5-inch diameter mold, it will be shorter but still delicious.
Steps for the Gluten-Free Sponge Cake
In a bowl, pour the 4 eggs with the pinch of salt and beat with the electric mixer for 5 minutes.
After this time, start adding the sugar a little at a time. (Important: The sugar should be added in three stages).
Let the mixer work for another 10 minutes.
Turn off the electric mixer and slowly start adding the sifted flour in several steps. Incorporate the flour into the fluffy mixture slowly, from bottom to top, to maintain the volume.
Pour the mixture into a floured and buttered mold.
Bake at 340°F in a preheated static oven for 30 minutes in the center of the oven.
Toothpick test: After 30 minutes, do the toothpick test. If it comes out dry, the sponge cake is ready; otherwise, extend the baking for another 5 minutes.
Storage and Tips for the Gluten-Free Sponge Cake
The sponge cake can be stored wrapped in plastic wrap for several days.
If you want to fill the sponge cake, let it cool completely before cutting it; the longer it rests (even a whole day), the better.
You can flavor the batter with lemon zest: just work the zest with your hands along with the sugar before adding it to the eggs. This step helps to release the aroma of the citrus better.
