Name: Gluten-Free Sponge Cake
Prep time: 25 min
Yield: 15
Cuisine: Italian
Ingredients: 9 pcs eggs; 7/8 cup sugar; 3/4 cup gluten-free rice flour; 3/4 cup gluten-free cornstarch (or gluten-free potato starch); 1 vanilla bean

The gluten-free sponge cake is a rolled sponge cake made with rice flour and starch. Today, I propose a recipe from chef Luca Montersino, a super soft gluten-free sponge cake that doesn’t break when rolled due to the moisture from the creams. Perfect also with chocolate cream or jams and marmalades for a snack or breakfast.

Difficulty: Easy
Cost: Very cheap
Preparation time: 25 Minutes
Portions: 15
Cooking methods: Oven
Cuisine: Italian

110.41 Kcal

calories per serving

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Energy 110.41 (Kcal)
Carbohydrates 22.43 (g) of which sugars 12.05 (g)
Proteins 2.47 (g)
Fat 1.61 (g) of which saturated 0.65 (g)of which unsaturated 0.79 (g)
Fibers 0.00 (g)
Sodium 22.58 (mg)

Indicative values for a portion of 41 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

9 pcs eggs
7/8 cup sugar
3/4 cup gluten-free rice flour
3/4 cup gluten-free cornstarch (or gluten-free potato starch)
1 vanilla bean

Tools

1 Mixer whisks or stand mixer
1 Spatula
1 Sieve
1 Baking tray approximately 16×18 inches

Procedure

Beat the eggs with the sugar and vanilla in a stand mixer or with a mixer until the mixture is fluffy and triple in volume.
Meanwhile, sift the rice flour with the starch twice and preheat the oven to 356°F.
Stop the stand mixer and, using a spatula, gently fold in 1/3 of the flour mixture to avoid deflating the batter.
Add 2/3 of the flour, mix again, then the last part.
Pour into a baking tray lined with wet parchment paper and spread gently without tapping the tray.
Bake for 15-20 minutes until golden.
Remove from the oven and immediately invert onto a cloth. Gently remove the parchment paper and roll tightly with the cloth, let cool completely.
Unroll and fill to your liking.

WARNING: consult the Italian Celiac Association handbook and read ingredients carefully to ensure they are not contaminated with gluten