The gluten-free sponge cake I propose today has a very soft texture, yet remains compact and holds the syrup very well without crumbling. This sponge cake is excellent filled with creams, whipped cream, fruit, or simply with jams and marmalades to enjoy for breakfast or a snack. It stays soft for one day in a closed bag and can also be frozen to thaw at room temperature in a few hours and stay as fresh as just made.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 223.69 (Kcal)
- Carbohydrates 43.33 (g) of which sugars 25.57 (g)
- Proteins 5.71 (g)
- Fat 3.64 (g) of which saturated 1.42 (g)of which unsaturated 1.71 (g)
- Fibers 0.00 (g)
- Sodium 141.45 (mg)
Indicative values for a portion of 100 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
- 5 large eggs
- 1/2 cup sugar
- 2/3 cup gluten-free rice flour
- 2 tbsp gluten-free potato starch
- 1 pinch salt
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Mixer Electric or stand mixer
- 1 Pan Springform 9 inches
Procedure
Gluten-Free Sponge Cake
Beat the eggs in a stand mixer or with an electric mixer together with the sugar, salt, and flavorings.
The mixture should be fluffy, light, and frothy, it will take about 12-15 minutes.
Gently fold in the flour sifted with the starch a little at a time using a spatula, with upward movements.
Pour the mixture into previously greased (oiled) and floured pans.
Bake in a preheated oven at 350°F for 20-25 minutes, perform the toothpick test.
Remove from the oven and let cool slightly before unmolding, allow to cool on a tray or cake rack.
Store in a closed bag for 1 day or freeze.
ATTENTION: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are free of gluten contamination
GLUTEN-FREE CAKE RECIPES
The Sponge Cake
The origins of sponge cake date back to the mid-1700s when the Genoese cook Giobatta Cabona was sent to Spain following ambassador Domenico Pallavicini and at a banquet presented an extremely light cake, which was in his honor named by the Spanish court as Genoese pastry or pâte génoise. From this came a simplified version to honor the Spanish court called sponge cake. The differences between the two preparations lie in the process; the Genoese pastry is prepared hot, while the sponge cake is cold. The main ingredients are eggs, sugar, and flour. Today there are numerous variants such as starches and potato starch added up to half the weight of the flour, taking away the same. With the addition of starches, you will have a more crumbly sponge cake.
The origins of sponge cake date back to the mid-1700s when the Genoese cook Giobatta Cabona was sent to Spain following ambassador Domenico Pallavicini and at a banquet presented an extremely light cake, which was in his honor named by the Spanish court as Genoese pastry or pâte génoise. From this came a simplified version to honor the Spanish court called sponge cake. The differences between the two preparations lie in the process; the Genoese pastry is prepared hot, while the sponge cake is cold. The main ingredients are eggs, sugar, and flour. Today there are numerous variants such as starches and potato starch added up to half the weight of the flour, taking away the same. With the addition of starches, you will have a more crumbly sponge cake.
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