Sponge cake is one of those recipes that are a must-have in the kitchen: soft, light, and perfect for any cake.
This is my recipe for a gluten-free sponge cake, tall and very soft, designed for those who want to enjoy a classic dessert but also suitable for those who need to avoid gluten.
It’s easy to prepare and is perfect for being filled with lots of different creams.
The nice thing? You’d never guess it’s gluten-free!
Below are some ideas for filled cakes💡
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 eggs (at room temperature)
- 3/4 cup sugar
- 1 pinch salt
- 1 cup gluten-free cake flour
- 1/3 cup gluten-free potato starch
- to taste grated lemon zest
- 1 teaspoon vanilla extract
Tools
- Bowl
- Electric Whisks
- Cake Pan
Steps
First, separate the egg yolks from the whites and start beating the whites. They should be beaten for at least 15 minutes, adding the sugar in three stages.
While still beating, add the yolks and continue for another 5 minutes.
Also add the pinch of salt and the chosen aroma. Turn off the mixer and add the sifted flour with the starch, mix gently to not deflate the mixture with upward movements.
Pour the mixture into a baking pan lined with parchment paper, level, and bake at 350°F for about 35 minutes in static mode. In my case, a rectangular pan 10×14 inches or a round 9.5 inches mold.
In any case, never open the oven before 30 minutes. To check if it’s done, perform the toothpick test. Remove from oven and let cool completely.The sponge cake is ready to be sliced and filled.
