The gluten-free sponge cake I propose today has a very soft texture yet remains compact and holds well without crumbling. This sponge cake is great filled with creams, whipped cream, fruit, or simply with jams and marmalades to enjoy at breakfast or snack time. It keeps soft for a day in a closed bag and can also be frozen to be defrosted at room temperature in a few hours, remaining as fragrant as freshly made.
The origins of the sponge cake date back to the mid-1700s when the Genoese cook Giobatta Cabona was sent to Spain with Ambassador Domenico Pallavicini, and on the occasion of a banquet, he presented a cake of extreme lightness, which was in his honor defined by the Spanish court as Genoese pasta or pâte génoise. A simplified version derived from this to honor the Spanish court, which took the name sponge cake. The differences between the two preparations lie in the preparation: the Genoese pasta is prepared hot, while the sponge cake is prepared cold. The main ingredients are eggs, sugar, and flour. Today, there are numerous variants such as adding starches and potato starch up to half the weight of the flour, reducing the latter. Adding starches will result in a more crumbly sponge cake.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- 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
- 3 tbsp gluten-free potato starch
- 1 pinch salt
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Mixer Electric whisk or stand mixer
- 1 Pan 9-inch springform
Procedure
Beat the eggs in a stand mixer or with an electric mixer together with the sugar, salt, and flavors.
The mixture should be fluffy, light, and frothy; it will take about 12-15 minutes.
Gently fold in the sifted flour with the starch by hand using a spatula, with movements from bottom to top little by little.
Pour the mixture into the previously buttered (oiled) and floured pans.
Bake in a preheated oven at 350°F for 20-25 minutes, do the toothpick test.
Remove from the oven and allow to cool slightly before unmolding, let cool on a tray or cake rack.
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WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are not contaminated by gluten
Advice
Store in a closed bag for 1 day or freeze.
Store in a closed bag for 1 day or freeze.
Store in a closed bag for 1 day or freeze.
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