Gluten-free sponge cake recipe: soft and soft

Gluten-free sponge cake, the recipe for preparing a basic pastry dessert also suitable for coeliacs and gluten intolerant. Here are all the preparation steps!

Very simple recipe to prepare gluten-free sponge cake, perfect to use in the preparation of basic cakes from stuff with fruit and creams of all kinds. The dough in this case is prepared with rice flour and cornstarch, excellent substitutes for the classic wheat flour.

Let’s see right away recipe step by step of the sponge cake soft and perfect for coeliacs!

Preparation of soft and gluten-free sponge cake

1. First of all, shell the eggs at room temperature directly inside the planetary mixer, add the sugar and salt then start whipping with the electric whisk.
2. Let it work for at least ten minutes or just enough to obtain a frothy and clear mixture.
3. Add the well sifted rice flour, vanillin and cornstarch and mix gently from the bottom up, being careful not to disassemble the mixture and to avoid the formation of lumps.
4. Pour the mixture thus obtained into a 20 cm diameter cake pan lined with baking paper, spread well with the help of a spatula and bake in a preheated oven at 170°C for 35 minutes.
5. Before turning off the oven, check the cooking by doing the toothpick test: if it comes out dry, the sponge cake is ready, turn off the oven and let the sponge cake cool inside the oven ajar.
6. Take the lukewarm sponge cake out of the oven, gently remove it from the pan and let it cool on a wire rack before cutting and fill as desired.

Alternatively you can prepare gluten-free chocolate brownies.

storage

Store it in a cool, dry place for about 2 days from its creation, well wrapped in transparent kitchen film. You can also freeze it in the freezer if you have used fresh ingredients.

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