Gluten-free sponge cake

Genoise sponge is a classic of French pastry, ideal for making birthday cakes, layer cakes, trifles , or Yule logs. But it's also widely used around the world under names like sponge cake (USA), Bizcocho Genovés (Spain and Latin America), chiffon cake (UK and USA), and more. In this gluten-free version, you'll find all the moistness and lightness of traditional genoise, with a perfect texture for your pastry creations. Easy to make, it will quickly become your favorite base for successful desserts! For a dessert that will delight the whole family, this genoise sponge is a must-have in your basic recipes!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 8

Ingredients

4 eggs (yolks and whites separated and at room temperature)
120 g of sugar
70 g rice flour
50 g cornstarch
1/2 tsp gluten-free baking powder
1/2 tsp vanilla extract

Preparation

1
Preheat the oven to 180°C (350°F). Whisk the egg yolks and sugar until light and fluffy. Add the vanilla. Gently fold in the sifted rice flour, cornstarch, and baking powder.
2
Whisk the egg whites until stiff peaks form. Gently fold in one-third of the egg whites into the batter using a wooden spatula. Then gently fold in the remaining egg whites.
3
Pour the batter into a tall, round cake tin and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before unmolding and slicing the sponge cake in half lengthwise.

Keywords: Gluten-free sponge cake,