Gluten-free sponge cake
The sponge cake is a classic of French pastry, ideal for making birthday cakes, layer cakes, trifles , or Christmas logs. But it is also widely used all over the world under the names of sponge cake (United States), Bizcocho Genovés (Spain and Latin America), chiffon cake (UK and United States)... In this gluten-free version, find all the softness and lightness of traditional sponge cake, 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 sponge cake is a must-have in your basic recipes!
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
- Preheat the oven to 180°C. Whisk the egg yolks and sugar until frothy. Add the vanilla. Gently incorporate the sifted rice flour and cornstarch and baking powder.
- Whip the egg whites until stiff. Gently incorporate a first third of the whites into the dough with a wooden spatula. Then add the rest, always mixing gently.
- Pour the batter into a tall, round cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Leave to cool before unmolding and cutting the sponge cake in half lengthwise.