Gluten-Free Sponge Cake for Cakes
As I’m not considering myself as a baking maestro, but I love baking for birthdays. I do not know while it just makes me feel so good.
It happened that, my lovely friend had a birthday and I was thinking to bake her a cake, but she has a gluten intolerance.
She was pretty surprised
I baked plenty of gluten-free sweets, but I wanted to make a cake that looks like a real cake and taste like a real cake. I made it with rice flour and turned out great.
Gluten-Free Sponge Cake Base
Ingredients
- 290g / 1.80 cup Rice Flour
- 10 g / 4 tsp Corn Starch
- 10 Egg medium
- 180g / 7/8 cup Sugar or Natural Sweetener
- 1/4 tsp Baking Powder
- 1 tsp Vanilla Extract
- Zest of half a lemon
Instructions
- Preheat the oven for 355F.
- Add the sugar to the eggs and beat it until it's smooth and fluffy. I've used my kitchen aid, so I didn't separate the egg whites of the yolk. The texture has to be fluffy and creamy.
- Add the lemon zest and the vanilla extract.
- Sift the flour and the cornstarch in a bowl with the baking powder. Slowly and gently start to fold the flour into the eggs.
- Take the 10-inch cake pan, lined with parchment paper and pour the dough in it. I've used 2 baking sheets, so I've divided the dough in 2. If you have only 1 baking sheet – no worry. It just takes a longer time to bake.
- Put it in the oven and bake it for 30-35 minutes make sure you check in the middle making sure it's done. If you using 1 baking pan increase the time with 5 -10 minutes and if you see that it's starting to getting brown on the top just cover it with a foil.
