I know that gluten free sponge cake is not a difficult recipe to make, but I want to bring here my experience of having tested the same recipe with different gluten-free flours.
The first test was done with corn starch. The texture was amazing because the It was turned out super consistent and easy to cut in half, but on the other hand it was extremely dry and even wetting the dough and putting a lot of stuffing, it was hard to swallow.
The second test I did with the gluten-free flour mix. It was very good and similar to this recipe that I'm going to give here but it also got dry even though it got wet after it was ready. Not to mention that it was very difficult to stir the dough because the xanthan gum together with the snow whites turned into a slime that only!
And finally, I took the third and best test that I will describe below tim tim by tim tim.
Ingredients
- 6 eggs (whites separated from yolks)
- 200g sugar
- 200g rice flour
- 1 teaspoon of chemical baking powder
Watch the video of how to prepare the sponge cake
How to prepare gluten-free and lactose-free sponge cake
- Start by beating the egg whites in the mixer until they double in volume.;
- Then add the egg yolks and beat until well blended.;
- Gradually add the sugar while the dough is beating.. When you finish adding the sugar, the dough needs to be very voluminous and light;
- now off the mixer, add rice flour, preferably sieved, slowly. Mix very slowly pulling the dough from the bottom up until it is completely homogeneous.;
- Finally add the yeast and mix again gently.;
- Pour the dough in a greased shape and put it to bake in a preheated oven at 180ºC for 40 minutes (keep an eye on the oven as each one has a different power and yours may be ready sooner or take a little longer);
- Allow to cool and use as you wish..
Details about the gluten free sponge cake recipe
Well, as described in the recipe, the best flour I found to make the sponge cake was rice flour. The cake was light and with good texture., besides that it was the cheapest option of all.
I used my gluten free sponge cake to make a stuffed cake for my mom's birthday and the result was this:
To see the cake I made with the sponge cake made with cornstarch (cornstarch) click here.
And to see the cake I made with the gluten-free flour mix, click here.
All were good and well structured but the guests' favorite was definitely this one made only with rice flour.
Not to mention only the positives, I'm going to talk about a negative point that I found in making the cake with rice flour. The dough became softer and harder to cut.. I cut it in half when it was still hot and that certainly influences the risk of breaking the dough but with the other flours even hot, it was much easier to handle the dough.
Even so, I prefer to make it with rice flour and I recommend that you do it too., just need to be careful and cut with delicacy. If you're just starting to make cakes and you've never cut a sponge cake in half, maybe it's worth the test with the flour mix until you get more practice.
Well, I'm staying here. Don't forget to follow the social networks that I'm always posting there quick recipes up to 1 minute.