Gluten-free sponge cake
Description
Delicious baking for the whole family. Fluffy, golden, and airy, this gluten-free sponge cake works as dessert or breakfast — take it along on trips, to school, or to work. The sponge batter mixes up in literally 10 minutes with a mixer or food processor; allow another 20 minutes to bake. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or a deep bowl. Add the sugar and salt to the same vessel. Whisk everything for about 3–4 minutes on the highest speed of the appliance.
- 3
Step 3
Add the baking powder and rice flour and fold them in with a whisk or silicone spatula, without knocking the air out of the batter.
- 4
Step 4
Grease the pan with neutral vegetable oil. Preheat the oven to 180 degrees. Spoon the sponge batter into the pan and bake in the oven for about 20 minutes. Baking time depends directly on the diameter of the pan—the wider the pan, the sooner the sponge will bake through.
- 5
Step 5
Take the sponge cake tin out of the oven, turn it upside down if you can, and rest the rim of the tin on overturned cups or glasses. Let the sponge cool upside down; otherwise it will collapse.
- 6
Step 6
After cooling, carefully remove the sponge cake from the pan, cut it into pieces, and serve with tea or use it for making a cake.