Gluten-free sponge cake

Gluten-free sponge cake

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I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗

Ingredients:

6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour

Preparation:

I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

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I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

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I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

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I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

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You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

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I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

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I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

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The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

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When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

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Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

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Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

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