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Gluten free sponge cake





250 grams

White sugar

175 grams

Potato starch

90 grams

Rice flour

90 grams


20 grams

Vanilla powder

to taste

Desserts from Italy

Gluten free sponge cake

Gluten free sponge cake

vegetarian with eggs

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

Gluten free sponge cake

An infallible base to prepare so many stuffed pies

Gluten free sponge cake step 1

step 1

Heat the egg whipped up to 40 degrees in a pot. If you do not have the thermometer it will suffice that with a finger you feel slightly warm, do not get to burn.

Gluten free sponge cake step 2

step 2

Then put the planetary eggs with the sugar and seeds of a vanilla berry. Allow to knead for at least 10 minutes, the mixture should be white, well-assembled and swollen.

Gluten free sponge cake step 3

step 3

Transfer to a large bowl and with a spatula moving from bottom to top begin to incorporate the flour very gently, making sure not to disassemble the eggs.

Gluten free sponge cake step 4

step 4

Fill a 24-milled molded mold. Bake in a hot oven at 180 degrees for 25/30 minutes, until the sponge cake starts to detach from the walls.

Gluten free sponge cake step 5

step 5

You can cut it only when it's cold, and it's better to spend it half an hour in the fridge. With this dose I managed to make three layers.

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