Tiramisu 'without gluten
159 recipes
Gluten free sponge cake
ingredients
servings
12
Eggs
250 oz
White sugar
175 oz
Potato starch
90 oz
Rice flour
90 oz
Cornflour
20 oz
Vanilla powder
to taste
Desserts from Italy
Gluten free sponge cake
Gluten free sponge cake
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
An infallible base to prepare so many stuffed pies
preparation
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.
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.
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.
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.
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.
