Gluten-Free Sponge Cake

Free

Difficulty: Low
Time: 15 min (plus baking and resting time)
Quantity: Ø18 cm cake pan
Type: Soft and Laminated Pastry Bases
Dietary requirements: Nut-free Gluten-free Cream-free Vegan

Ingredients

140 g seed oil

160 g plant-based milk

2 g salt

110 g cane sugar (Demerara)

170 g rice flour

60 g potato starch

13 g baking (baking powder)

The sponge cake is a soft and fluffy cake typical of Anglo-Saxon countries. This sponge is a good alternative to Pan di Spagna. It is much simpler and quicker to make since you don't need to whip the eggs and be careful not to deflate them, etc.; you just need to mix the liquids and fats, add the sugars and flavorings and finally the dry ingredients. In a few minutes the batter will be ready. Today we'll see it in a gluten-free version, but if you prefer you can find the classic recipe here.

Method

Preheat the oven to 170°C, static. Prepare a baking pan with parchment paper. Take a ring (or classic mold) 18 cm in diameter, grease with margarine so that the parchment strips adhere well to the sides.

Seal the bottom of the ring with a sheet of aluminum foil to prevent the batter from leaking out. In one bowl weigh the milk and oil, in a second the sugar and salt, in the third the flour, starch and baking powder.

Mix the milk and oil with a whisk for a couple of minutes to create an emulsion between the liquid and the fat. Add the sugar and salt and mix.

Sift rice flour, starch and baking powder and pour into the bowl.

Mix with the whisk until you obtain a smooth, lump-free batter.

Pour the batter into the mold. Bake at 170°C for about 35 minutes. Insert a long toothpick into the center of the cake; if it comes out dry it means the batter is cooked.

Cool at room temperature for at least 1 hour, then remove the ring and take off the parchment paper. Cool completely. At this point wrap in cling film and store in the refrigerator or cut into multiple layers and fill the cake. For a clean, sharp cut it is preferable that the cake is cold, at refrigerator temperature. I recommend cutting into only 2 layers.

Storage

Wrap in cling film, store in the refrigerator for up to 5 days or freeze for up to one month. If freezing, I recommend cutting the sponge into layers, placing parchment paper between each layer, wrapping in cling film and freezing. This way the layers can be separated and will defrost faster.

Tips

You can flavor the sponge as desired, vanilla seeds, citrus zest, etc. You can also make this cake in larger or smaller round molds or other shapes, read this article to understand how to calculate ingredient quantities. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products