Gluten-Free Sponge Cake Recipe

Preparation

• Preheat your oven to 170°C and prepare two 6" cake pans. Line the bottom of the pans with baking paper.
• In a mixing bowl, whisk the egg yolks, oil, and milk together until well combined.
• Sift in the rice flour and salt and mix until smooth. Add in the vanilla extract and mix until incorporated.
• In a separate mixing bowl, whisk the egg whites with the cream of tartar until frothy.
• Slowly add the sugar in batches into the egg whites, being careful not to deflate the egg whites in one big batch. Continue to beat until medium peaks are formed.
• Gently fold the egg whites into the egg yolk batter until combined.
• Pour the batter into the prepared pans.
• Bake the cakes for 1 hour and 5 minutes in a hot water bath.
• To check if the cake is done, insert a skewer into the centre. If it comes out clean, it's ready.
• Drop the cake on the kitchen bench to prevent shrinkage. Put a tea towel underneath to protect it.
• Let the cake rest in the pan for 10 minutes, and then invert it onto a wire rack to fully cool.
• Enjoy your fluffy gluten-free sponge cake!