Gluten-Free Sponge Cake Recipe
- 6 egg yolks
- 40 ml oil
- 100 ml milk
- 140 g rice flour
- 1 pinch salt
- 6 egg whites
- 1/2 tsp cream of tartar
- 80 g castor sugar
- 1 tsp vanilla extract
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!
