Gluten-free sponge cake
Sponge cake is a soft and fluffy cake typical of Anglo-Saxon countries. This sponge is a good alternative to sponge cake. It's much simpler and quicker to make because you don't have to beat the eggs or take care not to deflate them, etc.; you simply mix the liquids and fats together, add sugars and flavorings, and finally the dry ingredients. And in just a few minutes, the batter will be ready.
Today we will see it in a gluten-free version, but if you prefer you can also find the classic recipe here.
Procedure
Preheat the oven to 170°C, static.
Prepare a baking sheet with parchment paper. Take an 18cm diameter ring (or classic mold) and grease it with margarine, ensuring the parchment paper strips adhere well to the edges.
Cover the bottom of the ring with aluminum foil to prevent the dough from leaking out.
In a bowl weigh the milk and oil, in one the sugar and salt, in the third the flour, starch and yeast.
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 yeast and pour into the bowl.
Mix with a whisk until the mixture is smooth and lump-free.
Pour the mixture 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 clean, the mixture is cooked.
Let it cool at room temperature for at least 1 hour, then remove the ring and remove the parchment paper. Let it cool completely. Then, wrap it in plastic wrap and refrigerate, or cut it into several layers and fill the cake. For a clean, crisp cut, it's best to let the cake cool to room temperature.
I recommend cutting only into 2 layers.
