Gluten-free sponge cake
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 as you don't have to whip the eggs and be careful not to dismantle them etc., but just mix the liquids and fats together, add sugars and flavorings and finally the powders. And in a few minutes the mixture 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 .
Method
Preheat the oven to 170°C, static.
Prepare a baking tray with baking paper. Take a ring (or classic mould) of 18cm in diameter, butter it with margarine so that the strips of baking paper adhere well to the edges.
Close the bottom of the ring with aluminum foil so as not to let the mixture come out.
In one bowl weigh milk and oil, in another one sugar and salt, and in the third one flour, starch and baking powder.
Mix 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 the mixture is smooth and without lumps.
Pour the mixture into the mold.
Bake at 170°c for approximately 35 minutes. Insert a long toothpick into the center of the cake, if it comes out dry it means that the mixture is baked.
Leave to cool at room temperature for at least 1 hour, then remove the ring and remove the baking paper. Allow to cool completely. At this point, wrap in cling film and store in the refrigerator or cut into several layers and fill the cake. To have a clean and clean cut, it is preferable for the cake to be cold, at fridge temperature.
I recommend cutting only in 2 layers.