Among the pastry bases, a note of merit goes undoubtedly to the Pan si Spagna: its softness, its neutral flavor and the typical sponginess lend themselves to countless combinations! Eggs, sugar and flour are the three main ingredients in the classic formulation of the sponge cake. Today I propose instead the gluten-free version! Let's find out together!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 263 KCal Calories per serving
-
Ingrediants
- 360 g (6 medium) of eggs
- 180 g of powdered sugar
- 100 g of potato starch
- 80 g of rice starch or cornstarch
- Grated rind of untreated lemon
Materials Needed
- Electric hand mixer
- Sieve
- Large bowl
- Hinged pan with a diameter of 24 cm
- Spatula
- Lemon grater or row
- Scale weighs food
Preparation
- Shell the eggs and combine them in the container of the electric mixer. Add the icing sugar and the grated zest of a lemon. Whip the eggs with the sugar for a long time, for at least 15 minutes: you will have to obtain a fluffy, swollen and soft cream.
Did you know that
The secret to obtaining a perfect sponge cake is the long whipping of the eggs with the sugar: the longer you work the cream, the softer the result.
In this case, we have flavored the cream with lemon zest; however, it is possible to use other flavors such as vanilla powder, vanilla seeds or flavorings in drops (orange, rum, etc.).- In a bowl, sift the corn starch and potato starch. Alternatively, you can use rice flour or the specific mix of gluten-free flours. For this recipe, it is recommended to check the crossed ear symbol in the package. that ensures the absence of gluten.
- Transfer the egg and sugar cream to a very large bowl.
- Preheat the oven to 160 ° C.
- Very slowly incorporate the flours, a little at a time, sifting them again before joining them. Mix the powders with the cream using a spatula, taking care not to let the mixture go limp.
- Once you have obtained a soft and lump-free cream, transfer it to a hinged pan with a diameter of 24 cm, previously greased and floured with corn starch or rice flour (or lined with baking paper).
- Place in the oven immediately and bake at 160 ° C for about 40 minutes. It is advisable to perform the toothpick test before turning off the oven to make sure that the inside of the cake is also cooked to perfection.
- Leave the cake in the oven off for 10 minutes before taking it out.
- Remove from the oven, gently remove from the mold and allow to cool completely before cutting.
- For a better presentation, it is advisable to scrape the surface of the cake to remove the crust that has formed. Then proceed by cutting the sponge cake into two or three discs.
Alice's comment - PersonalCooker
Once out of the oven, the sponge cake must be left to cool completely before being cut: in this way you will be able to obtain perfect discs. Since there is no gluten, this sponge cake is also ideal for celiacs!
Don't miss the Strawberry Cake, prepared with this very soft sponge cake!Nutritional values and Health Comment on the recipe
Gluten Free Sponge Cake is a rather caloric food, with an energy prevalence attributable to carbohydrates rather than fats and proteins. Cholesterol is very abundant, fiber is scarce and it does not contain gluten.
This version of sponge cake lends itself to the diet of the celiac, but not to that of the hypercholesterolemic and overweight subject.
The average portion (considering that it is a food to be stuffed) is about 30g (80kcal).
