Description
Sweet aromas of Italian baking fill kitchens with this delightful gluten-free sponge cake, blending delicate textures and rich flavors. Delicate crumbs and elegant simplicity invite dessert enthusiasts to savor each light, airy bite.
Ingredients
Scale
Main Ingredients:
- 4 free-range eggs
- 225 grams (8 ounces) butter, cubed and well-softened
- 225 grams (8 ounces) caster sugar
- 250 grams (9 ounces) gluten-free white self-raising flour
Dry Ingredients and Leavening Agents:
- 1 teaspoon gluten-free baking powder
Additional Ingredients:
- 1 teaspoon vanilla extract
- 125 grams (4.5 ounces) jam (raspberry, strawberry and blackcurrant all work well)
- 1 tablespoon icing sugar, sifted
Instructions
- Prepare baking space by positioning oven rack in center and heating to 190°C (170°C fan). Carefully line two 20cm sandwich tins with parchment paper.
- In a large mixing bowl, vigorously whisk sugar, eggs, and vanilla extract for approximately 5 minutes until mixture transforms into a pale, voluminous, and thick consistency.
- Gently fold butter, gluten-free flour, and baking powder into egg mixture, stirring minimally to maintain air bubbles and create a smooth, uniform batter.
- Evenly distribute batter between prepared sandwich tins, using a spatula to level and smooth surfaces.
- Transfer tins to preheated oven and bake for 20-22 minutes, watching for golden-brown coloration and a springy texture when lightly touched.
- Remove cakes from oven and allow to rest in tins for 10-15 minutes, enabling gentle cooling and preventing potential structural collapse.
- Carefully transfer sponge cakes onto wire cooling rack, peeling away parchment paper.
- Once completely cooled, spread a generous layer of jam across one sponge layer, then delicately position second sponge on top.
- Finish by dusting top with a light, even coating of icing sugar just before serving.
Notes
- Choose a gluten-free flour blend specifically designed for baking to ensure the best texture and rise for your sponge cake.
- Whip eggs and sugar thoroughly to create maximum volume, which helps compensate for the lack of gluten’s natural binding properties.
- Room temperature ingredients are crucial for achieving a light, airy gluten-free sponge cake that doesn’t become dense or heavy.
- Consider adding a small amount of xanthan gum to improve the cake’s structure and prevent crumbling, especially important in gluten-free baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 374 kcal
- Sugar: 33 g
- Sodium: 121 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 93 mg