Gluten Free Sponge Cake Recipe

When I decided to share a gluten-free sponge cake recipe, I knew how to do it, but I still did a quick Google search wondering what other recipes were like. I was surprised to see that rice flour recipes are common. In fact, rice flour is not a very suitable ingredient for sponge cake, as it has a granular structure and is a material with low binding effect. Still, I tried it with rice flour, thinking that you can't know until you try it. I applied the same recipe with a cup of rice flour + half a glass of cornstarch. The crust was too thick and the middle collapsed too much. In short, it was not a satisfactory result for me.

I made my second try with cornstarch as I planned in the first place. I got almost exactly the same result with the classic sponge cake I made with flour. Starch is an excellent binder when mixed with liquid materials such as water or milk. But since there is no liquid in this recipe other than egg, the bindingness of starch cannot be fully utilized. I used an extra ingredient to make up for both the lack of this and the need for mixing more than flour due to the tightness of the starch; cream tartar. Cream of tartar is a kind of acid. It is also one of the components of baking soda. It ensures that the rising egg whites do not deflate. Although lemon juice or vinegar can be used instead, a controlled benefit cannot be achieved because the acid ratio of these two ingredients is not constant.

Another alternative is to not use cream of tartar. If you trust your experience and dexterity and think that you can handle this job without deflating the egg whites, you may not use cream of tartar.

Does It Smell Egg?

This is the indispensable question of recipes with a large amount of eggs. The answer is very simple. If the eggs you use don't smell bad, your sponge cake won't smell bad either. But sponge cake has a distinctive eggy scent. If this is the smell you don't want, sponge cake may not be a food you can like in general.

Can I Prepare the Sponge Cake in Advance?

This is the question I get most often from sponge cake recipes. You can of course prepare the sponge cake in advance and store it in the refrigerator for up to three days or freeze it for up to six months. In fact, prepare the sponge cake in advance, keeping it in the refrigerator for at least one night will make it easier to cut.

Enjoy the recipe...

Enjoy it...