Ingredients
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6 Eggs
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150 gr Mix flour for gluten-free dessert
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30 gr. Potato starch
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150 gr. Sugar
Directions
More and more people lately are having different kind of allergy. One of the most known is the to the gluten.
Yesterday I had my second gluten free lesson about cakes. Sponge Cake or “Pan di Spagna” in Italy is the base for many kind of cake and you can choose the ingredients you like to garnish it. In this recipe I used cherries, strawberries and cream, dampen with a sauce we call “bagna”. Bagna is composed as follow: 80 gr. of water, 60 gr. of sugar and 20/25 gr. of aroma (I used lemon and strawberry but you can use also alchermes)
Steps
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1
Done
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Cold methodMix sugar and eggs in a bowl or in a planetary mixer and mix with a whip very fast. Move to the hobs and continue to stir untill the temperature is about 45 °C (use a meat termometer). When the mixture has reached this temperature transfer it to planetary with the whisk at a medium high speed for 15 minutes. |
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2
Done
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Add the flour and put into the ovenAfter 15/20 minutes when you see that the mixture is well assembled add the flour (previously sifted) all at once. This is the tricky moment. You don't have to stop stirring while you pour the flour and you have to do it very fast. |
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3
Done
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Mold and bakePour the mixture into a mold and into the oven for 20 minutes 180 °C conventional oven |
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4
Done
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Garnish whatever you likeAfter the Sponge Cake is cool you can decide which way you prefer to prepare it. You can cut in the middle (horizontally) and filling with custard or cream and some fruits .Before remember to dampen it with the sauce I describe at the beginning of the recipe. |
