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Basic Sponge Cake

Monday 19 th November 2012

This sponge cake doesn't need any yeast, simply egg whites help rising the cake

gluten-free, dairy-free, nuts-free, yeast-free, white sugar-free



150 gr. brown sugar
50 gr white rice flour
50 gr potato starch
5 eggs


Preheat oven to 170 º C, with the program that turns on only the bottom.

Separate egg yolk and whites.

Sieve flour and starch and reserve.

Mix sugar with yolk. Add the ground almonds and mix, sieving flour again before.

Whisk the egg whites until soft peaks are made. Pour over the remaining ingredients and gently mix.

Graise a mold and pour the batter. 

Bake for 30 minutes in the middle of the oven.

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