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Bake Again

Gluten-free sponge cake for layer cakes

Quantity relative to the base recipe: ×1

Tested

This version has been baked successfully.

Active time
15 min
Yield
1 sponge cake
Difficulty
Easy

After baking for 40–50 min, leave the sponge in the switched-off oven for 10–15 min. Allow extra time for it to cool completely before slicing.

Flour
Schär Mix B Bread + tapioca and corn starch

Ingredients

Sponge cake

  • Large eggsThe equivalent quantity is for small eggs.
    5 pcs6 pcs
  • Sugar for the whites
    120 g6 tbsp
  • Sugar for the yolks
    40 g2 tbsp
  • Corn starch
    15 g2.14 tbsp
  • Tapioca starch
    70 g4.67 tbsp
  • Schär Mix B Bread flour
    140 g7 tbsp

Method

  1. 1

    Whip the whites

    Preheat the oven to 200°C. Separate the eggs. In a clean, dry bowl, whip the whites to a thick white foam using a stand mixer with a whisk attachment, a hand mixer or a balloon whisk. Keep whisking as you add the sugar for the whites in 3–4 batches.

  2. 2

    Whip the yolks

    In a separate bowl, beat the yolks with the sugar for the yolks until pale and thick. The mixture should fall from the whisk in a broad ribbon.

  3. 3

    Combine the batter

    Gently fold the yolks into the whipped whites with a spoon or spatula, lifting the mixture from the bottom. Mix the flour and both starches in a separate bowl. Add the dry mixture to the batter in 2–3 batches, either sifting it over the bowl or sprinkling it in a little at a time. Fold gently after each addition, just until no dry flour remains.

  4. 4

    Bake the sponge

    Line the base and sides of a round cake tin with two sheets of aluminium foil laid across each other at right angles, pressing them against the tin. Spoon in the batter, gently level the top and bake at 200°C for about 40–50 minutes. Towards the end, check the centre with a toothpick.

  5. 5

    Cool and slice into layers

    Once the toothpick comes out dry, switch off the oven, leave the door slightly ajar and let the sponge sit inside for 10–15 minutes. Cooling gradually helps reduce the risk of sinking. Take it out of the oven and let it cool completely. Remove the tin and foil, then slice the sponge horizontally into two or three layers.