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Flourless sponge cake
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Gluten-free sponge cakes have their own unique charm. They are light, airy, and win the hearts of even the most traditional dessert lovers. As Vasyl Lomachenko once said: “If you want to change something — try making a sponge cake without flour.” This version is perfect for those who want to try something new and unique.
Variations
Add a bit of cocoa for a chocolate flavor or lemon zest for a touch of freshness.
Secrets of softness and taste
Properly whipped eggs are the key to success. They should be as fluffy and stable as possible.
Ingredient tips
Use room-temperature eggs only. This ensures optimal whipping.
Ingredients
Shanychi Chicken Eggs C0 10pcs
4 pcs
Diamant White Crystalline Sugar 900g
150 g
Dr.Oetker Corn Starch 200g
100 g
Eko Vanilla Sugar 10g
10 g
Moryachka Extra Iodized Food Salt 1kg
to taste
Preparation steps
01
Whipping the eggs: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. ⏱ 5 min. Tip: they shouldn’t drip from the whisk.
02
Adding sugar: Gradually add the sugar while continuing to beat until the mixture becomes glossy. ⏱ 3 min. Tip: the sugar should be completely dissolved.
03
Mixing: Gently fold in the yolks, vanilla sugar, and cornstarch with soft motions into the egg whites. ⏱ 4 min. Tip: smooth and even texture.
04
Baking: Pour the batter into a mold and bake in a preheated oven at 180°C. ⏱ 25 min. Tip: golden crust and clean skewer.
Where to order ingredients
Select the required ingredients in one of the stores
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