/1312f3af-7270-44d9-a137-16ce202c4999--torta-margherita-feature_food52.jpg "Gluten-Free Sponge Cake")
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Serves
8
Author Notes
This mild as a feather sponge is made with honest three substances – potato starch, eggs and sugar. It be constant with Pellegrino Artusi’s 1891 recipe for “Torta Margherita” (daisy cake), a standard Italian “breakfast cake”. It be a huge recipe even as you occur to need a sponge for diverse dessert recipes like trifle or Sicilian cassata as it’s mild, fluffy and dry (so it be splendidly absorbent for desserts that need a sponge to absorb diverse flavours and wet fillings). I also exercise this sponge recipe as is, or stuffed with freshly whipped cream and strawberries. —Emiko
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Check Kitchen-Authorised
Ingredients
6
eggs, separated
2/3 cup
(150 grams) sugar
1 cup
(150 grams) potato starch
Instructions
- Beat collectively the yolks and half the sugar except extremely pale and creamy, about 10 minutes. The longer you beat, the fluffier the cake.
- In a separate bowl, beat the whites except fluffy then add the the relaxation of the sugar and proceed beating except stiff peaks kind. Gently fold one of the vital vital potato starch into the yolk mixture, then one of the vital vital whites, and proceed alternating this methodology except you own a properly-mixed, subtle, fluffy batter.
- Pour real into a cake tin lined with parchment and bake at 350ºF for roughly 25 minutes or except golden brown and puffed. A skewer inserted in the center will own to attain out natty. Eradicate from the oven and let frigid moderately of in the pan before eliminating to a rack to frigid.
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