Gluten Butter Chemical raising agents Free Sponge Cake
It looks like I may be allergic to Nickel, so I have been following a nickel free diet for a month or so. It is quite restrictive, but I do feel a lot better, and so I guess it is worth the sacrifice.
Wheat is not off my diet but I had to cut down its consumption so... here goes really versatile recipe of a plain sponge cake which can then be filled to taste.
75 g rice flour
75 potato starch ( or cornflour if you do not have any nickel issues!)
150 g sugar
5 eggs
vanilla or lemon peel to taste
Put the eggs and the sugar in a planetary mixer then mix with the whisk for a good 10 to 15 minutes at a fairly high speed. As a result you will have a firm foam. Gently sift the flour in the mixture while mixing it with a spatula with slow rotatory motions from the bottom to the top of the foam.
Bake in a preheated oven at 180 C for 35 to 40 minutes. Let it cool in the mold.
If you are thinking of making a special cake bake the sponge the day before and then , once completely cool, wrap it in cling film. It will be easier to cut it this way.
You can make a syrup with water, sugar and lemon juice ( more or less 500 g of water, 2 espresso cups of sugar, juice and peel of one lemon) just by boiling the ingredients until they reduce; let it cool and then use it to moist the layers of cake.
Wheat is not off my diet but I had to cut down its consumption so... here goes really versatile recipe of a plain sponge cake which can then be filled to taste.
75 g rice flour
75 potato starch ( or cornflour if you do not have any nickel issues!)
150 g sugar
5 eggs
vanilla or lemon peel to taste
Put the eggs and the sugar in a planetary mixer then mix with the whisk for a good 10 to 15 minutes at a fairly high speed. As a result you will have a firm foam. Gently sift the flour in the mixture while mixing it with a spatula with slow rotatory motions from the bottom to the top of the foam.
Bake in a preheated oven at 180 C for 35 to 40 minutes. Let it cool in the mold.
If you are thinking of making a special cake bake the sponge the day before and then , once completely cool, wrap it in cling film. It will be easier to cut it this way.
You can make a syrup with water, sugar and lemon juice ( more or less 500 g of water, 2 espresso cups of sugar, juice and peel of one lemon) just by boiling the ingredients until they reduce; let it cool and then use it to moist the layers of cake.
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