Gluten Free Sponge Cake
Gluten-Free Sponge Cake is fluffy and tasty, and pairs perfectly with the cream cheese frosting. It's super easy to make, and the recipe for the cake will become a staple of your kitchen.
Ingredients
- 1/3 cup corn starch
- 1/4 cup brown rice flour
- Pinch of salt
- 2 tablespoons cocoa powder (20gr)
- 3 egg whites
- 1/2 cup granulated sugar
- 3 egg yolks
For the cream cheese frosting
- 90 gr full-fat cream cheese, softened to room temperature (3 ounces)
- 1/4 cup unsalted butter (56gr)
- 1 cup and 2 tbsp powdered sugar (150gr)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F.
- Grease an 8'' round cake pan (20cm).
- Sift and whisk together corn starch, brown rice flour, salt, and cocoa powder. Set aside.
- In a large bowl beat egg whites with an electric hand mixer until soft peaks form. Gradually add sugar and beat until dissolved. Add the egg yolks and keep beating for 1 minute.
- Incorporate the dry ingredients, in three times, with involving movements with a rubber spatula.
- Place the mixture in the prepared pan.
- Bake for 15 minutes or until a tester comes out clean. Don't overcook it, it will be very dry.
- Let cool before removing.
For the cream cheese frosting
- Soft the cream cheese with a rubber spatula. Set aside.
- In a large bowl, beat softened butter with powdered sugar and vanilla extract until creamy with a hand mixer. Add the softened cream cheese and keep beating until you get the desired consistency.
- When the cake is completely cool spread the frosting on the top and end it up with grated chocolate (optional).