Sponge Cake with rice flour

The Sponge Cake with rice flour is a variation of the classic Sponge Cake ideal for those who are gluten intolerant or for those who wish to experiment with different types of flour. Here’s how you can prepare it:

Ingredients

• 4 eggs
• 120 g of granulated sugar
• Grated zest of 1 lemon (untreated)
• 120 g of rice flour
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. Separate the yolks from the whites and put the yolks in a bowl together with the sugar and the grated lemon zest.
3. Beat the yolks with the sugar and lemon zest until the mixture becomes light and frothy.
4. In another bowl, whip the whites until stiff with a pinch of salt.
5. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate it.
6. Sift the rice flour over the mixture and fold it in with gentle top-to-bottom movements to keep the mixture airy.
7. Pour the batter into a Sponge Cake mold (usually round and with a central hole), previously buttered or lined with parchment paper.
8. Bake for about 30-35 minutes or until a toothpick inserted in the center of the Sponge Cake comes out clean.
9. Remove from the oven and let cool for a few minutes before unmolding and transferring to a wire rack to finish cooling.

Curiosity

The Sponge Cake takes its name from the Genoese pastry chef Giovanni Battista Cabona, who, following a Spanish ambassador, invented it in the 16th century. Initially called “Pâte Genoise” (Genoese dough), it was later renamed to honor the Spanish court, which was very fond of the dessert.

Remember that, since we are using rice flour and therefore there is no gluten, the structure of the Sponge Cake might be slightly different from the classic one, with a more delicate and crumbly texture. Have fun and happy cooking!