Gluten-free sponge is a recipe you can use to create all sorts of gluten-free cakes and desserts for all occasions.
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
- Preparation: 20 minutes
- Difficulty: easy
- Yield: 1 loaf
- Rising time: 2 hours + 2 hours
- Backing time:50 min
Ingredients
- 5 Organic whole eggs
- 130g Organic cane sugar
- 130g Organic Gluten-Free Mix for Cakes
- Pinch of salt
- Organic vanilla to taste
- For the filling:
- 250g Organic Greek yogurt
- 250g Organic mascarpone
- 250g Fresh cream
- 150g Organic cane sugar
Method
- Beat the eggs with sugar and vanilla into a stiff, spongey consistency. The eggs must be at room temperature.
- Mix the flour with the pinch of salt.
- Use a sieve to gradually add the flour.
- Gently incorporate the eggs into the flour, taking care not to deflate the mixture.
- Pour the gluten-free sponge into a buttered 24 cm diameter cake tin.
- Bake in a preheated oven for about 20 minutes at 180°C.
- Leave the sponge to cool at room temperature for about 2 hours before using it.
- Fill with the yogurt cream, fresh mint and organic peaches, cut into cubes.
- For the cream: beat the yogurt with the mascarpone and the sugar, whip the fresh cream separately and then add the two mixtures. Chill in the fridge for about 2 hours.
Products used
