Gluten Free Sponge Cake

Light, airy and utterly delicious! This Gluten Free  Sponge Cake is a must make recipe every home cook should have in their repertoire. 

Ingredients 

4 Eggs

65 grams Rice Flour

25 grams Corn Flour

30 ml Whole Milk

20 ml Vegetable Oil

1/4 tsp. Salt

1 tsp. Vanilla Essence

1 tsp Vinegar 

100 gram powdered Sugar

Ingredients 

Make the cake batter:

1.Separate the egg white and egg yolks.

2.Take egg whites in a large bowl and add 1 tsp of vinegar to it.Whisk the egg whites with an electric beater and keep adding sugar gradually. Whisk for 3-5 minutes till soft peaks are formed.

3.Add the egg yolks, fold the yolks in nicely. 

4. Sieve and add the rice flour , salt and cornflour and fold it well. 

5.Now mix the milk, the vanilla essence, and the oil together in a small bowl. Fold this mixture in the cake batter.

6.Pour the batter in the baking tray greased or lined with baking paper, leveling it with a spatula. 

7.Bake the gluten free sponge cake in the preheated static oven at (170° C) for 30 to 35 minutes; then, check the cooking with a toothpick, that should comes out perfectly dry.Leave the gluten free sponge cake inside the oven for another 10 minutes, leaving the oven door slightly open. 

8.Bake it off and let it cool down before remove it from the baking tray. Once warm, get it out from the tray and carefully remove the baking paper. Then let it cool completely on a wire rack before slicing.