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Romagna on its knees and while I'm in my thoughts I make a gluten-free sponge cake. For those who want to eat gluten-free this sponge cake is really easy and believe me it's also good excellent for filling cakes, for birthday cakes or even to be enjoyed as is. I put here the doses with the proportions for an egg that you will then multiply according to how big you want to make a sponge cake. I can tell you that for a cake with a diameter of 26 cm four eggs are enough To make this gluten-free sponge cake you need: For each egg 30 g of sugar and 30 g of gluten-free flour If you don't want to use universal flour you can use for each egg 15 g of flour or rice starch and 15 g of corn starch Fan oven or static at 170 ° for 25 / 30 minutes