tart

I had been planning to make a gluten-free cake for a long time, but my flour tests so far gave me some good English-style cakes, buns, muffins, but the flour mixture didn’t fit very well for sponge cakes. The cake came too wet or collapsed easily. In the middle of summer 2017, I increased the number of different starches and xanthan in the flour mixture (giving gluten-like fiber). The gluten-free flour mixes available in our supermarkets, such as Orgran’s flour, are also suitable for making the cake. I also recommend adding corn, potato, and possibly tapioca starch and about 0.5 teaspoons of xanthan to these flours commercially available.

Preparation time: 20 minutes for dough, 30 minutes for baking, 30-60 minutes for cooling, 15 minutes for cake assembly
Level: Easy

Ingredients:
6 eggs
6 tablespoons gluten-free flour
6 tablespoons sugar
1 teaspoon vanilla sugar

1 pack of rice or coconut whipped cream
Vanilla sugar for seasoning

Fresh strawberries and blueberries if available

Preparation:
1. The rule of thumb for making simple sponge is to use 1 tablespoon of sugar and 1 tablespoon of flour per 1 egg. 6 eggs will make a thick-enough cake base. Separate the egg whites and whisk until firm. Add sugar and vanilla sugar.
2. Add the egg yolks one by one, whisking constantly. Once the egg yolks are incorporated, add the flour gradually. Do not use electric mixer in this stage. just mix with a spoon. The flour can be added by sieving, then there are no lumps remain and the cake base is nice and even.
3. Bake in 24 cm mold covered with a baking sheet at bottom and edges at 170 degrees for 30-40 minutes until the wooden stick sticks clean.
4. Cool the cake base completely, cut it in half using a long knife. Immerse in fresh or preserved strawberry or apple jam. Cover the bottom of the cake pan with half-cut strawberries and lift the top of the cake base back onto the cake. Cover with whipped vegetable whipped cream and strawberry halves and blueberries.
Ready!!