Unfortunately in todays world, more and more people are gluten intolerant so there has been a growing demand for gluten free recipes. This gluten free recipe is not only good for health purposes but also has a beautiful texture. I remember a customer even used this cake in there restaurant menu. Making a gluten free recipe means you have to replace the flour with other ingredients which have no gluten and also expect that they do the job that flour would normally do which is to hold the mixture at the right height after baking has finished. Otherwise our cake will collapse like a soufflé before we start sandwiching or masking. In this recipe, rice flour has this task, together with cocoa powder and almond meal. You can use this sponge for creating a wedding or birthday cake by layering and masking with buttercream or ganache. It also makes a delicious chocolate dessert if warmed in the microwave for a few seconds and served with ice cream.
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
|Custom Weight Per Unit (grams)||Custom Number of Units|
|1||MEASURE||Measure all ingredients||Double checked.|
|2||PREHEAT||Preheat the oven to 180C / 356F.|
|3||PREPARE||Prepare 250mm cake pan or ring.||Lined with baking paper.|
|4||MIX||Mix A, B and D in a mixing bowl over a double boiler (Bain Marie).||Completely dissolved and warm.|
|5||ADD||Add egg yolk to 4 and mix||Looks like mayonaise.|
|6||WHIP||Whip E, F and G||Soft peak.|
|7||ADD||Add one third of 6 to 5 and mix well||Looks like it's split.|
|8||SIFT||Sift H, I and J over 7 and start folding.||Not completely mixed.|
|9||ADD||Add the rest of the whipped egg white and fold carefully.||No lumps.|
|10||FILL||Fill mixture into the cake pan.|
|11||BAKE||Bake for 40-45 minutes.||Do not open the oven doors for at least 35 minutes.|
|12||CHECK||Check if baked using a wooden skewer.||Dry.|
- You can also use gluten free flour which is available in some supermarkets instead of rice flour.
- Do not be afraid to make A, B, C and D a little hotter as long as the egg yolk doesn't turn to an omelette.
- Do not whip the egg white too stiff. Egg white has a duty to hold the air in the texture. Stiff egg white will collapse faster then peak.
- We are sifting J, K and L to not only get rid of impurities but also to make incorporation possible with a less number of foldings.
- Baking time may vary for every oven. To make sure the baking is completed, before you take the sponge out from the oven, poke a wooden skewer in the centre of the sponge and hold it there for 3 seconds. When you remove it, the skewer should come out dry.