Baking · Finnish

Gluten-free cake base

Name: Gluten-free cake base
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Cuisine: Finnish
Ingredients: 4 eggs; 1.5 dl sugar; 1.5 dl potato starch; 1 tsp baking powder

The easiest way to make a gluten-free cake base is to use potato starch instead of wheat flour, as it is often already available at home. The cake base becomes very airy and fluffy, and it requires about 1/3 less liquid for moistening than a traditional sponge cake base.

Smarrig Kitchen10y

Machine-translated, original language: Suomi.

Prep 15 min Cook 35 minTotal 50 minInspired by valio.fi

Method

1
Whip the room-temperature eggs and sugar into a light, thick foam. The foam is ready when it is stiff enough that you can draw a pattern on its surface and it remains visible for a few seconds.
2
Mix the potato starch and baking powder together. Add the mixture through a sieve into the egg-sugar foam. Gently fold the batter with a spatula until smooth, do not overmix.
3
Pour the batter into a cake pan or springform pan (Ø 23 - 24 cm) lined with parchment paper or greased and dusted with, for example, gluten-free breadcrumbs, almond flour, or coconut flakes.
4
Bake in the lower/middle part of the oven at 180 degrees for 35 minutes.
5
Let the cake base cool for a moment. Invert onto a wire rack and let cool completely before slicing.
6
The cake base can be frozen.

Sweet pastries Gluten-free Gluten-free cakes Gluten-free baking Gluten-free Vegetarian (lacto-ovo)