This Gluten-Free and Lactose-Free Sponge Cake is a marvel of baking, offering a light, airy texture that's perfect for those with dietary restrictions. Made with rice flour and sweet starch, and enriched with almond milk, this cake achieves a delightful fluffiness without the use of traditional wheat flour or dairy products. It's sweetened with demerara sugar, giving it a gentle sweetness that makes it versatile for a variety of toppings and pairings.
Why You'll Love This: The beauty of this sponge cake lies in its simplicity and the exquisite texture achieved through the careful folding of egg whites into the batter. This process ensures that the cake remains light and fluffy, making each bite a cloud-like experience. It's an excellent base for fruit toppings, whipped creams, or simply enjoyed on its own with a dusting of powdered sugar. Moreover, this cake is both gluten-free and lactose-free, making it a great option for those with allergies or dietary preferences.
Perfect Occasion: This sponge cake is ideal for high tea, celebrations, or as an elegant dessert after a family dinner. Its light texture makes it perfect for warmer months, but it can certainly be enjoyed year-round. It's also an excellent choice for birthdays and special events where guests might have dietary restrictions, ensuring that everyone can enjoy a slice without concern.
Decoration Tips: Dress up this sponge cake with a light glaze or a dusting of powdered sugar. For a fresh, summery look, top with an assortment of berries like strawberries, blueberries, and raspberries. A dollop of lactose-free whipped cream or a drizzle of honey can also add a delightful touch. For special occasions, consider layering slices with fruit compotes or preserves for a colorful and tasty decoration.
Ingredients:
- 4 eggs, separated
- 120g demerara sugar
- 50g sweet starch
- 200g rice flour
- 100ml your choice of oil
- 200ml almond milk
- 1 teaspoon baking powder
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease and flour a cake pan.
- In a mixing bowl, beat the egg whites and sugar until stiff peaks form, creating a meringue.
- In a separate bowl, mix the egg yolks, oil, almond milk, sweet starch, rice flour, and finally the baking powder until well combined.
- Gently fold the meringue into the yolk mixture, adding it gradually to keep the batter light and airy.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Enjoy this exquisite Gluten-Free and Lactose-Free Sponge Cake, a perfect treat that's light enough for an afternoon snack yet elegant enough for a celebration. Its delightful texture and adaptability to various toppings make it a favorite for any occasion.