Pan di Spagna (the typical Italian Sponge Cake) is a widely used cake base. It was the most popular type of cake during my childhood: the go-to birthday dessert, usually with whipped cream, custard, or with chocolate mousse (the all time children favorite).
When I discovered I was celiac, I stopped having dessert and baking seemed so complicated! I'm so happy that I finally found this recipe, which is also perfect with very little sugar! It's perfectly spongy and the taste is very delicate, with a little vanilla and lemon aroma. In general it's a great combination with custard or fruits.
This summer gluten-free version is with red fruits, halfway between a cheesecake and an Italian "semifreddo" (half-frozen).
Ingredients Gluten-Free Sponge Cake (6 servings)
- 150 gr gluten-free flour (rice flour, potato starch and tapioca starch)
- 2 eggs (room temperature)
- 40 gr honey
- 7 gr baking powder
- Lemon zest (1/2 lemon)
- 1/2 tsp vanilla aroma
- 50 gr low fat plain yogurt
- 2 tbsp rum (or similar)
- 200 gr cream cheese
- 5 gr gelatin sheet
- 100 gr blueberries
- 100 gr cream (to whip)
- 1 tbsp icing sugar (optional)
- Beat the yolks and honey with an electrical mixer for 10 minutes at least, until it's light and fluffy. Combine the flour with the baking powder and sift it little by little on top of the egg mixture. Fold gently with a spatula. Finally add the lemon, vanilla and yogurt and mix gently.
- Beat the whites in another bowl until firm. Incorporate to the rest of the mix very gently, using a spatula moving from the bottom to the top. Place the mixture in a greased rounded tin.
- Bake in pre-heated oven at 180 °C for 25 minutes. After the time has passed, let the cake cool down for 1 hour onto a cooling rack. Use a cake cutter to form 2 disks of sponge cake. Mix the rum with 1 tbsp of water and distribute the liquid onto the 2 disks.
- To prepare the filling, blend the blueberries and cream cheese together. Soften the gelatin sheets in cold water for 10 minutes, then squeeze them and melt them in 30 ml of warm cream. Combine with the blueberry cream. Place the lower disk at the bottom the rounded tin or a pastry ring and distribute the filling. Cover with the other disk. Place in the fridge for 4 hours of overnight to allow the cream to solidify.
- Take of the final steps 1-2 hour before serving. Whip the cream with 1 tbsp of icing sugar. Distribute it evenly over the cake with a a spatula. Garnish with fruits, flowers and chopped hazelnuts.
TIPS: You can preserve the cake in the fridge for 2-3 days. Freeze it if you want to keep it for longer!
Have you tried it? Do you have any suggestions? Leave your comment!