I often use this recipe as a base to prepare filled cakes. The use of starch only makes it soft and perfect to people intolerant to gluten.
Servings
a 18 cm large mould
Time of cooking
10 + 30 minutes
What did I use
a large bowl, a wooden spoon, a sieve
Ingredients
Eggs: 3
Starch: 125 gr
Sugar: 100 gr
Baking powder: 8 gr
Icing sugar as required
Cocoa: 2 teaspoons + as required
How did I do
I divided the yolks from the egg whites and whipped the egg whites alone, and the yolks with sugar until I had a whippend and light cream.
I added egg whites to the yolks and sugar cream, mixing slowly.
I sifted the starch, baking powder and cocoa and I added them to the cream.
I poured in the mould buttered and flouered (I used normal flour because it is easier to take the cake off the mould but obviously if it has to be gluten free one has to use starch instead, or one could cover the mould with oven paper).
I cooked for 30 minutes.
When the cake was cold, I cut in 2 or 3 parts in horizontal and I filled with Nutella. When I want something lighter I use berries jam instead, or sometimes other types of cream .
I sprinkled with icing sugar and cocoa.
Buon appetito!
