GF Healthiest Fluffiest Basic Sponge Cake

This Gluten Free sponge is made out of pure Rice flour. No Starch, No Gum , No husk,No additive added to the flour. Pure rice flour is used in place of ALP.

A perfect cake for occasions as it accommodates icing  and flavors very well. Hold 
itself well ,especially after cooling down. It has a  perfect rise and a just right spongy texture.

Those who need to remove gluten from their diets, need a very soothing diet to allow their bodies to heal. This cake is made using pure rice flour and is best for those who are on a healing diet for whatever reasons.  I will write another dedicated post on the subject of letting the body heal. It deserves it's due and will be helpful to many who are struggling with health issues inspite of living without gluten and eliminating many other things from their diet. 

For now , I am very very happy to present to you a cake which is made using pure Rice flour ( The Roasted rice flour, Read about how to make this soothing flour in your own houses in a jiffy).

There is no harm in using starches like tapioca or potato starch on and off. However if we can avoid, why not !

Let's get onto making The Best Gluten Free Sponge Ever!

INGREDIENTS:

• 4 eggs
• 3/4 cup powdered sugar
• 1/2 cup oil ( I prefer butter in liquid form in case - no allergy to dairy )
• 1 cup Roasted Rice Flour ( Click, to read how you can make this flour at home or purchase it from the market)
• 13/4 tsp gluten free baking powder
• 1/4 tsp soda bicarb
• 1 tsp pure Vanilla powder ( or extract taken from half a Vanilla pod)
•  Extract of your choice : pineapple / vanilla or any other( I used more vanilla)

 METHOD:

1. Beat eggs and powdered sugar with an electric beater till four times in volume and very frothy. A basic hand blender does the job beautifully. However if you have an intensive unit like kitchen-aid or Ken-star, it will make your life simpler in terms of time taken as well as the effort.
2. Sift the "Roasted rice flour" , baking powder, and soda bicarb. Keep aside
3. Add the oil /butter gradually to the frothy egg mixture and keep beating slowly. Add Vanilla (powder or extract). Mix well.
4. Using a wooden spoon, with an upward and downward motion, fold in the rice flour, gradually, a little at a time. Do not over mix. Fold gently.
5. Transfer to a greased and dusted baking tin and bake at 180 degrees C/350 degrees F for 30 to 40 minutes depending upon your unique oven. I prefer to line the baking tin with butter paper. 
6. This particular cake comes out easily without a fuss leaving the tin clean, even in the absence of a lining. Generally for all gluten free baking, butter paper lining is recommended.
7. Test the cake by inserting a clean knife in the center of the cake. If the knife comes out clean, the cake is ready. Remove from the oven. Remove Cake from the tin after it has cooled down a bit.

It Rises nearly double of the batter height.
Once cooled well , can be kept in the refrigerator for about 5 days without any change in texture or taste.

This cake can be used to make layered cake as well.