GLUTEN-FREE CAKE BASE

Posted by Rosa Rizzo on

Ingredients for 1 cake 20/25 cm mold

3 whole eggs
2 tablespoons of seed or olive oil
2/3 tablespoons of granulated sugar (to taste)
icing sugar q.s.
1 sachet of baking powder
1 sachet of vanillin (or half a vanilla bean)
1 lemon zest
150 ml of milk (normal or lactose-free)
Salt as needed

Method

Separate the egg yolks from the whites and whisk them until stiff in the mixer or with whips. Then put the egg yolks and sugar in a bowl and work them with a whisk until the mixture is light and fluffy. Add the flour mixture, yeast, vanilla, oil, milk, salt and always work with whips until the mixture is smooth. Add the whipped egg whites and the lemon zest and mix gently from bottom to top. You can add ingredients as you like (chocolate, hazelnuts, apples, etc ...) Cover a pan with baking paper (or grease it with oil or butter) and pour the mixture. You can use any type of mold (e.g. muffins, cakes, donuts, etc ...). Bake at 180 ° for about 20/25 minutes (convection oven). Let cool, sprinkle with icing sugar and serve.


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