GLUTEN FREE SPONGE CAKE

Inserted by Rosa Rizzo the

Ingrediants 

7 eggs

210 g granulated sugar

280 g Mix Mill Mill

Half vanilla bean (seeds)

Method 

Weigh the sugar.

Break 7 medium eggs in a bowl.

Add the sugar to the eggs and mix with a hand whip.

Fade with half-berry vanilla seeds.

Mount the mixture in the planetary with the whip hook

Up to create a light and foolish compound.

It will be pronoto when it will triple and when "writes" ie when the dough dropped does not sink into the mass but specifically writes on the mounted.

Gradually add the blend of gluten-free flour for MORELLO MILL MILLS plus shots by incorporating it with movements from bottom up to not remove the mixture.

Butter and flour (or split spray) a mold with a diameter 22 cm and height about 8 cm.

Pour the mixture and bake for 35/40 minutes at 180 degrees Static mode preheated oven.

Recipe created for Mill Marello from Stefania Fracasso of flavor clouds
Instagram: @nuvolisaporistefania
Fill out the form and download the recipe in PDF

0 Comments

What do you think?