What's the best gluten free flour blend for an Italian sponge cake?
- Jpan99 Apr 24, 2014 12:01 PM
I want to make and Italian rum cake in June for a family member who eats gluten free. The sponge cake uses only 1 cup of flour. I want a pre-made blend because I don't want to buy all the separate ingredients if I'm not going to use them. I was thinking Cup4Cup because it says you can sub into any recipe. it's expensive but I don't care, willing to spend it for this occasion. Can anyone recommend Cup4Cup or another blend that will work well in a sponge cake? Here is the cake recipe I want to use:
For the sponge cake:
1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim
½ teaspoon salt
6 large eggs, separated; separate when cold. Can use cold in the recipe.
1 cup superfine or regular sugar, divided
1 teaspoon cream of tartar
3 tablespoons water, cold
1 teaspoon vanilla extract
My MIL's success with cup4cup has been great except for with holiday cutout cookies. I've had good luck with the King Aurther blend, but my SIL with celiacs prefers the Namste blend.
I would try it and see what you think of the taste/texture. Sponge cakes are very light/fluffy, and GF flours tend to produce a denser product.