Sugar-free, gluten-free, and lactose-free cornstarch cake that everyone can eat (and everyone loves)

It is normally used as a base for cakes and pastries, but the typical Genoese sponge cake on its own is the perfect dessert for those looking for the simple traditional sponge cake flavor with a very soft and fluffy crumb. Especially for those who cannot consume milk. comrades directly to the palate They also succeeded A version that is also suitable for celiac patients or gluten-free and has no added sugar by sweetening with erythritol.

Based on this recipe without cooking among olive trees, DAP experts they adapted it into a sugar-free version, also add lemon juice to reduce the amount of oil a bit and give it more flavor and freshness. Erythritol leaves a slightly different texture than regular sugar but works much better than other sweeteners like industrial stevia or powdered alternatives. Of course, it sweetens a little less than sugar.

We can have this cake for breakfast with an after-dinner coffee, a glass of milk or a vegetable drink, as a snack with tea or horkata, or use it as the base for a more elaborate cake. What crumb a little dryWe can also wet it with orange juice or syrup.

To get started, we reheat the oven to 180ºC without air, oil or streaks. 20-22 cm diameter round springform pan. Separate the whites from the yolks in different bowls and mix the yolks with erythritol and lemon zest.

We whip the whites with a stick blender almost to the point of snow and reserve. Whisk the yolks and erythritol until it becomes thick, without the need to clean the sticks. a fluffy mix of pale shade. Next, add the water and oil and whisk further until the ingredients are mixed.

We add the sieved cornstarch with a double envelope gasifier (or one of the chemical impeller instead) and we mix with manual sticks. Gradually add the wrapped whites with enveloping movements until a homogeneous spongy mass is obtained.

Pour into tray and bake on medium high or at the bottom of the oven for about 25-35 minutes (final time depends on the size of the tray and oven). We check it by inserting a toothpick into the middle and finally wait a while and remove it from the mold. leave to cool on rack.

Note: Some of the links in this article are linked and may benefit Trenddencias.

Photos | directly to the palate