Gluten-free cornstarch cake in the Thermomix

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We bring you the recipe for a rich, fluffy and soft gluten-free sponge cake whose main ingredient is cornstarch, a starch from corn that you will surely love

Cornstarch cake in the Thermomix

Gluten-free cornstarch cake in the Thermomix

It is a lifelong classic, the gluten-free cornstarch cake in the thermomix is ​​made on its own, well, almost, follow the steps below and prepare this delight that will also serve as a base for birthday cakes or just for a snack. This is a sponge cake without wheat flour, but it has nothing to envy to the traditional ones, try it.

To make it more fluffy, with that texture that we like so much, the ideal is that the eggs and butter are at room temperature. You can add a yogurt to give a touch of additional softness, in this case add 20 grams more of flour to the mixture and add it to the yogurt with the vanilla.

Either because you have gluten intolerance or because you are celiac, if you are here it is because you do not want to stop enjoying good food, I invite you to review our special recipes.

To decorate, I suggest sprinkling with a little icing sugar with the Thermomix which is extremely easy to make.

Rinde5 Servings
Preparation15 minutesCooking40 minutesTotal55 minutes

Ingredients to make gluten-free cornstarch cake in the Thermomix

 3 medium eggs
 150 grs of sugar
 150 grs butteror margarine
 120 grs of cornstarchcornstarch
 5 grs baking powderroyal chemistry
 1 cdta liquid vanilla
 1 pinch of salt
 1 trickle of lemon juice
 The zest of half a lemon(optional recommended)
 ½ cdta of cinnamon powder(Optional)

Preparation of gluten-free cornstarch cake in the Thermomix

1

Choose a mold, grease it and flour it so that the cake does not stick.

2

Preheat the oven to 180ºC with heat up and down.

3

Separate the eggs, add the whites to the glass and place the butterfly on the blades, program 2 minutes at speed 3 and 1/2, add a splash of lemon juice, a pinch of salt and half the sugar. Reservation

4

Put the rest of the sugar with the butter and put the butterfly back, beat everything for 2 minutes at speed 2.

5

Remove the butterfly and with the help of the spatula, we lower the mixture from the walls of the glass towards the blades.

6

Add the whites mounted with the sugar, cornstarch, cinnamon, yeast, vanilla and lemon zest, beat everything for 10 seconds at speed 3

7

Lower the ingredients from the walls with the spatula and mix another 10 seconds at speed 3

8

Finish mixing with the spatula if necessary, in an enveloping way so that the air is conserved and the cake is spongy.

9

Pour the mixture into our previously floured mold and tap on the counter to remove the air, this is done by repeatedly dropping the mold with the cake mixture from a height of 1 cm more or less, this will remove large bubbles and avoid that the cake opens.

10

Bake for 45 minutes with heat up and down at 180ºC - the time will depend on the oven so make sure that it does not burn and that it is well baked, for this I use a wooden stick with which I prick the center of the cake, if it comes out dry is that it is ready.

11

Let cool before unmolding. You can decorate it with a little icing sugar once it is at room temperature.

Nutritional values ​​of gluten-free cornstarch cake in the Thermomix

Nutritional Information

Portion size 100g

Servings 5

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Ingredients

 3 medium eggs
 150 grs of sugar
 150 grs butteror margarine
 120 grs of cornstarchcornstarch
 5 grs baking powderroyal chemistry
 1 cdta liquid vanilla
 1 pinch of salt
 1 trickle of lemon juice
 The zest of half a lemon(optional recommended)
 ½ cdta of cinnamon powder(Optional)

Instructions

1

Choose a mold, grease it and flour it so that the cake does not stick.

2

Preheat the oven to 180ºC with heat up and down.

3

Separate the eggs, add the whites to the glass and place the butterfly on the blades, program 2 minutes at speed 3 and 1/2, add a splash of lemon juice, a pinch of salt and half the sugar. Reservation

4

Put the rest of the sugar with the butter and put the butterfly back, beat everything for 2 minutes at speed 2.

5

Remove the butterfly and with the help of the spatula, we lower the mixture from the walls of the glass towards the blades.

6

Add the whites mounted with the sugar, cornstarch, cinnamon, yeast, vanilla and lemon zest, beat everything for 10 seconds at speed 3

7

Lower the ingredients from the walls with the spatula and mix another 10 seconds at speed 3

8

Finish mixing with the spatula if necessary, in an enveloping way so that the air is conserved and the cake is spongy.

9

Pour the mixture into our previously floured mold and tap on the counter to remove the air, this is done by repeatedly dropping the mold with the cake mixture from a height of 1 cm more or less, this will remove large bubbles and avoid that the cake opens.

10

Bake for 45 minutes with heat up and down at 180ºC - the time will depend on the oven so make sure that it does not burn and that it is well baked, for this I use a wooden stick with which I prick the center of the cake, if it comes out dry is that it is ready.

11

Let cool before unmolding. You can decorate it with a little icing sugar once it is at room temperature.

Gluten-free cornstarch cake in the Thermomix

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