If you are new to gluten free baking, this basic recipe is good place to start and tastes like a regular sponge cake. The key to a great result is to beat long enough until batter significantly increases in volume, this way soda is not needed for batter to rise.
I’m using a very simple flour mix for this pie with just 3 ingredients. I recommend you to use very fine white rice flour for the best texture. Soy flour adds protein to the mix and also gives a nice yellow color to the cake.
45 g rice flour
15 g soy flour
15 g cornstarch
5 g vanilla sugar
2 medium sized apples
1 lime quarter (if your apples are not sour enough)
1 tsp cinnamon
70 g sugar
1. Prepare flour mix: add rice flour (45 g), soy flour (15 g), cornstarch (15 g) and vanilla sugar (5 g) to a clean bowl and whisk until incorporated.
2. Wash and peel apples, remove middles and cut. Season with lime juice, add cinnamon (1 tsp) and mix. Set aside.
3. Preheat the oven to 170°C / 340°F.
4. Add 3 eggs to a clean mixer bowl and start beating on a low speed. Increase speed to a medium and beat eggs for 2 more minutes.
5. Keep beating and slowly add sugar. Increase speed up to medium high (KitchenAid speed 8) and keep beating until the mix significantly increases in volume. It will take about 8 minutes with a hand mixer and about 6 with KitchenAid.
6. Remove the mixer and add flour mix. Carefully mix with a silicone spatula.
7. Grease a baking tin (I prefer coconut oil) and layer the bottom with parchment paper.
8. Pour about a half of butter, layer apples and add remaining butter.
9. Bake 35-40 minutes in at 170°С / 340°F. The cake is ready when a toothpick comes out clean. Cool down a little bit and serve.