New answers tagged sponge-cake
I have no trouble making lovely light lemon cake gluten free, and many other gluten free cakes too, I make them for a living. There is a substitute for gluten and it's called Xanthan Gum. You can buy this separately to add to your flour (about a teaspoonful for every 250g), or in a ready mixed flour blend, at least you can in the UK. A mixture of flours ...
You could try separating the eggs, whipping the egg whites, and folding them into the batter. Aside from that, perhaps some buttermilk and extra baking soda would help give additional lift. The flour should be sifted, and a lighter flour should be used, as suggested by Daniel. You could even replace some of the liquid in the recipe with club soda, but ...
Gluten is what traps the air bubbles during baking thus making a cake "fluffy". I don't really think there's a substitute...the best way I can think of is to mix some sort of lighter flour (cake flour, tapioca flour) in with the current recipe to decrease the density of the cake. What sort of flour are you using currently?
The very first thing to do is to put an oven thermometer in your oven and find out if your thermostat is accurate. It will take a little while to do this test, because the oven will first overheat then cool then overheat, etc. After 20-30 minutes, you should get a good reading as the interior heats up and the temperatures fluctuations subside. If your ...
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