Easy Gluten-Free Bundt Cake

Many times we rack our brains trying to get a simple sponge cakewith few ingredients, easy and hassle-free; we don't realize that, in reality, you don't need that much either to make a perfect sponge cake with fewer than 3 or 4 ingredients. Things get a little more complicated when, in addition to all of the above, we need to make a gluten-free cakeEither because we need to or so as not to exclude someone around us whom we know beforehand would otherwise, poor thing, be left with nothing to eat.

A very easy option is to use corn starch (maizena) to make this sponge cake; it’s an extremely simple option that can get us out of any tight spot. Who doesn’t have a packet of maizena at the back of the cupboard?

To make this sponge cake, you only need basic ingredients that we all have at home, and the only trick you need to make it turn out extra fluffy is to sift the cornstarch 3 times; not one more, not one less: 3 times.

If you want it to have a spectacular aroma and flavor, I recommend adding mandarin zest or the citrus zest you prefer, and once you unmold the bundt —which, by the way, this recipe unmolds impressively well; well doesn’t even begin to cover it: a perfect release!— it will give off an amazing aroma.

No one can tell me it doesn't look spectacular, this simple 4-ingredient sponge cake, in the stunning Kugelhopf pan by Nordic Ware.

KitchenAid Artisan 5KSM185 Stand Mixer, Nordic Ware Kugelhopf aluminum Bundt pan

Ingredients

• 6 egg whites L
• 6 large egg yolks
• 250 g of cornstarch flour (cornstarch)
• 220 g of powdered sugar
• 1 sachet of Royal baking powder (15 g)
• 1 pinch of salt (optional)
• Mandarin zest (optional)

Preparation

1. Preheat the oven to 180º C with top and bottom heat and the rack in the middle position. Grease the Bundt pan (I have used the Kugelhopf mold) and lightly dust with flour. Remove the excess and set aside.
2. We sift 3 times Mix the corn starch (cornstarch) together with the baking powder. This step is very important, don't skip it.
3. In the bowl of the KitchenAid Once everything is very clean, whip the egg whites with a pinch of salt until stiff peaks form. Check that they are properly whipped by turning the bowl upside down; if they stay in place and do not fall, they will be perfect.
4. In the other bowl, larger, of the KitchenAidThen, beat the egg yolks with the sugar until they turn pale and double in volume. The mixture should be smooth and whitish. Add the cornstarch and continue beating with the paddle attachment. At this point, the mixture will be very thick, so we will incorporate a little whipped egg white to lighten it. When it is looser, add the remaining egg whites in two additions and mix at very low speed until incorporated. At this point, we can add the zest if desired.
5. When the mixture is completely homogeneous, we pour it into the bundt pan the one we have set aside. Bake for about 30 minutes without opening the oven at any point.
6. We check that the sponge cake is baked by inserting a skewer; if it comes out clean, it will be perfect. Let the sponge cake rest for 10 minutes before unmolding.
7. Unmold carefully so as not to burn ourselves and let cool before dusting with icing sugar.

Stand Mixer KitchenAid Artisan5KSM185, Nordic Ware Kugelhopf Bundt aluminum pan, kitchen knife by Pallarès in carbon steel with a boxwood handle