Sponge Cake

1. Bring the eggs and yolks to room temperature — this is essential for the success of the sponge. In a stand mixer or with an electric whisk, beat the eggs and sugar for 10–15 minutes until the mixture becomes pale, fluffy and voluminous, and the sugar has completely dissolved.
2. Sift the Muffin Mix well before adding it. Incorporate one spoonful at a time at low speed, or gently fold it in by hand with a spatula to avoid deflating the mixture. Ensure each addition is fully absorbed before adding more.
3. Note: Many gluten-free cake flours contain a small amount of sugar to support aeration. No baking powder is needed here, as the lightness comes from the air incorporated into the whipped eggs.
4. The batter is ready when, lifted with a spatula, it falls slowly, forming a ribbon on the surface. Use a tall, straight-sided baking tin (not a springform). Cut a circle of parchment paper for the base and a strip for the sides. Lightly grease the tin in a few spots to help the paper stick.
5. Pour the batter gently into the tin, smooth the surface and bake in a static oven at 180 °C for 30–35 minutes. Do not open the oven during baking to prevent collapse.
6. Once baked, leave the sponge in the switched-off oven for a few minutes to dry out slightly, then remove it, wait another 5 minutes and turn it upside down onto a rack to cool completely.

Tip: For best results, prepare the sponge the day before. Once cooled, wrap it in cling film and keep at room temperature — it will be easier to slice and fill.

In collaboration with @io_speriamo_che_celiacavo