Gluten-Free Cake

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Preparation Time
35 – 40 min

Cooking Time
10 min

Difficulty
Easy

5	Egg
1.5 water glass	Sugar
half tea glass	Warm water
1 water glass	Glutensiz Ada Gluten Free Flour
half water glass	Gluten-Free Starch
1 packet	Vanilla
1 packet	Baking Powder
1 pinch	Salt

For the pastry cream; I mixed the chocolate that I melted in a bain-marie method into half a pack of cream. I kept it in the fridge until the sponge cake was cooked. You can use any fruit you want in it. I used bananas and garnished with raspberries.
For Pendispanya; 5 egg yolks and whites are separated, 1.5 cups of sugar are shared equally.
Beat the egg white well until it turns white.
Then the egg yolk begins to be whisked together with the sugar.
When the color turns pale, lukewarm water is added to it and whisked a little more.
Then dry ingredients are added, flour, starch, baking powder, vanilla and salt are sieved and whisked.
Without extinguishing the egg whites, which have the consistency of whipped cream, let’s slowly add them to the egg yolks with the help of a spatula from the outside to the inside in 3 times, and mix.
After the mixing process is finished, let’s bake in a 20 or 24 cm springform mold in a preheated 180 degree oven for about half an hour.
Mine was cooked for 35-40 minutes, let’s check it out.
If possible, do not open the oven door for the first half hour.
Bon appetit