Sponge Cake – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 160°C (320°F). Don't grease the pan (a tube pan).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites with the salt, gradually adding half the sugar, until stiff and glossy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3. 3
   In another bowl: Whip the yolks with the rest of the sugar and the vanilla on high speed 3–4 minutes, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixer
4. 4
   Sift the flour over the top and Fold gently, just until the flour is absorbed.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Fold the egg white foam into the batter, in three additions, gently.

   ⚙ FoldingSilicone spatula
6. 6
   Pour into the pan.

   Tube pan
7. 7
   Bake 40–50 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenTube pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Invert the pan right away and let it cool upside down completely.

   💡Cool upside down in an ungreased pan: the cake clings to the sides and doesn't collapse under its own weight as it cools.