Learn how to prepare a GLUTEN-FREE YOGURT CAKE using the cup method. You won't find an easier way to prepare a gluten-free sponge cake that gives such a good result. All the ingredients are measured out using the yoghurt cup.
What's more, this sponge cake is made with ingredients that are in everyone's pantry. And there's no need to use rubber bands.
YOU WILL NEED:
For a 20 x 10 cm cake tin:
1 small glass of yoghurt (125-150 ml), which will serve as a measure for all the ingredients.
1 small glass of yoghurt
1 small glass of oil
2 cups of sugar
3 cups of rice flour, corn starch or a mixture of both.
3 eggs
1 tablespoon of baking powder (Royal baking powder)
1 lemon
icing sugar for the topping (optional)
YOU CAN FIND THE WRITTEN RECIPE AT THE FOLLOWING LINK (At the moment only in spanish):
glutendence.com/bizcocho-de-y...
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