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–+ servings

Gluten-Free Sponge Cake with Cocoa and Dry Fruits

I was amazed by how delicious this gluten-free sweet bread with cocoa and dry fruits turned out!
Prep Time 10 minutes
Cook Time 35 minutes
Choose Serving Size 1 30cm long gluten-free sweet bread

Ingredients 

  • 200 g Dr. Schar Mix C gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup caster sugar
  • ½ cup grapeseed oil + more for greasing the tray
  • ½ tsp vanilla extract
  • 1 tsp cocoa
  • 1 Tbsp dry fruits I used papaya and apricots. You can use raisins too
  • a pinch of sea salt

Instructions

  • Pre-heat oven at 356F/180C.
  • Grease the tray with some oil. The sizes of my tray are approx. 10cm x 30cm.
  • Separate egg yolks from the egg whites.
  • Whisk egg whites until foamy. Add sea salt.
  • Whisk egg yolks with sugar, oil, vanilla extract and baking powder. Slowly add flour and incorporate. Add foamy egg whites and dry fruits. Mix using a spatula.
  • Pour the composition in the greased tray.
  • Save 1 Tbsp of the batter and put it in a small bowl. Add cocoa and mix.
  • Pour this over the batter in the sweet bread tray. You can make the swirls on top using a teaspoon. Press it just a little.
  • Put it in the oven and let it bake for 35 minutes.