Zabaione Sponge Cake with Chocolate Chips – gluten-free
Pane-Bistecca
My daughter Andrea bakes: I received a jar of Zabaione spread from my uncle in Rome and have been racking my brain what to use it for. Since I don’t eat jam bread for breakfast, I thought, why not make a Zabaione sponge cake with chocolate chips! The cake turned out wonderful! And the nice thing about it, you can vary it to your liking, use nuts instead of chocolate, pudding instead of zabaione, etc. It’s worth it.
Of course, you can make it with wheat flour, but I cook and bake gluten-free!
Of course, you can make it with wheat flour, but I cook and bake gluten-free!
Ingredients
240 g soft Butter
300 g Sugar
4 Eggs
350 g Gluten-free Flour
1 tsp Baking Powder
1 TL Xanthan Gum (can be omitted if you use wheat flour wheat flour)
Chocolate Chips
Almond
Hazelnuts
Raisins
You can add:
Instructions
1
Step 1
Beat the butter with the sugar until the mixture is creamy and light.
2
Step 2
Add the eggs and mix.
3
Step 3
Then add all the dry ingredients and a handful of chocolate chips and mix everything well. Mix in the zabaglione.
4
Step 4
Pour the mixture into a greased cake pan and bake in the oven at 180 C degrees for about 70 minutes.
Notes
Der Kuchen wird herrlich locker!
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