Time: 35 minuti più cottura
Difficulty: Facile

A coffee-flavored and delicious base, ideal for creating a variety of desserts.

Characteristic: In this dessert, I chose to use instant coffee and ground coffee.
Instant coffee, also commonly called instant coffee or ground coffee, is a mixture of roasted coffee beans mixed with water or hot milk. Stirring creates the final beverage.
Historical notes: The first true instant coffee was patented in 1881 by Frenchman Alphonse Allais, followed by further patents in 1890 and 1901, respectively, and finally by Constant Louis Washington in 1909. He opened his first production plant the following year, but achieved success with the launch of the Nescafé brand in 1938, a leading instant coffee company to this day.
Note: Instant coffee is obtained through complex industrial processes, including freeze-drying and atomization.

Ingredients for 1 22cm sponge cake
5 whole eggs
140g granulated sugar
20g gluten-free potato starch
100g gluten-free rice flour
65g Molino dalla Giovanna cake and biscuit mix
10g instant coffee
1 sachet baking powder
1g white wine vinegar
1g fine salt
5g ground coffee
The pulp of a vanilla bean
Butter and fine rice flour for the mold

Dough preparation method
Crack the eggs (it's important they're at room temperature) and place the yolks in a stand mixer with the sugar and vanilla, but set aside the egg whites.
Whip at medium-high speed until stiff, pale, and fluffy.
Then, beat the egg whites until stiff with a pinch of salt and the vinegar.
In a bowl, combine the flours, the two types of coffee, and the baking powder. Sift the flours, the two types of coffee, and the baking powder into the egg yolk mixture, stirring 1 tablespoon at a time with a spatula, using circular movements from the bottom up.
Now, using the spatula, add the beaten egg whites and mix until the mixture is smooth and fluffy.
Once the mixture is ready, pour it into a 24 cm deep baking pan, either greased and floured or lined with parchment paper.
Bake in a convection oven at 180°C for about 20 minutes. Then, turn off the oven and open the door, leaving the sponge cake to cool in the oven for at least 10 minutes.
Remove the sponge cake from the pan; Once completely cooled, it is ready to be used plain or with fillings of your choice.