BETTY'S EASY GLUTEN FREE SPONGE CAKE
A light and fluffy sponge cake that can be enjoyed by those with gluten issues. Cool and fill with thick whipped cream and rich strawberry jam (my eldest son prefers lemon curd and cream). Be sure to use GLUTEN and WHEATEN FREE Maize Cornflour - not "regular" corn starch (corn flour) and gluten free baking powder. Original...
Provided by Betty Bramanis
Categories Cakes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 375oF/180oC. Grease and line 2 8 inch (20cm) round cake tins.
- 2. Use an electric mixer (I use my mix master) beat the eggs for a full 8-9 minutes. They will become pale and creamy and quadruple in size.
- 3. Add the sugar one tablespoon at a time, this is very important. Do NOT just dump it all in. And continue to beat until the sugar has dissolved (add in the vanilla) and beat for roughly another 5 minutes.
- 4. Using a sifter over a plate, sift the flour 3 times. Finally sift the flour over the egg mixture. Gently fold the flour in.
- 5. Carefully divide the batter between the two pans and bake in the pre heated oven. Bake for 20-22 minutes (do not open the oven to take a peak!) The sponge should springs back with touching and the sides of the sponge should have pulled away from the tin.
- 6. Cool in the tin for 10 minutes. Line a wire rack with baking paper (the top will stick to the rack other wise) and gently turn out.
- 7. Cool completely, cover one half with jam and whipped cream and carefully place the other cake on top. Dust with icing (confection) sugar and serve.
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Akpore Sarah
[email protected]This cake is a great make-ahead dessert. I made it the day before my party and it was still fresh and delicious the next day.
Pobi Chaske
[email protected]I love that this recipe uses simple ingredients that I already had on hand. It's a great way to use up leftover egg whites, too.
Nessim Jarrar
[email protected]This cake was a hit at my party! Everyone loved it, even those who are not gluten-free. It's a great recipe to have on hand for any occasion.
Family Phone
[email protected]I was a bit disappointed with this recipe. The cake was dry and crumbly, and it didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong.
S Ss
[email protected]This is the best gluten-free sponge cake I've ever had! It's so light and fluffy, and it has a wonderful flavor. I will definitely be making this again and again.
ZUBAIR SAEED
[email protected]I love how simple this recipe is. I didn't have any trouble finding the ingredients, and the instructions were easy to follow. The cake came out perfectly golden brown and cooked through.
Basim Noob
[email protected]This recipe is a keeper! The cake was easy to make and turned out perfectly. It's a great base for a variety of desserts, and I can't wait to experiment with different flavors.
Melvin Onwuchekwa
[email protected]I was skeptical at first, but this gluten-free sponge cake turned out amazing! It's moist and fluffy, and it tastes just like a traditional sponge cake. I'll definitely be making this again.
Rosie Rajput
[email protected]This sponge cake is a winner! It's incredibly light and airy, with a delicate crumb and a hint of sweetness. I love that it's gluten-free, too, making it a great option for those with dietary restrictions.