WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)
These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.
Provided by WicklewoodWench
Categories Dessert
Time 15m
Yield 20 sponges
Number Of Ingredients 5
Steps:
- Preheat oven to 190c and line 2 baking sheets with parchment paper.
- Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
- Gently fold in the flour mix.
- Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
- Dust with caster sugar and bake for 6-8 mins until golden brown.
Nutrition Facts : Calories 23.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.6, Sodium 7.1, Carbohydrate 4.3, Sugar 4.3, Protein 0.6
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Shanicque Preston
[email protected]I'm so glad I found this recipe! I've been looking for a gluten-free trifle sponge that tastes just as good as the traditional version, and this one definitely delivers. It was incredibly easy to make and turned out perfectly. I'll definitely be maki
sebastian johnson
[email protected]This sponge was a hit with my family! It was light, fluffy, and full of flavor. I especially loved the lemon curd and custard filling. I'll definitely be making this again.
Henry Hernandez
[email protected]Overall, I thought this sponge was pretty good. It was easy to make and had a nice texture, but it was a bit bland for my taste. I think I'll try adding some spices or extracts next time to give it more flavor.
Farhana Farhanakousar
[email protected]This sponge was a bit of a disappointment. It was dense and dry, and didn't have much flavor. I think I'll try a different recipe next time.
Qamar Shah
[email protected]I was pleasantly surprised by how good this sponge was! It was light and fluffy, with a subtle sweetness that complemented the other flavors in the trifle perfectly. I'll definitely be making it again.
Annaka Satrom
[email protected]This sponge was a breeze to make and tasted delicious! I love that it's gluten-free, so I can enjoy it without feeling guilty. I'll definitely be making it again soon.
Qabdalla Qali
[email protected]A bit too dry for my taste, but still a solid gluten-free option. I think I'll try adding some extra butter or oil next time to see if that helps.
eyuel getaneh
[email protected]I've made this sponge several times now, and it's always a crowd-pleaser. It's so versatile - I've used it in trifles, shortcakes, and even just as a snack with jam and cream. Highly recommend!
Michelle Desjadon
[email protected]Easy to make and turned out great! I used a store-bought lemon curd and custard to save time, and it still tasted amazing. My family loved it!
Tayyab Abbas
[email protected]This recipe was a lifesaver! My daughter has celiac disease, so finding gluten-free desserts that she can enjoy is always a challenge. This trifle sponge was a huge hit with her, and she's already asking me to make it again.
Dushmantha Piyumal
[email protected]Not bad for a gluten-free sponge! It was a bit denser than I expected, but still had a good flavor and held up well in the trifle. I'll definitely try it again with some different mix-ins.
Rabindra Sharma
[email protected]A delightful gluten-free treat! The sponge was incredibly moist and flavorful, and the combination of lemon curd and custard was simply divine. My guests raved about it, and I'll definitely be making it again soon.
Sufian Khan
[email protected]I'm so glad I tried this recipe! I've been looking for a gluten-free trifle sponge that actually tastes good, and this one definitely fits the bill. It was easy to make and turned out perfectly - light, fluffy, and full of flavor. Highly recommend!
Paul Anuwr
[email protected]This gluten-free trifle sponge was a delightful addition to our afternoon tea party! It was incredibly light and airy, with a delicate crumb that melted in our mouths. The subtle sweetness of the sponge perfectly complemented the tangy lemon curd and