Cornflour Sponge Cake Recipes

CORNFLOUR SPONGE CAKE

Steps:

• Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
• Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
• Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
• Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
• Turn sponge onto a wire rack to cool.
• Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

SIMPLE AND DELICIOUS SPONGE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan and line with a circle of parchment paper.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CORNFLOUR BUTTER CAKE

Steps:

• Preheat oven to about 170 degrees Celcius.
• Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
• Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
• Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
• Serve warm, spreaded with butter :).

PRIZE-WINNING GLUTEN-FREE SPONGE CAKE

Steps:

• Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.
• In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.
• Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.
• Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
• Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that 'shocks' the cake and stops it from deflating.
• Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
• Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
• Place one sponge on the serving plate. Spread first with jam, then whipped cream.Top with strawberry slices. Then put second sponge on top. Dust with icing .

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.