Cornstarch Sponge Cake 4 Ingredient Gluten Free Wheat Free F Recipes

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PRIZE-WINNING GLUTEN-FREE SPONGE CAKE



Prize-Winning Gluten-Free Sponge Cake image

Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.

Provided by Lee_tah

Categories     Dessert

Time 33m

Yield 1 cake

Number Of Ingredients 12

1 cup sugar
3 tablespoons water
4 eggs, separated
1/2 teaspoon vanilla
1 1/2 cups cornflour, make sure it is gluten-free (cornstarch)
1 teaspoon baking powder, gluten-free
1/2 teaspoon salt
1 1/4 cups whipping cream
1/2 teaspoon vanilla
1/4 cup strawberry jam, warmed
250 g strawberries, thinly sliced
1 tablespoon icing sugar

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 .

CORNSTARCH SPONGE CAKE (4-INGREDIENT, GLUTEN-FREE, WHEAT-FREE, F



Cornstarch Sponge Cake (4-Ingredient, Gluten-Free, Wheat-Free, F image

From http://www.anncoojournal.com/2013/10/wheat-free-sponge-cake.html. I posted here to check nutritional data. Thank you the original poster for such a great recipe. I used it for my tiramisu recipe with great result. This will be my staple recipe when I need a simple sponge cake.

Provided by Second2None

Categories     Dessert

Time 40m

Yield 1 8-inch cake, 1 serving(s)

Number Of Ingredients 4

3 (65 g) eggs
1/2 cup caster sugar (use 85g for less sweet cake)
3/4 cup cornflour, sifted twice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 180°C 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 cornflour 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.

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