Gluten Free Lemon Sponge Cake Recipes

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 .

GLUTEN-FREE VEGAN LEMON DRIZZLE CAKE

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin).
• Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
• Whilst the cake it baking, mix together the lemon juice and maple syrup.
• Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot.
• Be sure to wait for the cake to cool completely and for the syrup to have soaked in completely before slicing.
• This cake tasted best eaten on the day it was made, and leftovers taste best reheated in a dry frying pan or the microwave.

GLUTEN-FREE LEMON SPONGE CAKE

Steps:

• Separate six of the eggs. Beat the six yolks with the one whole egg until frothy.
• Gradually add in the sugar, lemon juice, and lemon rind and beat thoroughly until all ingredients are incorporated. Gradually add the cornstarch, stirring constantly to ensure all is mixed through.
• Beat the egg whites with the salt until stiff, but not dry (Steve notes that if you have a free-standing mixer, you can have the egg whites beating while you mix the yolk mixture, as a timesaver).
• Fold the egg white mixture gently, but thoroughly into the egg yolk mixture. (Folding is not my forte, but I managed. LOL)
• Pour into a greased 10-inch tube or Bundt pan.
• Bake at 350F degrees for 55 minutes, or until the cake springs back when touched.
• Invert pan and cool thoroughly--about 30 minutes or longer--before removing cake.
• If you want to use a lemon glaze, mix together powdered sugar with lemon juice and cornstarch in a small bowl until you get a good consistency. Drizzle over the cake and let glaze set up before serving.

GLUTEN FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180'C/Gas 4 and grease and line a 2lb loaf tin. Set aside while you make the cake batter.
• Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.
• Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)
• Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake in the centre of the oven for approx 50 minutes to one hour. It's done when a skewer comes out of the centre clean.
• Place the cake on a cooling rack while you make the syrup. Add the granulated sugar and lemon juice to a saucepan and heat on a low heat until the sugar has dissolved. Use a toothpick to prick holes all over the cake and, while it is still warm, gently spoon the syrup over the cake. Make sure you do this slowly to ensure the cake has an even distribution of syrup and that it all absorbs.
• Leave the cake to cool completely in the tin (approx 1 hour). Once cooled, if icing, make the icing by beating the icing sugar and lemon juice until smooth. Pour over the cake and leave to set. Decorate with extra lemon zest if desired.

GLUTEN FREE SPONGE CAKE

Steps:

• Preheat your oven to 350°F. Grease a 9-inch round cake pan (See Recipe Notes for 2 cakes) well and set it aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium-high speed until pale yellow.
• Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat until well-combined.
• Transfer the egg yolk mixture to a small bowl and set it aside.
• Clean out the mixer bowl very well, and place the egg whites and cream of tartar or lemon juice in the bowl, fitted with the whisk attachment.
• Beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/4 cup (50 g) sugar, and beat until glossy, stiff (but not dry) peaks form.
• With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined. The mixture should be smooth and glossy.
• Pour the batter into the prepared pan, and spread into an even layer.
• Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).
• Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.