Prizewinningglutenfreespongecake 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 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.

GLUTEN FREE SPONGE CAKE

Steps:

• Sift cornflour, baking powder and salt together.
• Beat egg whites until stiff but not dry.
• Beat in egg yolks.
• Gradually beat in sugar until mixture forms a figure 8.
• Fold in the dry ingredients.
• Divide into 2 well greased 20 cm (8") sandwich pans.
• Bake at 180 C or 350 F for about 20 minutes.
• Remove from pans and cool on wire rack.
• When cool, top one with whipped cream and jam (jelly).
• Place the other on top and dust with icing sugar.

GLUTEN FREE VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 180.c and grease the bottom and sides of two 20cm/8" sandwich tins. For added assurance also line the bottoms of the tins with baking parchment.
• Cream the butter and sugar together with a whisk until light and fluffy.
• Add the eggs one at a time and continue to whisk. If the mixture starts to curdle just add a little of the flour.
• Sieve in your flour and continue to whisk until it's all combined.
• Divide the mixture evenly between your two tins and bake on the middle shelf of your oven for around 30-35 minutes until golden and springy to touch.
• Remove from the tins and leave to cool on a wire rack.
• Whilst you're waiting for the cakes to cool, make your butter cream by whisking together the the icing sugar, softened butter, vanilla extract and a couple of drops of milk.
• Once your cakes are completely cool, spread the the top of one of them with the strawberry jam and the bottom of the second cake with the butter cream and sandwich them together.
• Dust the top of the cake with icing sugar and serve in 8-12 slices depending on how hungry you and your family are!! Enjoy!!