Gluten Free Sponge Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 22cm cake
 
Ingredients
  • 6 eggs
  • 225g (1 cup) sugar
  • 150g (1 cup) GF cornflour
  • 30g (1/4 cup) GF custard powder
  • 2 teaspoons GF baking powder
Method
  1. Grease and line 2 x 22cm springform cake tins and set aside
  2. Preheat oven to 180C/160C fan
  3. Place eggs in the bowl of an electric mixer and beat on medium to high until they are thick and creamy and doubled in size. About 6-8 minutes
  4. Slowly add sugar and continue beating until sugar has dissolved
  5. Sift dry ingredients 3 times and gently fold into egg mixture with a metal spoon
  6. Make sure corn flour is mixed through but do not overmix as mixture will lose it's airiness
  7. Carefully spoon mixture into tins and bake for 30-35mins
  8. Cake will be done when it springs back when lightly pressed and shrinks from the side of the tin
  9. Allow to cool slightly before removing from tins and turning onto a wire rack
Notes
FILLING

Ingredients

1 cup cream
jam of choice

Method
Whisk cream until fluffy, spread one cake with jam and then top with cream
Sandwich together and dust with icing sugar or a glaze made with icing sugar and a little bit of water
Recipe by Small Kitchen Tales at http://smallkitchentales.com/gluten-free-sponge-cake/