My kids love sponge cake. They think it’s like a big jam and cream sandwich.
Mum never made it when we were kids so I didn’t know what all the fuss was about. I always thought it seemed too fiddly and unpredictable. Anything that needs triple sifting has to be too extreme, doesn’t it?
Well to my surprise it’s not. It really is easy and as long as you have an electric mixer and a metal spoon you’ll be fine.
This recipe is gluten free, unlike the other one.
Be gentle with it and it will make you feel so proud with its big light, airy layers of sponge.
Gently fold in the dry ingredients and resist all temptation to open the oven too early.
- 6 eggs
- 225g (1 cup) sugar
- 150g (1 cup) GF cornflour
- 30g (1/4 cup) GF custard powder
- 2 teaspoons GF baking powder
- Grease and line 2 x 22cm springform cake tins and set aside
- Preheat oven to 180C/160C fan
- 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
- Slowly add sugar and continue beating until sugar has dissolved
- Sift dry ingredients 3 times and gently fold into egg mixture with a metal spoon
- Make sure corn flour is mixed through but do not overmix as mixture will lose it's airiness
- Carefully spoon mixture into tins and bake for 30-35mins
- Cake will be done when it springs back when lightly pressed and shrinks from the side of the tin
- Allow to cool slightly before removing from tins and turning onto a wire rack
1 cup cream
jam of choice
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
It’s nearly the end of the week and school holidays for us. CAN NOT wait!
Hope you enjoy the rest of the week and if you try this please let me know how you go, I’d LOVE to hear.