Surprised myself with this one. It's so light. Bigger than expected as I couldn't find what size tins to use. When the mixture was ready I could see I needed larger tins. I used 2 nine inch spring form tins that I usually use for cheesecake.
I used the sponge recipe for my gluten free lamingtons and won first prize at the Royal Adelaide show :) <br/>the recipe is pretty easy to follow and works really well.
Very good! One of my cakes did fall a bit with the drop technique, but I think it was not quite done. Its still tasted just fine though.
Very easy and amazing texture, this is light and fluffy and is now a family favourite. We use rasperries and it is awesome....I made it a second time tonight and the cake was about 20cm high! Family is now demanding it each weekend!
Absolutely wonderful sponge cake!
I will definately use this recipie more than once.
Thank you so much! By far the best gluten free cake we've ever made or had. It was the best Birthday cake ever.
Good recipe but I needed to cook the cakes for much longer. I did 25 minutes on 180c then another 10-15 minutes on 175c with some foil over the top so they didn't brown too much. I did this because the first time around I did only 20 minutes dropped them as instructed and they sank. On closer inspection they were under cooked. Perhaps here in Australia there is some subtle differences with ovens and temperatures? Overall great recipe.
WOW! I was nervous to make this recipe when I saw the part about dropping it on the floor.. But it really works! they are the biggest sponge cakes I have ever seen, they didn't sink at all. Will defiantly be using this recipe again!
Made this cake for my coeliac partners birthday cake still talking about it? spectacular
This is awesome, so easy, so huge and so so so so yummy to eat. My tummy and my family thank you