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    You are in: Home / Recipes / Prize-Winning Gluten-Free Sponge Cake Recipe
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    Prize-Winning Gluten-Free Sponge Cake

    Prize-Winning Gluten-Free Sponge Cake. Photo by Chef #1800162645

    1/4 Photos of Prize-Winning Gluten-Free Sponge Cake

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Lee_tah's Note:

    Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
    5. 5
      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.
    6. 6
      Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
    7. 7
      Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
    8. 8
      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 .

    Ratings & Reviews:

    • on May 20, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Prize-Winning Gluten-Free Sponge Cake

    Serving Size: 1 (1314 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3213.5
     
    Calories from Fat 1230
    38%
    Total Fat 136.7 g
    210%
    Saturated Fat 75.7 g
    378%
    Cholesterol 1151.5 mg
    383%
    Sodium 1973.5 mg
    82%
    Total Carbohydrate 465.1 g
    155%
    Dietary Fiber 19.0 g
    76%
    Sugars 291.3 g
    1165%
    Protein 45.4 g
    90%

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