Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wicklewood's Trifle Sponges (Gluten Free) Recipe
    Lost? Site Map

    Wicklewood's Trifle Sponges (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    WicklewoodWench's Note:

    These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    sponges

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 190c and line 2 baking sheets with parchment paper.
    2. 2
      Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
    3. 3
      Gently fold in the flour mix.
    4. 4
      Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
    5. 5
      Dust with caster sugar and bake for 6-8 mins until golden brown.

    Ratings & Reviews:

    • on December 27, 2012

      15

      the taste is pleasant but that is the only positive I have.
      You cannot pipe this as the batter is so runny, the sponge fingers come out more like sponge biscuits, very flat. They stick to the non stick baking paper and require a longer cooking time than the recipee suggests
      I found increasing the flour from 2 to 6 oz gives a batter that can be piped. spray the greaseproof paper with spray oil and allow 8 -10 mins. It is still a flat sponge but more useable.
      Next time I will use a couple of mini cake pans and then slice into fingers

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

    Advertisement

    Nutritional Facts for Wicklewood's Trifle Sponges (Gluten Free)

    Serving Size: 1 (185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 23.6
     
    Calories from Fat 4
    18%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 18.6 mg
    6%
    Sodium 7.1 mg
    0%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 4.2 g
    17%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    lemons, zest of

    gluten-free flour

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites