By WicklewoodWench on January 23, 2011
"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."
Serving Size: 1 (185 g)
Servings Per Recipe: 1
"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"