Prize-Winning Gluten-Free Sponge Cake

Recipe by Lee_tah
READY IN: 33mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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