Prize-Winning Gluten-Free Sponge Cake
photo by Andrew v.
- Ready In:
- 1 cup sugar
- 3 tablespoons water
- 4 eggs, separated
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups cornflour, make sure it is gluten-free (cornstarch)
- 1 teaspoon baking powder, gluten-free
- 1⁄2 teaspoon salt
- 1 1⁄4 cups whipping cream
- 1⁄2 teaspoon vanilla
- 1⁄4 cup strawberry jam, warmed
- 250 g strawberries, thinly sliced
- 1 tablespoon icing sugar
- 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 .
Questions & Replies
Love the recipe, and the idea behind it. I've made this twice - the first one, my cornflour was off so I had to throw it to the chickens, but the second, I edited the recipe a little and it turned out perfectly. A little more detail in the execution would make this perfect for more novice cooks - as it stands, it will work, but won't be 'amazing'. My edited version was light and fluffy. It was a little dry, but paired with strawberries & cream, it really wasn't an issue. As the photo shows, my initial attempt is on the left, the second attempt on the right. You can see that its lighter, and higher. The crumb is more even too.