Bettys Easy Gluten Free Sponge Cake Food

PRIZE-WINNING GLUTEN-FREE SPONGE CAKE

Steps:

• 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 .

GLUTEN FREE SPONGE CAKE

Steps:

• Preheat your oven to 350°F. Grease a 9-inch round cake pan (See Recipe Notes for 2 cakes) well and set it aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium-high speed until pale yellow.
• Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat until well-combined.
• Transfer the egg yolk mixture to a small bowl and set it aside.
• Clean out the mixer bowl very well, and place the egg whites and cream of tartar or lemon juice in the bowl, fitted with the whisk attachment.
• Beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/4 cup (50 g) sugar, and beat until glossy, stiff (but not dry) peaks form.
• With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined. The mixture should be smooth and glossy.
• Pour the batter into the prepared pan, and spread into an even layer.
• Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).
• Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour).
• In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.
• Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

EASY QUICK-MIX GLUTEN FREE CAKE

Steps:

• Mix all ingredients together and use medium speed on mix master to beat for 5 minutes.
• Line bottom of a greased round cake tin.
• Pour mixture into tin and bake at 180 degrees for approx 30 minutes.
• Cool in tin for 5 minutes before turning out.
• Ice as desired or dust with GF icing sugar.
• VARIATIONS.
• Use orange juice and add the zest of one orange in place of the milk.
• Use lemon juice and zest in place of the milk.
• Add 1/4 cup of cocoa for a chocolate cake.
• Make two cakes and sandwich with jam and cream for use as a double sponge birthday cake.