Cornstarch Sponge Cake 4 Ingredient Gluten Free Wheat Free F 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 .

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1" balls.
• Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.
• *My Notes*:.
• I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
• I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
• And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

CORNSTARCH SPONGE CAKE (4-INGREDIENT, GLUTEN-FREE, WHEAT-FREE, F

Steps:

• Preheat oven to 180°C Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
• Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
• Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
• Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean. Turn sponge onto a wire rack to cool.
• Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

GLUTEN FREE SPONGE CAKE

Steps:

• Preheat oven to 390°F.
• Divide eggs.
• Beat egg whites until stiff.
• Cream egg yolks, water, sugar and vanilla.
• Combine rice flour, corn starch and baking powder.
• Sift flour mix into creamed egg yolks.
• Fold in stiff egg whites.
• Grease a 9 or 10 inch spring form.
• Pour batter into spring form.
• Bake at 390° F for about 15 minutes.

SUGAR FREE/WHEAT FREE/NO FAKE SWEETENERS CHEESECAKE

Steps:

• For the Crust: Toast all ingredients (except the butter) in a pan at 350F for 15-20 minutes, until golden.
• Process the mixture in a blender or food processor until finely chopped.
• Separate the mixture into two 8" pans. Add 3 tbl melter butter to each pan and mix well.
• Press into pan to form the crust.
• For the filling: Soften the cream cheese, and then whip with a beater until smooth.
• Add eggs, banana, vanilla, and beat until smooth and creamy.
• Pour cheese mixture into the crust lined pans, dividing equally.
• Bake at 375F for 30 minutes.
• For the topping: Stir together all the topping ingredients. Spread over baked cheese filling, dividing equally.
• Bake at 375F for another 20 minutes.