Gluten Free Sponge Cake Food
PRIZE-WINNING GLUTEN-FREE SPONGE CAKE
Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.
Provided by Lee_tah
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 12
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 .
VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.
Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9
GLUTEN FREE SPONGE CAKE
This cake is very light but can also be used for other recipes such as trifles, swiss rolls and I even substitute it for lady fingers used in tiramisu.
Provided by SandraMK
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Sift cornflour, baking powder and salt together.
- Beat egg whites until stiff but not dry.
- Beat in egg yolks.
- Gradually beat in sugar until mixture forms a figure 8.
- Fold in the dry ingredients.
- Divide into 2 well greased 20 cm (8") sandwich pans.
- Bake at 180 C or 350 F for about 20 minutes.
- Remove from pans and cool on wire rack.
- When cool, top one with whipped cream and jam (jelly).
- Place the other on top and dust with icing sugar.
GLUTEN FREE SPONGE CAKE
Make and share this Gluten Free Sponge Cake recipe from Food.com.
Provided by Mia in Germany
Categories Dessert
Time 30m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 7
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.
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.
FRUIT SPONGE - GLUTEN FREE
I have made this recipe so often my family think I can't cook anything else, but with lots of home grown fruit around, it is the easiest gluten free dessert that I have found. Fruit: Almost any type of fruit can be used. I have tried apple, pear, fig, nectarine, peach, mango, berries, ... eg For apple sponge: peel 1 Kg apples, chop, bring to boil, pour sponge mix over. If using canned fruit, then use around 750 grams can for best results. (If there is a lot of juice in the can then remove some before bringing the fruit to the boil) It can be cooked in a variety of ways: Microwave for 12 minutes on medium until cooked. OR place in saucepan on stovetop over minimum heat for 20 minutes until cooked. NOTE: the sponge will be gluggy if the fruit is not boiling when the sponge mix is poured over it. Serve with icecream or custard and or cream.
Provided by eileenray
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, add rest of ingredients.
- Place boiling fruit in a large casserole,.
- Pour sponge mix over.
- Place in preheated oven 180 C for 30-40 minutes until cooked.
Nutrition Facts : Calories 260.7, Fat 8.4, SaturatedFat 4.9, Cholesterol 73.2, Sodium 75.4, Carbohydrate 45.3, Sugar 43.8, Protein 2.6
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