Prize Winning 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 .
GLUTEN FREE VICTORIA SPONGE CAKE
Made with love and perfect with a good ol' cup of tea! www.simplybeglutenfree.co.uk
Provided by Simply Be Gluten Free
Time 45m
Yield Serves 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 180.c and grease the bottom and sides of two 20cm/8" sandwich tins. For added assurance also line the bottoms of the tins with baking parchment.
- Cream the butter and sugar together with a whisk until light and fluffy.
- Add the eggs one at a time and continue to whisk. If the mixture starts to curdle just add a little of the flour.
- Sieve in your flour and continue to whisk until it's all combined.
- Divide the mixture evenly between your two tins and bake on the middle shelf of your oven for around 30-35 minutes until golden and springy to touch.
- Remove from the tins and leave to cool on a wire rack.
- Whilst you're waiting for the cakes to cool, make your butter cream by whisking together the the icing sugar, softened butter, vanilla extract and a couple of drops of milk.
- Once your cakes are completely cool, spread the the top of one of them with the strawberry jam and the bottom of the second cake with the butter cream and sandwich them together.
- Dust the top of the cake with icing sugar and serve in 8-12 slices depending on how hungry you and your family are!! Enjoy!!
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