I used to be able to make really good sponge cakes in my wheat-eating days. So I decided to give it a go using gluten-free flour. If you read my blog, you’ll know the first attempt was less than successful. But the next one worked just fine. So here it is – soft, light as a cloud, gluten-free sponge cake.
3/4 cup caster sugar
1 1/2 cup cornflour
1/2 tsp guar or xanthan gum
2 tsp gluten-free baking powder
1 tsp melted butter
3 desertspoons hot water
Preheat the oven to 180C
Grease the inside of 2 20cm springform cake tins. Don’t line the tins with paper – you want the outside of the cake to be nicely crisp and that won’t happen with baking paper.
Beat the eggs on high speed for several minutes until they are thick foam and light in colour. Don’t rush this bit. You want to get as much air into the eggs as possible.
Gradually add the caster sugar, allowing each addition to dissolve in the egg mix before adding the next bit of sugar
Do the next bit by hand! Don’t use the mixer to fold the mixture together – it will knock too much air out of it.
Sift the cornflour, gum and baking powder together three times. Again, you’re looking to get as much air as possible into the mix.
Sift the flour over the top of the egg mix and quickly and gently fold together. Use a metal spoon and do it gently, taking the spoon to the bottom of the bowl and back up to mix the flour into the eggs. Make sure you have mixed all the flour in and there are no lumps.
Quickly fold in the melted butter and hot water
Pour the mixture into the two cake tins and bake for about 20 minutes.
They are ready when they come away from the sides of the pan and the top springs back when you press it gently.
Remove from the cake tins and place on a wire rack to cool completely
Cover the top of one of the cakes with strawberry jam and whipped cream and top with the other cake. Sprinkle with a light dusting of icing sugar.
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