GLUTEN-FREE SPONGE CAKE
Ready to whip up a Gluten-Free Sponge Cake that's a total crowd-pleaser? Picture this: you're folding fluffy egg whites with sugar and a dash of vanilla, then gently mixing in cornflour, custard powder, and baking powder like a pro. Bake it, then fill it with dreamy whipped cream and sweet strawberry jam for that perfect bite. Trust me, everyone's going to love it!
Equipment
- 1 Food Processor Optional
Ingredients
For the cake:
- 4 large eggs, separated (room temperature)
- 3/4 cup golden caster sugar, superfine (or raw sugar)
- 1 tsp pure vanilla extract
- 3/4 cup cornflour (corn starch)
- 2 tbsp custard powder
- 3 tsp baking powder
- Icing sugar (confectioner's sugar) to dust
For the filling:
- 6.5 fl oz heavy cream, whipped to soft peaks
- 1 tsp pure vanilla extract
- Strawberry jam (see my jam recipe in notes)
Instructions
For the cake:
- Preheat oven to 180ºC (360ºF). Grease well and line 2 x 23cm sandwich cake tins (I actually used 2 x 20cm tins) with baking paper.
- Beat egg whites until stiff peaks form. Slowly add golden caster sugar (or if using raw sugar, blitz the raw sugar in a food processor until a finer crystal size is achieved) and beat until mixture is stiff and glossy and the sugar has dissolved. Add the vanilla extract and then the yolks one at a time, mix in well.
- Sift together cornflour, custard powder and baking powder. Fold dry ingredients into the mixture using a metal spoon (do this VERY gently until just combined – over-mixing can cause the cake to sink).
- Pour equal amounts of the mixture into each prepared tin. Bake for 15–20 minutes (make sure you don’t open the oven door whilst cooking). The cakes should shrink slightly from the sides of the tins and spring back when gently touched.
- Cool for 10 minutes in the tin then turn out onto a wire rack covered in a clean tea towel or paper towel to prevent a rack imprint on the sponges.
For the filling:
- When cool and when you’re ready to serve, fill with whipped cream and jam and sprinkle with a fine dusting of icing sugar (confectioner’s sugar).
Notes
I made my own strawberry jam using 1/2 cup strawberry jam and a 400g (14 oz) tin of strawberries. I added them to a saucepan over a moderate heat and allowed it to simmer for 10 minutes or so until somewhat reduced (though the whole strawberries retained their shape) and then let it cool in the fridge.
Nutrition
Calories: 249kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 130mgSodium: 212mgPotassium: 108mgFiber: 1gSugar: 20gVitamin A: 499IUVitamin C: 0.2mgCalcium: 142mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!