Best Bettys Easy Gluten Free Sponge Cake Recipes

Gluten-Free Better Than Almost Anything Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 9

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
1 jar (12.25 oz) caramel topping
1 cup Cool Whip frozen whipped topping, thawed
1/2 cup toffee bits

Steps:

Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g

Prize-Winning Gluten-Free Sponge Cake image

Provided by Lee_tah

Categories Dessert

Time 33m

Yield 1 cake

Number Of Ingredients 12

1 cup sugar
3 tablespoons water
4 eggs, separated
1/2 teaspoon vanilla
1 1/2 cups cornflour, make sure it is gluten-free (cornstarch)
1 teaspoon baking powder, gluten-free
1/2 teaspoon salt
1 1/4 cups whipping cream
1/2 teaspoon vanilla
1/4 cup strawberry jam, warmed
250 g strawberries, thinly sliced
1 tablespoon icing sugar

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 .