Best Bettys Easy Gluten Free Sponge Cake Recipes

PRIZE-WINNING GLUTEN-FREE SPONGE CAKE

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 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.

BETTY'S EASY GLUTEN FREE SPONGE CAKE

Steps:

• 1. Pre-heat oven to 375oF/180oC. Grease and line 2 8 inch (20cm) round cake tins.
• 2. Use an electric mixer (I use my mix master) beat the eggs for a full 8-9 minutes. They will become pale and creamy and quadruple in size.
• 3. Add the sugar one tablespoon at a time, this is very important. Do NOT just dump it all in. And continue to beat until the sugar has dissolved (add in the vanilla) and beat for roughly another 5 minutes.
• 4. Using a sifter over a plate, sift the flour 3 times. Finally sift the flour over the egg mixture. Gently fold the flour in.
• 5. Carefully divide the batter between the two pans and bake in the pre heated oven. Bake for 20-22 minutes (do not open the oven to take a peak!) The sponge should springs back with touching and the sides of the sponge should have pulled away from the tin.
• 6. Cool in the tin for 10 minutes. Line a wire rack with baking paper (the top will stick to the rack other wise) and gently turn out.
• 7. Cool completely, cover one half with jam and whipped cream and carefully place the other cake on top. Dust with icing (confection) sugar and serve.

GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.