Best Cornstarch Sponge Cake 4 Ingredient Gluten Free Wheat Free F Recipes

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 .

Cornstarch Cake image

Provided by lemoncurd

Categories Dessert

Time 1h30m

Yield 1 bundt cake

Number Of Ingredients 9

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 teaspoons lemon extract or 2 teaspoons vanilla extract
1/2 cup half-and-half
6 large egg whites

Steps:

Preheat oven to 350.
Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
Sift the flour with the cornstarch, baking powder, and salt.
Set aside.
Beat the butter until smooth.
Gradually beat in all but 1/4 cup of the sugar.
Beat in the extract.
Continue to beat for 5 minutes, until butter is very light and fluffy.
Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
In a clean bowl, beat the egg whites until it forms a soft peak.
Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
Gently fold the beaten whites into the batter in 3 additions.
Scrape the batter into the prepared pans.
Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.