BETTY'S EASY GLUTEN FREE SPONGE CAKE
A light and fluffy sponge cake that can be enjoyed by those with gluten issues. Cool and fill with thick whipped cream and rich strawberry jam (my eldest son prefers lemon curd and cream). Be sure to use GLUTEN and WHEATEN FREE Maize Cornflour - not "regular" corn starch (corn flour) and gluten free baking powder. Original...
Provided by Betty Bramanis
Categories Cakes
Time 40m
Number Of Ingredients 8
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.
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