Gluten Free Sponge Cake Recipe Using Cornflour

When making gluten free recipes following a few simple rules will ensure your gluten free sponge cake stays gluten free we have some easy to follow tips on our avoiding gluten page.

Gluten free sponge cake recipe using cornflour. Gently fold flour into egg. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. It is best eaten the same day but in my experience it very rarely gets the chance to last longer. Preheat oven to 180c 350f.

Corn flour sponge 4 eggs cup castor sugar 1 cup corn flour. I was totally pleased with the recipe and moreover i learnt that corn flour is gluten free now this sponge cake must be a blessing for gluten intolerant people. The baking spray helps keep the paper from moving around. Cornflour sponge this is a sponge cake made from cornflour.

These quantities will make a large 8 cake. Grease with butter or cooking spray 20cm 8 inch round cake pan. To make a smaller cake you can simply halve these quantities. Fill it with what you like i normally use a good quality.

Corn flour zucchini green onion black pepper extra virgin olive oil and 3 more pancetta kale and chickpea fusilli truroots chopped onion sugar minced garlic chicken broth white balsamic vinegar and 7 more. Preheat oven to 180c. Coat 2 spring form pans with baking spray then line with baking paper. Gradually add sugar beating well after each addition.

Gluten free sponge cake is a light and airy treat that i think of almost like a blank gluten free cake canvas. It will probably be one of the lightest cakes you have ever made so if your cake making is not usually that successful give this a go you might be pleasantly surprised. For the buttercream recipe check out my strawberry cake recipe i used half of the mentioned quantity to frost 6 cupcakes. Lightly grease a deep 23 cm round cake pan.

With or without fruit with just a big dollop of whipped cream or with a drizzle of simple syrup and it s the perfect end to a big meal on a warm day. Line base with baking paper. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy.