Gluten Free Sponge Cake Recipe Using Cornflour

Line base with baking paper.

Gluten free sponge cake recipe using cornflour. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Preheat oven to 180c 350f. Gradually add sugar beating well after each addition. It is best eaten the same day but in my experience it very rarely gets the chance to last longer.

These quantities will make a large 8 cake. 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. For example use 5 oz 150g of butter 5. Coat 2 spring form pans with baking spray then line with baking paper.

Grease with butter or cooking spray 20cm 8 inch round cake pan. Cornflour sponge this is a sponge cake made from cornflour. Corn flour sponge 4 eggs cup castor sugar 1 cup corn flour. Gluten free sponge cake is a light and airy treat that i think of almost like a blank gluten free cake canvas.

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. The baking spray helps keep the paper from moving around. It has such mild flavor and tender texture you can serve it a million different ways. For the buttercream recipe check out my strawberry cake recipe i used half of the mentioned quantity to frost 6 cupcakes.

Sift corn flour three times then sift corn flour over egg mixture. 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. Lightly grease a deep 23 cm round cake pan. Gently fold flour into egg.

Fill it with what you like i normally use a good quality. Preheat oven to 180c. 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.