PRIZE-WINNING GLUTEN-FREE SPONGE CAKE
Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.
Provided by Lee_tah
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 12
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 .
CORNFLOUR SPONGE CAKE
Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Provided by Ann Low
Categories Baking
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; 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. Gradually add sugar, beating until dissolved between additons at medium speed.
- Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
- Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
- Turn sponge onto a wire rack to cool.
- Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
CORNSTARCH SPONGE CAKE (4-INGREDIENT, GLUTEN-FREE, WHEAT-FREE, F
From http://www.anncoojournal.com/2013/10/wheat-free-sponge-cake.html. I posted here to check nutritional data. Thank you the original poster for such a great recipe. I used it for my tiramisu recipe with great result. This will be my staple recipe when I need a simple sponge cake.
Provided by Second2None
Categories Dessert
Time 40m
Yield 1 8-inch cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180°C Grease with butter or cooking spray, 20cm/8 inch round cake pan; 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. Gradually add sugar, beating until dissolved between additons at medium speed.
- Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
- Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean. Turn sponge onto a wire rack to cool.
- Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
GLUTEN-FREE ANGEL FOOD CAKE
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. -Anne Wiebe, Gladstone, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside., Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
CORNSTARCH BANANA BREAD (GLUTEN-FREE, WHEAT-FREE)
From http://www.celiac.com/articles/827/1/Banana-Bread-2-Gluten-Free/Page1.html. I posted here to check nutritional data. The recipe can be modified into donuts, muffins and bundt cake, just adjust your baking time accordingly.
Provided by Second2None
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together with the exception of the bananas.
- In a separate bowl, beat the bananas with a mixer until smooth. Combine the two and mix thoroughly.
- Bake in a loaf pan at 325F for 60-70 minutes (or longer) until a toothpick stuck in the center comes out clean.
Nutrition Facts : Calories 3051.3, Fat 103.3, SaturatedFat 62.1, Cholesterol 617.8, Sodium 2442.2, Carbohydrate 517.9, Fiber 11.5, Sugar 246, Protein 19.5
GLUTEN FREE SPONGE CAKE
This cake is very light but can also be used for other recipes such as trifles, swiss rolls and I even substitute it for lady fingers used in tiramisu.
Provided by SandraMK
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Sift cornflour, baking powder and salt together.
- Beat egg whites until stiff but not dry.
- Beat in egg yolks.
- Gradually beat in sugar until mixture forms a figure 8.
- Fold in the dry ingredients.
- Divide into 2 well greased 20 cm (8") sandwich pans.
- Bake at 180 C or 350 F for about 20 minutes.
- Remove from pans and cool on wire rack.
- When cool, top one with whipped cream and jam (jelly).
- Place the other on top and dust with icing sugar.
More about "cornstarch sponge cake 4 ingredient gluten free wheat free f recipes"
FLUFFY GLUTEN FREE SPONGE CAKE - FEARLESS DINING
From fearlessdining.com
4.8/5 (12)Total Time 33 minsCategory Gluten Free Dessert RecipesCalories 164 per serving
MINI GLUTEN FREE VICTORIA SPONGE CAKES | 4 INGREDIENTS
From kimieatsglutenfree.com
Cuisine BritishCategory DessertServings 4Total Time 25 mins
1-BOWL VEGAN GLUTEN-FREE VANILLA CAKE | MINIMALIST …
From minimalistbaker.com
GLUTEN FREE SPONGE CAKE | GLUTEN FREE ON A SHOESTRING
From glutenfreeonashoestring.com
BAKING WITH CORNSTARCH | BOB'S RED MILL
From bobsredmill.com
GLUTEN-FREE FRUIT CAKE - FOUR INGREDIENTS! - IT'S NOT …
From itsnotcomplicatedrecipes.com
THE VERY BEST GLUTEN FREE VANILLA CAKE RECIPE
From glutenfreeonashoestring.com
FOUR INGREDIENT (GLUTEN & DAIRY-FREE) BIRTHDAY CAKE | EMIKO DAVIES
From emikodavies.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
10 BEST CORNSTARCH CAKE RECIPES | YUMMLY
From yummly.com
FLUFFY SPONGE CAKE WITH CORNSTARCH - RECIPE | BONAPETI.COM
From bonapeti.com
GLUTEN FREE VICTORIA SPONGE CAKE RECIPE - A SAUCY KITCHEN
From asaucykitchen.com
GLUTEN-FREE VICTORIA SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
BEST GLUTEN FREE SPONGE CAKE RECIPE - HOW TO MAKE SPONGE …
From food52.com
3 SPONGE CAKE RECIPES (FOR THE BEST RESULT)
From bakelssweden.se
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love