Gluten Free Sponge Cake Recipes

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 .

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

Steps:

• Preheat oven to 390°F.
• Divide eggs.
• Beat egg whites until stiff.
• Cream egg yolks, water, sugar and vanilla.
• Combine rice flour, corn starch and baking powder.
• Sift flour mix into creamed egg yolks.
• Fold in stiff egg whites.
• Grease a 9 or 10 inch spring form.
• Pour batter into spring form.
• Bake at 390° F for about 15 minutes.

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.

Steps:

• Preheat the oven to 180.c and grease the bottom and sides of two 20cm/8" sandwich tins. For added assurance also line the bottoms of the tins with baking parchment.
• Cream the butter and sugar together with a whisk until light and fluffy.
• Add the eggs one at a time and continue to whisk. If the mixture starts to curdle just add a little of the flour.
• Sieve in your flour and continue to whisk until it's all combined.
• Divide the mixture evenly between your two tins and bake on the middle shelf of your oven for around 30-35 minutes until golden and springy to touch.
• Remove from the tins and leave to cool on a wire rack.
• Whilst you're waiting for the cakes to cool, make your butter cream by whisking together the the icing sugar, softened butter, vanilla extract and a couple of drops of milk.
• Once your cakes are completely cool, spread the the top of one of them with the strawberry jam and the bottom of the second cake with the butter cream and sandwich them together.
• Dust the top of the cake with icing sugar and serve in 8-12 slices depending on how hungry you and your family are!! Enjoy!!

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Steps:

• Melt butter, add rest of ingredients.
• Place boiling fruit in a large casserole,.
• Pour sponge mix over.
• Place in preheated oven 180 C for 30-40 minutes until cooked.