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Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Sponge Cake 2

Ingredients

3 eggs
½ cup maize corn flour (70g)
5 tbs. rice flour (45g)
5 tbs. Orgran GFG (40g)
½ cup caster sugar
½ tsp. salt (2g)
4 tsp. gluten-free baking powder (16g)
1 sachet dry yeast (7g)
1 tsp. lemon or vanilla essence

Method

Preheat oven to 170ºC (340ºF)
Brush one deep 23 cm round cake tin with melted butter or grease well.

  1. In a large bowl, whisk egg yolks, ½ of all sugar and essence together until light and well aerated.
  2. In a separate bowl, whisk egg whites until you peaks form, then add the rest of the sugar gradually and whisk until peaks form again.
  3. Combine both mixes and set aside.
  4. In a separate bowl, combine dry ingredients.
  5. Folds in dry ingredients with a spoon and stir through until smooth. (Avoid over mixing).
  6. Spread mixture evenly into the prepared tin and bake for approx. 25 minutes or until the sponge is lightly golden and shrinks slightly from the sides.
  7. Leave the sponge cake in the tin for 5 minutes before turning out onto a wire rack to cool.

Comments

Gluten free Sponge Cake recipe

Ingredient alternatives:                                                                                                                                                                                             Rice flour, Maize flour and Orgran GFG can be substituted with 155g of Orgran Self Raising Flour

Sponge Cake 2
Meal type:
Dessert
Recipe type:
Cakes & Muffins
Preparation time:
Cooking time:
Servings:
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