Bettys Easy 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:

• 1. Pre-heat oven to 375oF/180oC. Grease and line 2 8 inch (20cm) round cake tins.
• 2. Use an electric mixer (I use my mix master) beat the eggs for a full 8-9 minutes. They will become pale and creamy and quadruple in size.
• 3. Add the sugar one tablespoon at a time, this is very important. Do NOT just dump it all in. And continue to beat until the sugar has dissolved (add in the vanilla) and beat for roughly another 5 minutes.
• 4. Using a sifter over a plate, sift the flour 3 times. Finally sift the flour over the egg mixture. Gently fold the flour in.
• 5. Carefully divide the batter between the two pans and bake in the pre heated oven. Bake for 20-22 minutes (do not open the oven to take a peak!) The sponge should springs back with touching and the sides of the sponge should have pulled away from the tin.
• 6. Cool in the tin for 10 minutes. Line a wire rack with baking paper (the top will stick to the rack other wise) and gently turn out.
• 7. Cool completely, cover one half with jam and whipped cream and carefully place the other cake on top. Dust with icing (confection) sugar and serve.

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.