Prize Winning 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:

• 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 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.