RECIPES GLUTEN FREE DAIRY FREE...

Gluten-Free Sponge Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 3
Difficulty Easy

Rating (click to rate)

3.1 based on 76 ratings.

Ingredients

  • 3 Eggs
  • 1/2 cups Caster Sugar
  • 3/4 Gluten Free Cornflour

Nutrition Information

Qty per
38g serve
Qty per
100g
Energy 70.81kcalcal 186.95709570957kcalcal
Protein 2.35gg 6.2046204620462gg
Fat (total) 0.7725gg 2.039603960396gg
 - saturated 0.125gg 0.33003300330033gg
Carbohydrate 13.84gg 36.541254125413gg
 - sugars 1.58625gg 4.1881188118812gg
Dietary Fibre 0.625gg 1.6501650165017gg
Sodium 210.5425mgmg 555.88778877888mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Gluten Free Sponge Cake is a delicious and simple recipe, that can be enjoyed throughout all the seasons..

Summer, winter right through spring!

 

 

Method

  1. Beat eggs in a bowl with an electric mixer until thick and creamy (approximately 8 minutes).

  2. Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves.

  3. Sift cornflour three times then sift evenly over the egg mixture and fold in gently. Spread into greased or lined baking pan.

  4. Bake at 180 degrees for 30 minutes or until a skewer inserted into the middle comes out clean.

  5. Turn out immediately onto a wire rack to cool. Ice as desired when cool.

  6. Now sit and enjoy a nice piece of gluten free sponge cake!

Recipe Hints and Tips:

  • Cake can be frozen.  Let cool to room temperature, double wrap in plastic wrap and freeze for up to two months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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