Gluten free feather light spongeIngredients:
150g (1 cup) gluten free plain four
1tsp gluten free baking powder
Small pinch salt
4 large free range eggs (minimum 70g) at room temperature
3/4 cup (160g) caster sugar
4tbsp very hot water
300mls thickened cream
2tbsp gluten free sifted icing sugar
1tsp vanilla extract
1/2 cup strawberry or blackberry jam
strawberries and raspberries, for serving
gluten free icing sugar, extra, for dusting
Method:
Preheat oven to 180C and brush 2 x 20cm sandwich tins with melted butter. Line the base with a circle of baking paper. Place oven rack on centre shelf.
Attach the flat beater to the standmixer with the food shield. Place the flour, baking powder and salt into the mixing bowl, mix on speed 2 until well combined. Remove from the bowl and set aside. Throughly clean the bowl.
Attach the whisk to the standmixer . Place the eggs and sugar into the clean dry mixing bowl.
Whisk on speed 10 for 7 minutes or until mixture is very thick light and fluffy.
Reduce to speed 1, gently add half the flour and half the water and mix 4 seconds only then add the remaining flour and water. Mix for another 3 seconds or until just mixed. DO NOT OVER MIX.
Quickly and gently pour the batter between the prepared tins and bake for 22, or until golden and firm. DO NOT OVER BAKE
Wait 5 minutes before running a flat bladed knife or spatula around the edge of the pan and turn cakes out onto a cooling rack.
Allow to cool completely before sandwiching layers together with whipped cream, jam and berries. Dust with extra icing sugar.
To whip cream:
Place the cream, icing sugar and vanilla extract into the clean mixing bowl. Attach the wire whisk and beat on speed 6 for 1 ½ minutes or until medium peaks are formed.
1 x 20cm cake Click here for Print Friendly Version Back to the recipe list... |
