Receta Wheat-Free Sponge Cake
Today I'm sharing with you a Wheat-Free Sponge Cake that I picked up from Australian Weekly Cookbook. I've never tried to use only corn flour to bake a cake before and I'm also really curious about the recipe with only eggs, sugar and corn flour and no baking powder or butter. As the recipe looked really easy to make, I just went ahead to bake this cake two days ago. After I put the cake pan in the oven and set the timer for 20 minutes, I came back to check the cake in the oven after 10 minutes. I just couldn't believe my eyes that the corn flour sponge had risen high and was a nice golden brown. So I waited for the timer to buzz, checked the cake and made sure it was cooked, immediately removed the cake from the oven and unmold the sponge to cool. WOW! The cake is so feathery light and soft! It wasn't very sweet as I've reduced the sugar a little too much, so it tasted a little bland (without the dusted icing sugar) but you can add more sugar if you like. Anyway, we finished off half the cake immediately with fresh blueberries accompanied by a cup of English tea.
- Wheat - Free Sponge Cake
- 3 Eggs (65g each)
- 1/2 cup (110g) Caster sugar (used 85g)
- 3/4 cup (110g) Corn flour, sifted twice
Methods:
Preheat oven to 180C. Grease with batter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
Turn sponge onto a wire rack to cool.
Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.