Thursday, 10 October 2013

Wheat free Sponge cake

When I saw Anncoo's Journal attempted a Wheat Free Sponge Cake, I was immediately sold because the ingredients needed for this cake was so little and I won't feel heart pain if my attempt fail.

Putting together this cake is easy but as all sponge, I always have problem getting the shape. 

I had done two 6" and one of them collapsed.  Thankfully, the other one was good enough for me to serve at a gathering.

Verdict: 
The eggy taste was pretty strong so I paired it with some lemon curd instead for the gathering and chocolate ganache for my kids. 

I also find that the corn starch taste was very evident in this cake.  The texture is feather light as what Ann mentioned, which is good.  My girl commented that it as bland despite me increasing the sugar.  So if paired off with something sweet like fruit sauce, I believe this cake will taste good.



What you need:
3 Eggs (65g each)
120g caster sugar
110g corn flour, sifted twice
2 tsp vanilla extract

Method:

Preheat oven to 180ºC. Grease and lined 2 X 6" round cake pan.

Beat eggs with vanilla extract at medium high speed for about 10 minutes or until thick and creamy.

Gradually add sugar, beating until dissolved between additions 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.

Top with some fruit sauce or jam.


Cheers

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