Prize-Winning Gluten-Free Sponge Cake Recipe

Name: Prize-Winning Gluten-Free Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 3 tablespoons water; 4 eggs, separated; 1/2 teaspoon vanilla; 1 1/2 cups cornflour, make sure it is gluten-free (cornstarch); 1 teaspoon baking powder, gluten-free; 1/2 teaspoon salt; 1 1/4 cups whipping cream; 1/2 teaspoon vanilla; 1/4 cup strawberry jam, warmed; 250 g strawberries, thinly sliced; 1 tablespoon icing sugar

Servings: persons

1 cup sugar
3 tablespoons water
4 eggs, separated
1/2 teaspoon vanilla
1 1/2 cups cornflour, make sure it is gluten-free (cornstarch)
1 teaspoon baking powder, gluten-free
1/2 teaspoon salt
1 1/4 cups whipping cream
1/2 teaspoon vanilla
1/4 cup strawberry jam, warmed
250 g strawberries, thinly sliced
1 tablespoon icing sugar

1
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.
2
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.
3
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.
4
Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
5
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.
6
Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
7
Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
8
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 .

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup sugar, 3 tablespoons water, 4 eggs, separated, 1/2 teaspoon vanilla, and more.

Yes, Prize-Winning Gluten-Free Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prize-Winning Gluten-Free Sponge Cake

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