Sponge Cake
Recipes > Sweet Muffins CakesIce this sponge cake with whatever flavour you would like it to be. I serve it plain with a dollop of lactose free custard or ice-cream. Delicious!!!
Ingredients
- 1 cup [160g] maize flour
- 1 tablespoon gluten free custard powder
- ½ teaspoon bicarb soda
- 1 teaspoon cream of tarter
- 4 eggs at room temperature
- ¾ cup [150g] castor sugar
Method
Preheat oven to 180°C degrees. Lightly grease and line with baking paper two 20cm cake tins.
- Sift together the cornflour, custard powder, bicarb and cream of tartar
- Separate the egg whites and yolks. Place the whites in a clean dry medium bowl and using an electric mixer mix on high speed until whits are quite stiff. Add sugar gradually still beating on high. This should take around 8 minutes. Add yolks one at a time mixing well after each addition.
- Sift dry ingredients again directly over egg mixture. Fold, don’t stir, into the mixture.
- Spoon into prepared cake tins and bake for 20 minutes. Turn out onto cake coolers, remove paper and cover with a clean tea towel until cool