GF WF DF EASY CORNFLOUR SPONGE CAKE (WITH ACTUAL PHOTO)

INGREDIENTS:

6 eggs
3/4 cup of caster/superfine sugar
1 1/2 cups of gf cornflour/starch*
*(Brown & Polson no longer considered gf due to cross-contamination)

METHOD:

Grease and line the base of two 8" sandwich tins

Pre-heat oven to 350F/GasMark 4

Beat eggs with a hand held electric mixer for about 7 mins
or until light and creamy, (it will have Trebled in volume)
Then gradually add sugar beating well between additions.

Sift cornflour 3 times (to get air into it)
Then sift again over the egg mix a little at a time
gently folding flour into egg mix, repeat until
all cornflour is incorporated. (This is the time consuming bit)

Divide mix between both tins, spread evenly
'DO NOT' tap tins to level, as this will release the trapped air
and the sponges will collapse.

Bake for 30 - 40 mins or until a cocktail stick inserted in centre
comes out clean.

Allow to cool in tins for 2 - 3 mins as they cool
they will pull away from sides of the tins
finish cooling on a wire rack.

When completely cooled sandwich layers with raspberry jam,
cover top and sides with whipped cream and decorate with
fresh strawberries cut in halves and chocolate shavings.
.
.

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Last edited by daveyboy on Wed Mar 25, 2009 1:00 am; edited 17 times in total

Just moving this up because it now has a photo attached

Just want to say thanks, i'm not one for cooking but couldn't resist having a go when saw your pic ! It turned out great and was really yummie! My mum found out she's coeliac just a couple of weeks ago and we both really enjoyed this! Thanks again its really good of you to take the time and its much appreciated,
Clally Very Happy

Hi clally, Glad you enjoyed the sponge cake. I think people are afraid to try and bake in case it doesn't turn out right!
This may be hard to believe but i only discovered in November 2005 i was Coeliac and prior to that i could NOT cook or bake
as a matter of fact i think i was the only person who could 'BURN' tea!

But i learnt very quickly, I didn't fancy eating re-constituted saw-dust bread or 'cardboard box' pizza bases,
and as i was a great lover of cakes i just had to find a way of making tasty 'near' normal goodies.

Thanks for the compliments Embarassed

they are really appreciated.
Best Regards, David

Last edited by daveyboy on Wed Apr 11, 2007 12:29 am; edited 1 time in total

Hi Dave

I made your sponge this morning, it turned out great, I wasnt sure which shelf to use in my oven ( gas) so just tried it in the middle, it only took 30 mins, and i was very pleased with myself when I decorated it. I now have a smug smile on my face, and will be very pleased with myself when I present my offering after dinner tonight.

Many thanks Very Happy

Hi Joanne,

Glad it turned out right, and i don't think i was exaggerating when i said in the title
'really easy gf cornflour sponge cake'

I'm working on a few other 'goodies'

Pastry (shortcrust and choux)
Crispy crust bread (Vienna roll etc)
Cakes and Fillings

Best Regards, David

Hi
I was wondering if you ever thought of publishing a cook book you sound really good at this I would be certainly one to buy it!!!
Let me know
Regards Mothergoose

Hi Mothergoose,
Believe it or not, you are not the first person that suggested a recipe book!

I've had many suggestions thrown at me like, open a coffee shop serving only gf goods,
start to manufacture gf goodies and supply them to hospital wards to coeliacs who are in-patients,
open a bakery under the auspices of FAS and teach people to bake 'gf' and sell the produce to
cover costs and finally to write an E- Recipe book, ie. one that could be downloaded off the internet.

All sound fine, but would i have the stamina to see it through? i don't know, is the answer.
Many thanks for suggesting it, if just one person can have an easier and more enjoyable
diet because of the recipes, then i'm happy!

Best Regards, David

I mad this at the week end Dayeyboy and it was delicious, thank you!

Hi there
Sounds interesting using Cornflour instead of other flours in the recipe. What are the metric weights of the sugar and cornflour. I generally use equal ratios ie 3 eggs, 3oz sugar and 3oz flour (or gram equivalents).
Thanks
Bronagh

	brona wrote:
	Hi there Sounds interesting using Cornflour instead of other flours in the recipe. What are the metric weights of the sugar and cornflour. I generally use equal ratios ie 3 eggs, 3oz sugar and 3oz flour (or gram equivalents). Thanks Bronagh

.
Hi Bronagh,
This was a modified recipe from an old cook book (obviously American)
that used a combination of Potato Starch and Arrowroot.
.
here is a conversion program that converts grams to cups and vice versa.
.
When I make it the next time I'll note the correct gram weights and alter accordingly
or someone that's already made it may have the equivalent grams.
.
http://www.gourmetsleuth.com/gram_calc.htm
.
Best Regards,
David

Thanks for that. will have to give a go now
Bronagh