Fluffy Cloud Gluten-Free Sponge Cake 🍰

Gluten-Free Sponge Cake 🍰

Overview:

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12
• Yield: 1 cake
• Category: Dessert
• Keywords: Australian, Healthy, Gluten-Free, Quick, Oven, Easy

Description:

This gluten-free sponge cake recipe yields a delightfully light and fluffy cake that’s perfect for indulging in as a standalone treat or incorporating into various desserts like trifles, swiss rolls, or even substituting for ladyfingers in tiramisu. With its airy texture and subtly sweet flavor, this cake is a versatile addition to any baker’s repertoire.

Ingredients:

Nutritional Information (per serving):

• Calories: 76.7
• Fat: 1.5g
• Saturated Fat: 0.4g
• Cholesterol: 46.5mg
• Sodium: 61.4mg
• Carbohydrates: 14.1g
• Fiber: 0.5g
• Sugar: 8.4g
• Protein: 2.1g

Instructions:

1. Sift Dry Ingredients: Begin by sifting together the cornflour, baking powder, and salt into a bowl. This ensures a smooth texture in your cake batter.

   Related Articles

   • 
     Luscious Lemon Poppyseed Loaf: Easy Recipe for Zesty Sweet Bread
   • 
     Citrus-Garlic Roasted Squash Delight 🍊🧄🌿
   • 
     Tangy Pomegranate Lamb Mince with Pine Nuts
   • 
     Smoky BBQ Pork Chop Bake

2. Beat Egg Whites: In a separate clean bowl, beat the egg whites until they form stiff peaks. It’s essential to achieve the right consistency here for a light and airy sponge.

3. Incorporate Egg Yolks: Gradually beat in the egg yolks to the whipped egg whites. This step adds richness to the batter while maintaining its structure.

4. Add Sugar: Gradually incorporate the sugar into the egg mixture, beating continuously until the mixture forms a figure-eight pattern when the beaters are lifted. This indicates that the sugar has been properly incorporated, resulting in a stable batter.

5. Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture. Be careful not to overmix, as this can deflate the batter and affect the cake’s texture.

6. Divide and Bake: Divide the batter evenly between two well-greased 20cm (8″) sandwich pans. Smooth the tops with a spatula, then bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the cakes are golden and spring back when lightly touched.

7. Cool and Assemble: Once baked, remove the cakes from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

8. Decorate: Once cooled, spread whipped cream and jam (jelly) over the top of one cake layer, then gently place the other cake layer on top. Dust the top of the cake with icing sugar for a simple yet elegant finish.

Serving Suggestions:

• Enjoy a slice of this gluten-free sponge cake with a cup of tea or coffee for a delightful afternoon treat.
• Use the cake as a base for creating decadent desserts like trifles or swiss rolls.
• Experiment with different fillings and toppings to customize the cake to your taste preferences.
• Store any leftover cake in an airtight container at room temperature for up to 2 days, or freeze slices for longer-term storage.

Final Thoughts:

This gluten-free sponge cake recipe offers a deliciously light and airy treat that’s perfect for any occasion. Whether you’re catering to dietary restrictions or simply seeking a healthier dessert option, this cake delivers on both taste and texture. With its straightforward preparation and versatile uses, it’s sure to become a favorite in your baking repertoire. So, gather your ingredients and get ready to whip up a batch of this delightful gluten-free indulgence! 🎂