Gluten Free Sponge Cake is a delicious and simple recipe, that can be enjoyed throughout all the seasons..
Summer, winter right through spring!
Method
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Beat eggs in a bowl with an electric mixer until thick and creamy (approximately 8 minutes).
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Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves.
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Sift cornflour three times then sift evenly over the egg mixture and fold in gently. Spread into greased or lined baking pan.
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Bake at 180 degrees for 30 minutes or until a skewer inserted into the middle comes out clean.
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Turn out immediately onto a wire rack to cool. Ice as desired when cool.
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Now sit and enjoy a nice piece of gluten free sponge cake!
Recipe Hints and Tips:
- Cake can be frozen. Let cool to room temperature, double wrap in plastic wrap and freeze for up to two months.
