Quick & Easy

Wheat-free sponge

wheat-free sponge



1.Preheat oven to 180°C (160°C fan-forced). Grease and line 20cm (8 inch) round cake pan.
2.Beat eggs in small bowl with electric mixer until thick and creamy. Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves. Sift cornflour three times, then sift evenly over egg mixture; fold in gently.
3.Spread mixture into pan; bake about 20 minutes. Turn sponge onto baking-paper-lined wire rack to cool.
4.Split cold sponge in half. Sandwich with jam and cream.

The difference between 100% corn (maize) cornflour and wheaten cornflour (cornstarch) is that wheaten has gluten, whereas 100% corn is gluten-free. The gluten adds height to the sponge and gives it a lighter texture.


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