Name: Wheat-free sponge
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 3 eggs; 1/2 cup (110g) caster (superfine) sugar; 3/4 cup (110g) (100% corn) cornflour (cornstarch); 1/3 cup (110g) raspberry jam; 1 cup (250ml) thickened (heavy) cream, whipped

Ingredients

3 eggs

1/2 cup (110g) caster (superfine) sugar

3/4 cup (110g) (100% corn) cornflour (cornstarch)

1/3 cup (110g) raspberry jam

1 cup (250ml) thickened (heavy) cream, whipped

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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