Gluten Free Sponge Cake
About the bake
A very light, moist cake with all the texture you'd expect from a traditional sponge - except it's gluten free.
Method
Step 1
Set the oven to 180°C (160°C fan, gas mark 4). Grease and lightly flour a 18cm or 7 inch round, deep cake tin.
Step 2
Choose a mixing bowl that will sit comfortably on top of a pan of gently simmering water. Fill the pan with hot water and simmer gently.
Step 3
Place the eggs and sugar in the bowl and sit it over the water (be careful that it does not touch). Using an electric hand whisk, whisk the eggs until they are thick and creamy and resemble the consistency of a mousse. The mixture is ready when you lift the whisk out of the bowl and it leaves a trail.
Step 4
Add the flour and 1 tablespoon of warm water.
Step 5
Using a large metal spoon fold the flour into the egg mixture ensuring that you do not knock the air out of it.
Step 6
Pour the mixture into the tin and bake for 20 minutes or until just firm in the centre and the mixture shrinks away from the sides of the tin.
Step 7
Allow to cool for ten minutes then turn the cakes out of the tin and leave to cool completely.
Step 8
Top the cake with whipped cream and a handful of fresh, mixed berries.
Ingredients
For the Cake
- 3Large free range egg(s)
- 75gSilver Spoon Caster Sugar
- 75gGluten free self-raising flour
- 1 tbspWarm water
For the Topping
- 150mlDouble cream
- 4Strawberries (sliced)
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