Nothing says Spring like a light and fresh cream sponge. Impress your gluten-free friends by trying this simple gorgeous sponge recipe and feel free to add your own decorating finesse.
What you need:
½ cup caster sugar
1 ¼ cups gluten-free maize cornflour
½ teaspoon gluten-free baking powder
Fresh strawberries or raspberries
300ml whipped cream
1 tablespoon icing sugar
2 x 20cm cake tins
Butter and baking paper to grease and line the cake tins
Sifter and electric mixer
Wire cake rack
What to do:
Preheat oven to 180°C or 160°C for fan forced.
Lightly grease and line both 20cm cake tins with melted butter and baking paper.
Use an electric mixer to beat the eggs until thick and creamy.
Add sugar one tablespoon at a time until the sugar is dissolved.
Sift baking powder and maize cornflour and gently fold into the egg mixture until combined.
Place half the mixture in one tin and the other half in the second tin to create two cakes.
Place in the preheated oven and bake for 20 minutes or until cooked.
Turn sponges out onto wire racks to cool.
How to assemble:
Spread a layer of whipped cream on one of the cakes, add raspberries or strawberries, then top with remaining cake.
Dust with icing sugar and decorate with more fresh berries.
For extra flavour you can spread your favourite berry flavoured jam to the cake before adding the cream.