Gluten Free Sponge Cake


It’s not quite the season for local strawberries but the suitably attractive imports have me drooling with anticipation and the need prepare with a suitable gluten free base for one of my favourite fair weather desserts, strawberry shortcake.

This recipe comes from the “Company’s Coming Gluten Free Baking” cookbook, given to me by my 9-year old nephews Adam & Stephen, last Christmas. How well do these boys know their Auntie!

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While some of my siblings detest strawberries, most likely due to spending summer vacations working in the strawberry field, I do adore them. I can still picture them on our farm stand, boxes majestic and overflowing, proudly displayed by our Mom.

This recipe is best made with a stand mixer, but you could also do with a hand-held. You’ll just have to stand with the mixer for the required 10 minutes to beat the eggs – the result is worth the effort.

Not too sweet with a fine-grained texture, this cake would also be lovely cut in layers and spread with many fillings from lemon curd, to chocolate mouse and any combo of fruit, filling and flavoured whipped cream you can think of. 

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Gluten Free Sponge Cake
A delicious base for strawberries & whipped cream~
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Ingredients
  1. 1 cup potato starch
  2. 1/3 cup tapioca starch
  3. 3 TBSP white rice flour
  4. 3/4 TBSP GF baking powder
  5. 3/4 tsp salt
  6. 1/2 tsp cream of tartar
  7. 6 large eggs, at room temperature
  8. 1 1/8 cups white sugar
  9. 1 1/2 tsp vanilla
Instructions
  1. Preheat oven to 350° and line a 10 inch springform pan with parchment.
  2. Thoroughly mix first 6 ingredients (all dry) together in a large bowl.
  3. In a separate large bowl beat the eggs for about 10 minutes, until fluffy - a stand mixer is best for this.
  4. Add the sugar very slowly, beating after each addition.
  5. Add the vanilla.
  6. Fold the dry ingredients into the egg mixture slowly, until incorporated.
  7. Pour the batter into the prepared pan and bake for 30 - 40 minutes, until cake springs back to the touch.
  8. Place pan on a wire rack to cool.
  9. Dust with icing sugar or glaze and serve with fresh strawberries and whipped cream.
Notes
  1. Tip: if you only have a 9 inch springform pan, bake the extra batter in small ramekins or a muffin tin and you'll have some cute mini portions.
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