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Whisked Egg Sponge Cake Recipe

Cakes & Desserts


Whisked Egg Sponge Cake - Glutafin gluten free recipes

This light sponge made with Glutafin Select White Mix does not contain any fat or oil and is therefore ideal for anyone on a low fat diet. The slightly uneven top crust is characteristic of this cake. Sprinkle liberally with icing sugar before serving.





Preparation time:
20 minutes

Cooking time:
20 minutes

Oven temperature: 180° C / Gas mark 4
Makes:
1 x 20cm/8" Cake



Ingredients

  • 175g/6oz Glutafin Select White Mix
  • 3 Medium eggs (separated)
  • 175g/6oz Caster sugar
  • 1x15ml tbsp Cold water
  • 1x5ml tsp Gluten-free baking power*

For the filling...

  • 75g/3oz Reduced sugar jam

For the topping...

  • 15g/½oz Icing sugar (sieved)


*Check in your Coeliac UK Gluten-free Food and Drink Directory for suitable brands.





Method

1.Whisk the egg yolks and caster sugar with an electric whisk for 2-3 minutes until the mixture becomes pale, thick and creamy. Whisk in the cold water.
2.Whisk the egg whites in a clean bowl until they form peaks and are stiff. Gradually fold into the cake mixture using a metal spoon, being as gentle as possible to keep the cake light and airy.
3.Combine the Glutafin Select White Mix with the baking powder and gently fold into the egg mixture using a metal spoon, until well mixed.
4.Pour into 2 lightly greased and lined 20cm/8" sandwich tins and bake until golden in colour and the sponge springs back when lightly touched.
5.Allow to cool for 2 minutes in the tins before turning out the sponges onto a cooling tray.
6.Sandwich together with the jam and dust the top with the sieved icing sugar.



Gluten-free, wheat-free option
Use 110g/4oz Glutafin Gluten Free Wheat Free White Mix, 2x15ml tbsp milk and remaining ingredients as shown. Follow standard method adding the milk with the water.

To store
Place in an airtight container and use within 2 days.

To freeze
Seal in a freezer bag and use within 3 months. Defrost for 2 hours.

Per serving of sponge (including filling) using Select Mix: 219kcal, 3g fat, 46g carbohydrate, 133mg calcium.
Using Gluten Free Wheat Free Mix: 193kcal, 3g fat, 38g carbohydrate




Your Comments

Recent Comments...

Wow!! This cake is gorgeous!!! I was amazed how good it was! Defo gonna cook this one again!
Georgia says:
3rd November 2011


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