Gluten Free Sponge Cake

From: Chef #1290258

On Jun 8, 2009

My first successful gluten free sponge cake (after many failures!) - a really easy recipe and light sponge. Lovely with fresh lemon icing. Seems to be keeping well in an air tight container. Not a standard tasting sponge, but still very tasty. Thank you, Abi

From: Chef #867901

On Jun 20, 2008

Perfect

From: Chef #312404

On Apr 20, 2006

Kiko, Let me disagree about what is cornflour in the US. In America, cornflour is just that: whole corn kernel ground as fine as flour. It is a pale yellow flour, the same texture as regular flour. In UK and Australia, cornflour is cornstarch. They dont know cornflour as we have here, it is typically American.

From: Kiko

On Jan 7, 2005

Thanks, SandraMK, for this recipe. I had little trouble finding out what cornflour is, but I received tremendous help from the Zaar community. In the U.S. it is cornstarch. I made the cake for a friend of mine. I cut the pieces into lady fingers for tiramisu. He hasn't had tiramisu since he was diagnosed with celiac sprue. It turned out fabulous! The cake smells eggy, but only tastes sweet. The texture was a little soft and airy, but it held up very well in the filling. The cake really tasted like ladyfingers in the dessert. No one could tell the difference. My friend was so excited! He had a couple servings and took home the rest and the recipe. Your recipe really made his day! Thank you.