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Gluten Free Sponge Cake

Gluten Free Sponge Cake Recipe

This cake is very light but can also be used for other recipes such as trifles, swiss rolls and I even substitute it for lady fingers used in tiramisu.
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Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine Gluten-free
Servings 1 cake
Calories 76.7 kcal

Ingredients
  

  • 3/4 cup cornflour
  • 1 teaspoon baking powder
  • 3 eggs, separated
  • 1 pinch salt
  • 1/2 cup sugar

Instructions
 

  • Sift cornflour, baking powder and salt together.
  • Beat egg whites until stiff but not dry.
  • Beat in egg yolks.
  • Gradually beat in sugar until mixture forms a figure 8.
  • Fold in the dry ingredients.
  • Divide into 2 well greased 20 cm (8") sandwich pans.
  • Bake at 180 C or 350 F for about 20 minutes.
  • Remove from pans and cool on wire rack.
  • When cool, top one with whipped cream and jam (jelly).
  • Place the other on top and dust with icing sugar.

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Nutrition

Serving: 28gCalories: 76.7kcalCarbohydrates: 14.1gProtein: 2.1gFat: 1.5gSaturated Fat: 0.4gCholesterol: 46.5mgSodium: 61.4mgFiber: 0.5gSugar: 8.4g
Keyword < 60 Mins, Australian, Dessert, Easy, Free Of..., Healthy, Oven
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