Victorian Sponge Cake Gluten Free Recipe
Ingredients
  • 6 medium eggs
  • ¾ cup caster sugar
  • 1 tbs vanilla extract
  • ¾ cup potato starch
  • ½ cup cornflour
  • 60g unsalted melted butter
  • Homemade Jam
  • Whipped Cream
  • Icing sugar to dust
Instructions
Conventional Method
  1. Preheat oven to 180c and grease 2 x 20cm square or round cake tins. Line the bases with baking paper.
  2. Beat eggs, sugar and vanilla extract in electric mixer for 8 minutes until thick and pale.
  3. Whilst the egg mixture is beating triple sift potato starch and corn flour together in a separate bowl.
  4. Sift the flour over the egg mixture one third at a time and gently fold through the batter using a thin rubber spatula. To begin with just fold through a tablespoon of flour at a time and ensure you are scraping the bottom of the bowl with your rubber spatula to catch any flour clumps.
  5. Fold through the melted butter.
  6. Pour half the mixture into each baking tin and bake for 15-20 min or until cakes are springy to touch.
  7. Transfer to wire racks and spread jam over one sponge cake whilst still warm to allow jam to soak into some of the sponge. When cakes are completely cool add layer of cream and sandwich together. Dust with icing sugar to serve.
Thermomix Method
  1. Preheat oven to 180c and grease 2 x 20cm square or round cake tins. Line the bases with baking paper.
  2. Combine potato starch and cornflour in Thermomix bowl and mix 10 sec/speed 5. Set aside and clean and dry Thermomix bowl.
  3. Insert butterfly into mixing bowl and beat eggs, sugar and vanilla extract 5 min/speed 5 with MC removed.
  4. Transfer mixture to a bowl and very gently manually fold the flour through the egg mixture one third at a time with a thin rubber spatula (as per conventional method) to retain as much air as possible. I find the manual method works best here to retain maximum air and a fluffy batter. To begin with just fold through a tablespoon of flour at a time and ensure you are scraping the bottom of the bowl with your rubber spatula to catch any flour clumps. Once flour has fully incorporated into batter add melted butter.
  5. Pour half the mixture into each baking tin and bake for 15-20 min or until cakes are springy to touch.
  6. Transfer to wire racks and spread jam over one sponge cake whilst still warm to allow jam to soak into some of the sponge. When cakes are completely cool add layer of cream and sandwich together. Dust with icing sugar to serve.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/victorian-sponge-cake-gluten-free-recipe/