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Gluten Free Sponge Cake

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“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.”
READY IN:
35mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

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

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