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Wicklewood's Trifle Sponges (Gluten Free)

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“These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.”
READY IN:
15mins
YIELD:
20 sponges
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 190c and line 2 baking sheets with parchment paper.
  2. Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
  3. Gently fold in the flour mix.
  4. Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
  5. Dust with caster sugar and bake for 6-8 mins until golden brown.

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