It has been playing on my mind to post this recipe because once you know how to bake this cake you can make a gluten free trifle or tiramisu in a cinch. I often keep a spare in the freezer especially around Christmas time for trifles, it soaks up alcohol exceptionally well.
3 medium eggs
140g caster sugar (3/4 cup or 5 oz)
75g self raising flour (heaped 1/2 cup or 2.7 oz)
I use Orgran brand gluten free self raising flour
Preheat the oven to 170C non fan forced (340F)
Grease and line two circlular 20cm baking pans (removable based pans are easier)
Using a spatula fold the sifted flour through the sugar and eggs until just combined, a large metal spoon is supposed to work better at cutting through the mixture but I haven't found any problems using a rubber spatula, use whichever you prefer. When folding in the flour use a quick, gentle slicing motion. Once combined divide the batter evenly between the two cake pans.
Bake in the centre of the oven for 35 minutes. We manage to fit them both on the same rack next to each other. Once baked allow to cool in the tin for 5 - 10 minutes before gently turning out onto a wire rack. Place whipped cream and strawberries or filling of your choice between the two layers and enjoy.
This cake really is best eaten on the day it is baked. If you have filled it with cream and it needs refrigerating, wrap it twice in cling wrap. If you want to freeze it, wrap it twice in cling wrap and then foil.
This cake is so quick to make and nothing new or particularly exciting. I just want to show everyone that gluten free desserts can be just as invitingly edible and simple as gluten filled desserts.
Nutritional information for the entire sponge cake. (without cream or strawberries)
Total Calories 1018 (only 170 per serve)
What would you fill your gluten free sponge cake with?