3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
Print to PDF
[X]

Print recipe

Gluten Free Sponge Cake - See notes


Print:
4

Ingredients

12 slice(s)

Gluten Free Sponge Cake - See notes

  • 4 --- eggs
  • 225 g sugar
  • 70 g hot water
  • 200 g gluten free flour
  • 5 g Baking Powder, gluten free
5

Recipe's preparation

    Gluten Free Sponge
  1. Preheat oven to 170°C Fan bake or equivalent

    Papare your tin with your preferred method
  2. add 4 eggs BlendTurbo 2 seconds
  3. Insert Butterfly Whisk add 225gm Fine Sugar 15 - 20min/70°C/speed 1 and increase to speed 4 over the first minute and half with M/C off.

    Make sure you have a good figure 8 or thick ribbon beofre you carry onto the next step as this is where you are getting your lift and air from. The baking Powder is there as a just in case...
  4. Remove whisk Add 70gm Hot Water
  5. add 200gm Gluten Free Flour - See notes
  6. add splash of vanilla/lemon/whatever, and salt to enhance the flavour
  7. With M/C OnBlend 5 seconds speed 3.5, scrape and repeat you want it just mixed. You may notice that the mixture will thicken due to the heat of the bowl and eggs this is normal. You may even find some of the egg mixture stuck to the bottom of the bowl again normal.
  8. Pour into baking dish and bake approx 20-25 until a skewer comes out clean.

    Cover with clean Tea towel and allow to cool for 5-10 minutes and then turn out onto a cooling rack and cover with a clean tea towel and allow to cool.

    Don't forget to use that handy Pre-Clean on Dough function to clean your bowl, why should we do all the cleaning..
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Flour

As I am coeliac I have created this for me, but the original recipe used normal flour, you can also use all cornflour, custard powder, what ever flour you want to try if you want to.

Eggs

You really want a thick ribbon when you're mixing your eggs and sugar together, this takes time and is what makes the cake light... You can also do this step over a pot of hot water or even use a hand mixer, the heat just helps to stabilize the eggs and they hold more air. Leave the M/C off it is IMPORTANT as it allows the steam to escape and not thin out your eggs. You dont need to add heat at this step, I did it cold for years beofre I got my Thermie.

Cooling

Cover with Tea Towel as this slows the steam down and can help to prevent a dry cake. Its a great trick leave on for 5-10 minutes before your turn it out

Fat

You will see some sponges will hand a fat source to it, and you can with this step add it to the mix beofre you add any dry ingredients and only about 100gm or so of either Fat or oil


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.