Nothing to say, except that was a really nice cake. It's gluten-free, feather light and airy. I baked this cake when I was trying to make a cake similar to the commercial sponge cake available in our local supermarkets and hypermarkets. I wanted to see the result when 100% cornflour is used. Click here to have a look at the sponge cake I finally came up with which was closer to the Mauritian sponge cake. The other sponge cake had more "structure" and volume compared to this one. I froze the gluten-free sponge cake trimmings for up to a month; it freezes well and I ate them all myself by dipping them in Nutella.
Ingredients
List A
Egg white of 4 large eggs
50 g caster sugar
1/2 teaspoon cream of tartar
List B
4 egg yolks
50 g caster sugar
List C
120 g cornflour
1/2 teaspoon cream of tartar
List B
4 egg yolks
50 g caster sugar
List C
120 g cornflour
1 teaspoon gluten-free baking powder
1/4 teaspoon salt
For sandwiching and topping
20 cl whipping cream
1 tsp vanilla essence
1 tsp vanilla essence
3 tablespoon strawberry jam extra
Method (Egg-separated Method)
1. Sift the cornflour, baking powder and salt thrice. Line the base of a Swiss roll tin (27cm x 26cm x 2cm). Do not grease.
2. Beat the egg white until frothy or foamy on low to medium speed (DO NOT start on high speed directly). Add the cream of tartar (It greatly helps to stabilise the egg white and prevents over-beating). Continue beating on medium to high speed until it starts to form peaks. Add the sugar little by little and beat until you get shiny, moist and glossy stiff peaks.
3. Whisk the egg yolks and sugar on high speed until it is pale, light and creamy.
(Whisk up to the Ribbon Stage i.e. when an 'S' shape is drawn with the mixture it should hold its shape for at least 3 seconds).
4. Whisk the vanilla essence into the egg yolks.
5. Sift in the dry ingredients and beat on medium speed until you obtain a thick batter. (If the batter is too thick and difficult to mix, do not hesitate to add some whisked egg white).
7. Using a spatula or a large metal balloon whisk, fold the whisked egg white into the above batter in 3 batches.
8. Pour the cake batter into the prepared Swiss roll pan. Tap the pan twice or thrice on a flat surface to get rid of those large air pockets rising on top.
9. Bake immediately at 190°C for 15-20 minutes.
10. Tap mould twice or thrice immediately after baking. Invert on a cooling rack. Use when completely cooled.
Assembly of the Cake
1. Whip the cream with vanilla essence and sugar until stiff.
2. Cut the large cake sheet into two. Spread half of the cake with some whipped cream. Spread the other half of the cake with jam. Sandwich the two cake sheets together. Top with whipped cream. Serve cold.
Not bad, right?
Method (Egg-separated Method)
1. Sift the cornflour, baking powder and salt thrice. Line the base of a Swiss roll tin (27cm x 26cm x 2cm). Do not grease.
2. Beat the egg white until frothy or foamy on low to medium speed (DO NOT start on high speed directly). Add the cream of tartar (It greatly helps to stabilise the egg white and prevents over-beating). Continue beating on medium to high speed until it starts to form peaks. Add the sugar little by little and beat until you get shiny, moist and glossy stiff peaks.
3. Whisk the egg yolks and sugar on high speed until it is pale, light and creamy.
(Whisk up to the Ribbon Stage i.e. when an 'S' shape is drawn with the mixture it should hold its shape for at least 3 seconds).
4. Whisk the vanilla essence into the egg yolks.
5. Sift in the dry ingredients and beat on medium speed until you obtain a thick batter. (If the batter is too thick and difficult to mix, do not hesitate to add some whisked egg white).
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| Avoid using plastic bowl for beating egg whites as I did here. Yeaaaah, you can use a mixer to mix in the dry ingredients, there won't be toughening since cornflour is gluten-free!!! |
7. Using a spatula or a large metal balloon whisk, fold the whisked egg white into the above batter in 3 batches.
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| The batter had a special lightness... |
8. Pour the cake batter into the prepared Swiss roll pan. Tap the pan twice or thrice on a flat surface to get rid of those large air pockets rising on top.
9. Bake immediately at 190°C for 15-20 minutes.
10. Tap mould twice or thrice immediately after baking. Invert on a cooling rack. Use when completely cooled.
Assembly of the Cake
1. Whip the cream with vanilla essence and sugar until stiff.
2. Cut the large cake sheet into two. Spread half of the cake with some whipped cream. Spread the other half of the cake with jam. Sandwich the two cake sheets together. Top with whipped cream. Serve cold.
Not bad, right?
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| Frankly, I ate this large piece of cake while evaluating its texture and taste!!! |
LOL! You are funny having such a large piece of cake to evaluate the taste of this cake. It must be very delicious :D
ReplyDeletehahahaha yahhhh i think gluten freee cakes are amazing :-D
Deletewhat a nice cake. It looks nice and soft...and moist. hm....I wanted a big piece now.
ReplyDeleteIf you were my neighbour, then for sure, i would have sent you a piece :-))
Delete