Our Gluten-free sponge cake is the perfect treat for those on a special diet. FODMAP friendly recipe for a Low FODMAP diet.
C
Cathie Lonnie
Food Writer
7 Ingredients
4 Method Steps
7 Ingredients
5 eggs
1/2 cup caster sugar
1 1/4 cups gluten-free maize cornflour
1/2 tsp gluten-free baking powder
2 tbsp gluten-free raspberry jam
300ml thickened cream, whipped
2 tsp pure icing sugar
Select all ingredients
4 Method Steps
Preheat oven to 180°C/160°C fan-forced. Grease two 20cm (base) round cake pans. Line bases with baking paper.
Using an electric mixer, beat eggs for 8 to 10 minutes or until thick and creamy. Add sugar, 1 tablespoon at a time, beating until sugar dissolves.
Sift cornflour and baking powder together (see tip). Add to egg mixture. Gently fold to combine. Divide mixture between prepared pans. Bake for 20 to 22 minutes or until sponges spring back when touched. Line a wire rack with baking paper. Turn sponge out onto wire racks to cool.
Spread 1 cake with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.
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Recipe Notes
Tip: Sifting flour and baking powder 3 times will make a lighter sponge.
Omit the cream for a Low FODMAP diet.
Nutritional Information
Per serving
Calories
322
Energy
1349 kj
Fat
17.1g
Saturates
10.1g
Fibre
0.3g
Protein
4.9g
Sodium
99mg
Carbs
37.6g
All quantities above are averages
Image by Steve Brown & John-Paul Urizar
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