Gluten Free Sponge Cake Recipe Australia. Dust with icing sugar to serve. Whilst the egg mixture is beating triple sift potato starch and corn flour together in a separate bowl.
It's light, filled with strawberry goodness and in my case, comes with a hint of lemon. The perfect miniature victoria sandwich! This gluten free victoria sponge cake is a must make recipe every home cook should have in their repertoire.
Whilst the egg mixture is beating triple sift potato starch and corn flour together in a separate bowl.
With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined. Line the bases with baking paper. Divide into 2 well greased 20 cm (8) sandwich pans. 150g (1 cup) gluten free plain flour 1 tablespoon gluten free baking powder 1/4 teaspoon xanthan gum or 1/2 teaspoon gluten substitute small pinch salt 4 large free range eggs (minimum 70g) at room temperature 3/4 cup (160g) castor sugar 4 tablespoons very hot water 300mls thickened cream 2 tablespoons gluten free sifted icing sugar 1 teaspoon vanilla extract 1/2 cup strawberry or blackberry jam strawberries and raspberries, for serving gluten free.