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    Scott Adams

    Corn Flour Sponge Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. Also, with sponge cakes, eggs should be at room temperature, not straight from the fridge.



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    Corn flour Sponge
    4 eggs
    ½ cup castor sugar
    1 cup corn flour

    Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition. Sift corn flour three times, then sift corn flour over egg mixture. Gently fold flour into egg mixture. Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested.

    Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.

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    Absolutely awful, smelt very eggy and was like a brick, it also broke my cake tin handle and opening lever as it was so heavy.. Urghh, not recommended. Please do not try!!

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    Absolutely awful, smelt very eggy and was like a brick, it also broke my cake tin handle and opening lever as it was so heavy.. Urghh, not recommended. Please do not try!!

    I also think the same, but what is the role of corn flour? The recipe is very dry and was looking like a disaster.

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    I'm sorry but this cake was the weirdest solid eggy cake I have ever tasted. Maybe it's an acquired taste, but certainly not mine or my poor boyfriend's who spent over an hour making it!

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    When making this recipe follow the instructions exactly. The eggs must be beaten at least seven minutes and the corn flour must be folded in, not stirred. Do not over stir and do not over cook. Overall it's a sweeter, smoother version of corn bread. Not exactly as fluffy as one might expect a sponge cake to be but yummy nonetheless.

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    It was my first cake experiment in the kitchen. And still when I enter the kitchen, its smells so awful...ughh.

    The day was just awful...explaining my mom the disaster and...huh?

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    I baked with maize before and half a tea spoon aluminum free, gluten free soda does the trick, it rises and it is kind of light and spongy.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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