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    Scott Adams

    Cornflour Sponge (Gluten-Free)

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

    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.



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    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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  • 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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