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Corn Flour Sponge Cake (Gluten-Free)

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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6 Responses:

 
REHANA
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
22 Jan 2012 3:41:50 PM PDT
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!!

 
Gaurav
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Feb 2012 10:49:00 AM PDT
I also think the same, but what is the role of corn flour? The recipe is very dry and was looking like a disaster.

 
Sofie
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
12 Feb 2012 2:11:37 PM PDT
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!

 
Faith Othello
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
29 Feb 2012 11:01:42 PM PDT
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.

 
XYZ
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
26 Apr 2012 5:39:43 AM PDT
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?

 
Aga
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
20 Oct 2014 8:27:07 AM PDT
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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