541 Corn Flour Sponge Cake (Gluten-Free) - Celiac.com
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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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You may find these interesting, they're from Professor Marios Hadjivassiliou, a leading expert on gluten ataxia: http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf Best of luck helping your daughter

Yep. The one that is most relevant I think is the post by Backtalk. Backtalk went back on gluten and have to a colostomy done on an emergency basis. Not fun. She regretted ignoring the gluten-free diet.

Welcome Lochella Hopefully you can draw some comfort from finally having an answer and thus starting the path to good health. Healing is going to come from your own body as you progress on the gluten free diet and it stops fighting itself and starts repairing that damage. You're still in the very early days and it's not an instant process sadly. 6 months is the usual figure bandied around for seeing significant improvement, although hopefully you'll get some signs of improvement much quicker than that. The single best thing you can do is to eat good simple whole foods and make sure absolutely no gluten gets into your diet. There's some tips here: With stomach pains peppermint tea is my go to drink. Avoiding caffeine seems to help as well as its rough on digestion at the best of times. This may be a time to ease up on alcohol as well and consider dropping dairy, many find they're lactose intolerant but this can correct itself in time. You will find lots of good info, advice and support here, I hope the community is of help to you as it was to me. Best of luck!

I recently got diagnosed with Celiac disease I must of had it my whole life. I'm 35 I've always had severe stomach problems, in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged I'm now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?

I recently got diagnosed with Celiac disease I must of had it my whole life, in 35 I've always had severe stomach problems in and out of hospitals and misdiagnosed until now. My small intestine is severely damaged in now waiting to see a dietitian and my specialist wants to see me again in 2 weeks. How do some of you deal with the pain of the healing process and what helps you? I'm in so much pain?