The only problem I had was my tin sizes. The recipe says to use 2 x 21 cm tins which I did use but my mixture was very airy and rose well almost spilling over the side. As well as that it didn't deflate all that much which made the sponge cake very very tall especially once you added the whipped cream and strawberries.
|Hmmm a bit overfull|
Next time I'll use a 23 cm tin...
|Very tall still even after the 'drop'|
Regardless of how tall the cake looked once they were joined, it still tasted really good. When I whipped the cream I added some vanilla extract and a bit of icing sugar which worked really well with the light sponge and the ripe strawberries.
|Terrible photo but it had to be done quickly as they were all waiting to tuck in|
Anyway here is the recipe:
Gluten Free Sponge Cake (from Jo Seagar 'It Easier Than You Think')
1 c sugar
3 Tbsp water
4 eggs separated
1/2 tsp vanilla
1 1/2 c cornflour
1 tsp baking powder
1/2 tsp salt
Oven to 180 C. Grease 2x 21 cm tins (next time I'll go for 23 cm) and line the base.
Put the sugar and water into a pot and dissolve the sugar then bring to a boil.
Beat the egg whites until stiff then slowly drizzle in the hot sugar and water mix while the mixer is running. Then beat really hard. Mix in the egg yolks and vanilla.
Sift dry ingredients and then carefully fold them into the egg mixture. Pour into the prepared tins and bake 20 mins. As soon as you take the tins out of the oven drop them from knee height square onto the floor. Cool in the tin.
Serve with whipped cream and strawberries in the middle and yes, dust with icing sugar.