Classic Sponge Cake

Gluten free, can be dairy free

4 eggs, separated
3/4 cup caster sugar
1/2 cup Gluten-free Grocer Baking Flour
1/2 cup gluten-free cornflour
3 teaspoons gluten-free baking powder

Berry and Cream Fillings
2 cups fresh or frozen raspberries
1 teaspoon orange zest
1 tablespoon caster sugar
1 tablespoon gluten-free cornflour
250ml cream (could be replaced with dairy free cream substitute)
2 tablespoons icing sugar
1 cup fresh raspberries berries, to serve (optional)

Preheat oven to 180C. Grease a round 20cm cake tin (or cook in 2 tins)
Whisk the egg whites until stiff, then slowly beat in the sugar until completely mixed. Mix in yolks, then lightly fold in flours and baking powder until just mixed through.
Spoon into cake pan and spread evenly. Bake for about 20 minutes, or until the center springs back when lightly touched. Remove from tin and cool completely on a wire rack.
In a microwave-safe bowl, mix berries, orange zest, caster sugar and cornflour together. Cook for 2 minutes, high yes, could do this same thing in a saucepan on a medium heat then stir. Cook for a further minute, then stir; then 1 more minute. Leave mixture to cool.
Slice cake in half to make two rounds. Spread cooled berry mixture on the base, top with the cream and replace the top half of the cake.
If using, place fresh blueberries in the empty?berry mix bowl and lightly roll them in any berry mix left, so that they are slightly sticky. Pile them up in the center of the cake, then use a sieve to sprinkle icing sugar over the cake and decorate with berries. Serve immediately.

Replace blueberries with boysenberries, blackberries or mixed berries.

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