Gluten Free Jam and Coconut School Dinner Sponge Cake Recipe (2024)

FAQs

What is the secret of sponge cake? ›

Give it some air. The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

Another possible reason is if the cake was over-baked. This generally causes a sponge to become dry but this can then lead to it being dense and heavy. If you baked it for the recommended time it may mean that your oven is running hot and that the baking time needs to be shortened slightly next time you make it.

Don't Overmix Your Batter

The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

You've probably heard of creaming butter and sugar together when baking, but did you know if you mix your butter with the flour before adding the wet ingredients it can coat the flour in fat? This can really help a cake stay moist while it bakes.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.

If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture. When the dough is overmixed, the air bubbles trapped in the mixture will be lost.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Which gluten-free flour is best for cakes? ›

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Sponge cakes contain a small amount of fat, which comes from the use of whole eggs (egg yolk). These cakes are richer and more flavorful than angel food cakes. In general, sponge cakes are prepared using a combination of a batter and foam. The batter is prepared by beating the flour, egg yolks, and half of the sugar.

Sifting adds air to the mixture, making it lighter. If you want your cake to be spongy and fluffy, sift the flour and baking soda before adding them to the mixture. Particular cakes also make use of a special cake flour rather than the all-purpose flour. The cake flour helps to keep the cake soft.

TEMPERATURE IS KEY

If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.

Whole eggs: The sponge rises with a power of whipped eggs today. The key ingredient for the fluffy texture! Granulated sugar: Sugar helps to create a fine and moist texture. Cake flour: For this cake, use cake flour instead of all-purpose flour to make the texture very fluffy.