Gluten Free & Wheat Free Sponge.
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1 Cup Maize Cornflour
1/2 Cup Caster Sugar
1 tsp Gluten Free Baking Powder
Line and grease two 20cm round cake tins. Preheat oven to 180°C. Using a cake mixer, beat eggs until very thick. Very gradually add the caster sugar and beat until dissolved. Sift maize cornflour and baking powder twice, then sift over egg mixture. Fold in gently with a metal spoon. Pour into prepared tins and bake for 20-25 minutes or until cooked. Leave to cool for a few minutes before removing from cake tins. Sandwich together with cream. Add sliced strawberries or drained peaches with the cream. Dust with gluten free icing sugar for the perfect finishing touch.