Susan sponge cake is gluten free cake.  The cake is deliciously coated with sugar and desiccated coconuts, dressed with honey and mixed roasted nuts and filled coconut custard cream.

It is for you Sue, I hope you will like it.  xx


Recipe (adjustments from other methods)

Susan Sponge Cake

¾ cup caster sugar

4 eggs

¾ potato flour

¼ cup tapioca

½ teaspoon bicarbonate of soda

1 teaspoon cream of tartar

Method

Butter and line two round baking tin (20 cm)

Preheat oven to 160 degrees C (fan forced)

Sift together the flours. bicarbonate of soda, and cream of tartar a few times.

Beat the eggs and sugar until thick, light and fluffy about 11 minutes.

Fold and stir in the flour mix, do it gently

Pour on to the prepared baking tins

Bake the sponge for 11-13 minutes

Take them out from the oven, and let them stay in the tin for five minutes

Transfer to a cooling tray and keep them away from the draft.

To serve

Fill the sponge with sweet custard coconut cream, and dust the top with icing sugar.

It is delicious to serve with fresh fruits, strawberries, raspberries and passion fruits. 

The Preparation and The Baking

Two tins are lined and buttered, the flour and raising agent is sifted 

Sugar and eggs are beaten together for 13 minutes until thick and fluffy.

Divide the mixture into two, and pour into the two prepared tins

Freshly baked the two sponge cake for 13 minutes.

The cake is cooling on a try.

I think next time I may have to bake for 11 minutes only in my

oven, 13 minutes is too long.

NOTE:

From this batter, you could add some melted butter to make small cakes, serve as you like.

Add in about two tablespoons melted butter at the end, mix and fold gently.  Spoon onto a baking cup tin, and bake in medium heat 165 degrees C for 11 minutes.

Keep in the freezer for better freshness, and thaw to dress.

I am sure it is going to be more posting regarding gluten-free baking and cooking.

Until Next Post

Susy