Chocolate Sponge Cake

I tried this recipe for the first time last night. The cake turned out pretty good although the process of making it was a bit tricky. I haven’t quite mastered the art of using xanthan gum yet. I can’t figure out whether it’s the brand I’m using (Bob’s Red Mill) or what, but every time I add xanthan gum to any mixture/batter, the batter clumps up into really thick goo. Makes mixing really difficult, especially if I’m supposed to “fold” the foamy egg whites into the batter.

Ingredients:
1/3 cup plus 1 tablespoon Gluten-Free Flour Substitute
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon salt
6 large eggs, separated, at room temperature
3/4 cup granulated sugar, divided
2 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350F. Position rack in center of oven. Line two 8-inch round layer cake pans with parchment or waxed paper and spray very lightly with cooking spray.
  2. Whisk flour, cocoa powder, baking powder, xanthan gum, and salt together in a small bowl. Set aside.
  3. Beat egg whites in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add 1/4 cup of the sugar, 1 tablespoon at a time, beating until sugar dissolves and whites form medium soft peaks. Set aside.
  4. Beat egg yolks in large bowl of electric mixer until thick and lemon colored. Add remaining 1/2 cup sugar gradually, 1 tablespoon at a time, and continue to beat until light colored and fluffy. Add flour mixture and vanilla extract and mix until smooth. Batter will be thick.
  5. Fold 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites. Pour batter into cake pans and place in center of preheated oven.
  6. Bake for 20-22 minutes or until cake springs back when touched lightly.

1 Comment so far »

  1.  

    Kelly said

    April 18 2008 @ 9:16 am

    Have had to make a chocolate sponge for a dessert for a dinner party with four friends who have coeliac disease and this is an awesome recipe! Very simple to make and worked first time. I used a gluten free self raising flour mix (Orgran brand) rather than the plain flour and xantham gum from the recipe and it’s turned out better than most of my wheat flour sponges!

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