This recipe comes from GeniusKitchen, but I am adding more details and photos here because it's not easy to follow for inexperienced cooks. It really tastes almost indistinguishable from a regular sponge cake made with flour.
Ingredients
Sift together the corn starch, baking powder and salt.
Separate the egg yolks from the egg whites.
Beat egg whites until stiff - you will really want a stand mixer for this (such as a KitchenAid). A handheld mixer will work, but it's going to take quite a while and will be tiring. Beat until the egg whites stand in peaks when you pull the mixer out, and don't sink down again. But don't keep beating too long once they reach this stage. They should look something like this:
Add the egg yolks one by one and beat until fully mixed. Then slowly add the sugar. You'll notice the mixture becomes shinier and will become thicker and stiffer after some more beating. Once you can lift out the beaters and draw a figure 8 with the mixture that stays on top of the surface for a moment before sinking in again, remove the bowl from the mixer and get a flat spatula or something similar.
Sifting through a sieve, sprinkle about a quarter of the dry ingredients lightly all over the top of the egg mixture. Then use the spatula to mix it in as gently as possible, holding the spatula flat so it cuts horizontally through the mixture like a knife. You are trying to avoid breaking the bubbles in the egg mixture as much as possible. The more you mix, the smaller and less fluffy your batter will appear to get as the bubbles collapse, so stir as little as possible, only the absolute minimum to mix.
Once the batter is mixed, pour it into cake pans that have either been well greased, or lined with parchment paper. This quantity should work for 2 x 8" round pans. Springform pans are best since this allows the cake to be gently removed to cool.
Bake at 350 F for about 20 minutes, until just starting to turn golden on top. Then remove from oven, remove from pans, and cool on wire rack.
The traditional way of serving this type of sponge cake is to put a layer of fruit jam and whipped cream in between the layers, then simply sprinkle the top with icing sugar (confectioner's sugar). But any way you want to serve it, it's light and delicious. It should be either eaten the same day or frozen in an airtight container, however, as it will go stale quickly.
Ingredients
- 3⁄4 cup corn starch (cornflour in Australia)
- 1 teaspoon baking powder
- 3 eggs
- 1 pinch salt
- 1⁄2 cup sugar
Sift together the corn starch, baking powder and salt.
Separate the egg yolks from the egg whites.
Beat egg whites until stiff - you will really want a stand mixer for this (such as a KitchenAid). A handheld mixer will work, but it's going to take quite a while and will be tiring. Beat until the egg whites stand in peaks when you pull the mixer out, and don't sink down again. But don't keep beating too long once they reach this stage. They should look something like this:
Add the egg yolks one by one and beat until fully mixed. Then slowly add the sugar. You'll notice the mixture becomes shinier and will become thicker and stiffer after some more beating. Once you can lift out the beaters and draw a figure 8 with the mixture that stays on top of the surface for a moment before sinking in again, remove the bowl from the mixer and get a flat spatula or something similar.
Sifting through a sieve, sprinkle about a quarter of the dry ingredients lightly all over the top of the egg mixture. Then use the spatula to mix it in as gently as possible, holding the spatula flat so it cuts horizontally through the mixture like a knife. You are trying to avoid breaking the bubbles in the egg mixture as much as possible. The more you mix, the smaller and less fluffy your batter will appear to get as the bubbles collapse, so stir as little as possible, only the absolute minimum to mix.
Bake at 350 F for about 20 minutes, until just starting to turn golden on top. Then remove from oven, remove from pans, and cool on wire rack.
The traditional way of serving this type of sponge cake is to put a layer of fruit jam and whipped cream in between the layers, then simply sprinkle the top with icing sugar (confectioner's sugar). But any way you want to serve it, it's light and delicious. It should be either eaten the same day or frozen in an airtight container, however, as it will go stale quickly.
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