Wheat-Free Sponge Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
- Beat eggs in medium bowl with electric mixer until thick and creamy. Add sugar, 1 tbsp at a time, beating after each addition until sugar dissolves. Sift cornstarch 3 times. Sift again over egg mixture; fold in gently. Spread mixture into prepared pan.
- Bake for 20 mins. Invert sponge cake onto parchment paper-lined wire rack to cool. Split cooled sponge cake in half. Sandwich with jam and cream.
Nutrition & Diet Analysis (per serving)
306
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).