Gluten Free Sponge Cake Using Copycat Betty Crocker Mix

When you wish to make a recipe that that has a lot of liquid, pudding, custard, etc., it is best to use a sponge cake versus a regular cake. Sponge cake absorbs liquid, can withstand refrigeration without becoming soggy, and is spongy/springs back when touched. This recipe provides all of that.

While experimenting on a different recipe I discovered how to use my Copycat Betty Crocker Gluten Free Yellow Cake Mix to make a sponge cake. Unlike the original gluten free Betty Crocker yellow cake mix, I’ve discovered a way to use my copycat recipe to create a two-layer dessert. Usually, there is only enough to make a decent size coffee cake. You can even use this recipe to make lady fingers using this Lady Finger Pan. Soon, I will post a lady fingers recipe as well as a no-fuss tiramisu-style cake recipe using this sponge cake soon. Enjoy!

Quick Sponge Cake Using Copycat Betty Crocker Mix

Yield: Serves 8 - 10

A delicious spongy gluten free sponge cake you can serve your gluten-eating friends and family.

Ingredients:

1 recipe Copycat Betty Crocker Gluten Free Yellow Cake Mix
4 large eggs, separated (Use only 3 yolks.), at room temperature
6 Tablespoons unsalted butter, softened
3 Tablespoons heavy whipping cream

Instructions:

Make the cake mix at the above link using only the dry ingredients.
Preheat oven to 325ºF. Oil then dust with flour, two 8-inch round cake pans; and set aside.
To the bowl of your high-powered stand mixer, beat egg white until they form very soft peaks. Remove and transfer to a separate bowl.
Add butter to the mixing bowl and beat until creamy.
Add egg yolks and beat until smooth.
Add half of the cake mix and beat on low speed until combined. Add half of the whipped egg whites and beat until smooth. Add the remaining cake mix and egg whites and beat until just combined.
Increase speed to high and beat for 2 minutes on high speed.
Distribute batter evenly between the prepared pans. It is very thick. If the batter does not meet the sides of pan, this is fine. Get as close as possible. Bake about 20 minutes or until toothpick clean.
Allow to cool in pans for 8 - 10 minutes. Turn out onto a wire rack to cool completely.

If desired, you may slice the dome portion off to flatten it. Layer cakes with bottoms together. For a filling, use strawberries mixed with sugar and whipped cream, make tiramisu cake, lady fingers, or even Twinkies. Optionally make a sugar and strawberry puree and thicken in a saucepan with cornstarch.

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