Besides using this gluten free sponge cake to make gluten free lady fingers and tiramisu cake, you can use it as a substitute for shortcake. Remember those individual portion cakes you used to find near strawberries in the produce department of your grocery store? Well, you can make a sponge cake version at home. I’ve included recipes for a couple of different variations using strawberry, chocolate ganache, and sweetened whipped cream.
This gluten free sponge cake is a great way to have your cake and eat it, too! – any way you desire. Fill them with sweetened whipped cream, or custard and strawberries, to make a gluten free shortcake. Make mini shortcakes to duplicate the ones in the store. Just halve them if you prefer that size. Add chocolate ganache to middle and top layers, or one or the other; add strawberries or cherry pie filling, and add whipped cream or custard to both or just one layer. You may also break this gluten free sponge cake in pieces and create a parfait. The possibilities are endless! Look below for all of these gluten free recipes.
8 ounces fresh or thawed, frozen, unsweetened strawberries, sliced, including juice
1/4 cup granulated sugar
To Make the Sponge Cake:
Oil an 8 to 10-inch springform pan or 4 mini springform pans. Line bottom with parchment paper. Then oil the top of the parchment. Preheat the oven to 350°F.
In the large bowl of your mixer, beat sugar and egg yolks on high speed for 3 minutes, scraping bowl if needed.
Pour in boiling water a tiny bit at a time, for 1-1/2 minutes, while mixer is running on high speed. (Doing so slowly beats air into the batter.) Allow to cool for 2 minutes. Then stir in vanilla on low speed.
Gradually add the flour blend and salt, mixing on low speed until smooth.
Using a clean mixing bowl and beater(s), whip egg whites and cream of tartar on high speed until they reach firm, stiff peaks, about 2 to 2-1/2 minutes using a high-powered mixer.
Using a rubber spatula or the paddle attachment of your mixer, gently fold one-third of the egg whites into the cake batter until no streaks remain. Repeat with remaining egg whites one-third at a time. (Over mixing will result in a heavy cake.)
Pour the batter into the prepared 10-inch pan. Alternatively, distribute evenly among 4 mini springform pans, a little more than half full. Smooth out the top(s). (Do not hit on counter to even, as this will cause the air bubbles to surface or pop).
Bake for 25 minutes or until the cake(s) springs back when pressed lightly with fingertips.
Remove cake(s) from the oven and allow to cool for 10 minutes in the pan. The sooner removed, the better, as steam will build up. However, removing it too early will break the cake(s). While the cake(s) cools, oil a wire rack for cooling; set aside.
Unlock the springform pan. Gently remove the springform ring. Holding the bottom of the pan, turn the cake upside down onto the oiled wire rack. With the tip of a sharp knife, separate cake edges from the bottom of the pan, if necessary. Remove and discard parchment paper. Allow cake(s) to cool completely, upside down. To speed up cooling, flip it/them over once.
Slice in half, horizontally, and add your filling(s) of choice and top with your favorite topping.
Serve immediately and freeze assembled, or sliced in half. Add parchment paper between the slices and store in freezer bags. Thaw at room temperature 1 - 2 hours, depending upon size.
To Make the Strawberry Sauce:
Whisk together water and tapioca flour in a small saucepan.
Add strawberries and sugar; stir gently with a fork. Bring to a boil, stirring constantly. Boil until thickened, about 1 minute.
Refrigerate until thoroughly chilled or place in the freezer to speed up cooling. Stir occasionally. Do not allow to freeze. Use to layer shortcake slices with sweetened whipped cream and/or cooled chocolate ganache.
Double this recipe for a 3-layer sponge cake using three 8-inch round pans. Keep baking time to 25 minutes.
If you prefer to make smaller, mini shortcakes, bake in 2 batches, filling 4 mini pans between 1/4 and 1/3 the way with batter and lessen baking time, if needed. Repeat with 4 clean pans.
This batter will also fit in a a 9x9x2-inch square pan/dish.
If you desire to make 5 mini shortcakes, fill each about half way full.
Reserve 4 - 5 strawberry halves before cooking the strawberry sauce. Once the sauce is chilled, coat with the sauce and add to the top of the cake for garnish.
*Gluten free strawberry jam or preserves may be substituted for the strawberry sauce.