This is my new favorite cake recipe! It's so light and fluffy and has an amazing flavor.
I made a few changes to the recipe. I used low-fat cream cheese and low-fat milk because I only had those, and it turned out great. I didn't use vanilla extract (I didn't have any).
Regarding the flour blend, I used Erin Jeanne McDowell's gluten-free flour blend recipe, which has xanthan gum, but I still added the amount of xanthan gum listed in the recipe, and the texture of the cake was great.
I sifted the xanthan gum into the batter while whisking, and it didn't form any clumps, so I didn't have to use the blender.
I baked the cake in a 20 cm pan for about 50 minutes. The interior of the cake did not collapse.
I made a layered cake with strawberries and whipped cream, and it was amazing. The bottom layer concertinaed a little under the weight of the layers.
I was really surprised by how good the cake was. I was a little apprehensive about trying this recipe because I usually only do recipes that have a video showing how to make them, but the method was so well written that I decided to give it a try, and it is now my favorite recipe!
The typical way of getting good rise on sponge cake in wider pans is to use a tube pan. I've been baking gf sponge for several decades in a 9" spring form with a tube center. It rises very well and retains the rise when inverted for cooling. Many people invert tube pans over a glass bottle. If you have one, great, if not just invert it on tube itself. If you lack a spring form tube pan, use an angelfood pan with a removable bottom.
I don’t use a tube pan here because I like having the option to create a layer cake with the sponge. If you have a tube pan, I think you’ll be very happy with baking this cake in it!
This is my new favorite cake recipe! It's so light and fluffy and has an amazing flavor.
I made a few changes to the recipe. I used low-fat cream cheese and low-fat milk because I only had those, and it turned out great. I didn't use vanilla extract (I didn't have any).
Regarding the flour blend, I used Erin Jeanne McDowell's gluten-free flour blend recipe, which has xanthan gum, but I still added the amount of xanthan gum listed in the recipe, and the texture of the cake was great.
I sifted the xanthan gum into the batter while whisking, and it didn't form any clumps, so I didn't have to use the blender.
I baked the cake in a 20 cm pan for about 50 minutes. The interior of the cake did not collapse.
I made a layered cake with strawberries and whipped cream, and it was amazing. The bottom layer concertinaed a little under the weight of the layers.
I was really surprised by how good the cake was. I was a little apprehensive about trying this recipe because I usually only do recipes that have a video showing how to make them, but the method was so well written that I decided to give it a try, and it is now my favorite recipe!
I'll be trying the genoise recipe next.
This makes me so happy to hear that the recipe works even with some minor adjustments as you described. I'm so glad you enjoyed it :)
The typical way of getting good rise on sponge cake in wider pans is to use a tube pan. I've been baking gf sponge for several decades in a 9" spring form with a tube center. It rises very well and retains the rise when inverted for cooling. Many people invert tube pans over a glass bottle. If you have one, great, if not just invert it on tube itself. If you lack a spring form tube pan, use an angelfood pan with a removable bottom.
I don’t use a tube pan here because I like having the option to create a layer cake with the sponge. If you have a tube pan, I think you’ll be very happy with baking this cake in it!
Fair enough. I think that's a difference between UK and US practice. I've never considered serving sponge cake as a layer cake.