Category: Cakes

Gluten Free Sponge Cake

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This recipe makes a great layered cake for a kid’s party. You can also use sponge to make Tiramisu or a yummy trifle for a festive occasion. 

Makes 2 by 20-cm (8 inch) cakes 

3 egg whites

3 egg yolks

½ cup sugar

¾ cup cornflour (For those in the US make sure its non GMO corn starch)

1 tsp gluten-free baking powder

pinch of salt 

Preheat oven to 180 °C. (390 F) 

In a large bowl, beat egg whites until stiff using an electric beater. Beat in egg yolks. Add sugar gradually and beat in a figure 8 motion until the mixture forms stiff peaks (the mixture should hold a figure 8). 

Sift together cornflour, baking powder and salt and fold into the wet mixture. Mix until well blended. 

Grease two 20-cm (8 inch) sandwich pans and line with baking paper. Pour the batter evenly into the two pans and bake for about 20 minutes. Remove from pans immediately and cool on a wire rack.


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Pecan Pie Slice

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Pecan Pie Slice

I first tasted Pecan Pie when I was in the USA years ago and I just loved the nutty-rich taste. Serve this luscious dessert in small wedges with a dollop of whipped cream to balance the flavours.


½ cup brown rice flour

½ cup sweet sorghum flour

½ cup almond meal

½ tsp xanthan gum

¼ cup sugar

1 ½ tsp vanilla extract

4 tbsp cold butter, diced

1 ½ tbsp shortening, diced

2 tbsp water


¼ cup butter

3 tsp cornflour

1 tbsp water

1 cup brown sugar

¾ cup golden syrup

1 tsp vanilla

¼ tsp salt

3 eggs

1 ½ cups pecans

To make the base, combine all of the dry ingredients in a bowl. Add vanilla, butter and shortening and fold together, adding water towards the end. Shape dough into a ball and press into a 23-cm (9-10 inch) square pie pan. Chill for at least 1 hour to allow the dough to set.

Preheat oven to 160 °C (350°F).

To make the filling, slowly melt butter in a saucepan. In a small bowl, mix together cornflour and water. Add brown sugar to the melted butter and stir well. Add cornflour (Corn starch) mixture then stir in golden syrup, vanilla and salt. Remove from the heat. Allow to cool for just 1 minute.

Whisk eggs together in a bowl then slowly pour the eggs into the saucepan with the rest of the melted filling. Mix in the pecans. Pour the filling into the chilled base and cover the exposed edges with aluminium foil.

Bake for 45 minutes. Remove pie from oven and carefully take off the aluminium foil. Return pie to oven for 10–15 minutes, or until lightly browned on edges. Allow the pie to cool for 10 minutes so that it sets. Cut into 12–16 squares and serve.

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>The New Zealand Gluten-Free Cookbook AUTHOR: JIM BOSWELL

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Out July 2012 

The New Zealand Gluten-Free Cookbook

Photography by Sean Shadbolt.

Publisher: Penguin NZ

“Living gluten-free doesn’t have to mean going without. In this stunning book, New Zealand’s ‘Gluten-Free Chef’ Jim Boswell shows you how you can bring fun and flavour back into your diet. 

A proud Kiwi with Italian/Sicilian heritage, Jim loves his bread and pasta and is passionate about gluten-free food that tastes great and is easy to prepare. He shares his delicious recipes for once-forbidden foods like fresh pasta, pizza, tortillas, focaccia and sponge cake … as well as scrumptious meal ideas including Chicken stuffed with Gorgonzola and Lemon-Orange Meringue Pie. 

With chapters on Basics, Brunch, Starters, Mains, Vegetables & Salads and Desserts, and notes on setting up a gluten-free pantry, this book will have you eating like a king without forsaking your gluten-free diet.

 As many as one in five New Zealanders have some form of gluten intolerance. Set yourselves free with The New Zealand Gluten-Free Cookbook.”

For more information about the New Zealand release of The New Zealand Gluten-Free Cookbook my Jim Boswell click on this link. 

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>Gluten Free Plain Flour Mix

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This recipe works best if measured by volume rather than weight. Use the same measuring implement such as a teacup or mug to measure each ingredient. This also makes it easy to scale up, double or triple depending on what you need.


2              part of white rice flour
1-1/2       part of potato starch
1              part of corn flour
1/3           part of potato flour

To try this initially make 1 part equal 1 cup.

2              cups of white rice flour
1-1/2       cups of potato starch
1              cup of corn flour
1/3           of a cup of potato flour


Place all the ingredients in a large mixing bowl and mix until well blended. Store in an airtight container and re-mix well before using.

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Now this is what we are talking about when it comes to a dessert for me. I make my GF sponge recipe for this one. If you want to make Ladyfingers and present the Tiramisu in individual dishes the sponge works well for this.

Serves 4      


150ml       Strong Black Coffee
3              tbsp Marsala or Dry Sherry
2              tbsp Brandy
6              Trifle Small Sponges
225g        Mascarpone Cheese
270ml       Double Cream
4              level tbsp Icing Sugar, sifted
25g          Cocoa Powder


In a small bowl, mix together the coffee, Marsala or sherry and brandy. Place half the sponges in a large serving dish (preferably glass) and pour over half the coffee mixture.

In a large mixing bowl, lightly whip the cream then add the mascarpone and icing sugar. Mix until well combined then spoon half the mixture over the trifle sponges.

Place the remaining sponges on top and pour over the remaining coffee.  Top with the remaining mascarpone mixture and smooth the surface.
Sift the cocoa powder over the top and if possible, chill before serving.

Sponge Cake

Like any sponge it can be used for many things. Its great to used to make a layered cake for s kids party. I cant tell the difference and I am sure they wont either.

I love my Terismu and use this recipe as an alternative for when I can not find GF Lady Fingers.


3/4           cup cornflour
1              tsp baking powder
1/8           tsp salt
3              egg whites
3              egg yolks
1/2           cup sugar

Sift corn flour, baking powder and salt together. In a large bowl, beat egg whites until stiff and then beat in egg yolks. Add in sugar gradually and beat until mixture forms a figure 8.

Sift and fold in the dry ingredients and mix until well blend. Pour the batter equally into 2 greased 20cm (8″) sandwich pans.

Bake at 180C for about 20 minutes. Remove from pans immediately and cool on wire rack.

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>Chocolate-fudge brownie

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If you are entertaining these Brownies can be made 2-3 days ahead and stored in an airtight container.

Makes 12


1/2           cup rice flour
1/2           cup plain gluten-free flour
1/4           teaspoon baking powder
1/3           cup cocoa powder
1 1/4        cups caster sugar
2              eggs, lightly beaten
150g        butter, melted


Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.

Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.

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