Who doesn't love a light, fluffy sponge cake filled with decadent fresh cream. This is a gluten free sponge cake, thats not crumbly or dry at all. It's soft enough to roll into a sponge. Serve it with more cream or fresh fruit for one of the best tea time treats.
Ingredients:
For the sponge cake:
- 5 eggs - whites and yolk separated
- 80 gram white sugar - separated into two equal portions of 40 gram each
- 35 gram rice flour - see below
- 35 gram gluten free flour - use 70 gram gluten free flour if you do not have plain rice flour
- 3 gram baking powder
- 1.5 tablespoon Ceremonial Grade Matcha
- 1/2 teaspoon cream of tartar - this helps to stabilise the egg whites when whisking.
- 100mL warm water
- 30 gram olive oil or neutral oil.
For the cream:
- 300mL fresh whipping cream
- 2 teaspoon of sugar
How to:
- In a bowl, place the egg whites, 40 grams of sugar and cream of tartar. Whisk for about 2 minutes until its glossy and stiff peaks form.
- In a separate bowl, add the egg yolks, 40 grams of sugar and oil. Slowly whisk until all the sugar is dissolved and it is smooth. This takes about 2 minutes.
- In a matcha bowl, whisk your matcha and warm water together.
- Add the matcha into the egg yolk mix and fold this until it is all combined.
- Add your matcha egg yolk mix slowly into the egg white mixutre. Fold in the two mixtures. Be careful at this stage to be gentle and not beat all the air out.
- Pour half the batter into a lined 18cm x 18cm baking tray. This recipe makes two sponges. Pour the remaining batter into another 18cm x 18cm lined baking tray.
- Bake for 20 minutes at 180 degree Celsius, fan forced oven. If it is still a bit unset, bake for another 2-3minutes.
- Allow the sponge to cool and slowly roll the sponge while it is still warm. Allow it to completely cool down like this.
- In a clean cool bowl, whisk the whipping cream and remaining sugar until it becomes cream consistency.
- Spread a generous amount on the curled surface of the sponge and gently fold the sponge back into a roll.
- Allow it to cool in the fridge for at least an hour.
- Slice, serve and share :)