Celebration Sponge

 Celebration Sponge

It was my Dad’s birthday yesterday - 77 years young!  This year I decided to pay homage to his mother, my grandmother and bake his all time favourite - Sponge Cake.  I tweaked it a little to make it refined sugar, dairy and gluten free. The result was pretty close to the real deal.


3 eggs, separated

¾ cup rapadura sugar

1 tbs maple syrup

¾ cup cornflour

1 tbs rice flour

1 tsp baking powder

Fresh cream and strawberries to serve


  1. Preheat oven to 190 C, then grease and line 2 x 20cm round cake tins
  2. Beat egg whites until stiff and forming peaks
  3. Beat in sugar, then yolks, then maple syrup
  4. Sift in flours and baking powder, then fold through the egg mixture with a metal spoon
  5. Divide the mixture between the two tins and bake for 20 minutes or until cake springs back to the touch
  6. Rest for 5 minutes before turning onto wire racks to cool
  7. Beat the cream until thick, slice in half about 10 strawberries
  8. After the cake is completely cool, place one cake on a serving plate, spread with half the cream and sliced strawberries, sandwich with the other cake, spread with the remaining cream and decorate with strawberries.

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