Wicklewood's Trifle Sponges (Gluten Free)
These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.
Ingredients
Step-by-step instructions
- 1
Preheat oven to 190c and line 2 baking sheets with parchment paper.
- 2
Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
- 3
Gently fold in the flour mix.
- 4
Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
- 5
Dust with caster sugar and bake for 6-8 mins until golden brown.
Source: food.com
Original recipe ↗
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