Arrowroot Sponge

    45 minutes

    By using arrowroot instead of flour your cake is now gluten free. This sponge is drizzled with a vanilla glaze. Makes a yummy treat for everyone.

    15 people made this

    Makes: 1 cake

    • Sponge
    • 4 eggs
    • 3/4 cup sugar
    • 1/2 cup arrowroot
    • 1 teaspoon cream of tartar
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon vanilla essence, to taste
    • Icing
    • 4 tablespoons of icing sugar
    • 1 tablespoon butter, melted
    • 2 tablespoons boiling water
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Sponge Preheat oven to 180 degrees C.
    2. Beat together the eggs and sugar for 15 minutes. Sift the arrowroot, cream of tartar and soda several times then add them to the eggs and sugar. Beat them for another 10 minutes. Add the vanilla essence then beat again.
    3. Pour into an ungreased cake tin then bake for 15 minutes. Allow to cool before icing.
    4. Icing Combine all ingredients then drizzle over your cake.

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