Gluten- Free Chocolate Sponge Cake
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 29489 times
If you thought making gluten-free cakes was an impossible task, you will love this jowar flour version of a basic chocolate sponge. Decorate this healthy option with whipped cream, cherries, chocolate garnishes and no one will know the difference!
- Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
- Combine the curds, milk, powdered sugar, melted butter, vanilla essence and whisk well.
- Add the prepared sieved jowar flour-cocoa mixture and 2 tbsp of water and fold with help of a spatula.
- The batter should be of dropping consistency.
- Grease the cake tin with butter on all the sides.
- Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 50 to 55 minutes or till done.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
- Serve immediately.
- You can grind the sugar in a mixer to get powdered sugar.
- The batter made at step 4, can be poured into small paper cups and put in a microwave on high for 30 seconds. Remove from the microwave, cool slightly and serve.
Nutrient values (Abbrv) per slice
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