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Gluten Free Shortcake / Spongecake Recipe

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This recipe for Gluten Free Shortcake / Spongecake is from Chef Mumzies Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1 cup icing sugar
4 eggs
1 tsp vanilla
1 cup cornstarch
1 1/4 tsp baking powder
Directions:
Directions:
1. Preheat oven to 375F. Grease a 12 muffin pan
2. In a large bowl cream butter and sugar, using electric mixer.
3. Add the eggs and vanilla. Beat until light and fluffy.
4. In a small bowl, mix the cornstarch and baking powder together and add slowly to the creamed
mixture. ( If added too quickly, it will fly about the kitchen)
5. Mix until well blended.
6. Fill greased muffin cups half full ( it rises)
7. Bake for 15 minutes (test with a toothpick after 15 min, even if tops look shiny)
8. Remove from the pan while still warm.
9. Serve topped with Strawberries and whipped cream, creme anglaise or even just dusted with icing sugar.

 

 

 

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