Have you ever had Gluten Free Iced Sponge-Cake Squares before? Yeah, I didn’t think so. Two years ago, I didn’t even think you could make sponge cake with gluten free flour. But it’s possible! This recipe is one that I adapted from my grandma. You know how you have those special dishes or recipes that just makes it Christmas time? Well, this is MINE. My grandma made these along with all her other Christmas desserts, but these were my favorite. I hope you like them as much as I do! You can’t even tell they’re gluten free!
My favorite part about these is the amazing texture & the flavor of the cake is really light because you use powdered sugar instead of cane sugar. I LOVE that the cake is made from scratch. You can use a box cake if you want to though.
WARNING: The icing is extremely rich! If you like your desserts rich & creamy, put as much as you’d like on the squares. If you can’t handle a whole ton of richness, be sure to spread a THIN layer around the squares.
Gluten Free Iced Sponge-Cake Squares Ingredients:
Sift 2/3 cup flour & 1tsp baking powder. Separate 4 eggs. Beat egg yokes well.
Doesn’t this look like an egg??
Gradually add sugar to beaten egg yokes.
Alternately fold in flour and beaten egg whites.
This is what it should look like when everything is mixed together. Be sure not mix it TOO much. You want it to be fluffy!
Butter or spray 9×13 pan. Pour in batter and bake from 12-15 minutes at 400 (I usually cook mine for 14 minutes). The cake will bounce back, when done.
Gluten Free Iced Sponge-Cake Squares Icing:
Cream 3 cups powdered sugar, 1/2 lb butter, & 3 tsp vanilla. If too stiff, add small amount of cream to thin.
Cut cake in 1″ squares. Doesn’t that texture look to die for!?
Ice all four sides.
Roll in finely chopped nuts or coconut.
The end product: Gluten Free Iced Sponge-Cake Squares!
Gluten Free Iced Sponge-Cake Squares Recipe:
- Sponge Cake:
- 4 eggs, seperated
- ¾ c powdered sugar
- ¾ c gluten free all purpose flour
- 1 tsp baking powder
- Icing:
- 3 c powdered sugar
- ½ lb butter, softened
- 3 tsp vanilla
- Gluten Free Sponge-Cake:
- Sift ⅔ cup flour & 1tsp baking powder. Separate 4 eggs. Beat egg yokes well. Gradually add sugar to beaten egg yokes. Alternately fold in flour and beaten egg whites. Butter or spray 9×13 pan. Pour in batter and bake from 12-15 minutes at 400. Cool.
- Icing:
- Cream 3 cups powdered sugar, ½ lb butter, & 3 tsp vanilla. If too stiff, add small amount of cream to thin.
- Cut cake in 1″ squares. Ice all four sides. Roll in finely chopped nuts or coconut.
thekoshercavegirl
Mmmm. These look positively scrumptious!
Brooke
Thank you! They are so good!!
vegetarianmamma
These sound amazing and I loved your pictures! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Brooke
Thank you SO MUCH for the opportunity to link up on your website! We will be back for more!!