97.Sweet Chestnut SpongeCake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This makes a light, moist sponge cake with a superb flavour. Thechestnut gives it a dark colour so cover with a chocolate butter-cream icingor melted chocolate.

Ingredients:to make a 7" sponge

3 oz / 75g unsweetened tinned chestnut pureé

1 large egg

1 ½ oz / 30g butter or soft margarine

2 oz / 50g sugar

2 oz / 50g cornflour

1 oz / 25g potato flour

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g cream of tartar


Beat the chestnut pureé to a smooth pureéwith the egg. This is best done in a liquidiser.

Cream together the butter and sugar.

In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar.

Beat the egg and chestnut pureé gradually into the butterand sugar. This is better done by hand than in a mixer.

Fold the flour into the egg mixture and immediately place the mixturein a greased 7" sponge tin lined with non-stick baking parchment.


Preheated oven

gas mark 3 325°F 160°C

Bake for 20 to 25 minutes when the top should be golden brown andthe sides shrinking away from the tin.

Cool for ten minutes before turning out onto a wire tray.


Flavour with 1 tsp cocoa or 1 drop vanilla essence or grated zestof one lemon added to the sugar.

Birthday cake: sponge layer cake

Make an 8" vanilla sponge cake and an 8" chocolate sponge cake.

Sandwich the two cakes together with a layer of chocolate butter-creamicing.

Spread the top of the cake with melted chocolate (not cooking chocolate).