Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe

Gluten Free Shortcake / Spongecake

Tammy LeMesurier

For Dessert ( Cakes, Gluten Free )


Published on

20 minutes to prepare and 15 minutes to cook

Serves 12


Found this recipe while surfing the net... it fit in perfectly with our Easter Dinner. Creme Anglaise would be a nice addition or berry sauce of any kind.


1/2 cup butter
1 cup icing sugar
4 eggs
1 tsp vanilla
1 cup cornstarch
1 1/4 tsp baking powder


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



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