Gluten free – SPONGE CAKE

• 5 eggs
• 1/2 cup sugar
• 1 1/4 cups cornflour – non wheat variety
• 1/2 tsp baking powder – gf

1. Pre-heat oven to 160 degrees
2. Beat eggs until thick – approx 10 mins
3. Add sugar gradually – dissolving the sugar as you bake
4. Fold in sieved cornflour and baking powder – taking care to fold gently so that the air stays in the mix
5. Bake for 20 to 22 mins until when you touch the top of the cake it bounces back – or use a skewer to make sure the cake is cooked – the skewer should come out clean

Easy easy BATTER using cornflour

• Beat 2 egg whites until stiff peaks
• Place cornflour in a plastic bag – put either vegetable/ or meat /or chicken/or pork in the bag and shake to coat with the flour
• Heat peanut oil in wok
• Now dip the flour coated pieces in the egg white and fry until golden brown
• Drain on paper towel