Read more for the recipe and step by step photos...
Sponge Cake Gluten Free Sponge Cupcakes
5 eggs separated 1 egg separated
1 1/4 cup flour 1/4 cup gluten free flour
1 1/4 cup sugar 1/4 cup sugar
1/2 tsp vanilla 1/10 tsp vanilla
2.5 oz. ice water 0.5 oz. ice water
1 1/4 tsp baking soda 1/4 tsp baking soda
1/8 tsp salt 1/40 tsp salt
- Sift flour and powder.
- Beat yolks until thick. Gradually add sugar and water.
- Add dry ingredients.
- Separately, beat egg whites. Add extract after soft peaks form and then beat until stiff peaks form.
- Pour into pans lined with parchment or wax paper.
- Bake for 30 minutes until lightly golden. (The gluten free cupcakes will collapse a little bit).
Pomegranate Vodka Syrup
3/4 cup sugar (+3/20 cup sugar for cupcakes)
3/4 cup water (+3/20 cup)
1/4 cup pomegranate juice (+1/20 cup)
3 oz. vodka (+3/5 oz.)
- Combine sugar, water, and juice in saucepan and bring to a boil.
- Remove from heat then add vodka. Let cool
Pastry Cream
2 cups milk (+2/5 cup)
2 oz. sugar (+2/5 oz.)
2 egg yolks
2 oz. sugar (+2/5 oz.)
1 whole egg (+ a little white)
1.25 oz. corn starch (+1/4 oz)
1 oz. butter (+1/5 oz.)
1/2 tsp vanilla (+1/10tsp)
- Heat milk and sugar until hot.
- Mix eggs, starch, and remaining sugar.
- Temper egg mix with milk mixture and return to boil, whisking constantly until thickened (It gets very thick very suddenly!!)
- Remove from heat and add vanilla and butter. Let cool.
To finish assembly, cover each layer (which should now have pomegranate vodka syrup and marmalade already on them) with the pastry cream and stack. Et voila!