My grandma was the queen of sponge cakes. Fluffy melt in your mouth sponge coupled with vanilla cream and strawberry jam… I’m drooling just thinking of it. Well, I’ve finally attempted a low FODMAP sponge cake (it’s gluten-free too) and I’m pretty darn happy with the results!
FODMAP note on cream: Regular cream is low FODMAP in 2 tablespoon serves. The amount of cream in this recipe is low FODMAP providing you follow the serving size guidelines. You can also take a lactase tablet when eating the dessert if you are concerned about the lactose. If you are dairy free then try using whipped coconut cream instead, just limit your serve to 1/3 cup per portion.
Make sure your baking powder hasn’t expired.
Sieve the flour three times. This helps you get a fluffy sponge.
Cook the sponge mixture immediately. The longer it sits on the bench before cooking the flatter it will be.
Check your oven temperature. If the sponge cooks too fast it might sink when it gets removed from the oven.
Check that the cornflour (corn starch) is made from maize and not wheat.
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Check your jam does not include high fructose corn syrup, fructose-glucose syrup, apple or pear juice, fruit juice concentrate, agave syrup, fructose, inulin, or honey. Instead look for a strawberry jam that is sweetened with sucrose, dextrose, corn syrup or glucose syrup.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.