When any gluten is too much

BY COLLEEN SIMPSON
Last updated 11:04 04/08/2010
KATE SEKULLA
DEAN KOZANIC
INSPIRED: Kate Sekulla of Megawatt Cafe

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Megawatt Kitchen blends its own gluten- free flour, using rice, tapioca, cornflour and potato flours.

It can be purchased at Megawatt Kitchen (Manchester St) along with gluten-free rough puff pastry, sweet pastry and more.

Megawatt Kitchen's owner and baker, Kate Sekulla, says her gluten-free classic sponge is not only a delicious afternoon tea treat.

It makes a great base for more elaborate treats, including the cafe's take on lamingtons, trifles and the many layers of a black forest gateau.

She says once you have made the sponge cake it is quite simple to add icing, coconut, berries, custards, chocolate and cream, and make your preferred treat.

GENOISE SPONGE 

4 eggs

140g caster sugar

70g gluten-free flour

15g gluten-free cornflour

20g gluten-free cocoa

35g butter

Preheat the oven to 180C (170C if using fan-forced oven). Grease a 20cm round cake tin. Melt the butter in a microwave or over heat and allow to cool.

Sift the dry ingredients onto a piece of paper. In a heatproof bowl, combine the eggs and sugar and then whisk over a saucepan of simmering water until the sugar has dissolved and the egg mixture is warm. Do not let the mixture get too hot or it will cook the eggs.

Remove bowl from the heat and use an electric hand mixer to whisk until the mixture has whitened, thickened and cooled (the ribbon stage).

This egg mixture must be really thick. Fold through the sifted dry ingredients, shaking them off the paper lightly into the mix using your hand to lightly fold through, then add the cold melted butter in the final stages of folding.

Scrape into the prepared tin and bake for 20 mins until cooked. Leave to cool before using for lamingtons or trifles. For elaborate gateaux repeat the sponge recipe according to layers needed. The sponge can be frozen.

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