Since I don't have an 8 inch pan, I followed Li Ying using cupcake liners and I managed to get 20 cupcakes. As sponge cakes can be quite bland, so for some of the cakes, I used crumble topping and some I used meat floss as filling and topping.
Verdict - soft, fluffy and not too sweet.
Ingredients
Ingredients
[makes 20 cupcakes]
3 large eggs
3 large eggs
2 tsp vanilla essence
85 gm caster sugar
110 gm corn flour - sifted twice
- Preheat oven to 180 degrees C. Line muffin tray with paper liners. If using baking tin - grease with butter the sides a 20 cm/8 inch round cake pan and line base with baking paper.
- Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed.
- Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
- If using baking tin - pour mixture into pan and spread evenly, bake for about 20 minutes or skewer inserted into the cake comes out clean.
- If using cupcake liners - scoop batter into liners until 90% full, sprinkle crumble topping or scoop a little batter into liners, fill in meat floss and top up with some batter until 90% full.
- Bake in preheated oven on middle rack for 20 minutes.
- Turn sponge cake onto a wire rack to cool.
Wheat Free Sponge Cake with Crumble Toppings 
Wheat Free Sponge Cupcakes with Meat Floss Filling This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
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