Best 3 Wicklewoods Trifle Sponges Gluten Free Recipes
Indulge in the delightful world of Wicklewood's Trifle Sponges, a culinary masterpiece that caters to gluten-free enthusiasts. Dive into a symphony of flavors with our carefully curated collection of recipes, ranging from the classic Victoria Sponge to the decadent Chocolate Orange Sponge. Each recipe is meticulously crafted to deliver a heavenly texture and an explosion of taste, ensuring an unforgettable dessert experience. Whether you're a seasoned baker or just starting your culinary journey, our step-by-step instructions and expert tips will guide you towards creating these exquisite sponges that are not only gluten-free but also a feast for the senses. Prepare to impress your family and friends with these delectable treats, perfect for any occasion.
Let's cook with our recipes!
WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)
These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.
Provided by WicklewoodWench
Categories Dessert
Time 15m
Yield 20 sponges
Number Of Ingredients 5
Steps:
- Preheat oven to 190c and line 2 baking sheets with parchment paper.
- Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
- Gently fold in the flour mix.
- Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
- Dust with caster sugar and bake for 6-8 mins until golden brown.
Nutrition Facts : Calories 23.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.6, Sodium 7.1, Carbohydrate 4.3, Sugar 4.3, Protein 0.6
WICKLEWOOD'S CINNAMON AND APPLE QUINOA
If you choose to omit the butter and substitute artificial sweetener for sugar, this will be an incredibly healthy dish. I have also made this with half applesauce and half water when I have ran out of apple juice. I always use Dayla's Copycat Pampered Chef Cinnamon Plus Mix Recipe #45672, but ordinary cinnamon works just as well.
Provided by WicklewoodWench
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
- When the apple juice is almost all absorbed, stir in the remaining ingredients.
- Reduce heat and continue to sir until thick.
- Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
- Serve hot or cold.
Nutrition Facts : Calories 392.2, Fat 3, SaturatedFat 0.4, Sodium 16.4, Carbohydrate 88.2, Fiber 6.6, Sugar 48.6, Protein 6.8
WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE
This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.
Provided by WicklewoodWench
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak your dried apricots overnight in the 500ml of water.
- Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
- Pour the apricots and water into a large saucepan and bring to the boil.
- Gently simmer for 10 minutes.
- Remove from the heat and liquidise.
- Beat butter, eggs and honey into the apricots.
- Sieve in the flour and mix well.
- Spoon into a greased cake tin and bake for 25-30 minutes.
- Remove from cake tin, transfer to a cooling rack and make frosting.
- In a large bowl, beat together the butter, vanilla and cream cheese.
- Add the sweetener a cup at a time and mix until blended.
- When the cake is thoroughly cooled, top with cream cheese frosting.
Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3
Tips:
- Prepare sponges in advance: Sponges can be made up to a day ahead and stored in an airtight container at room temperature.
- Use fresh fruit: Fresh fruit will give your trifle the best flavor. If you're using frozen fruit, thaw it completely before using.
- Don't overwhip the cream: Overwhipped cream will become grainy and lose its smooth texture. Whip the cream until it forms soft peaks.
- Assemble the trifle carefully: Layer the trifle ingredients in the order given in the recipe. Be careful not to press down on the layers too much, or the trifle will become too dense.
- Chill the trifle before serving: This will help the trifle set and make it easier to slice.
Conclusion:
Wicklewoods Trifle Sponges are a delicious and versatile dessert that can be enjoyed by people of all ages. They're perfect for special occasions or everyday treats. With a few simple tips, you can make a trifle that is both beautiful and delicious. So next time you're looking for a dessert that will impress your friends and family, give Wicklewoods Trifle Sponges a try.
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