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Gluten Free Vanilla Sponge Cake
Basic vanilla sponge cake, made gluten and dairy free, really easy to make and this can be the base for a multitude of different cakes from fairy cakes to birthday cakes. You can also do this recipe not dairy free by simply using any margarine and milk. If you aren't the most confident of baker, a plain sponge is always the best place to start.
For the cake 3 eggs (weigh these in their shell) Weight of eggs, same amount caster sugar Weight of eggs, same amount sunflower spread Weight of eggs, same amount gluten free self raising flour Pinch Xanthan gum 1/2 tbsp dairy free milk Couple drops vanilla essence
For the buttercream 40g sunflower spread 80g icing sugar
Preparation Time: 15 Mins
Cooking Time: 30 Mins
This recipe makes 10 slices
Method
1. Weigh the eggs and weigh out the same amount of sugar and sunflower spread into a mixing bowl and flour into a separate bowl (e.g. if your eggs are 150g, use 150g sugar, sunflower spread and flour). By using the same weights as the eggs you get a nice soft and light sponge
2. Cream together the sunflower spread and sugar with a fork until you get a nice smooth cream
3. In a jug beat together the eggs, vanilla essence and dairy free milk.
4. Add the xanthan gum to your flour
5. Add some of the egg mix to the sugar mix and beat in with a wooden spoon, repeat with some of the flour, keep alternating between the two until all the egg and flour mixes are used up.
6. Grease two sandwich tins with sunflower spread
7. Add equal amount of the cake mix to both tins and put in the over for 20-30 mins until golden brown and cooked through
8. Remove from oven and cool on a wire rack
9. Once cold, cream together the icing sugar and sunflower spread until smooth, spread onto one of the sponges and lay the other sponge on top.