Gluten Free Plain Flour Sponge Sandwich Cake

Name: Gluten Free Plain Flour Sponge Sandwich Cake
Cook time: PT30-35 M
Yield: 1 cake
Ingredients: 200g FREEE Plain Flour (or FREEE Self Raising White Flour without added baking powder) 3 tsp FREEE Baking Powder 150g butter 3 eggs 150g caster sugar 4 tbsp milk 4 tbsp jam 1 tsp icing sugar butter, for tins

5.0

2 Ratings

30-35 minutes 1 cake Nuts,Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

A cake recipe using plain flour and baking powder, which you could easily swap for self-raising flour, if that is what you have in the cupboard. Alternatively try this recipe for a Delicious Gluten Free Victoria Sponge. For a vegan bake try our Gluten Free Vegan Victoria Sponge or Gluten and Wheat Free Sponge Sandwich. We used black cherry jam but any kind of jam or chocolate spread can be used.

Equipment:

kitchen blender or electric beaters, 2 x 15cm/6” round cake tins and 2 x mixing bowls

Ingredients:

200g FREEE Plain Flour (or FREEE Self Raising White Flour without added baking powder)
3 tsp FREEE Baking Powder
150g butter
3 eggs
150g caster sugar
4 tbsp milk
4 tbsp jam
1 tsp icing sugar
butter, for tins

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven 20 minutes before you are going to bake.
Rub some butter around the inside of two 15cm/6” round cake tins or insert cake liners.
Measure the flour and baking powder (omit this if using self-raising flour) into a mixing bowl, stir to combine and sieve into a mixing bowl or kitchen blender.
Chop the butter into cubes and add these.
Break the eggs into the bowl, add the sugar and milk.
Beat or pulse until thoroughly mixed.
Scrape down the sides of the bowl and mix a final time.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 30-35 minutes.
Turn the cakes out onto a wire rack, remove the liners and leave to cool.
Spread the jam over one cake and place the other on top.
Sieve the icing sugar around the edges of the cake.