recipes/Freee Cake/600_FREEE-SpongeSandwichCake.jpg

Gluten Free Sponge Sandwich Layer Cake

4.4

52 Ratings

15-20 minutes 1 cake Peanuts,Gluten,Wheat,Nuts Vegetarian

About this recipe:

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Traditionally, jam is used as a filling for this sponge. However, for a special occasion, spread some whipped double cream (or vegan equivalent) over the jam before you sandwich the cakes together. For a vegan alternative see our recipe for Gluten Free Vegan Victoria Sponge or Gluten and Wheat Free Sponge Sandwich.

Equipment:

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2 x 20cm/8” round cake tins, electric beaters and mixing bowl

Ingredients:

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Sponges
150g butter
150g caster sugar
2 drops of vanilla extract
2 eggs
150g FREEE Self Raising White Flour
3 tbsp milk
butter, for tins

Filling and Topping
3 tbsp jam
200ml double cream
1 tsp icing sugar

Method:

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190˚C, Fan 170˚, 375˚F, Gas 5

Sponges

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 20cm/8” round cake tins. 
  3. Cut the butter into small cubes and put them into a mixing bowl.
  4. Add the sugar and vanilla extract and beat until light and fluffy.
  5. Break the eggs into the bowl, one at a time, beating well after each addition.
  6. Beat in the flour and milk.
  7. Divide the mixture between the prepared tins and smooth the tops.
  8. Bake for 15-20 minutes.
  9. Turn the cakes out on to a wire rack to cool.

Filling and Topping

  1. Spread jam all over the top of one cold sponge.
  2. Whip the cream until just stiff and spread over the jam.
  3. Place the other sponge on top.
  4. Sieve the icing sugar over the cake.

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