FR038_Gluten-Free-Sponge-Layer-Cake-1080.jpg

Gluten Free Sponge Layer Cake

4.3

16 Ratings

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

About this recipe:

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Avoiding dairy, egg, gluten, nuts and wheat can be daunting when it comes to baking. We created this as a special diet birthday treat and simply dusted it with icing sugar although you could add your favourite icing. You may also like to try our Gluten Free Vegan Victoria Sponge.

Equipment:

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18cm/7” deep round cake tin, plate, mixing bowls, electric beater or food processor

Ingredients:

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Sponge Sandwich
half a ripe banana
125g caster sugar
6 tbsp sunflower oil
1 tbsp vanilla extract
150g FREEE Self Raising White Flour
4 tbsp water
oil, for tin

Filling and Topping
4 tbsp jam
1 tsp icing sugar

Method:

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180°C, Fan 160°C, 350°F, Gas 4

Gluten and Wheat Free Sponge

  1. Pre-heat the oven.
  2. Rub some oil around the inside of an 18cm/7” deep round cake tin or insert a baking liner.
  3. Peel and mash the banana on a plate.
  4. Put the sugar, oil and vanilla into a large bowl and beat together until light and fluffy or do this in a food processor.
  5. Add the flour and water and mix well.
  6. Beat the mashed banana into the mixture.
  7. Tip the mixture into the prepared cake tin and smooth the top.
  8. Bake for 30-35 minutes.
  9. Turn the sponge out onto a wire rack and leave to cool.

Filling and Topping

  1. Using a bread knife, carefully slice the cold sponge in half horizontally.
  2. Gently lift the top off half off.
  3. Spread the bottom half of the sponge with jam.
  4. Re-place the top sponge half.
  5. Sieve the icing sugar over the top of the cake.

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