Wheat and Gluten Free Sponge Cake recipe

This simple cake is sure to please all palates, even those who don’t need to eat gluten-free food! It’s no more difficult to make than a normal sponge cake and it’s beautiful and light, too. If you want to make it dairy free, too, use dairy free butter and soy milk.

Ingredients:

• 150g margarine
• 150g caster sugar
• 150g gluten-free self-raising flour
• 1 tsp. gluten-free baking powder
• 3 tbsp. milk
• 2 eggs
• 1 tsp. vanilla extract

Method of Preparation:

1. Preheat the oven to 190C and grease and line two 23cm cake tins.

2. Beat together the margarine and the caster sugar until smooth and creamy. Add the eggs one at a time beating well after each addition and then stir in the vanilla.

3. Sieve in the baking powder and flour and stir well.

4. Add the milk and stir once more until you have a smooth cake batter.

5. Pour the batter into the two tins and bake for around 20 minutes.

6. Let the cakes cool completely before sandwiching them together with your choice of filling.

Remember that because this cake is gluten free, make sure that any fillings are also gluten free. Check through ingredients lists if you are unsure. This cake should serve around 8 people.

Author: Laura Young

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