Okay maybe if you include the whipped cream and the strawberries it has five ingredients. This is my husband's favourite cake after gluten free chocolate mud cake. He enjoys the simple things in life, much to the delight of my mother because this cake is so easy that it is a staple at her house. If we are going over for dinner there is a good chance this cake will follow as dessert. I didn't get my baking genes from my mum, trust me I grew up with her cooking. She can whip up this cake in minutes and then continue with her gardening before anyone even arrives. This is the cake for people who don't like to bake.
It has been playing on my mind to post this recipe because once you know how to bake this cake you can make a gluten free trifle or tiramisu in a cinch. I often keep a spare in the freezer especially around Christmas time for trifles, it soaks up alcohol exceptionally well.
It has been playing on my mind to post this recipe because once you know how to bake this cake you can make a gluten free trifle or tiramisu in a cinch. I often keep a spare in the freezer especially around Christmas time for trifles, it soaks up alcohol exceptionally well.
I'm not sure where this recipe comes from, it was just a cake my mum always made and then converted to gluten free using Orgran self raising flour. I can't be sure if it's the brand of flour that makes it so light and airy yet surprisingly stable, or if it's the ratios of fat (egg yolks), sugar and flour. It's a pretty standard sponge cake recipe and you will be hard pressed to guess it's gluten free.
A little heavy handed on the cream.
Gluten Free Sponge Cake (serves 6)
3 medium eggs
140g caster sugar (3/4 cup or 5 oz)
75g self raising flour (heaped 1/2 cup or 2.7 oz)
I use Orgran brand gluten free self raising flour
Preheat the oven to 170C non fan forced (340F)
Grease and line two circlular 20cm baking pans (removable based pans are easier)
3 medium eggs
140g caster sugar (3/4 cup or 5 oz)
75g self raising flour (heaped 1/2 cup or 2.7 oz)
I use Orgran brand gluten free self raising flour
Preheat the oven to 170C non fan forced (340F)
Grease and line two circlular 20cm baking pans (removable based pans are easier)
Beat the eggs and sugar using electric beaters until pale, fluffy and at least doubled in volume. This takes approximately 5 minutes with electric beaters.
Using a spatula fold the sifted flour through the sugar and eggs until just combined, a large metal spoon is supposed to work better at cutting through the mixture but I haven't found any problems using a rubber spatula, use whichever you prefer. When folding in the flour use a quick, gentle slicing motion. Once combined divide the batter evenly between the two cake pans.
Bake in the centre of the oven for 35 minutes. We manage to fit them both on the same rack next to each other. Once baked allow to cool in the tin for 5 - 10 minutes before gently turning out onto a wire rack. Place whipped cream and strawberries or filling of your choice between the two layers and enjoy.
This cake really is best eaten on the day it is baked. If you have filled it with cream and it needs refrigerating, wrap it twice in cling wrap. If you want to freeze it, wrap it twice in cling wrap and then foil.
This cake is so quick to make and nothing new or particularly exciting. I just want to show everyone that gluten free desserts can be just as invitingly edible and simple as gluten filled desserts.
Using a spatula fold the sifted flour through the sugar and eggs until just combined, a large metal spoon is supposed to work better at cutting through the mixture but I haven't found any problems using a rubber spatula, use whichever you prefer. When folding in the flour use a quick, gentle slicing motion. Once combined divide the batter evenly between the two cake pans.
Bake in the centre of the oven for 35 minutes. We manage to fit them both on the same rack next to each other. Once baked allow to cool in the tin for 5 - 10 minutes before gently turning out onto a wire rack. Place whipped cream and strawberries or filling of your choice between the two layers and enjoy.
This cake really is best eaten on the day it is baked. If you have filled it with cream and it needs refrigerating, wrap it twice in cling wrap. If you want to freeze it, wrap it twice in cling wrap and then foil.
This cake is so quick to make and nothing new or particularly exciting. I just want to show everyone that gluten free desserts can be just as invitingly edible and simple as gluten filled desserts.
Gluten Free (no butter) Sponge Cake
Nutritional information for the entire sponge cake. (without cream or strawberries)
Total Calories 1018 (only 170 per serve)
Carbs 207g
Fat 14g
Protein 19g
Sugars 140g
What would you fill your gluten free sponge cake with?
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