Gluten Free Sponge Cake Recipe With Plain Flour

Divide the mixture between the prepared baking tins.

Gluten free sponge cake recipe with plain flour.

Ingredients 4 eggs 165g sugar 150g soy free gluten free plain all purpose flour sifted 100g strawberry jam pure icing sugar to serve 300ml pouring whipping cream. Bake for the time shown according to the tin size until the cakes are just brown and start to come away from the side of the tin. 10 tablespoons 88 g basic gum free gluten free flour blend 58 g superfine white rice flour 19 g potato starch 11 g tapioca starch flour 2 tablespoons 18 g cornstarch or try arrowroot 1 4 teaspoon kosher salt. Bake for 30 35 minutes or until the centers springs back when touched and cakes are lightly browned.

Butter two 20cm 8in loose based sandwich tins and line the bases with circles. Rub some butter around the inside of two 15cm 6 round cake tins or insert cake liners. Sieve the flour into a large bowl. 150g wheat and gluten free self raising flour.

Method preheat the oven to 190c 170c fan gas 5. Do not overmix as this will tighten the mixture and result in a rubbery texture. Add flour salt baking powder dairy free milk and vanilla. Beat at medium speed for one minute.

Mix on a low speed or whisk slowly using an electric hand held whisk until all the ingredients are evenly combined. Break the eggs into the bowl add the sugar softened butter and milk. Let cool in the pan on rack for five minutes. It s best to do this with electric beaters or a food.

Measure the flour and baking powder omit this if using self raising flour into a mixing bowl stir to combine and. Spoon batter evenly into cake pans. Add the butter flour and baking powder and. 2 drops vanilla extract.

Break the eggs into the bowl add the butter and sugar and beat well. Beat the sugar eggs and vanilla until very pale smooth and thick. Pre heat the oven.