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Gluten-free birthday cake sponge

Name: Gluten-free birthday cake sponge
Prep time: 20 min
Cook time: PT25-30M
Total time: 45 min
Yield: Serves 12-16
Cuisine: British recipes
Ingredients: 225g unsalted butter, at room temperature; 397g tin condensed milk, at room temperature; 75g potato starch; 200g brown rice flour; 4 medium free-range eggs, beaten; 3 level tsps gluten-free baking powder; 3 tsp vanilla extract; 2 tsp glycerine; 3 tbsp olive oil; Butter and brown rice flour, to prepare the cake tins; Filling and decorations of your choice

Published: 30 Apr 09
Updated: 18 Mar 24

Phil Vickery’s gluten-free sponge cake recipe keeps all the fun of a birthday cake, just without the wheat flour.

Liked this? You’ll love our gluten-free chocolate and raspberry cake recipe.

Easy
May 2009

Test kitchen approved

Serves 12-16
Hands on time 20 min, oven time 25-30 min

Phil Vickery’s gluten-free sponge cake recipe keeps all the fun of a birthday cake, just without the wheat flour.

Liked this? You’ll love our gluten-free chocolate and raspberry cake recipe.

Gluten-free recipes

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Ingredients

225g unsalted butter, at room temperature
397g tin condensed milk, at room temperature
75g potato starch
200g brown rice flour
4 medium free-range eggs, beaten
3 level tsps gluten-free baking powder
3 tsp vanilla extract
2 tsp glycerine
3 tbsp olive oil
Butter and brown rice flour, to prepare the cake tins
Filling and decorations of your choice

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Method

Heat the oven to 180°C/350°F/gas mark 4. Grease 2 x 23cm round cake tins really well, then dust with brown rice flour. Knock out the excess flour.
Place the softened butter and condensed milk in a mixing bowl and mix them together. Add the starch, rice flour and beaten eggs and stir well. 3. Next, add the baking powder, vanilla extract, glycerine, oil and 3 tablespoons of warm water and mix well, preferably with an electric whisk.
Spoon or pour the mixture into the prepared tins. Bake for 25-30 minutes, until well risen and lightly browned.

Once cooked, leave to cool in the tins. Once cooled, remove from the tins. To finish, sandwich together with your favourite filling and decorate as desired.

Recipe from May 2009 Issue

delicious. tips

Once cooked this cake will dry out quickly, so keep it well-wrapped in an airtight container
This cake is best eaten fresh, but you can wrap it in foil or clingfilm for up to 2 days until needed.