Gluten-free birthday cake sponge
- Portion size: Serves 12-16
- Hands on time 20 min, oven time 25-30 min
- Difficulty: easy
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.
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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.
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