Gluten Free Easter sponge cake

Name: Easter sponge cake
Cuisine: European
Ingredients: 250g caster sugar; 250g butter, softened; 5 free-range eggs; 125g gluten-free plain flour; 65g cornflour; 75g ground almonds; 1 heaped tsp gluten-free baking powder; a few drops vanilla extract; For the filling:; 4tbsp apricot and raspberry jam; 100g icing sugar

written by Suzi Broom February 27, 2018

Easter sponge cake

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 2 voted )

Ingredients

250g caster sugar
250g butter, softened
5 free-range eggs
125g gluten-free plain flour
65g cornflour
75g ground almonds
1 heaped tsp gluten-free baking powder
a few drops vanilla extract
For the filling:
4tbsp apricot and raspberry jam
100g icing sugar

Instructions

Heat the oven to 180C, 160C fan, 350F, gas 4. Measure all the cake ingredients in to a large mixing bowl and beat well together with a wooden spoon until smooth
Divide the mixture equally between the two tins and bake for 20 to 25 mins until golden and firm to touch
Leave to cool in the tin for 15 mins before turning out onto a cooling rack
Sandwich the cakes with the jam
To make the icing, mix the icing sugar with a teaspoon of water to give a very thick pouring consistency and drizzle over the cake. Decorate with the flowers just before serving. The cake will keep for 2 to 3 days in a cake tin.

Here's where you can find:

Suzi Broom

Animal lover, digital creative, realistically optimistic and more passionate about my place in the world than ever before.