Gluten free ginger sponge

Updated 26th October 2023

It’s with great joy that I get to share this recipe from my mum’s handwritten recipe book for a deliciously soft, ginger sponge. My absolute favourite way to enjoy this yummy sponge is with plenty of *custard… which is just how my mum used to serve it up! And to this day, it’s still one of my all time favourite puddings. 

Although the original ginger sponge recipe in my mum’s book isn’t gluten free, as with so many recipes, simply by switching the standard flour to a gluten free one instead makes it so. I’ve also converted the original recipe from cups to grams to ensure that you get consistently good results when making it.

So now, let me share the recipe with you so you can head into your kitchen to make this delightful sponge, that will fill your home with the most delicious, sweet ginger aroma as it bakes. 

Ingredients (8-10 servings as a pudding)

225g (8oz) gluten free self-raising flour (add ¼ teaspoon of xanthan gum if the flour doesn’t already contain this or guar gum)
150g (5oz) caster sugar
1 teaspoon *ground ginger
1 teaspoon *bicarbonate soda
225g (8oz) salted butter, cubed (to allow it to melt quicker)  
2 tablespoons golden syrup
1 large beaten egg
100 ml (50 fl oz) milk

Method

Preheat the oven to 150C/300F/Gas Mark 2/130C Fan.

Grease and line a deep a 23 cm square baking tin with greaseproof paper .

Warm the syrup and butter in a pan until the butter has melted. Remove the pan from the heat and set to one side.

Gently heat the milk, until it just comes to the boil. Remove from the heat and set to one side. 

Sift the gluten free flour, ginger and bicarb into a large mixing bowl, add the sugar and stir to blend.

Pour in the melted butter and syrup and whisk with a balloon whisk until smooth. Add the milk and beaten egg, whisk again until the mixture resembles a smooth batter.

Transfer the mixture into the prepared baking tray.

Bake for approximately 1 hr until the sponge is golden and springy to touch. Remove from the oven and leave to cool before taking the sponge from the tin. 

Recipe notes and suggestions:

I absolutely love to cut the sponge into squares and enjoy it with warm *custard. It would also be delicious served with a drizzle of butterscotch sauce or maybe some finely chopped stem ginger and a spoonful of Greek yoghurt, drizzle of cream or *ice cream. 

Once baked, the sponge will keep for up to five days in an airtight container. It can also be frozen. Just wrap it well to protect it. 

Should you wish to use gluten free plain/all purpose flour instead of self-raising, then simply add 1 teaspoon of gf baking powder to the flour and ¼ teaspoon of xanthan gum as suggested in the recipe, if not already added. 

Thanks for checking out this gluten free ginger sponge recipe. As always, please do get in touch if you have any questions. 

For now,
Liz x

*Check this product out to ensure there are no gluten containing ingredients or ‘may contain’ warnings on the pack.