Should there be a lifetime achiever award for a recipe, I reckon the ‘basic sponge cake’ should win hands down. As this simple recipe, can be used in literally hundreds of ways – and it’s so quick to pop together with fabulous results!
I’m a huge fan of Juvela gluten free mix, which is currently only available from pharmacies. But for a change I thought I would try out Doves farm gluten free self-raising flour to have a go at a gluten free Victoria sponge cake.
200g (8oz) Doves farm gluten free self-raising flour
200g (8oz) Lurpak spreadable butter (not low fat)
200g (8oz) caster sugar
1 teaspoon of *baking powder
4 medium eggs
1 teaspoon *vanilla extract
Pre heat oven to 180C/350F/Gas 4/Fan 160C
Line 2 x 8inch sandwich tins – ‘perfect fit’ liners are great as no cutting required, they just pop in and no need to grease either.
Alternatively, this mixture will make about 24 fairy cakes that can be decorated or left plain and popped into the freezer and used as and when you require them. Very handy to have in for a quick hot pudding – really good, with Jam, syrup or lemon curd and nice thick *custard. Birds custard powder 350g is safe right now.
Pop all the ingredients into a mixing bowl and whisk together (electric hand whisk is perfect for this) for about 3 minutes until smooth and light in colour. Transfer the mixture between the 2 cake tins and smooth out.
Place in preheated oven and bake for approximately 25/30 minutes – fairy cakes would take 15/20 minutes – Check the cake by gentle pressing the top if springy to touch its done. If still a little wobbly give it a bit longer.
Remove them from the oven and allow to cool for about 10 minutes and then turn them out onto a wire rack.
Once cold, fill with whatever gluten free filling that takes your fancy. Today, I’ve gone for buttercream, raspberry jam, and then breaking the tradition of caster sugar a generous dusting of icing sugar!
I’m terrible, and just guess this recipe – as with many – and don’t add milk as generally recommended. But I wanted to give you a bit of a guide for accuracy. This quantity will give you a generous filling for this size cake. You would need a bit more, if you were wanting buttercream for the top of the cake as well.
75g (3oz) butter – again Lurpak spreadable works great for this, as nice and soft!
175g (6oz) sifted icing sugar
*Vanilla extract – couple of drops
In a large bowl, soften the butter, add vanilla extract and then gradually stir in the icing sugar, bit, by bit. Beat well until nice and smooth.
Just the ticket for my afternoon snack!
P.S. Another perfect way of using the basic sponge recipe, is to make tiny buns in petit four cases. Simply pop half a teaspoon of mixture in each paper case and bake for 10 minutes – same oven temp as above!
When my niece and nephew were little, my sister-in-law Kate, would always make the cutest selection of these. Turning them into teeny fairy cakes and decorated buns for their Birthday parties. I whipped up the batch below to show you how lovely they can look with a little water icing – icing sugar and cooled boiled water made into a paste – and topped off with gluten free treats! If you half the recipe above it will make about 40 tiny little cakes!! Just watch out for what you top them with them with as many ‘sprinkles’ are not gluten free!
You can also make mini treats by melting gf chocolate – I currently use *Cadburys large buttons – adding gf crispy rice or cornflakes and filling the small cases. Children of all ages love these, and they look great mingled in with the other decorated teeny-tiny cakes too!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!