A gluten free cake that's easy to make, and turns out beautifully.
I say easy to make, because this one was made by my 12 year old daughter, Mia, and with a little tweak to make it gluten free so she could eat it, the sponge turned out beautifully light and fluffy!
Because she made it gluten free, and it turned out so well, I wanted to record and save the recipe so that she can make it again, and also to share with anyone else who has to cater for gluten free diets and wants an easy recipe.
Serves 8 to 10 slices (above is just under half of what was left, when I realised I ought to take a photo!).
Ingredients
- 110g gluten free plain flour (we used Sainsbury's own brand)*
- 125g (golden) caster sugar, plus extra for rolling
- 3 large free range eggs
- 1/2 a jar of your favourite jam (we like raspberry)
*To make a chocolate sponge, use 25g cocoa powder, and whipped cream and/or chocolate spread or cherry jam etc.
Method
1. Preheat the oven to gas mark 4 / 180C / 160C Fan Oven and line and grease a Swiss roll tin.
2. Beat the sugar and eggs together until light and fluffy (an electric mixer/hand mixer is best for this).
3. Carefully sieve in the flour (and cocoa powder if using) and gently fold into the mixture, then pour into the prepared Swiss roll tin once evenly combined.
4. Give a gentle tap to get rid of any large air bubbles, then bake for approximately 15 minutes until done.
5. Once cooked, carefully turn out the sponge onto another piece of baking paper, covered in the extra caster sugar to stop it sticking. Roll up carefully while still hot, leave for a couple of minutes to get the shape, then unroll.
6. Spread the jam evenly over the sponge while still a little warm, then carefully roll up again using the baking paper to help you. Enjoy with a generous dollop of lightly whipped cream!
If you have a go at making this recipe, and use a different brand of gluten free plain flour, I'd love to hear how it turned out - please leave a comment underneath to help others who bake it too, thank you!
6. Spread the jam evenly over the sponge while still a little warm, then carefully roll up again using the baking paper to help you. Enjoy with a generous dollop of lightly whipped cream!
If you have a go at making this recipe, and use a different brand of gluten free plain flour, I'd love to hear how it turned out - please leave a comment underneath to help others who bake it too, thank you!
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