Gluten Free Sponge Cake

August 23rd, 2010

The gluten free cake is one of the hardest things to master as they can be either too dense, too crumbly or just not taste very nice! This recipe uses Doves Farm Gluten Free Plain Flour which you can buy from Scoopaway, and I recommend it.

Lauren in the KitchenI use a Kenwood food processor when I bake, using the blade attachment, but you can also use a normal electric whisk.

If you are Ceoliac but not wheat intolerant (check with your dietician) you can also use gluten free flour with codex wheat starch added. This is specially manufactured to remove gluten to a trace level, suitable for Ceoliacs, and can produce food with a more similar taste and texture to the gluten-in varieties. This flour is only available on prescription for Ceoliacs.


125g Doves Farm Gluten Free Plain Flour.

1/2 Tsp Bicarbonate of Soda

1/4 Tsp Cream of Tartar

125g Softened Butter

125g Sugar

2 Large Eggs, beaten.

1/4 Tsp Vanilla Essence.

2 Tbsp Milk.

For the butter icing and filling:

150g Butter

275g Icing Sugar

1/4 Tsp Vanilla Essence

1 Tbsp Milk

Food Colouring (optional).

40g Gluten Free Plain Chocolate (Plamils) and 30g Cocoa Powder (optional).


1. Place flour, bicarbonate soda, cream of tartar, softened butter, sugar, eggs, vanilla and milk into a bowl or food processor.

2. If using a food processor, spin on full impulse for 15 seconds; stop to scrape mixture off the edges then spin for a further 15 seconds. If using an electric whisk, whisk the mixture until it’s light and fluffy.

3. Divide the mixture into two oiled and lined 17″ circular baking trays.

4. Bake in a pre-heated oven at 190°c (375°F/Gas Mark 5) for 15 minutes.

5. Let the sponge cool on a wire rack and prepare the butter icing.

6. Put the butter in a bowl and cream until soft, then gradually beat in the icing sugar, vanilla essence and milk until it’s smooth.

7. Add food colouring or cocoa powder and chocolate if desired.

8. Spread over cooked layers as a filling and over the top and sides of cake as icing.

9. Alternatively use jam and cream filling…enjoy!