', templateValue: "{{pagetitle}}", emptyTemplate: 'No result for "{{query}}"', callback: { onSubmit: function (node, form, item, event) { if (item===null){ } } } }); });
- Contact us
- Healthcare Professionals
- Useful Resources
-
Trustpilot
- About us
- Gluten Free Foods
Bread Flour Mixes Pasta Pizza Bases Crackers
- Gluten Free Recipes
- Just diagnosed?
Gluten Free Prescriptions Coeliac Disease Prescription Request Forms
- Gluten Free Community
Living Gluten Free Blog Real Stories FAQ Useful Resources
- Healthcare Professionals
- Where to buy
- Contact us
- Free starter pack
This gluten free sponge cake is a delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.
-
Cook: 25 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
This gluten free sponge cake is a delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.
-
Cook: 25 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
Ingredients
| 200g Juvela Gluten Free White Mix | |
| 1 tsp baking powder* | |
| 200g caster sugar | |
| 200g butter or 70% fat baking margarine | |
| 4 medium eggs, lightly beaten |
Method
- Before you start, pre-heat the oven to 180°C/160°C Fan/350°F/Gas Mark 4 and lightly grease and base line 2x20cm (8inch) sandwich tins. For fairy buns, place 15-20 paper cake cases in tartlet tins.
- Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven - for sandwich cakes, 20-25 minutes; for fairy buns, 10-15 minutes.
- Once the cakes have cooled, they can be filled with jam and buttercream.
- To make this into a chocolate sponge, replace 50g (2oz) Mix with 50g (2oz) cocoa* or add 50g (2oz) melted chocolate*
| 200g Juvela Gluten Free White Mix | |
| 1 tsp baking powder* | |
| 200g caster sugar | |
| 200g butter or 70% fat baking margarine | |
| 4 medium eggs, lightly beaten |
Method
- Before you start, pre-heat the oven to 180°C/160°C Fan/350°F/Gas Mark 4 and lightly grease and base line 2x20cm (8inch) sandwich tins. For fairy buns, place 15-20 paper cake cases in tartlet tins.
- Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven - for sandwich cakes, 20-25 minutes; for fairy buns, 10-15 minutes.
- Once the cakes have cooled, they can be filled with jam and buttercream.
- To make this into a chocolate sponge, replace 50g (2oz) Mix with 50g (2oz) cocoa* or add 50g (2oz) melted chocolate*
Reviews (2)
Debs Thomas
5/5
I love this cake :) The shame is that it barely lasts two days once made :( Light as a feather!
1st Nov 2022
Susan
4/5
The oven temperature says 190 but is this for fan oven or conventional ovens ?
15th Apr 2022
Leave a review
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Help with gluten free
prescriptions
Unsure if you’re eligible or want to find out more about setting up a gluten free prescription?
Read more
Shop online
Fill a box with our award-winning gluten free foods and we’ll deliver it to your door.
Shop now
Similar recipes
We’d love you to keep in touch - sign up for our emails to keep up to date with delicious recipes and product news.
Sign up now
