Mary Berry Gluten-Free Sponge Cake is a tasty cake that doesn’t have any gluten in it. It is made with a mix of gluten-free flours, which makes it light and fluffy. It’s a tasty treat for people who can’t eat gluten. It’s named after the famous cook Mary Berry.
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💗 The Benefits Of Trying This Delicious Recipe
- Easy To Make. This recipe is simple and easy to follow, so even people who have never baked before can do it.
- Gluten-Free Delight. This sponge cake is great for people who can’t eat gluten, but everyone can enjoy a tasty treat without sacrificing taste or texture.
- Light And Fluffy. The light and moist nature of the cake will make you want more, making it a great choice for dessert on any occasion.
- Versatile And Customizable. Whether you like the classic vanilla flavor or want to try out different fillings and toppings, this recipe can be changed in a million different ways to fit your tastes.
🍓 Mary Berry Gluten-Free Sponge Cake Ingredients
- 225g/8oz caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g/8oz butter, cubed and well-softened, plus extra for greasing
- 250g/9oz gluten-free white self-raising flour
- 1 tsp gluten-free baking powder
- 125g/4½oz jam (raspberry, strawberry, and blackcurrant all work well)
- 1 tbsp icing sugar, sifted
🍰 Mary Berry Gluten-Free Sponge Cake Instructions
- Preheat the oven to 190C/170C Fan/Gas 5 degrees Celsius. Butter and line the bases of two 20cm/8in sandwich tins with circles of baking paper.
- The sugar, eggs, and vanilla should be beaten until very pale, smooth, and vicious. Using electric beaters or a food mixer for approximately 5 minutes, the whisk should leave a thin trail of batter when removed from the bowl.
- Add the butter, flour, and baking powder and continue beating for an additional 1–2 minutes until smooth.
- Evenly distribute the mixture among the prepared containers and smooth the surface. Bake on the same shelf in the middle of the oven for 20–22 minutes, or until well-risen, golden brown, and just beginning to pull away from the sides of the pan.
- Remove the pans from the oven and allow them to settle for 15 minutes before inverting them onto a wire rack. Remove the baking paper and allow it to settle to room temperature.
- One of the sponges should be placed on a platter or cake stand. Stir the marmalade to loosen it, then spread it over the cake. Almost completely extended to the borders. Sandwich the cakes and sprinkle them with confectioners’ sugar.
💭 Recipe Tips
- Use a reliable gluten-free flour blend to ensure that your Mary Berry Gluten Sponge Cake has the proper texture and flavor.
- To prevent a dense and heavy cake, avoid over-mixing the mixture. Mix the ingredients with care until just combined.
- If your gluten-free flour blend does not contain xanthan gum, add it. It helps bond the ingredients and enhances the structure of the cake.
- Adjust the level of sweetness to your liking by adding or subtracting sugar, but be mindful of the effect on the texture of the cake.
- Experiment with various flavors and fillings to add variety to your gluten-free sponge cake, but make sure they are gluten-free and will not impact the cake’s moisture content.
☕ What To Serve With Gluten-Free Sponge Cake?
The Mary Berry Gluten-Free Sponge Cake pairs well with numerous accompaniments for a classic addition, serve it with whipped cream and fresh berries. For an elegant presentation, you can also drizzle it with a light glaze or sprinkle it with powdered sugar. It’s a delightful delicacy to enjoy with a cup of tea or coffee.
🎚 How To Store Gluten-Free Sponge Cake?
- In The Fridge. Let the Traditional Mary Berry Gluten-Free Sponge Cake cool fully, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. Wrap the cake in plastic wrap and put it in a bag or container that can be frozen. You can freeze it for up to three months.
🥵 How To Reheat Gluten-Free Sponge Cake?
- In The Microwave. Place a slice of the cake on a microwave-safe plate and heat it on medium power for 10-15 seconds. Check the cake’s temperature and continue heating in short intervals if needed.
- In The Oven. Preheat the oven to 350°F (175°C). Wrap the cake in aluminum foil to prevent drying, and place it on a baking sheet. Heat for about 5-10 minutes or until warmed through.
- Steamer. If you have a steamer, you can place the cake in a heatproof dish and steam it for 5-10 minutes until it is heated evenly.
FAQs
How Do I Make A Gluten-Free Sponge Cake Light And Fluffy?
To make a gluten-free sponge cake light and fluffy, use a combination of gluten-free flour, such as rice flour and potato starch, along with a leavening agent like baking powder.
How Do I Prevent A Gluten-Free Sponge Cake From Being Dry?
To prevent a gluten-free sponge cake from being dry, ensure you don’t overbake it. Follow the recommended baking time and temperature, and consider adding moisture-rich ingredients like yogurt or applesauce to the batter.
Can I Make A Gluten-Free Sponge Cake In Advance?
Yes, you can make a gluten-free sponge cake in advance. Once cooled, store it in an airtight container at room temperature for up to 3 days or freeze it for longer storage.
How Do I Make A Gluten-Free Sponge Cake With A Moist Texture?
To achieve a moist texture in a gluten-free sponge cake, use ingredients like vegetable oil or melted butter to add moisture. Additionally, consider incorporating ingredients like mashed bananas or grated zucchini for added moisture and flavor.
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Mary Berry Gluten-Free Sponge Cake Nutrition Facts
Amount Per Serving
- Calories124
- Total Fat 6.4g
- Saturated Fat 1.4g
- Sodium 120mg
- Total Carbs 16g
- Dietary Fiber 0g
- Total Sugars 11g
- Protein 1g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Gluten-Free Sponge Cake
Description
Experience the delight of Mary Berry’s gluten-free sponge cake, a combination of gluten-free self-rising flour, caster sugar, eggs, and a hint of vanilla extract. This flavorful, light and airy dessert requires 45 minutes and yields 12 servings. Ideal for those seeking gluten-free options without compromising the classic sponge cake essence.
Ingredients
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5 degrees Celsius. Butter and line the bases of two 20cm/8in sandwich tins with circles of baking paper.
- The sugar, eggs, and vanilla should be beaten until very pale, smooth, and viscous. Using electric beaters or a food mixer for approximately 5 minutes, the whisk should leave a thin trail of batter when removed from the bowl.
- Add the butter, flour, and baking powder and continue beating for an additional 1–2 minutes until smooth.
- Evenly distribute the mixture among the prepared containers and smooth the surface.
- Bake on the same shelf in the middle of the oven for 20–22 minutes, or until well-risen, golden-brown, and just beginning to pull away from the sides of the pan.
- Remove the pans from the oven and allow them to settle for 15 minutes before inverting onto a wire rack. Remove the baking paper and allow to settle to room temperature.
- One of the sponges should be placed on a platter or cake stand. Stir the marmalade to loosen it, then spread it over the cake. Almost completely extended to the borders.
- Sandwich the cakes and sprinkle with confectioners’ sugar.
Notes
- Use a reliable gluten-free flour blend to ensure that your Mary Berry Gluten Free Sponge Cake has the proper texture and flavor.
- To prevent a dense and heavy cake, avoid over-mixing the mixture. Mix the ingredients with care until just combined.
- If your gluten-free flour blend does not contain xanthan gum, add it. It helps bond the ingredients and enhances the structure of the cake.
- Adjust the level of sweetness to your liking by adding or subtracting sugar, but be mindful of the effect on the texture of the cake.
- Experiment with various flavors and fillings to add variety to your gluten-free sponge cake, but make sure they are gluten-free and will not impact the cake’s moisture content.