Mary Berry Gluten-Free Sponge Cake

This Mary Berry Gluten-Free Sponge Cake is prepared using caster sugar, free-range eggs, vanilla extract, butter, gluten-free self-raising flour, gluten-free baking powder, and jam. This delightful Gluten-Free Sponge Cake recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 8 people.

Mary Berry Gluten-Free Sponge Cake Ingredients

• 225g (8oz) of caster sugar
• 4 free-range eggs
• 1 tsp of vanilla extract
• 225g (8oz) of butter, cubed and well-softened, plus extra for greasing
• 250g (9oz) of gluten-free white self-raising flour
• 1 tsp of gluten-free baking powder
• 125g (4½oz) of jam (raspberry, strawberry, or blackcurrant all work well)
• 1 tbsp of icing sugar, sifted

Mary Berry Gluten-Free Sponge Cake Instructions

1. Prepare the oven: Preheat the oven to 190°C (170°C Fan/Gas 5). Grease two 20cm (8in) sandwich tins and line the bases with circles of baking paper.
2. Prepare the batter: In a large mixing bowl, beat the caster sugar, eggs, and vanilla extract with electric beaters or a food mixer until very pale and smooth. The mixture should be beaten for about 5 minutes until it forms a ribbon-like trail when the beaters are lifted.
3. Add the remaining ingredients: Gradually fold in the softened butter, gluten-free flour, and baking powder into the egg mixture. Continue to beat until the batter is smooth and well combined, about 1-2 minutes.
4. Bake the cake: Divide the batter evenly between the prepared tins, smoothing the surface with a spatula. Place the tins on the same oven shelf in the middle of the oven and bake for 20-22 minutes. The cakes should be well-risen, golden brown, and just beginning to pull away from the sides of the tins.
5. Cool and assemble: After baking, allow the cakes to cool in the tins for about 5 minutes, then turn out onto a wire rack to cool completely. Remove the baking paper carefully.
6. Prepare the filling: Place one sponge on a serving plate. Stir the jam to loosen it, then spread evenly over the sponge, extending almost to the edges.
7. Finish the cake: Place the second sponge on top of the jam-covered sponge to form a sandwich. Dust the top with sifted icing resources.

Recipe Tips

• Check Oven Calibration: Before baking, ensure your oven temperature is accurate with an oven thermometer. This prevents uneven baking or a cake that’s too dry.
• Butter at Room Temperature: For the best results, use butter that has been softened to room temperature. This ensures a smoother batter and more even mixing.
• Egg Substitution: If you need an egg alternative, use ¼ cup of unsweetened applesauce for each egg. This keeps the cake moist without altering its flavor.
• Flour Sifting: Sift the gluten-free flour and baking powder together to avoid clumps. This also helps to incorporate more air into the cake, making it lighter.

What To Serve With Sponge Cake

Serve your Sponge Cake with lemon curd, whipped mascarpone, a drizzle of honey, a sprinkle of toasted almonds, and fresh fig slices.

You can also pair it with a scoop of lavender ice cream or garnish with edible flowers for a unique twist.

How To Store Sponge Cake

To Refrigerate: Place the Sponge Cake in an airtight container with a piece of parchment paper between any stacked slices to keep them from sticking. This method keeps the cake fresh for up to five days.

To Freeze: Unfortunately, freezing isn’t recommended for this sponge cake, as the texture can become grainy and dry after thawing.

Frequently Asked Questions

Can This Sponge Cake Be Made Without Eggs?

While eggs are crucial for the structure of this recipe, you can substitute them with commercially available egg replacers designed for baking. However, this may slightly alter the texture and flavor of the finished cake.

How Long Should the Cake Cool Before Applying the Jam?

Allow the cake to cool completely to room temperature before spreading the jam. This usually takes about 30-40 minutes. Spreading jam on a warm cake may cause it to seep into the cake, making it soggy.

Can I Use Regular Flour Instead of Gluten-Free Flour in This Recipe?

No, using regular flour will not yield the same results as gluten-free flour due to different properties. Gluten-free flour is specifically blended to mimic the texture and structure of gluten-containing flours, essential for those with gluten sensitivities.

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

Try More Mary Berry Recipes:

• Mary Berry Custard Slice Recipe
• Mary Berry Chocolate Cookies
• Mary Berry Currant Squares