Wheat And Gluten Free Recipe For Sponge Cake
I love this recipe and for the life of me I cannot tell you the name of the book from whence it came 😦 my sincere apologies.
3/4 cup sugar ( I use brown sugar)
2 large eggs
1 tsp vanilla extract
1 tsp glycerin
1 1/4 cups of flour mix * see below for flour mix combo
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup of oil plus whatever you use to coat your cake pans!
1/2 cup of milk ( I use rice milk)
* flour mix
Make this up and store in an air tight container.
5 1/2 cups of rice flour ( I use brown rice flour)
1 cup of potato flour NOT STARCH
1 cup of tapioca flour
*This mix works well for any cakes or muffins
Mix sugar, eggs,vanilla,and glycerine into a bowl and beat with electric hand mixer at high speed for approx four minutes. meanwhile combine flour,baking powder and gum sift a couple of times. Once the egg mixture is nice and thick add the flour and oil and milk blend slowly and DO NOT OVER BEAT just enough to blend it all together. Divide mixture between two oiled pans (I use a round 8 inch pan)
Bake @ 350 F 20-25 minutes or until done. This cake works well with fresh fruit and cream. Always better eaten the same day…lucky you if you have leftovers for another day !
Share with friends and family and a good cup of tea.
Enjoy the recipe and your cake.
Happy summer to you and yours, hope it is a good one.
Posted on 31/07/2011, in General, Wheat Free/Gluten Free and tagged cake, friends, gluten free, sponge cake, tea, Victoria sponge cake, wheat free, woolbrain. Bookmark the permalink. Comments Off on Wheat And Gluten Free Recipe For Sponge Cake.