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Gluten Free All-In-One Sponge Sandwich Cake

Makes 1 cake

A cake recipe using plain flour and baking powder, which you could easily swap for self-raising flour, if that is what you have in the cupboard. Alternatively try this recipe for a Delicious Gluten Free Victoria Sponge.  For a vegan bake try our Gluten Free Vegan Victoria Sponge or Gluten and Wheat Free Sponge Sandwich. We used black cherry jam but any kind of jam or chocolate spread can be used.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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*or FREEE Self Raising Flour without added baking powder

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 15cm/6” round cake tins or insert cake liners.
  3. Measure the flour and baking powder (omit this if using self-raising flour) into a mixing bowl, stir to combine and sieve into a mixing bowl or kitchen blender.
  4. Break the eggs into the bowl, add the sugar, softened butter, and milk.
  5. Beat or pulse until thoroughly mixed.
  6. Scrape down the sides of the bowl and mix a final time.
  7. Divide the mixture between the prepared tins and smooth the top.
  8. Bake for 30-35 minutes.
  9. Turn the cakes out onto a wire rack, remove the liner and leave to cool.
  10. Spread the jam over one cake and place the other on top.
  11. Sieve the icing sugar around the edges of the cake.

Equipment

Kitchen blender or electric beaters, two x15cm/6” round cake tins, and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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Ingredients

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