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Gluten Free All-In-One Sponge Sandwich Cake

Use either plain flour and baking powder or self-raising flour to make this quick and easy sponge sandwich cake recipe. We used black cherry jam but any kind of jam or chocolate spread can be used.

Free from Gluten, Soya, Wheat, Dairy, Nuts


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


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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