Looking for a gluten-free sponge that wont crumble all over the place when you cut it? Look no further than this deliciously vanilla sponge! The best part is you don't need any xantham gum!
Prep Time: 20 mins
Cook Time: 18-25 mins
Total Time: 45 mins
Yield Quantity: one 6” cake (3 layers)
Special Equipment: electric hand mixer or stand mixer and 6" cake tins
320g caster sugar
240g salted butter (room temperature - about 18°C)
5 large eggs (room temperature)
2 tsp vanilla paste
180g gluten free plain flour (we used Doves Farm)
180g ground almonds
1 1/2 tsp gluten free baking powder
Preheat oven to 180°C and line the base of 3 x 6” cake tins with grease proof paper. Use a little extra butter to grease the sides of the tin.
Place the softened butter and sugar into a bowl and cream for 3 minutes on high speed, either with a stand mixer or a handheld electric mixer.
One by one, add the eggs, beating on a low speed after each addition until fully incorporated.
Add the remaining ingredients and beat on low-medium speed for 1-2 minutes, until all ingredients are well combined.
Separate batter evenly between the two cake tins and bake in the pre-heated oven for 18-25 minutes, until a skewer inserted into the centre comes out clean.
Decorate however you desire. We suggest using our American Buttercream or Swiss Meringue Buttercream recipes!
Don’t skimp on the vanilla in this cake, use a quality vanilla extract or even better a vanilla paste.