Gluten Free Sponge Cake



  • 6large eggs at room temperature
  • 215g caster sugar
  • 170g gluten free self raising flour plus extra for dusting
  • 1/2tsp salt
  • 1tsp xanthan gum
  • 1tsp vanilla extract

For the filling

  • Strawberry jam
  • Fresh strawberriessliced
  • Freshly whipped cream

To decorate

  • Icing sugar sieved


  1. Preheat the oven to 180°C.
  2. Butter two 7” round sandwich tin, then dust lightly with gluten free flour.
  3. Beat the eggs, sugar and vanilla extract until very thick and pale. The batter should hold the figure of 8 for a few seconds after the whisk has been lifted up out of the bowl.
  4. Carefully sieve in half of the gluten free flour. Fold in gently using a butter knife or a spatula.
  5. Sieve in the remaining flour, salt and xanthan gum. Fold in gently.
  6. Pour the batter into the prepared tins and bake for 25-30 minutes until the sponge springs back when pressed and a skewer comes out clean.
  7. Leave to cool in the tins for 5 to 10 minutes, then turn onto a wire rack to cool completely.
  8. Once cool, spread strawberry jam onto one of the cakes. Top with slices of strawberry and then with whipped cream.
  9. Gently place the second cake on top.
  10. To finish, dust with icing sugar.

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