Gluten and wheat free sponge layer cake


Ingredients

  • 125g caster sugar
  • 6 tbsps sunflower oil
  • 1 tbsp vanilla extract
  • 1/2 a ripe banana
  • 15g gluten free self raising flour
  • 4 tbsps water
  • 2 tbsps jam
  • 1 tsp icing sugar

Method

1. In a bowl beat together the sugar, oil and vanilla.

2. Peel & mash half a banana then beat this into the sugar mixture.

3. Add the flour and water and mix well.

4. Turn the mixture into an oiled 18cm/7” round cake tin smoothing the top.

5. Bake in a preheated oven for 30 minutes.

6. Cool the sponge on a wire rack.

7. Using a bread knife slice the sponge in half horizontally.

8. Spread one half of the sponge with jam and place the other on top.

9. Sieve the icing sugar over the top of the cake.

Temperature & cooking time:
190°C/Fan170°F/375°F/Gas 5 for 30 minutes

Dietary status:
Without Dairy , Without Egg, Without Gluten , Without Nuts, Without Soya, Vegan, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Recipe kindly provided by Doves Farm www.dovesfarm.co.uk


Other recipes you might like »

Lemon cake

A light, fluffy and zesty cake.

Read more

Peppermint creams

A great recipe for peppermint creams which doesn't use egg white so will keep for a few days.

Read more

Vanilla sponge cake

A simple tasty sponge that you can decorate to your own taste.

Read more


Register button

quote code

"Cake Break gives you the feel good factor. You know you have done something to help those in need, and the funds will go towards research to help make those with MS have a better life."

Kirsty
Cake Break host

Why we do Cake Break (individual only)




© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571