International Gluten Free Education & Awareness
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Gluten-Free Vanilla Sponge Cake Recipe
Charlotte's Light & Airy Vanilla Cake
This super easy cake is an absolute classic. It will quickly become your go to gluten free cake recipe. This recipe will create a layered 8” cake but the recipe amounts can be easily changed to make more layers in different sizes.
The beauty of this cake is that it is extremely versatile, it can be filled and decorated in any way you choose. Buttercream, fondant, fresh cream and fruits… Anything that takes your fancy!
Prep: 20 minutes • Cooking: 30 minutes • Serves 6
225 g butter at room temperature
225 g caster sugar
4 large eggs at room temperature
225 g gluten-free self-raising flour*
2 teaspoons gluten-free baking powder
1 teaspoon vanilla extract
Preheat oven to 180°C/160°C fan
Put all the butter, sugar, eggs, gluten-free flour, baking powder, and vanilla extract into the large bowl of a stand mixer.
Beat with the paddle attachment until just mixed (do not over-beat this batter).
Divide evenly between two 8” cake pans** lined with baking parchment paper.
Level the tops of the cakes with a rubber spatula
Put into a preheated oven and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for at least 10 mins before turning out on a wire rack to cool completely.
Fill with jam and vanilla buttercream or as desired.
* If gluten-free self raising flour is not available, use a gluten-free flour blend plus an extra 1½ teaspoon gluten-free baking powder and ¼ teaspoon salt.
Tips from Charlotte:
I would usually beat my eggs to double their size before adding to the mix but this is not necessary with this recipe unless you have time and want a really fluffy texture.
Cake pans with removable bottoms are optimal if you have them available. It is easier to remove the cake without risking a break.
Learn more about Charlotte's gluten-free cakes and English Rose Cake Company!
Gluten-Free Vanilla Sponge Cake Recipe
Charlotte's Light & Airy Vanilla Cake
This super easy cake is an absolute classic. It will quickly become your go to gluten free cake recipe. This recipe will create a layered 8” cake but the recipe amounts can be easily changed to make more layers in different sizes.
The beauty of this cake is that it is extremely versatile, it can be filled and decorated in any way you choose. Buttercream, fondant, fresh cream and fruits… Anything that takes your fancy!
Prep: 20 minutes • Cooking: 30 minutes • Serves 6
225 g butter at room temperature
225 g caster sugar
4 large eggs at room temperature
225 g gluten-free self-raising flour*
2 teaspoons gluten-free baking powder
1 teaspoon vanilla extract
Preheat oven to 180°C/160°C fan
Put all the butter, sugar, eggs, gluten-free flour, baking powder, and vanilla extract into the large bowl of a stand mixer.
Beat with the paddle attachment until just mixed (do not over-beat this batter).
Divide evenly between two 8” cake pans** lined with baking parchment paper.
Level the tops of the cakes with a rubber spatula
Put into a preheated oven and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for at least 10 mins before turning out on a wire rack to cool completely.
Fill with jam and vanilla buttercream or as desired.
* If gluten-free self raising flour is not available, use a gluten-free flour blend plus an extra 1½ teaspoon gluten-free baking powder and ¼ teaspoon salt.
Tips from Charlotte:
I would usually beat my eggs to double their size before adding to the mix but this is not necessary with this recipe unless you have time and want a really fluffy texture.
Cake pans with removable bottoms are optimal if you have them available. It is easier to remove the cake without risking a break.
Learn more about Charlotte's gluten-free cakes and English Rose Cake Company!
