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Wheat-free sponge cake
Ingredients:
150g/5oz rice flour
25g/1oz potato flour
175g/6oz margarine or soft unsalted butter or a mixture of both – margarine
makes the cake slightly lighter but butter gives a richer taste.
175g/6oz caster sugar
1 teaspoon vanilla extract
3 large eggs
3 rounded teaspoons baking powder
1 tablespoon milk

Filling
250ml whipped cream
150-200g/5-7oz soft fruits
Icing sugar for dusting

A wheat-free sponge cake

Method:

  1. Preheat oven to gas mark 4/180°C/170C° fan/350°F. Line with baking parchment 2 x 20cm/8in diameter sponge tins, preferably loose bottomed.
  2. Use the all-in-one method. Put all the cake ingredients into the bowl of an electric mixer and beat until well combined and of a soft dropping consistency.
  3. Divide the mixture between the prepared cake tins. Bake in pre-heated oven for 20-25 minutes or until golden on top, gently coming away from the sides and springing back when lightly pressed on top.
  4. Remove cakes from oven and stand on a wire rack for 1 minute, then remove from tins and cool on the rack.
  5. When the cakes are cool, whip the cream to soft peaks and spread over one cake, top with the fruit and second cake. Dust with icing sugar and serve.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.