Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Basic Sponge Cake
This gluten free sponge cake is a delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.
-
Cook: 25 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
Go back
Basic Sponge Cake
This gluten free sponge cake is a delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.
-
Cook: 25 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
Ingredients
| 200g Juvela Gluten Free White Mix | |
| 1 tsp baking powder* | |
| 200g caster sugar | |
| 200g butter or 70% fat baking margarine | |
| 4 medium eggs, lightly beaten |
Method
- Before you start, pre-heat the oven to 180°C/160°C Fan/350°F/Gas Mark 4 and lightly grease and base line 2x20cm (8inch) sandwich tins. For fairy buns, place 15-20 paper cake cases in tartlet tins.
- Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven - for sandwich cakes, 20-25 minutes; for fairy buns, 10-15 minutes.
- Once the cakes have cooled, they can be filled with jam and buttercream.
- To make this into a chocolate sponge, replace 50g (2oz) Mix with 50g (2oz) cocoa* or add 50g (2oz) melted chocolate*
Reviews (2)
Debs Thomas
I love this cake :) The shame is that it barely lasts two days once made :( Light as a feather!
1st Nov 2022
Susan
The oven temperature says 190 but is this for fan oven or conventional ovens ?
15th Apr 2022
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