I love cake and would make it more often, but the only problem is, I then eat so much of it! If you have ever read my blog in the past you will know I’m rather partial to a nice slice of cake at the start of my day, perfect with a cuppa. I cannot tell you the delight knowing cake is there, in the tin, ready to enjoy first thing in the morning. I put this “morning” cake thing down to holidays in Spain (pre-coeliac days) when I would tuck into the madeleines from the continental breakfast buffet table!! You can actually pick up Mrs Crimbles gluten free madeleines’ from the supermarket free from aisle but even better if you have a bit more time on your hands, pop a nice easy cake together, leave it plain or jazz it up as you wish!
My go too quick sponge cake recipe, has to be the one on the pack of the Juvela gluten free white mix. It is so easy and every time I make it, it turns out a treat. I made this one the other weekend. As I wanted to reduce my cake consumption I just did half the recipe, popped in 1 tin and then halved and filled it when it was cool! This one I topped with a bit of water icing and *sprinkles. I’m sure you will know but for the water icing it’s just a little boiled water, cooled, and enough icing sugar added to make it into the consistency you like.
This basic sponge cake can be made in a matter of minutes. Using the all-in-one method, you can create a delicious light sponge that would be 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 a baking fat with a minimum of 70% fat content.
200g (8oz) Juvela Gluten-Free White Mix (for something a bit different you can just use 7oz mix and replace the other 1oz with *custard powder, give the sponge a gorgeous lemon glow and delicious vanilla flavor)
1 tsp baking powder*
200g (8oz) caster sugar (if requiring low sugar diet you can reduce the sugar. However the amount recommended gives ultimate results)
200g (8oz) Lurpak spreadable butter (I find this works the best, not the lighter version)
4 medium eggs, lightly beaten
Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 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*
I love how sprinkles make a cake and little fairy buns look jolly!! Just be cautious though as there are a lot of sprinkles out there that do contain gluten. I have only come across these little hundred and thousand ones from Home Bargain that are gluten free. Lots of the sugar strand ones are OK but just double check the ingredients!!
If you fancy a bit of an autumn “baking day” check out our recipe section on the website for inspiration.
*check out gluten free if in doubt leave it out.
Joyful gluten free eating to you!!