Caster Sugar
The fine crystal of Chelsea...
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Cakes
Gluten Free Sponge Cake
15 mins
25 mins
Easy
10
Gluten Free Sponge Cake is light and airy with a sensational taste. It's versatile and can be dressed up with your favourite fillings and toppings.
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- Ingredients
- Method
Ingredients
- 1 cup rice flour, plus extra to dust
- 150g butter, softened
- ¾ cup Chelsea Caster Sugar
- 3 eggs
- ½ cup ground almonds
- 1½ tsp gluten free baking powder
- 1 tsp xanthan gum
- 1 Tbsp milk
- 300ml cream, softly whipped
- fresh fruit of your choice to serve
- Chelsea Icing Sugar, to dust
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Dylan
Loved it
5
lola
Amazing results!Also works for gf dobes torte.
5
Vicki
Beautiful gf cake!! Best I've made
5
Hayley
An absolutely beautiful cake. The taste is sensational.
5
Anton
This is my go to GF sponge cake, works every time.
5
Method
Preheat oven to 180°C. Spray two 20cm sponge or sandwich tins with baking spray and dust with extra rice flour. Line the bases with a disc of non-stick baking paper.
With an electric mixer, beat the butter and sugar until pale, thick and creamy. Add the eggs, one at a time and beat well after each addition. Sift the rice flour, ground almonds, baking powder and xanthum gum then carefully fold these into the butter mixture adding the milk to moisten.
Divide the mixture between the two prepared tins and, using the back of a spoon, gently hollow out the centres so the mixture is higher at the sides of the tin. This just helps the cakes rise more evenly. Bake for 25-30 minutes until pulled away from the sides of the tin and golden brown. Turn out onto a wire rack to cool completely. Sandwich together with whipped cream and fresh fruit and dust with icing sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Dylan
Loved it
5
lola
Amazing results!Also works for gf dobes torte.
5
Vicki
Beautiful gf cake!! Best I've made
5
Hayley
An absolutely beautiful cake. The taste is sensational.
5
Anton
This is my go to GF sponge cake, works every time.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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