Gluten Free Lemon Sponge cake

For anyone who may be interested in baking something delicious at the weekend using our lovely British strawberries, I recently found this recipe which I have adapted from Gluten Free Palate. This lemon cake is spongy, light and you wouldn't know it is gluten free.


It takes 25 minutes to prep and 28-32 minutes to bake. This recipe is simple and can be done with kids too if you have some eager children wanting to get involved!



INGREDIENTS

For the Cake:

  • 1 cup vegetable oil (or corn or rapeseed oil)

  • 1 ½ cup granulated sugar

  • 4 large eggs, ensure they're at room temperature

  • 2 ½ cups all-purpose gluten-free flour (I used freee from Sainsbury's)

  • ½ teaspoon salt

  • 2 teaspoons gluten-free baking powder

  • 1 cup dairy-free milk (I used Oat milk) or regular milk

  • Juice of one lemon (about ¼ cup)

  • Zest from one lemon

For the filling and frosting:

  • 1 cup double cream , direct from the fridge

  • 2 tablespoons of lemon curd

  • Juice from 1/2 a lemon

INSTRUCTIONS

  1. For the cake: Preheat oven to 350°F (180°C). Position rack in centre of oven. Oil two 9-inch cake pans and dust with flour / line the cake tins; set aside.

  2. In a medium mixing bowl combine oil and sugar.

  3. Add eggs and beat with an electric mixer at medium speed for one/two minute.

  4. Add flour, salt, baking powder, milk, lemon extract, and lemon zest; beat at medium speed for another minute. This batter is quite wet.

  5. Spoon batter with a ladle evenly into cake tins. Bake for 28-32 minutes or until the centres springs back when touched.

  6. Remove from the oven and let cool in the pan on the rack for five minutes. Run a rubber spatula along the edges of each cake to loosen them. Invert onto the cooking rack.

  7. Make the filling / frosting: In a medium mixing bowl, beat all the ingredients until the cream has thickened (stiff peaks)

  8. Put the cream in the fridge for another 30 minutes so it gets firmer if you have time, but this step is not necessary.

  9. Place on cake, dome side down, on a plate or cake platter. Spread a layer of the cream on it. You can spoon some lemon curd blobs in randomly for a hit of lemon but this is totally up to you.

  10. Add second cake to the top and frost the sides and tops. Decorate with fresh fruit and zest. Enjoy!



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