Phil Vickery's Gluten Free Birthday Cake Sponge

Name: Phil Vickery's Gluten Free Birthday Cake Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 225g unsalted butter. at room temperature; 397g tin condensed milk. at room temperature; 75g potato starch; 200g brown rice flour; 4 medium eggs. beaten; 3 level tsp gluten-free baking powder; 3 tsp vanilla extract; 2 tsp glycerine; 3 tsp olive oil; Butter and brown rice flour. to prepare the cake tins filling and decorations of your choice

Over a year ago 8,738 views

Prep: 15 mins

Cook: 30 mins

British 🎉 Party Food

Ingredients

225g unsalted butter. at room temperature
397g tin condensed milk. at room temperature
75g potato starch
200g brown rice flour
4 medium eggs. beaten
3 level tsp gluten-free baking powder
3 tsp vanilla extract
2 tsp glycerine
3 tsp olive oil
Butter and brown rice flour. to prepare the cake tins filling and decorations of your choice

Accompaniment

Description

As a basic sponge this recipe is rather good. The glycerine helps to keep the sponge softer, as does the butter

Method

1
Preheat the oven to 180¯C/350¯F/gas mark 4. Grease 2 x 23cm round cake tins really well, then dust with brown rice flour. Knock out the excess flour.

Place the softened butter and condensed milk in a mixing bowl and mix them together. Add the starch, rice flour and beaten eggs and stir well.

Next, add the baking powder, vanilla extract, glycerine, oil and 3 tablespoons of warm water and mix well, preferably with an electric whisk.

Spoon or pour the mixture into the prepared tins. Bake for 25-30 minutes, until well risen and lightly browned.

Once cooked, leave to cool in the tins. Once cooled, remove from the tins. To finish, sandwich together with your favourite filling and decorate as desired.

This cake is best eaten fresh, but you can wrap it in foil or clingfilm for up to 2 days until needed.