19 Reviews

Fantastic!! A big WOW when I took it out of the oven. Perfect recipe, it freezes well too. It's the first spong cake I have made that doesn't look like a pancake! Been trying to find a wheat free sponge cake that works and this does and tasts good too. I used sunflower oil as that is all I had as it doesn't state any particular oil to use in the recipe. Is this right I wonder? Would a lighter oil make a lighter sponge? Any suggestions would be appreciated.

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Ladyme February 12, 2010

Add me to the enthusiastic 5 star reviews! This is just amazing!!! I used my homemade gluten free blend with xanthan gum, vegetable oil, and vinegar and followed the recipe using an 8" pan. The batter didn't quite come out as thick as described for me, but I had carefully beaten to combine and then used a wooden spoon as directed, so I decided to go ahead and proceed rather than risk overbeating it. It came out perfectly at 45 minutes, a lovely light golden color, holding its shape perfectly. The inside is soft and fluffy, while the outside has a crispier texture to it. It tastes wonderful too. Mine had no grittiness - I think the starting flour is key to what the result is. Combining the dry ingredients with a whisk was also an excellent touch, really distributing them evenly. Thank you SO MUCH for sharing this. ZWT8

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Starrynews August 18, 2012

I have just got this out of the oven and it is bloomin' fantastic. It has risen perfectly and looks like a normal sponge cake instead of a flat thing. Clever Jubes. Thanks!

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ksgribbon January 16, 2010

*Note: I used normal wheat flour as it wasn't for a gluten intolerance*
So impressed! My daughter's friend has a nut and egg allergy and I wanted to make the same cake as everyone else (chocolate frosted cup cakes). I've never cooked without eggs and was doubtful if the cake would turn out very good and was prepared, at best, for a "good allergy cake". But no! Within minutes of being in the oven I could see them puffing up beautifully. This was like any normal cake I would enjoy. Slightly tackier on the bottom from using oil instead of butter, but only noticeable when warm. Once they cooled, they were just moist, fluffy, delicious cakes. Better than my usual sponge cake with eggs, so I will be using this recipe from now on, even though we don't have any allergies!

Thank you so much!

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palisander July 29, 2010

Hi Jubes! Another easy recipe for those who have multiple allergens. Dd and I liked the cake a lot and even my dh(not gluten free) ate a few pieces himself. Next time I will try it with milk and add some cinnamon.

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peanutprincesses June 20, 2009

total flop! No way was the batter thick.

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Lehia M. May 12, 2015

This cake has great texture and stayed together during frosting. It tastes much better if the vanilla is doubled (yes, 2 tsp. vanilla) and a scant 1/4 tsp. of salt is added.

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drdo March 25, 2013

Loved this recipe! I only had gluten free bread flour but worked fine, I have made a few times now and now add a handful of raisins and coconut too. Tastes really yummy! Hard to find a good tasting cake with no gluten, dairy or eggs but this ticks all the boxes!!

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Freshfoodaddict February 09, 2013

Jubes, WARNING!!! plain flour is NOT gluten free. I hope no one made this without realizing this as it would be a problem. I don't mean to be critical but saying the recipe is gluten free when it is not is misleading and could cause an allergic reaction to anyone who is celiac or gluten intolerant. If you meant to specify a particular kind of gluten free flour which would make a good light cake please edit the recipe. Thanks

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Italiano Cuccina Signore November 02, 2008

This was the worst cake I have ever made. I followed the recipe to the "T" and it did not rise, when it finished baking it was so dense that it was not worth eating. It ended up in the garbage.

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Judy V. October 19, 2015
Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free