Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free

Recipe by Jubes
READY IN: 1hr 20mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
  • 1
    cup sugar
  • 13
    cup oil (I use vegetable oil)
  • 1
    cup water
  • 1
    teaspoon gluten-free bicarbonate of soda
  • 1
    teaspoon vanilla
  • 1
    tablespoon vinegar or 1 tablespoon orange juice
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DIRECTIONS

  • Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
  • Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
  • Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  • Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  • Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
  • When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  • Decorate as desired.
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