Vanilla Sponge Cake- Gluten, Dairy, Nut And Egg Free – a delicious recipe with flour, sugar, oil, water, gluten free, bicarbonate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
2
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
3
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4
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.
5
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
6
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.
7
Decorate as desired.
540
kcal
Calories
20
g
Fat
85
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro), 1 cup sugar, 1/3 cup oil (I use vegetable oil), 1 cup water, and more.
Yes, Vanilla Sponge Cake- Gluten, Dairy, Nut And Egg Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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