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Mary Berry Gluten Free Sponge Cake Recipe

Mary Berry Gluten Free Sponge Cake Recipe

Mary Berry's gluten free sponge cake is light, fluffy, and tastes just like the real thing.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 45 minutes
Total Time 1 hour 27 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g gluten-free self-raising flour Doves Farm Freee
  • ¼ tsp xanthan gum only if not already in your flour
  • 2 tsp gluten-free baking powder
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • Buttercream:
  • 150 g unsalted butter softened
  • 300 g icing sugar sifted
  • 1 tsp vanilla extract
  • 1 –2 tbsp whole milk
  • Filling and Finish:
  • 4 tbsp raspberry jam
  • Icing sugar for dusting
  • Fresh raspberries optional

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  2. Place butter, sugar, eggs, flour, xanthan gum if using, baking powder, milk, and vanilla in a large bowl. Beat 2–3 minutes until smooth and pale.
  3. Divide equally between tins. Smooth tops. Bake 22–26 minutes — check at 22 minutes. Remove the moment the skewer comes out clean.
  4. Cool in tins 10 minutes. Turn out onto a wire rack. Cool completely.
  5. Beat butter 3–4 minutes until pale. Add icing sugar in two batches. Add vanilla and milk until smooth.
  6. Spread jam on one sponge. Add buttercream. Place second sponge on top. Dust with icing sugar.

Notes

Check whether your flour already contains xanthan gum before adding extra.
Remove from oven the moment the skewer is clean — do not overbake.
Weigh the batter between tins for even layers.
Bring all ingredients to room temperature before starting.
Stores in an airtight container for up to 3 days.
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