My Gluten and Dairy Free Jam and Cream Sponge Recipe

My Gluten and Dairy Free Jam and Cream Sponge Recipe

Hi and welcome back.

I can’t believe I have not posted this recipe yet! It is one of my go-to recipes and never fails to wow friends and family. It is one of those recipes that I didn’t feel like I could truly bake gluten free until I had mastered it.

This recipe has been part of my staples for a while but when I became dairy free, I wanted to adapt it so I could still enjoy it. I have found adjusting the ratio of butter to sugar and flour for dairy free helps to achieve a cake that is light and fluffy and tastes amazing.

My preference for this cake is to use raspberry jam but I have used strawberry jam in this recipe as it is the jam most people have to hand. If you want to try an alternative, definitely consider raspberry jam. It has a slightly sharper taste to strawberry but still tastes incredible.

My Gluten Free Jam and Cream Sponge is perfect filled with strawberry jam and buttercream – you just can’t beat the classics. I often make my own buttercream with 1 part butter to 3 parts Silverspoon Icing Sugar with 1 teaspoon vanilla. The result is a perfect buttercream for piping and decorating.

This recipe took me a while to perfect; I was finding my cakes would sink, not rise or be too crumbly if I just followed a normal recipe using gluten free flour. Now all my friends and family are always asking me to make it. I hope you love it too.

Please let me know in the comments what other recipes you would like to see. C. -x-


My Gluten Free Jam and Cream Sponge Cake

Gluten and Dairy Free Jam and Cream Sponge Cake

The classic sponge cake that is gluten free and perfect to enjoy.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 8 slices

Equipment

  • 2 x 7inch cake pans

Ingredients
  

Cake Ingredients

  • 160 g Cooking Butter Dairy Free
  • 150 g Gluten Free Self Raising Flour
  • 140 g Caster Sugar
  • 3 medium Eggs
  • 1 tsp Vanilla Extract
  • ½ tsp Xanthum Gum
  • ½ tsp Baking Powder
  • ¼ tsp Salt

Decorating

  • 120 g Buttercream 30g dairy free butter, 90g icing sugar
  • 100 g Strawberry Jam
  • ½ tsp Icing Sugar to dust

Instructions
 

  • Pre-heat the oven to 18 Degrees Celsius.
  • Cream together the butter and sugar.
  • Whisk eggs and vanilla together.
  • Add to butter and cream mixture and mix until fully combined.
  • Sift together the: flour, xanthum gum, salt and baking powder.
  • Add to butter mixture and mix until fully combined.
  • Add cake mixture to 2 greased 7 inch cake pans.
  • Bake for 25 – 30 minutes or until golden brown.
  • Leave to cool on a wire rack before decorating.

Decorating

  • Place one cake on a clean surface.
  • Pipe on the butter cream in a circular motion and add the strawberry jam.
  • Sandwich the second cake on top.
  • Dust with icing sugar and serve.

Notes

Why not try mixing the jam and buttercream together and apply to the cake in thin layers for an alternate look?
Keyword gluten free baking, gluten free cake, gluten free recipes

My Gluten and Dairy Free Jam and Cream Sponge Cake

Tips

  • Allow the eggs and cooking butter to reach room temperature before baking. I take mine out of  the fridge the night before.
  • Adding the vanilla when you whisk the eggs allows for an even distribution of taste.
  • Use an electric mixer for the creaming the butter and sugar and mixing eggs but I would advise mixing the flour into the ingredients by hand. It allows for a more even mixture and prevents  the finished cake being tough or hard.
  • Once removed from the oven, place a damp clean towel over the cake as it cools. It helps to prevent the cake from sinking.

I hope you loved this recipe.

If you re-create this recipe, let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. Let me know what other gluten free recipes you would like to see.

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