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
- 2 x 7inch cake pans
- 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
- 120 g Buttercream 30g dairy free butter, 90g icing sugar
- 100 g Strawberry Jam
- ½ tsp Icing Sugar to dust
- 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.
- 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.
- 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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