Gluten-Free Vanilla Sponge Cake recipe

  • Serves 10
  • 10 mins to prepare and 25 mins to cook
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Customer recipe by Eileen Liddington
Added 52 months ago

Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins, then dust with rice flour

Mix the white rice flour, tapioca flour, salt, bicarbonate of soda, baking powder and xanthan gum together and set aside

Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared tins.

Bake at 180 C / Gas 4 for 25 minutes. Cakes are done when they spring back when lightly touched or when a cocktail stick inserted near the centre comes out clean. Let cool completely then frost, if desired.

Difficult ingredients Tapioca flour can be found in Chinese/Oriental stores. Xanthan gum can be found online.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 235g white rice flour
  • 100g Tapioca flour
  • 1teaspoon Salt
  • 1 teaspoon Bicarbonate of soda
  • 3 teaspoons Baking powder
  • 1teaspoon xanthan gum
  • 4 Eggs
  • 250g Caster sugar
  • 150ml Mayonnaise
  • 250ml Milk
  • 2 teaspoons Gluten free vanilla extract
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