For National Sponge Cake Day we thought we'd celebrate by reminiscing about our favourite bakes. We've blended flours to create our extremely versatile cake mix, you can use it for any one of these bakes (plus countless others) and make the most delicious gluten free cakes to share with all your friends!
The Traditional One
You can make a nine-inch traditional gluten free Victoria Sponge using our cake mixture by following the method below:
- Pour contents of mix into a bowl
- Add 225g of caster sugar
- Add 225g of softened butter
- Add 5 eggs (280g)
- *Here is when you can your own twist to the basic cake mix! Add a teaspoon of vanilla extract or cocoa or orange extract...whichever flavour you'd most like to try!
- Beat until thoroughly blended, smooth and light in texture, then pour into greased tins and cake as per usual cake instructions (we like to stick a skewer in it, if the skewer comes out clean it's ready!)
- For a traditional sandwich cake (Victoria Sponge style) place one layer upside down onto a plate and spread it with your jam of choice (we love raspberry). Pop the second layer on top (top-side up) and sprinkle with caster sugar!
Lemon Drizzle Cake
Here,s a beautifully simple recipe -
225g of Oast to host Cake Flour,
225g slightly softened salted butter,
225g caster sugar,
1/8 tsp lemon oil,
lemon Zest of 1 large lemon
1/4 tsp glycerine
1/2 tsp Bicarbonate of soda
92g lemon juice
mix all ingredients with a whisk until light and fluffy, make sure fat is mixed in well.
pour into a lined 8" cake tin and bake at 160c fan, 350F, Gas4, approx 30-40 minutes, until golden and firm to touch,test with a sharp knife, should come out clean.
put on wire rack to cool
for the topping juice and rind of 1 lemon.
prick little holes all over cake top and paint on lemon drizzle liberally while still warm.
HOT TIP: And we literally mean a 'Hot' tip - make sure you add the lemony drizzle when the cake is still warm, this helps to absorb all the liquid and keeps it super moist.
The perfect cake for a sunday afternoon tea and cake session wouldn't you say? You're basically having both tea and coffee in one go...Here's a recipe from our collection which has been a great success.
225g Oast To Host cake flour.
225g caster sugar,
225g butter or dairy free fat,
2tbs of instant coffee dissolved in 2 tbs of hot water
28g chopped walnuts
whisk all ingredients except walnuts until light and fluffy,
add walnuts .
Pour into a lined 8" round cake tin. bake at 160c fan 30-40 mins or until springs back to your touch and knife when inserted comes out clean.
Ice with a coffee buttercream made with 100g butter 400g icing sugar and 4 tbs of coffee dissolved in 2 tbs hot water.
either cut in half and spread buttercream in middle and on top, or just on top.
decorate with a few walnuts if desired
This is one of our own carrot cake bakes, while we can't share our own recipe right now here's a recipe we recommend from BBC Good Food! Just add our mix...
Chocolate Fudge Cake
Perfect for that person popping round with the sweetest tooth in the world! Everyone loves a chocolate fudge cake (just some people love them a bit more and we are those people!). You will never miss out on the best cake option if you personally make sure it's gluten free too :) (recipe on BBC Good Food - just add our flour mix!)