Idiot-proof Gluten Free Sponge

Honestly, if i can do it…

This recipe is very simple and just based on the weight of the eggs you are using.

In the UK a large egg weighs approximately 55g so this will help you estimate whether you have enough butter, sugar, ground almonds and flour to make the amount of batter you need, or if you have to dash out to shops in a state of panic. Of course, you can use whatever size of eggs you want or can get, the weight of the other ingredients simply changes accordingly.

INGREDIENTS:

Eggs

Salted butter

Gluten free self raising flour (I use Doves Farm)

Ground almonds / almond flour

Sugar - granulated or caster, white or brown

HOW TO:

• Weigh your eggs out of the shell into a stand mixer or mixing bowl.

• Add the same weight as the eggs in sugar.

• Add the same weight as the eggs in salted butter.

• Add half the weight of the eggs in ground almonds.

• Add half the weight of the eggs in gluten free self raising flour.

• Add your flavourings at this point.

• Start the mixer and beat until combined and light and fluffy, this will take less than a minute.

• Scrape the batter into lined tins and bake in the middle of the oven at 160ºc.

• The cake is ready when a skewer comes out clean.

This is a guide to timings and the number of eggs needed based on cakes I’ve made using this recipe:

7 inch / 18cm tin - 2 large eggs - bake for 34 minutes

7 inch / 18cm tin - 3 large eggs - bake for 40/42 minutes

6 inch / 15cm tin - 2 large eggs - bake for 35 minutes

6 inch / 15cm tin - 2.5 large eggs (5 egg batter divided between 2 tins) - bake 47 minutes

SQUARE: 8 inch / 20cm tin - 4 large eggs (this amount made a cake 3cm high) - bake 35 minutes

Tat x