Best 2 Vanilla Sponge Cake Gluten Dairy Nut And Egg Free Recipes
Indulge in the delightful world of gluten-free, dairy-free, nut-free, and egg-free delights with our exquisite Vanilla Sponge Cake. Specially crafted for individuals with dietary restrictions, this culinary masterpiece offers a symphony of flavors and textures that will tantalize your taste buds.
Embrace the joy of baking with our comprehensive collection of recipes, catering to various dietary needs and preferences. Embark on a journey of culinary exploration with our classic Vanilla Sponge Cake, featuring a moist and fluffy texture that melts in your mouth. For a decadent twist, try our Chocolate Sponge Cake, a rich and indulgent treat that will satisfy your sweet cravings.
Treat yourself to the zesty goodness of our Lemon Sponge Cake, a burst of citrusy freshness that will brighten up your day. If you prefer a tropical twist, our Pineapple Sponge Cake offers a delightful blend of sweet and tangy flavors. And for those who love the comforting warmth of spices, our Carrot Sponge Cake is a must-try, with its moist texture and aromatic spices.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, using wholesome and readily available ingredients. Whether you're a seasoned baker or just starting your culinary adventure, our recipes are designed to guide you through the process with ease.
So, gather your ingredients, preheat your oven, and let's embark on a delicious journey of creating these delectable sponge cakes that cater to your dietary needs and bring joy to your taste buds!
VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.
Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9
PRIZE-WINNING GLUTEN-FREE SPONGE CAKE
Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.
Provided by Lee_tah
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.
- In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.
- Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.
- Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
- Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that 'shocks' the cake and stops it from deflating.
- Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
- Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
- Place one sponge on the serving plate. Spread first with jam, then whipped cream.Top with strawberry slices. Then put second sponge on top. Dust with icing .
Tips:
- Make sure all of your ingredients are at room temperature before you start baking. This will help the cake to rise evenly.
- Use a light touch when mixing the batter. Over-mixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This gluten-free, dairy-free, nut-free, and egg-free vanilla sponge cake is a delicious and versatile recipe that can be enjoyed by people with a variety of dietary restrictions. The cake is light and fluffy, with a moist crumb and a delicate vanilla flavor. It can be frosted with your favorite frosting or served plain. This cake is perfect for birthdays, parties, or any other special occasion.
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