Mary Berry Gluten-Free Sponge Cake
Discover the delight of a gluten-free sponge cake, a recipe perfected by Mary Berry, renowned for her contribution to baking. This cake stands out not only for its gluten-free quality but also for its light, airy texture, making it a perfect base for various desserts or to be enjoyed on its own. Here's a comprehensive guide to creating your very own gluten-free sponge cake at home.
Mary Berry's Gluten-Free Sponge Cake: A Brief Overview
This sponge cake recipe is a testament to Mary Berry's baking expertise, offering a gluten-free alternative without compromising on taste or texture. Ideal for those with gluten sensitivities or anyone looking to reduce gluten in their diet, this cake promises to be moist, fluffy, and utterly delicious.
Cultural or Historical Context
Mary Berry, a doyenne of British baking, has brought countless recipes into the homes of baking enthusiasts. Her gluten-free sponge cake is a modern adaptation, catering to the growing need for gluten-free recipes that don't skimp on flavor or texture.
Ingredients for the Gluten-Free Sponge Cake
- Gluten-free self-raising flour: 225g
- Gluten-free baking powder: 1 tsp
- Xanthan gum: 1/4 tsp
- Softened butter (or dairy-free alternative): 225g
- Caster sugar: 225g
- Eggs: 4
- Vanilla extract: 1 tsp
For the buttercream icing:
- Icing sugar: 500g
- Softened butter (or dairy-free alternative): 250g
- Vanilla extract: 1 tsp
Additional:
- Raspberry or strawberry jam
- Fresh raspberries (optional)
- Icing sugar for dusting
Preparation Instructions
- Prep the Cake Tins: Start by greasing two 20cm cake tins and lining them with parchment paper. Preheat your oven to 160°C (Fan).
- Mix the Ingredients: Combine all sponge ingredients in a large bowl and whisk until smooth.
- Bake: Divide the batter evenly between the tins and bake for about 30 minutes. A skewer inserted into the cake should come out clean.
- Cool and Ice: Allow the cakes to cool before assembling with jam and buttercream icing.
Storage and Reheating
Store the sponge cake in an airtight container for up to 4-5 days at room temperature. For longer storage, freeze slices of the cake and defrost at room temperature when needed.
Nutritional Information
A single serving of this gluten-free sponge cake is approximately:
- Calories: 499
- Carbohydrates: 68g
- Protein: 3g
- Fat: 25g
- Sugar: 56g.
Frequently Asked Questions
- Can I make this cake dairy-free? Yes, by substituting the butter with a dairy-free alternative.
- How can I ensure my cake is fluffy? Do not overmix the batter and ensure your baking powder is fresh.
- Can I use different fillings? Absolutely! Feel free to customize with your favorite jams, curds, or fresh fruits.
Enjoy crafting this exquisite gluten-free sponge cake, a recipe that beautifully showcases Mary Berry's baking prowess. Whether you're catering to dietary restrictions or simply exploring gluten-free baking, this cake promises to impress with its delightful texture and flavor.