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Gluten Free Genoese Sponge Cake



60 g unsalted Butter or Flora plant

25 g sifted finely ground Almonds

100 g Shipton Mill gluten free Bread flour (yes, bread flour is correct but other flours will work)
Pinch of sea salt
3 large Eggs
125 g caster Sugar or Zusto


To serve:
200 ml double Cream or Elmlea plant, lightly whipped
250 g Raspberries or Strawberries
Vanilla sugar or plain caster sugar or Coconut milk powder to sprinkle on the top




Melt the Butter gently and leave to cool slightly. 

Use a little of it to grease 2 round 18 cm cake tins. 

Dust the sides generously with flour, tip out any excess, then line the bases with baking parchment.


Sift the Flour and Salt together, set aside. 


Put the Eggs and Sugar in a large heatproof bowl that will sit snugly over the top of a saucepan. 

Pour some boiling water into the saucepan and sit the bowl on top. (the bottom of the bowl should not touch the water).

Whisk the Eggs and Sugar whilst they are warming until the Sugar has dissolved, then transfer to a stand mixer (you can use a hand mixer instead).

Whisk until very pale, thick, moussey, about 5-10 minutes and the mix has at least trebled in size. 

The mixture should hold its shape on the surface for a few seconds if you let a little fall from the beaters.


Sift half the Flour into the Egg and Sugar mixture and GENTLY fold it in with a large metal spoon so as to not knock too much air out. 

Repeat with the remaining Flour. 

Carefully pour in the melted Butter and fold this in too, until just incorporated. 


Pour the mixture into the tins and bake in an oven preheated to 180°C/Gas Mark 4 for 25 minutes (15 mins for cupcakes), until golden brown and firm to the touch. 

Leave to cool in the tins for a few minutes and then, running a small, sharp knife around the edge of the cakes if necessary to help release them, turn them out on to a wire rack to cool completely.


Serve topped with, or sandwiched together with lightly whipped double Cream and fresh Raspberries or Strawberries or Jam. 

Finish with a sprinkling of vanilla Sugar or plain Sugar or Coconut milk powder.


Trifle sponges


Bake the mixture in a large Swiss roll tin instead. Once cooled, slice the cake into fingers or cubes to use for a trifle.


Added by: J LEVY

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