Gluten and Dairy free Vanilla sponge cake and Cupcakes

Gluten and Dairy Free vanilla sponge cake

This cake is extremely light and delicate, but tastes amazing and if you didn’t know it was gluten free you wouldn’t be able to tell the difference.

We have worked so hard on this recipe so that we could share with you all.

4 x eight inch tins, lined on the sides and bottom.

Oven preheated to 160 fan

Ingredients

360g Vegetable Oil

9 large Eggs

3/4 tsp Xantham Gum (if your rice flour already contains Xantham Gum omit this)

3 tsp Baking Powder

465g Doves Plain Flour

570g Icing Sugar (it is important to use icing sugar to ensure an emulsified mix)

1/2 tsp Salt

3 tsp Vanilla Extract

Method

In a stand mixer fitted with the whisk attachment, whisk together the eggs and oil until combined and a little frothy. This will take a few minutes.

Sieve together all of your dry ingredients and mix to combine.

Add the dry into the wet mix along with the vanilla.

Whisk on low to gently combine, you will see little lumps in the batter. Once combined turn the mixer to high, no need to worry about over mixing as you have no gluten to battle. Mix for a few minutes and scrape down, mix again on high until you have a mix that looks like a soft whipped cream, hols a few ribbons on the surface and has no lumps, about 2 1/2 minutes on high.

Transfer to your lined tins, around 465g of mix per pan, and bake for 30 to 32 minutes.

Leave to cool in the tins for 10 minutes before turning out.

To make this into cupcakes, this mix will make 24, around 75g to 80g of batter per case. Bake for 22 minutes on 160 fan.

If you half the mix, you must half an egg to ensure you get 4 1/2 eggs.