About this recipe:This sponge cake is not only gluten-free, but it's really versatile. Layer with sweetened cream and fresh fruit, then finish with the frosting of your choice. Alternatively, you could use the recipe to make cupcakes or muffins.
235g white rice flour
100g tapioca flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons baking powder
1 teaspoon xanthan gum
250g caster sugar
2 teaspoons gluten-free vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins, then dust with rice flour.
Mix the white rice flour, tapioca flour, salt, bicarbonate of soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared tins.
Bake at 180 C / Gas 4 for 25 minutes. Cakes are done when they spring back when lightly touched or when a cocktail stick inserted near the centre comes out clean. Let cool completely then frost, if desired.
Tapioca flour can be found in Chinese/Oriental stores and Xanthan gum can be found online.
In order to make this recipe truly gluten-free ensure that you use gluten-free baking powder and other gluten free ingredients.