Gluten-free baking

I've no excuse now for not baking since we moved here and I've time to do that sort of thing..

Today it was the turn of the humble sponge cake, with the added twist that this one was gluten-free.

Gluten-free baking is a hit and miss affair at the best of times so I was very pleased when this version worked. So for any coeliacs out there, here is the recipe I used:

Gluten-free, wheat-free sponge cake

Ingredients:
120g butter
120g sugar
2 medium eggs
160g Doves Farm gluten-free, wheat-free Self raising flour
Juice and finely grated zest of two lemons
pinch of salt

Method:
Beat together the butter and sugar until pale and fluffy. Beat in the eggs.
Add the grated lemon zest.

So far so good. The next bit can be fun with gluten-free flour. It is much more powdery than ordinary wheat flour and it has a tendency to fly anywhere but where you want it. Consequently it's a good idea to keep a cloth handy and take extra care when adding flour to the bowl!

Next add the flour and lemon juice alternately a little at a time.

Gluten-free flour absorbs more liquid so you'll find you need more than you would with ordinary flour, hence the two lemons

Mix until smooth. If necessary add a little milk to get the required consistency of a 'normal' cake mix.

Put into a greased or lined loaf tin or 7" round cake tin and bake for approximately 30 mins until the cake is risen and golden in colour. To test if the cake is baked through insert a skewer and if it comes out clean, the cake is done.

Leave to cool in the tin before turning out.  

If you prefer, the cake can be iced:  

Cream together:

                  4oz half-fat cream cheese

                  2 oz softened butter

                  1-2 tbsp icing sugar

                  half tsp vanilla essence

but it is equally good just as it is.

Happy Baking!