This is the best recipe I have found so far for a vanilla sponge cake using gluten free flour, it was delicious!
200g/7 oz gluten free plain/all purpose flour (I use Shipton Mill or Doves)
225g/8 oz sugar
2 teaspoons baking powder
1/3 teaspoon bicarbonate soda
Pinch salt
2 eggs
70g/2.4 oz vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
100g/3.5 oz milk (can be plant based)
Icing:
250g/8.8 oz icing/powdered sugar
Pinch salt
1 teaspoon vanilla extract
110g/3.9 oz cream cheese (full fat)
55g/1,9 oz butter, softened
Sprinkles - optional
Preheat your oven to 350F/180C/Gas 4.
Grease and line an 8" cake tin.
Pop all the dry ingredients into a large bowl and mix.
In a separate bowl mix together the eggs, oil, vinegar and vanilla extract. Now combine the dry ingredients with the wet, adding the milk in last. Stir until the batter is smooth.
Pour into prepared tin.
Allow the mixture to rest in the pan for fifteen minutes.
Bake for 30-35 minutes.
Cool.
To make the icing whisk the cream cheese and the butter together until soft and smooth. Add in the vanilla extract and the salt. Slowly mix in the icing sugar and whisk until light and fluffy.
Spread the icing over the cake.
Decorate with sprinkles if you wish.
