As a child these used to be my favourite! A small van used to park right outside of school selling these amongst other things.
I think I may have just mastered the best gluten free sponge. This is so light you would not be able to tell it is gluten free!
Makes approximately 15
Ingredients:
Cake:
- 375g plain gluten free flour
- 1/2 tsp xantham gum
- 1/2 teaspoon salt
- 2 1/2 teaspoons gluten free baking powder
- 400g caster sugar
- 250mls vegetable oil
- 4 eggs
- 10ml vinegar
- 50mls lactose free milk/ dairy free milk
- 1 teaspoon vanilla essence
Topping:
- 2 packets of strawberry/ raspberry jelly – check the ingredients list to ensure it does not contain fructose
- 1 1/2 cups water
- 60g dried shredded coconut
Method:
- Preheat oven to 170C.
- Sift the dry ingredients (flour, xantham gum, baking powder, salt) and mix together with the caster sugar.
- Add the oil, eggs, vinegar, milk and vanilla essence.
- Mix all together into a smooth mixture.
- Line a tin with parchment paper. I used a rectangular tin measuring 27cm by 32cm.
- Pour the cake mix into the tin and bake for approximately 40minute or until a toothpick/ skewer comes out clean.
- Once baked leave the cake to cool. After 10minutes remove from dish and transfer onto a cooling rack.
- Once completely cooled trim the edges and top of the cake to remove that harder outer crust. Cut into rectangles and place into the freezer for 30 minutes. This helps the cake keep its shape whilst dipping into the jelly.
- Meanwhile prepare the jelly. Boil 1 cup of water and dissolve the jelly into this. Add 1 cup of cold water to this.
- Proceed to lightly dip each side of the cake rectangles into the jelly and then roll in dried shredded coconut.