This gluten free vanilla sponge with raspberry gin frosting is light and buttery but rich and indulgent too.
Better still it takes minutes to whip up the mixture and works every time!
This incredible sponge takes a mere few minutes to whip up, works every time and tastes amazing! Topped with the Raspberry Gin Frosting this really is summer on a plate!
- 140 gm butter softened
- 175 gm caster sugar
- 3 eggs
- 160 gm gluten free flour we use Doves Farm
- 1.5 tsp baking powder check that the brand is gluten free
- 1 tsp vanilla essence
- 250 gm unsalted butter softened
- 500 gm icing sugar
- 0.5 tsp vanilla essence
- 1 tbsp milk if not adding gin! add to get the required consistency
- 1 tbsp raspberry gin
This is quite simply the easiest cake you will ever make. Just add all the ingredients into a freestanding mixer (or large bowl and mix with a hand mixer) and blend until all mixed together!
Add the ingredients to your prepared cake tins - I use a 20cm loose bottomed cake tin
Bake in a preheated oven (180 degrees centigrade) for 35 minutes or until golden brown and a skewer comes out clean when poked into the centre of the cake!
Remove the tins from the oven and allow to cool slightly before placing on a baking rack to cool completely.
Slice the cake rounds in half and sandwhich with jam and the butter cream
Add the butter to a freestanding mixer or whisk it up in a bowl with a hand whisk until light in colour.
Add the caster sugar and whisk again until pale and fluffy - this can take a good few minutes
Add around a tablespoon of raspberry gin (or whatever gin takes your fancy) and blend until incorporated. For a stronger flavour add a little touch more but don't overdo it - you want the flavour not a shot per slice! You might find that you don't need the milk to loosen the mixture as the gin usually does the trick
To get the rustic naked cake look, simple add the frosting generously and scrape it into any gaps, I like to be extra generous on the top to ensure plenty of gin frosting hits every slice and to make a dense squishy bed of icing for any decoration! We went with seasonal fruits with a dusting of icing sugar!
NB the cake pictured shows a cake made with a double batch of mixture. If you want to double the mix, spread the mixture out between two tins and follow the recipe as usual.