Sponge Layer Cake
This indulgent gluten-free sponge cake is made with ripe bananas for a natural sweetness. The moist and tender texture pairs perfectly with a layer of fruity jam sandwiched between the sponge layers. A dusting of icing sugar adds a final touch of sweetness to this delightful treat.
— Constant Cookbook
Ingredients
- 125g/5oz sugar
- 6tbsp sunflower oil
- 1tbsp vanilla extract
- 1/2 ripe banana
- 150g/6oz gluten free self raising flour
- 4tbsp water
- 1tsp oil
- 2tbsp jam
- 1tsp icing sugar
Instructions
- lightly greaseproof or oil 7inch round cake tin
- In a bowl beat sugar,oil+vanilla, peel+mash banana and beat into sugar mixture.
- Add flour+water and mix well, turn into prepared cake tin +smooth the top
- Bake in a preheated oven 190c/ fan170c/gas5 for 35mins, cool on a wire rack.
- Slice sponge in half horizontally, spread one half sponge with jam, place other half on top+ sieve with icing sugar.
Yield
Serves 12
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