Gluten Free Raspberry Lemon Sponge
I decided to treat my lovely Mum with a delicious cake for Mother’s Day and rather than an ordinary Victoria Sponge I decided to go all out!
Now before we start I will warn you that this does use a lot of ingredients! But it is perfect for a treat or special occasion.
- 12 oz gluten free self-raising flour
- 12 oz caster sugar
- 12 oz margarine/butter
- 6 eggs
- 3 teaspoons baking powder
- 2 lemons
- 1 punnet of raspberries
First of all pre-heat the oven to gas mark 4/ 180C. Then grease and line three 8 inch tins.
This recipe is so quick and easy; place the flour, sugar, margarine and baking powder into a large bowl. Whisk the eggs with a fork in a small bowl and add them into the bowl. Zest and juice the lemon and add it to the bowl. Whisk all the ingredients together for a few minutes so that the mixture is light and fluffy.
Grease and line the baking tins with greaseproof paper. The mixture needs to be divided between three cake tins. I only have two that are the same size so I divided the mixture between the two tins and used a bowl as the third tin so I could be sure the sponges would be equal sizes.
Cook the sponges for about half an hour until they are golden brown.
While waiting for the cakes to cool down, whisk the cream until it is thick and add some of the juice from the second lemon. I also added a few drops of pink food colouring to the cream but you don’t have to do this. Whisk it for a few more seconds just so the juice and colouring is mixed in. Spread the cream evenly over the three sponges. Cut up a few of the raspberries and add them onto the cream for two of the layers. Put the remaining raspberries on the top layer and sprinkle some of the lemon zest on the top.
Place each layer on top of each other and enjoy your Gluten Free Raspberry Lemon Sponge!