96.Banana Sponge Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This makes a light, moist sponge cake with a strong banana flavour

Ingredients:to make a 7" sponge

1 large banana

1 large egg

¾ oz / 20g butter or soft margarine

2 oz / 50g sugar

3 oz / 75g

gluten-free flour mix

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g cream of tartar


Beat the banana to a smooth pureé with the egg. Thisis best done in a liquidiser.

Cream together the butter and sugar.

In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and tartaric acid.

Beat the egg and banana gradually into the butter and sugar. Thisis better done by hand than in a mixer.

Fold the flour into the egg mixture and immediately place the mixturein a greased 7" sponge tin lined with non-stick baking parchment.


Preheated oven

gas mark 3 325°F 160°C

Bake for 20 to 25 minutes when the top should be golden brown andthe sides shrinking away from the tin.

Cool for ten minutes before turning out onto a wire tray.


Flavour with 1 tsp cocoa or 1 drop vanilla essence or grated zestof one lemon added to the sugar.

Use sorghum flour to make a dark sponge.

Birthday cake: sponge layer cake

Make an 8" vanilla sponge cake and an 8" chocolate sponge cake.

Sandwich the two cakes together with a layer of butter-cream icing.

Spread the top of the cake with white icing or butter-cream icing.

Carob sponge cake: replace half the

gluten-free flour withcarob flour.