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Gluten-free Mini Sponge Cakes

Gluten-free Mini Sponge Cakes

Looking for new gluten-free dessert ideas? Try these gluten-free mini sponge cakes at home, served with a delicious butter and strawberry jam.

06 December, 2015
Average: 4.6 (8 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


175 g, unsalted
175 g, caster (superfine)
3, large, beaten
Vanilla extract
1 tsp
All purpose flour
175 g, gluten free self-raising
1 pinch
100 g, unsalted
Vanilla extract
1/2 tsp
Icing sugar
175 g
80 g, Jam
Icing sugar


For the gluten-free sponge cakes

To prepare the gluten-free sponge cakes start heating the oven to 180°C (160° fan).

Grease 12 mini sandwich tins.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well to combine. Add the flour and salt and mix well.

Spoon into the tins and bake for about 15 minutes until golden and springy to the touch.

Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the gluten-free sponge cakes filling

Beat the butter and vanilla until creamy.

Sift in the icing sugar and beat until thick and smooth.

Split the cakes in half and spread half the cakes with a thin layer of jam.

Spoon the buttercream into a piping bag and pipe on top of the jam.

Place the gluten-free sponge cake tops and sift icing sugar over the top.

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