This weekend we had lots of Birthday celebrations to enjoy, which gave me a chance to do a side-by-side comparison of a gluten-free sponge and a regular sponge.
For the regular sponge I used this recipe (but with 2 layers) and for the gluten-free cake, I opted for this recipe from Dove Farm. The two aren’t really a direct comparison as the ‘regular’ cake uses 4 eggs and the gluten-free just 2, but I’m not yet confident enough to play around with quantities.
Unsurprisingly then, the gluten-free didn’t rise as much as the regular sponge and the top was fairly prone to cracking, but both were quite light and tasted pretty similar (particularly after the addition of a generous helping of jam and whipped cream!)
I’m pleased to say both cakes were enjoyed by their recipients and I will be looking up some more gluten-free recipes to make with the remaining flour I now have waiting in the cupboard!