Sponge cake basic recipe

paleo | grain-free | gluten-free

Only 6 ingredients for the gluten-free sponge cake

Makes 16-20 servings

• 250 g soft butter, at room temperature
• 320 g thick honey (e.g. rapeseed honey) (210 ml)
• 2 tsp baking powder
• 1/8 tsp salt
• 5 eggs
• 250 g Ruut cassava flour

Cake batter with cassava flour in 4 steps

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Preheat the oven to 180 °C. In a large mixing bowl, combine the butter and honey. Using a mixer, beat the mixture for about 8-10 minutes until it is paler and slightly fluffy. Now beat in the baking powder and salt. Then add the eggs one at a time, beating after each addition until well combined.
2. The mixture will not combine completely after the eggs are added. Add the Ruut cassava flour and beat the batter on a low setting until well combined. If necessary, scrape down the sides of the bowl to make sure all the ingredients end up in the batter.
3. Grease a 42x34 cm baking tin*. Pour the batter into the tin and spread it out evenly.
4. Bake the cake for 16 to 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean with no batter on it. Leave the cake to cool completely in the tin or on a wire rack before serving.

Note:

• Leave the eggs at room temperature for 30 minutes before making the batter.
• *The batter can be baked in different tins. The baking time depends on the size of the tin.