Ingredients
For the Summer fruit sponge:
-
Caster sugar 220 g
-
Egg 150 g
-
Vanilla extract 10 ml
-
Gluten free baking powder 10 g
-
Xantham gum 3 g
-
Semi skimmed milk 200 ml
-
Sunflower oil 200 ml
-
Phil Vickery-Gluten Free Flour 260 g
-
Frozen berries 1000 g
For the Phil Vickery Gluten-Free flour mix:
-
Rice flour 700 g
-
Potato Starch 200 g
-
Tapioca Flour 100 g
Preparation
-
For the Summer fruit sponge:
- Preheat the oven to 180c.
- Place the frozen fruit into a pan on a low heat.
- Cook the fruit for 5-6 minutes or until it has fully defrosted.
- Pour the fruit into a colander over a bowl to remove any excess liquid and leave to cool.
- Whisk together the gluten free flour, baking powder and xantham gum to ensure that all are combined.
- Place the sugar, eggs and vanilla into a mixing bowl and whisk on high speed for 3 minutes.
- Whisk in the flour to the egg mixture, then add in the oil and milk.
- Place the fruits into an oven proof dish and then add the sponge mixture on top.
- Place the sponge into the preheated oven.
- Cook for about 25-30 minutes or until the sponge is golden brown and light to the touch.
- Allow the sponge to cool 10 minutes prior to portioning.
-
For the Phil Vickery Gluten-Free flour mix:
- Mix all the flours together thoroughly or put into a food processor and pulse until mixed.
- Store in an airtight container.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
