Plain vanilla sponge traybake
A soft, light vanilla sponge with a layer of jam, made without gluten, dairy, egg and nuts. Perfect for birthdays and bake sales.
- Time55 min
- LevelEasy
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 x 30cm tin with baking paper.
- 2
Beat the spread and the 200 g sugar together until pale and fluffy, about 3 minutes.
3 min - 3
In another bowl, stir the flour, xanthan gum, baking powder and bicarbonate of soda.
- 4
Mix the coconut milk drink, vinegar and vanilla. Add a third of the flour mix to the spread, then half the liquid, and repeat, finishing with flour. Mix until just smooth.
- 5
Spoon into the tin and level the top. Bake for 30 minutes until golden, risen and springy to the touch.
30 min - 6
Cool in the tin for 10 minutes. Warm the jam for 20 seconds and brush it over the top, then sprinkle with the 1 tbsp sugar.
10 min - 7
Cut into 12 squares once completely cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.