- 1 cup YesYouCan Plain Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 4 large eggs or Vegan Egg Replacer
- 1 teaspoon vanilla extract
1. Preheat your oven to 175°C. Grease and line a round 8" cake tin with parchment paper.
2. In a bowl, whisk together YesYouCan Plain Flour, baking powder, and salt until well combined. Set aside.
3. In a separate large mixing bowl, beat the eggs and sugar together using an electric mixer until pale and fluffy, for about 5 minutes.
4. Add vanilla extract to the egg mixture and mix until well incorporated.
5. Gradually add the dry flour mixture to the egg mixture while gently folding it in with a spatula. Be careful not to overmix.
6. Pour the batter into the prepared cake tin and spread it evenly.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once the cake is completely cooled, you can frost or decorate it as desired.
Enjoy your delicious gluten free sponge cake made with YesYouCan Plain Flour! You can add frosting, fresh fruits, or whipped cream for extra flavour and decoration.