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–+ servings

Gluten-Free Sponge Cake with Cocoa and Dry Fruits

A light, gluten-free sponge cake swirled with cocoa and studded with dried fruit. It bakes in about 35 minutes and slices into a tender, cake-like sweet bread.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Choose Serving Size 1 30cm long gluten-free sweet bread

Ingredients 

  • 200 g Dr. Schar Mix C gluten-free flour
  • 1 tsp baking powder
  • 4 eggs
  • ½ cup caster sugar
  • ½ cup grapeseed oil plus more for greasing the tray
  • ½ tsp vanilla extract
  • 1 tsp cocoa
  • 1 Tbsp dry fruits I used papaya and apricots; you can use raisins too
  • pinch sea salt

Instructions

  • Pre-heat the oven to 356F/180C.
  • Grease the tray with some oil. My tray measures approximately 10cm x 30cm.
  • Separate the egg yolks from the egg whites.
  • Whisk the egg whites until foamy, then add the sea salt.
  • Whisk the egg yolks with the sugar, oil, vanilla extract and baking powder. Slowly add the flour and incorporate. Fold in the foamy egg whites and dry fruits using a spatula.
  • Pour the batter into the greased tray.
  • Save 1 Tbsp of the batter and put it in a small bowl. Add the cocoa and mix.
  • Pour this over the batter in the tray. Make swirls on top using a teaspoon, pressing just a little.
  • Put it in the oven and bake for 35 minutes.

Notes

Store covered at room temperature for up to 3 days, or wrap and refrigerate for longer. Swap the papaya and apricots for raisins or any dried fruit you like. Lovely with a cup of tea or coffee.