A classic sponge cake with a light and fluffy texture. Layer with raspberries and our coconut cream frosting for a perfect tea time dessert!
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon xanthan gum
3/4 teaspoon salt
2 cups carbonated water
2/3 cup rice bran oil
1 tablespoon white vinegar
1 tablespoon vanilla extract
How-To
Preheat oven to 375 degrees. Line 2x 8" round aluminum cake pans with parchment paper, or use non-stick pans (no paper needed!).
Mix together and sift Hungry Harry's All Purpose Flour Blend, salt, sugar, baking soda, and xanthan gum.
Whisk in vanilla, rice bran oil, and 1 cup of carbonated water, until a smooth paste forms. Add the rest of the carbonated water and the vinegar and whisk in.
Immediately divide the batter between the two cake pans and put the cakes in the center rack of the oven. Immediately drop the temperature to 350 degrees and bake for 25 - 30 minutes, until a cake tester comes out clean. Allow to cool fully before attempting to remove the cakes from the pan.
While the cake is baking, make the frosting. Remove chilled, inverted can of coconut cream from refrigerator and spoon out only the semi-hard cream into a bowl. Do not include any of the liquid.
Combine with the powdered sugar and vanilla extract, and whip using a hand or stand mixer until stiff peaks form.
