Gluten free sponge cake has been a distant dream for me since being gluten free. My grandmother was an excellent yeast cook and the best sponge cake baker in the town. So, you can imagine my excitement when Well and Good sent their gluten free sponge cake/swiss roll packet mix to us! We were also thrilled to trial this product because it is one of the many Well and Good products that is FODMAP friendly.

Gluten free sponge cake with lemon curd and meringue frosting
For those of you who are not familiar with Well and Good, they are an Australian company who produce high quality gluten and allergen free bread, cake, muffin, pastry and custard powder mixes as well as gluten free plain, self raising and pastry flours. We very much agree that their products are high quality and if you didn’t know anything about them before, you will certainly be adding their products to your regular shopping list after you try them.

We are sure after seeing the photos you are dying to know the ins and outs of baking the Well and Good sponge mix. The packet gives the option to bake a swiss roll or a sponge cake. Sticking with the family tradition we wanted to see how the cake would turn out, so here it begins...

Gluten free sponge cake with lemon curd and meringue frosting

The preparation

Nothing to complain about here. Add eggs and water and beat, it took about 5 minutes to do. Easy to follow, for even the novice in the kitchen.

The bake

The cake rose and turned a lovely golden colour. It looked exactly the same as it did on the packet so that must mean the instructions are spot on and we were having a good concentration day! We filled our sponge cake with homemade lemon curd and topped with meringue frosting. This way there are no egg whites left from making the curd (there is still a country girl in me somewhere who can't bear to waste anything), and it is to die for! Not to mention FODMAP friendly. While the cake was in the oven we prepared the curd and frosting. Here are the recipes and instructions.

Lemon curd

  • 2 whole eggs
  • 2 egg yolks (save whites for the frosting)
  • 165g caster sugar
  • 80g unsalted butter
  • 3 small lemons (the zest from two and juice from three)
  1. In a saucepan whisk whole eggs and yolks with the sugar until well combined.
  2. Place over low heat and whisk, after a few minutes at the butter, zest and juice. Whisk continuously until thickened.
  3. Strain the curd through a fine sieve into a bowl and allow to cool.

Meringue frosting

  • 2 egg whites (left over from the curd)
  • 1 cup of caster sugar
  1. Beat the ingredients together until the sugar is dissolved and the meringue is stiff enough to form a peak.

Bringing it all together

  1. Once the cake and lemon curd have cooled you can prepare the cake to be served. Use a serrated knife to cut the cake in half. The best advice we can give here is keep the knife at the same height throughout, slicing into the middle and keeping the tip of the knife in the centre slowly work around the 360 degrees of the cake until you make it back to the start.
  2. Gently remove the top half and liberally spread the lemon curd through the middle of the cake.
  3. Replace the top and ice with the frosting. You can ice the sides of the cake too if you want (for a more special occasion look), we didn’t because we wanted to showcase the cake but there will be enough frosting.
  4. Serve on a nice platter for a delicious and lovely looking cake.

The taste test

The flavour of the sponge cake was delicious. The texture was a little more dense than what you would expect from a blow-away sponge (to get that kind of height, you would need to make two cakes and stack them rather than cutting in half), height-wise it was more on par with a Victoria sponge. It was very moist, top marks because that can be hard to achieve in a sponge cake. We shared it as a Birthday cake and it was enjoyed by all!

The verdict

We would definitely use the Well and Good sponge mix again. Although it wasn’t as fluffy as my grandma’s, no one in our family has ever been able to re-produce a sponge cake like that. In all honesty we have never created anything but floppy, flat pieces of rubber that taste like egg - as you can imagine they in no way resemble sponge cake. So, we were more than thrilled when we pulled a risen, golden cake out of the oven, not to mention that it was simple and delectable. Great product Well and Good, we recommend it.

Gluten free sponge cake with lemon curd and meringue frosting
Well and Good take their involvement with the allergy free community seriously. They are an accredited Allergy Aware company, meaning all of their products are gluten, dairy, peanut, tree nut, sesame seed, soybean, crustacean and fish free. They also go through regular and rigorous testing to ensure no customer will ever have a bad experience with one of their products.

For those for you who are looking for specific gluten free and FODMAP friendly products here is a list of those that are suitable from Well and Good;

Crusty bread mix
Chia, linseed & sunflower bread mix
Sponge/swiss roll mix
Cupcake mix
All purpose cake mix
Mud cake mix
Marble cake mix
Muffin mix
Premium biscuit mix
Self raising flour
Plain flour
Pastry flour

You can purchase the entire range of Well and Good products online at Gluten Free Direct. Happy baking!

Gluten free sponge cake with lemon curd and meringue frosting
This is a sponsored post.