Gluten free old school traybake. This gluten free old school sponge cake recipe is so good no one can tell it's gluten free! It's so simple to make and this large cake is perfect for sharing and making for birthday parties. This gluten-free retro school dinner sponge will be the go-to recipe for any celebration.
Who wants to revisit their childhood school days? This fun sprinkle tray bake sponge cake definitely has that nostalgic and retro feel. If you like easy traybake recipes I also have a gluten free banana cake that's also delicious.
I made this while homeschooling my daughter. The recipe is so easy she enjoyed getting involved and obviously, we both loved eating it.
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Ingredients
Equipment
- large baking tin I used 13"x10" - As this is a large cake I recommend that you use a large baking tin for this recipe.
Ingredients
Old School Sponge Cake
- Gluten free Self Raising Flour -Many gluten free self-raising flour will work well in this recipe. I used Doves free from as this is my preferred brand.
- Margerine/Butter - Use butter that has come to room temperature as it will be too cold to use straight from the refrigerator. To make Dairy free use Dairy free spread of your preference to make dairy free school cake.
- Caster Sugar -This makes the cake light, gives moisture, and adds sweetness to the cake.
- Eggs - The eggs gives the cake structure. Be sure that your eggs are at room temperature. I know it seems like there are alot of eggs in this recipe but trust me it works!
- Baking Powder -Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
- Vanilla extract - Gives flavor to the cake.
- Xanthan Gum - This is a common ingredient when gluten free baking. Xanthan gum prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gelling everything together.
Icing
- Powdered Sugar - Also known as Icing Sugar.
- Water
- Sprinkles - It wouldn't be an old school sponge cake without the sprinkles. I used a mix of colorful sprinkles but you can use sprinkes of your choice.
- Food Colouring (if desired)
See the recipe card for quantities.
Instructions
- Preheat oven to 170°C/325°F/Gas mark 3
- Prepare baking tin with grease proof paper. I prefer to fold paper over the sides of the tin as this makes it easier to lift the cake from the tin when cooled.
- In a large bowl mix all the sponge ingredients together until it forms a smooth consistency.
- Pour the mixture into prepared baking tin and spread out evenly.
- Bake in the Oven for approximately 40 mins insert a skewer into cake after this time if it comes out clean its ready if not leave it in a slightly longer. (Times may vary slightly dependant on oven). Transfer tin to cooling rack and leave to cool.
- Sieve icing sugar into medium size bowl. Add 1tsp of water at a time and mix until you get desired consistency.
- Add food colouring if desired.
- Spread Icing over cake evenly and then drop over desired sprinkles (I like to use brightly coloured sprinkles for that sprinkle cake look).
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used other Gluten free Self raising flour blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
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Recipe FAQ's
Sprinkles are usually made with ingredients that do not contain gluten as they are mainly made with sugar, food coloring, potato starch and, a glazing agent. Although I have found some brands of sprinkles do contain wheat flour in their ingredients list or sprinkles that cannot guarantee that they are gluten free due to being processed in a factory that handles other ingredients containing gluten. I advise you to always check the label of your Sprinkles to ensure they do not contain gluten when making a gluten free sprinkle tray bake sponge.
Any Gluten free self raising flour will work well with this recipe. I used Doves freee from as this is my preferred flour.
That's no problem this is easily adapted if you want a gluten dairy free school cake. Just switch the Butter to your preferred dairy free spread. So no reason for you to miss out.
This can be stored in an airtight container for you to enjoy for up to 5 days.
The sponge can be frozen in a freezer safe container for up to 3 months. Then add icing once defrosted.
Slice into even squares the size of your choice and enjoy it on its own or you can have it the old-fashioned way with custard. Alternatively, If you are making it for a sprinkle birthday cake or special occasion you can add some food coloring to your icing to make beautiful colored icing and top with sprinkles to suit the desired theme.
Other gluten-free recipes you might enjoy
📖 Recipe
Gluten Free Old School Sponge Cake
Equipment
- large baking tin I used 13"x10"
Ingredients
Sponge Cake
- 450 grams Gluten free Self Raising Flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 450 grams Marg/Butter (Room temperature) To make Dairy free use Dairy free spread of your preference
- 400 grams Caster Sugar
- 7 Eggs (Room temperature)
- 2 teaspoon Baking Powder
- 2 teaspoon Vanilla extract
- ½ teaspoon Xanthan Gum
Icing
- 300 grams Icing Sugar Powdered sugar
- 4-5 tablespoons Water
- Sprinkles of choice
- few drops Food Colouring (optional)
Instructions
Sponge
- Preheat oven to 170°C/325°F/Gas mark 3
- Prepare baking tin with grease proof paper. I prefer to fold paper over the sides of the tin as this makes it easier to lift the cake from the tin when cooled.
- In a large bowl mix all the sponge ingredients together until it forms a smooth consistency.
- Pour the mixture into prepared baking tin and spread out evenly.
- Bake in the Oven for approximately 40 mins insert a skewer into cake after this time if it comes out clean its ready if not leave it in a slightly longer. (Times may vary slightly dependant on oven). Transfer tin to cooling rack and leave to cool.
Icing
- Sieve icing sugar into medium size bowl. Add 1tsp of water at a time and mix until you get desired consistency.
- Add food colouring if desired.
- Spread Icing over cake evenly and then drop over desired sprinkled (I like to use brightly coloured sprinkles for that Retro look).
Notes
I hope you enjoyed this old school cake recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also connect and tag me in any photos taken when trying this recipe over on my Instagram.
Gustafur
Lovely cake work wonders
Jane
I made this vanilla traybake for my daughter’s birthday party and it went down a treat. I will definitely make it again.
Yvonne
This is possibly the best gf cake I have made. My daughters friend is coeliac and I made them a jubilee afternoon tea today including this cake. Absolutely amazing and so simple to make. Light and fluffy and not dry at all like some cakes.
Amanda
Thank you Yvonne for the great review. It has made me so happy knowing that you liked the recipe. It's a popular cake in my house and I love hearing when others have tried my recipes.
Julia Gibbs
Excellent recipe. Light and fluffy and lovely.
Amanda
Thank you Julia for your review. I am so glad you liked the recipe.