For the Summer fruit sponge:

  • Xantham gum 3.0 g
  • Semi skimmed milk 200.0 ml
  • Sunflower oil 200.0 ml
  • Phil Vickery-GF-Gluten Free Flour 260.0 g
  • Frozen berries 1000.0 g
  • Caster sugar 220.0 g
  • Egg 150.0 g
  • Vanilla extract 10.0 ml
  • Gluten free baking powder 10.0 g

For the Phil Vickery Gluten-Free flour mix:

  • Rice flour 700.0 g
  • Potato Starch 200.0 g
  • Tapioca Flour 100.0 g

This versatile recipe can be adapted using a variety of seasonal fruits



  1. For the Summer fruit sponge:

    • Preheat the oven to 180c.
    • Place the frozen fruit into a pan on a low heat.
    • Cook the fruit for 5-6 minutes or until it has fully defrosted.
    • Pour the fruit into a colander over a bowl to remove any excess liquid and leave to cool.
    • Whisk together the gluten free flour, baking powder and xantham gum to ensure that all are combined.
    • Place the sugar, eggs and vanilla into a mixing bowl and whisk on high speed for 3 minutes.
    • Whisk in the flour to the egg mixture, then add in the oil and milk.
    • Place the fruits into an oven proof dish and then add the sponge mixture on top.
    • Place the sponge into the preheated oven.
    • Cook for about 25-30 minutes or until the sponge is golden brown and light to the touch.
    • Allow the sponge to cool 10 minutes prior to portioning.
  2. For the Phil Vickery Gluten-Free flour mix:

    • Mix all the flours together thoroughly or put into a food processor and pulse until mixed.
    • Store in an airtight container.

    Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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