Gluten Free French Fancies Recipe
Gluten free French fancies are the sort of little cake bites that look far fussier than they really are. Soft sponge, a small swirl of vanilla buttercream, and a sweet poured icing turn a simple traybake into neat, pretty squares.
This recipe makes 16 homemade gluten free French fancies from one square sponge. The trick is to let the cake cool fully, trim the crusts, and keep the icing just loose enough to coat the sides without running straight off.
Recipe overview
Makes: 16 cake bites
Bake time: around 30 minutes
Oven temperature: 180°C
Best tin: square baking tin, lined with baking paper
Texture: soft sponge with a sweet icing coating
Difficulty: easy, with a little patience for decorating
If you are baking for someone who needs to avoid gluten, check every ingredient label, especially the flour, baking powder, bicarbonate of soda, icing sugar, and any flavouring. Use clean bowls, utensils, and tins to avoid cross-contamination.
Ingredients
For the sponge
125g softened butter
150g caster sugar
4 eggs, at room temperature
250g gluten free flour, such as Doves Farm
40g cornflour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
120ml milk
For the buttercream
100g icing sugar
50g softened butter
A splash of vanilla essence
A splash of milk
For the icing
150g icing sugar
A splash of water, added gradually until the icing reaches the right consistency
Method
Make the sponge
Preheat the oven to 180°C. Line a square baking tin with baking paper, making sure the sides are covered so the sponge lifts out easily.
Add the softened butter and caster sugar to a large mixing bowl. Cream them together until the mixture looks pale, light, and fluffy. This helps create a softer sponge.
Beat in the eggs one at a time. Mix well after each egg so the batter stays smooth and evenly combined.
In a separate bowl, combine the gluten free flour, cornflour, baking powder, bicarbonate of soda, and xanthan gum. Stir well so the raising agents are evenly spread through the flour.
Add half of the flour mixture to the butter, sugar, and egg mixture. Fold it in gently until mostly combined.
Pour in half of the milk and fold again. The batter should start to loosen but still feel thick.
Repeat with the remaining flour mixture and the remaining milk. Fold until the mixture is smooth, thick, and evenly combined. Try not to overmix.
Pour the sponge mixture into the prepared tin. Spread it evenly into the corners with a spatula.
Gently tap the tin on the worktop to remove any large air bubbles. This helps the sponge bake more evenly.
10. Bake for around 30 minutes, or until the sponge is golden and a skewer inserted into the centre comes out clean.
11. Remove the cake from the oven and leave it to cool in the tin for a short while. Then lift it out onto a wire rack and allow it to cool completely.
12. Once fully cooled, trim off the crusts from the top and edges. This gives the icing a softer surface to soak into and helps the fancies look neater.
13. Cut the sponge into 16 even squares. A serrated knife works well here, especially with gluten free sponge.
Make the buttercream
14. Add the softened butter to a bowl and beat until smooth.
15. Sift in the icing sugar, then mix slowly at first so it does not puff up everywhere.
16. Add a splash of vanilla essence and beat until creamy.
17. Add a small splash of milk if needed, just enough to make the buttercream soft and pipeable. It should hold its shape rather than spread flat.
18. Spoon the buttercream into a piping bag, or use a teaspoon if you prefer a simpler finish.
19. Add a small blob or swirl of buttercream on top of each sponge square. Keep it central so the icing can coat it neatly.
Ice the French fancies
20. Sift the icing sugar into a bowl.
21. Add a very small splash of water and stir. Keep adding water a little at a time until the icing is thick but pourable.
22. Place the sponge squares on a wire rack with a tray or sheet of baking paper underneath to catch drips.
23. Spoon the icing over each cake, letting it run over the top and down the sides. Use the back of a spoon or a small palette knife to help cover any gaps.
24. Leave the cakes to set at room temperature until the icing firms up.
25. Serve once set, or place them in an airtight container until needed.
How to store gluten free French fancies
Store the finished cakes in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, keep them somewhere cool so the buttercream stays firm.
They are best eaten fresh, as gluten free sponge can dry out faster than standard sponge. If making ahead, bake the sponge the day before, keep it wrapped once cool, then decorate on the day you want to serve them.
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