I enjoyed baking this wonderful gluten free cake recipe so very much that I know you will love it too.
I sandwich together two thin gluten free sponge cakes using a thick and creamy vegan confectioners custard recipe that you can spread with jam.
My sponge cake is moist, soft, spongy and light.
I do not use wheat, gluten, dairy, eggs or even sugar in this cake recipe as I use xylitol to sweeten this cake but you can use sugar if you wish.
You can finish the cake by using powdered xylitol/sugar or you can garnish with fresh fruit for a fabulous presentation.
Can you resist this delectable gluten free custard sponge cake recipe ?
Ingredients for Jeenas Kitchen Super Gluten ,Sugar, Dairy & Egg Free Custard Sponge Cake Recipe
100ml Soya Milk
2 + 1/2 oz Xylitol (or 3-4oz sugar)
1oz Sunflower Margarine
1oz Ground Almonds
1 Tbsp Rapeseed Oil (or sunflower)
4oz Gluten Free Self Raising Flour
Jeenas Kitchen Dairy Free Confectioners Custard
How to Make Jeenas Kitchen Gluten Free Custard Sponge Cake Recipe
100ml Soya Milk
2 + 1/2 oz Xylitol (or 3-4oz sugar)
1oz Sunflower Margarine
1oz Ground Almonds
1 Tbsp Rapeseed Oil (or sunflower)
4oz Gluten Free Self Raising Flour
Jeenas Kitchen Dairy Free Confectioners Custard
How to Make Jeenas Kitchen Gluten Free Custard Sponge Cake Recipe
Mix together the gluten free self raising flour, xylitol and ground almonds in a mixing bowl.
Add the oil and margarine to the flour mixture and rub together with your fingers.
You will be left with a crumbly texture.
Add the oil and margarine to the flour mixture and rub together with your fingers.
You will be left with a crumbly texture.
Pour in the milk and mix very well for a few minutes.
Pour the gluten free sponge cake mixture into a long cake tin that has been greased and floured.
Spread carefully and evenly for the cake mixture to reach the sides of the tin.
The cake mixture will only be a thin layer but will rise slightly in the oven.
Place into a hot oven at 180C for 13-15 minutes.
Spread carefully and evenly for the cake mixture to reach the sides of the tin.
The cake mixture will only be a thin layer but will rise slightly in the oven.
Place into a hot oven at 180C for 13-15 minutes.
The gluten free sponge cake should be slightly golden and spongy to the touch.
Leave the sponge cake to cool then cut into four pieces.
Use a sharp knife to cut off all of the edges.
Turn one piece of sponge cake on its back and place a piece of vegan confectioners custard onto it. If desired you can lightly spread the other piece of cake before placing it on top of the custard.
Use a sharp knife to cut off all of the edges.
Turn one piece of sponge cake on its back and place a piece of vegan confectioners custard onto it. If desired you can lightly spread the other piece of cake before placing it on top of the custard.
Use an electric grinder to make powdered xylitol and dust the cakes generously.
You can add water and vanilla essence to the powdered xylitol to make a thick frosting to spread on top of the custard cakes.
Alternatively you can use powdered sugar.
Garnish with fresh fruit if desired.
You can add water and vanilla essence to the powdered xylitol to make a thick frosting to spread on top of the custard cakes.
Alternatively you can use powdered sugar.
Garnish with fresh fruit if desired.
Enjoy Jeenas Kitchen delicious gluten free custard sponge cake recipe.
About the Author
0 comments:
Post a Comment