I love making birthday cakes for friends when I have the time! Last weekend was one of those days when the ingredients were in the cupboard and I had a couple of hours to spare! I decided to make a gluten free cake as the birthday boy doesn’t eat gluten! It turned out very well and was a huge hit!
You’ll need 2 x 9″ cake tins or glass dishes for this! Preheat the oven to 350….. Here are the ingredients:
Sponge Cake:
- 2 cups flour (gluten free or all purpose)
- 4 egg whites (room temperature)
- 1 tspn baking powder
- 1/2 tspn baking soda
- 1/8 tspn salt
- 1/2 cup + 1 tbspn unsalted butter
- 1 + 3/4 cups sugar
- 1 tspn vanilla
- 1 1/3 cups buttermilk
If you don’t have buttermilk just make some!
Measure 1 cup of milk with 1 tbspn lemon juice, stir and let stand for 5 mins. That’s it!
- Lightly grease and flour the pans
- Mix flour, baking powder, baking soda and salt together
- Mix butter until creamy
- Add sugar, vanilla, lemon juice and stir well
- Add egg whites
- Add flour mix and stir until smooth and creamy
- Divide mixture between the two baking pans
- Bake at 350 for 30 mins (poke with a chopstick to check it’s done. If chopstick comes out wet, it needs a few more minutes. Keep checking)
Cream cheese frosting:
- 8 oz cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 1 tspn vanilla extract
- 1 tspn lemon juice
- 1/4 tspn salt
- 1.5 cups fine baking sugar
- 1/2 cup apple sauce
- Mix the butter and cream cheese together until smooth
- Add vanilla extract and salt
- Gradually add sugar and apple sauce to sweeten. Stir as you go. If you want it sweeter just keep adding sugar! You can use up to 4 cups of sugar for this recipe and omit the apple sauce if you don’t have it!
Filling:
I used Organic Raspberry fruit spread because it’s made with all fruit and juice with no added sugar, and it’s delicious!
- Let the cakes cool while you make the frosting
- Tap the cakes out of the tins once cool
- Place frosting and cakes in fridge until ready to frost
- Generously spread raspberry jam over one sponge
- Stack the second sponge on top of the first and spread thickly with dollops of frosting
- Decorate with crushed cacao nibs or grated chocolate and fresh raspberries
Why did I cut the cake like this? If there are more people than you bargained for that want a piece of this delicious cake, simply cut a big circle into the cake and make small pieces of the outside circle followed by slices of the inner circle. You’ll gain at least 4 and sometimes 6 extra pieces!
I hope you love this as much as we did!
Sooz xo