gluten-free self-raising flourweighed off; if using gluten-free plain flour instead, use 3 teaspoons of baking powder total; with self-raising flour, add only 1 teaspoon~225 gest.
baking powderensure gluten-free; use 3 teaspoons if using plain flour instead1 tsp
xanthan gumacts as binder and stabilizer, replacing gluten's function¼ tsp
double or heavy creamfor making Chantilly cream filling~300 mlest.
icing or powdered sugarfor cream filling and top dusting
~2 tbspest.
jamstrawberry or choice of flavor; plus 1 tablespoon dissolved in 30 ml boiling water to moisten sponges~4 tbspest.
Steps
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1
Preheat oven to 170°C (340°F or gas mark 3).
2
Grease two sandwich cake tins thoroughly and line the bottoms with parchment paper circles, then grease the tops of the paper as well.
3
Combine gluten-free self-raising flour, baking powder, and xanthan gum, then sift through a fine sieve twice to ensure even distribution.
4
Beat butter and caster sugar together with a hand whisk or electric mixer until light and airy, about 4 minutes.
5
Gently tidy up the bowl, then add eggs one at a time, beating for 30 seconds after each addition to maximize air incorporation. Add vanilla extract with the final egg.
6
Give the final mixture a gentle beat, then use a spatula to very gently fold in the sifted gluten-free flour—do not use a whisk as it will knock out valuable air.
7
Divide the batter equally between the two prepared tins (can use scales for accuracy), then spread gently with the back of a dessert spoon, leaving it slightly higher in the middle.
8
Place immediately into the preheated oven and bake for 30 minutes.
9
While cakes bake, prepare the filling by whisking double cream, icing sugar, and vanilla extract until thickened and able to stand on its own (about 2 minutes). Cover and refrigerate.
10
Test baked cakes with a wooden pick or cocktail stick—if it comes out clean, they're done. Cool on a wire rack, then remove from tins and peel off parchment paper.
11
Place one cooled cake upside-down on a plate or cake stand. Moisten the top with the jam-water mixture (1 tbsp jam dissolved in 30 ml boiling water).
12
Spread jam over the moistened bottom cake, leaving a small border all around. Repeat the moistening and jam process on the underside of the top sponge.
13
Spread the whipped cream onto the jam-covered bottom cake, working carefully and leaving a small border. Take your time to spread evenly.
14
Carefully flip the top sponge, line it up, and gently lower it onto the cream base. Press lightly to secure in place.
15
Dust the top of the cake with icing sugar using a flour sprinkler—tap lightly rather than shaking to apply evenly.
PrimedTableBETA
