For my brother’s 21st Birthday, I wanted to make a cake that everyone could eat no matter what their intolerances! Its a classic Victoria Sandwich Cake mix, with a jam filling (he doesn’t like cream!) which is suitable on a FFF diet and little cake pop stars for decoration. For the filling and decoration, you can do whatever you fancy, my favourite combination is freshly whipped Lactofree cream, jam and fresh strawberries. Here he is, enjoying the cake, he’s not going to thank me for this picture!
What you’re going to need:
For the Cake:
110g of Doves Farm Self Raising Flour
110g Pure Sunflower Dairy Free Spread (plus some extra for greasing) at room temperature
110g Caster Sugar
2 Large Eggs (if you’re vegan, or allergic to eggs, use 2 heaped tsp of egg replacer and 4 tbsp of water whisked together)
1/2 tsp of Xanthan Gum
1 tsp Vanilla Extract
1tbsp Lactofree milk
Icing Sugar to dust (optional)
For the Filling:
1-2tbsp of Duerr’s Strawberry Jam (this jam is gluten free, contains no glucose-fructose syrup and is suitable for vegans and vegetarians. I got it from my local Tesco Superstore)
For the Cake Pops (optional):
55g Doves Farm Self Raising Flour
55g Pure Sunflower Dairy Free Spread at room temperature
55g Caster Sugar
1 Large Egg (if you’re vegan, or allergic to eggs, use 1 heaped tsp of egg replacer and 2 tbsp of water whisked together)
A smidgen of Xanthan Gum
1/2 tsp Vanilla Extract
1/2tbsp of Lactofree milk
2-3 sprays of FryLight (gluten free)
Two 7 inch Sandwich Tins
Some Greaseproof Paper
Food mixer (optional), a spatula, a sieve, a fork, a jug, a variety of spoons and if making by hand you’ll also need a bowl, a wooden spoon and a metal spoon. You’ll need a cake pops silicone mould for the decorations (optional).
This is how you’re going to make it
1. First start by preheating your oven to 170 degrees, non fan, and getting your tins out. Rip off a bit of the greaseproof paper and use it to grease the tin all around with some of the Pure Sunflower Spread. Line your tins with greaseproof paper on the bottom only, by drawing around your cake tin and cutting out the circle. It should fit snuggly into the bottom of your tin.
2. Into your food mixer bowl, place the Pure Sunflower Spread and caster sugar. Mix on a medium setting until pale and fluffy. If you’re making this by hand then you’ll need to beat these together with a wooden spoon.
3. Once the mix is pale and fluffy you’re ready to add your eggs. In a separate bowl or jug (something with a pouring spout is best) lightly whisk the eggs together with a fork. At this stage measure out your flour and keep it nearby in case the mixture curdles. Then begin to add the eggs slowly to the butter and sugar mix, beating on a medium setting (if you’re doing this by hand then use a wooden spoon). If it seems like the mixture is curdling then add a dessert spoon of flour and it hopefully should right itself! Once all the egg is incorporated, mix in the vanilla extract.
4. Next, add the Xanthan Gum to the flour. Then sieve the flour mix into the batter from a height and beat on a light setting until the flour is incorporated and no longer. If you beat it for too long, you risk knocking all the air out of the mix. If you’re doing this by hand, use a metal spoon to fold the flour in.
5. At this stage the mix should drop off a spoon easily when you tap it against the side of the bowl. If it doesn’t, add the Lactofree milk and fold it in.
6. Divide the mixture between the two tins and level them off. Pop them into the oven for around 25-30 minutes. At 25 minutes, press your finger lightly on the sponge. If it springs back immediately, it means that it is cooked. If not, keep it in the oven for another 5 minutes.
7. Leave the cakes to cool in the tins. Most recipes usually say to turn them out onto a cooling wire, and you can do this if you want to, but I prefer to leave them in the tins as its less fussy!
8. While the cakes are cooling, you can make the cake pops by spraying the moulds with FryLight. Then repeat steps 2-5. Next, take teaspoons and divide the mixture into each mould (remember to only fill one side, the side without the hole, and fill it almost to the top). Put the top layer of moulds over the bottom layer (making sure they match!) and put them in the oven, straight onto the wire rack, for around 12-15 minutes. Take them out of the oven and leave them for 2-3 minutes to let the residual heat cook out. Then remove the top layer and press your finger on the sponge lightly, if it bounces back then its done. If not, replace the top and pop back in the oven for a few moments longer. Then leave your cake pops to cool with the top layer off.
9. Once your cake is cool, and your cake pops are too, you can start to put the sponge together. Place your bottom layer on a wooden board or presentation plate, then spread the jam all over the top. Then put the top layer of the cake on top and sandwich the jam in-between, giving it a gentle push so you can see the jam on the outside. Then take a tsp and dot some jam under each cake pop and place on top of your cake. Then dust with some icing sugar and hey presto you’re finished!
The next step is to embarrass your brother on his birthday, by putting baby photos in the local paper! Anyway, let me know how this turns out for you, and what fillings you used. I’m always looking for new ideas, so leave a comment!