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- 6 x large eggs
- 1/4 cup caster sugar
- 1/2 cup gluten free plain flour
- 1/3 cup arrowroot flour/starch
- 4 Tbls cocoa powder
- 1 tspn baking powder
- 1 x jar of raspberry (or other berry) jam
- 1 x large can-worth of dairy-free whipped cream (see my recipe)
Serves: 8-9, Prep: up to 50 mins, Cook: 10-12 mins
1. Pre-heat your oven to 160°C (I used a fan forced oven) and grease two sponge pans. Place circles of baking paper on their bases and put aside.
2. Sift the dry ingredients twice, as the third time you sift them will be into the eggs, put aside.
3. Crack the eggs into a large mixing bowl and beat them on slow speed for one minute to combine, and then on medium speed for nine minutes until they have practically quadrupled in volume.
4. Beat in the caster sugar, a little at a time, making sure each is properly dissolved before adding the next.
5. Sift the flour for the third time, in small batches, into the egg mix. It’s very important to make sure each addition is properly folded through or you will get lumps. Sift gently and slowly, making sure not to stir the air out of the mix.
6. Pour the batter into the two tins. Be sure not to scrape the bowl too hard or too heavily, as this will cause the dregs to loose their air.
7. Cook the sponge cakes for 10-12 minutes, or until they spring back from the edges of the pan and a skewer inserted into their centres comes out clean.
8. Immediately tip them out onto a wire rack, covered in baking paper, to cool.
9. If you want you cakes perfectly flat cut any parts from the top you see sticking up, otherwise smear the top of one cake with jam and cream and let that be the base. Place the next cake on top, with the flat bottom facing up . Cover this in a layer of jam and cream.
10. Refrigerate the cake in a cake carrier or a similar box, to prevent it from drying out and to allow the cream to harden a little.
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