Gluten free pound cake with raspberry jam and fresh cream
Like many people I love cake and I am continuing my quest to make delicious gluten-free cakes and other baked goodies. One day I might even enter the great British Bake Off and bake with just gluten-free flours, but I first want to spend the next year perfecting bakes that many people who are intolerant to wheat love. I want to continuing experimenting with different flours and recipes and make them not only suitable for people who can no longer eat wheat, but also I want to put my own twist some of the classics as well as trying to find out what works best with what.
Like many people, having some tea and cake often bring sunshine into your life on what could be a very dull day. Sitting down in my kitchen I was thinking how I could put a twist on the Victoria sandwich, which in my eyes is the best of British baking. I have a couple of ideas of how to put a twist on this classic and this is one of them.
It might not be true pound cake, but it was make in a pound loaf tin… so perhaps I am not being totally honest by saying that this is pound cake! But it still tastes yummy. What has surprised me, is that my mother who once dissed all my gluten-free bakes, is now a fan of several of my bakes. That makes me smile, beacuse I know she is secretly jelous that my cakes are now better than some of hers.
You will need a pound loaf tin for this cake, line the tin with grease proof paper as it will make it easier for you to turn out.
For the sponge:
200g gluten-free self rasing flour
200g caster sugar
200g cooking room temperature margarine or butter
3 large eggs
1 1/2 teaspoons xantham gum
1 1/2 teaspoons vanilla extract/essence
For the filling:
Rasberry jam – seedless or with seeds, it’s up to
200ml double cream, whisked until thick – not too think otherwise you will not be able to spread it.
1. Pre-heat your oven on gas mark 5 or 180oC. In a electric mixer or using a hand held electric whisk cream the margarine and sugar until pale in colour, light and slightly fluffy.
2. Then add the vanilla extract and xantham gum and whisk until mixed in. Once mixed in, add one egg at a time and whisk in, it might look like it’s curdling, but keep on mixing.
3. Once all the eggs are added you will need to mix in the flour. Add all the flour at once and mix on a high speed for about 1 minute – do not over mix. If all the flour is not mixed in with egg and butter, don’t use the mixer, finish it off by hand. If you over mix the flour I have found that it makes the cake too dense and you will not end up with a light and fluffy cake. The secret I think is not to over mix the flour.
4. Spoon the mixture into the lined pound tin and put into your pre-heated oven. Bake for 30 minutes on gas mark 5 or 180oC. The cake will be done when you prick it with a stick and there is no mixture on the stick. It should look golden brown and spring back at you. If you need to bake it for longer, do so, but keep checking it. Once baked, turn out onto a cooling rack, remove the paper otherwise the cake will start to sweat.
1. Once the cake is cooled, using a serated bread knife and a bread board cut the cake in half along the long edge.
2. On the bottom half of the cake, spread on a generous layer of the jam. On the top half on the cake, spread a generous layer the whipped cream on.
3. Then place the top half of the cake onto of the jam layer. Sprinkle on some icing sugar or caster sugar on the top to finish.
4. Serve with a cup of tea or perfect on its own.
Enjoy and happy gluten-free baking 🙂