Summer gluten free sponge cake
Updated: Feb 14, 2021
What a better excuse than a birthday party to bake a gluten free summer cake?
Actually, you don't need an excuse to get your hands on this recipe, you just need to like fruits and custard cream. And a soft, spongy feeling on the palate.
Let's start with the recipe to make a gluten free sponge cake base that you can then garnish and match with all your favourite ingredients.
The Making of my gluten free sponge cake:
- 6 eggs
- 150 grams of sugar
- 150 grams of gluten free flour (I have used rice flour for this recipe)
- 10 grams of baking powder
As the video explains step by step the making of the gluten free sponge cake, the final result should be something like the picture above (keep it real!). I will now explain how to prepare my gluten free custard (a recipe you can reuse for every purpose)
Ingredients for my gluten free custard cream:
- 3 egg yolks - 6 table spoons of sugar - 1 table spoon and a half of Gluten Free Corn Flour - 500 ml of whole milk (other types of milk might impact the final result) - lemon peel - 1/2 stick of cinnamon
The Making: Whisk together the 3 egg yolks with the sugar. Add the gluten free corn flour and keep blending meanwhile adding warm milk. Finally, add 2 pieces of lemon peel and 1/2 stick of cinnamon.
The secret for a good custard cream is to keep mixing the ingredients on a slow flame till it becomes thick and creamy.
For this recipe, I have added some milk chocolate chunks when the custard cooled down.
I highly recommend it!
You now have your gluten free sponge cake and some custard cream - What's next?
Cut the top of the sponge cake in a way that it would look like the picture above.
Soak the top of the cake with this mix: pineapple juice, half glass of water and sugar. Then cover the top of the cake with the custard cream but make sure not to overwhelm the cake and make it homogenous.
Cut the fruits and garnish as you like - I have used:
100 grams of blueberries
100 grams of raspberries
100 grams of strawberries
100 grams of pineapple chunks
50 grams of grated coconut
If you are using grated coconut, remember to put it right on the custard cream before placing all the other fruits. It would "build" the base for the ideal garnishment.