Sponge Cake

Sponge Cake:

Prep time: 20-30 minutes

Bake time: Approx 27 minutes

Ingredients:

Sponge Cake (makes 1 – for double-layer cake repeat cake recipe rather than doubling the recipe):

  • 130 g of Grain Free Flour Mix
  • 1 tsp baking powder
  • 3 large eggs, egg yolks and whites separated
  • 1/3 cup extra virgin olive oil
  • 1/3 cup raw honey
  • 1 tsp vanilla extract

Whipped Coconut Cream Filling/Topping:

  • ½ can of coconut whipping cream, chilled in fridge for 4 hours or overnight
  • 1 tbsp honey
  • Seasonal fresh fruit to top

Method:

  1. Preheat oven to 180 degrees Celsius (non-fan forced).
  2. Line a small cake tin with parchment paper.
  3. Add Grain Free Flour Mix and baking powder to a bowl and mix well to combine.
  4. In a stand mixer, add egg whites to the bowl and whisk on medium-high until stiff peaks form. This should take a few minutes. Alternatively, use an electric hand mixer to beat egg whites until the desired result is achieved.
  5. In a separate bowl, add egg yolks, honey, extra virgin olive oil, and vanilla extract. Whisk the wet ingredients using an electric mixer or by hand until well combined.
  6. Add the wet ingredients to the dry ingredients and mix gently until combined.
  7. Add whipped egg whites to cake batter in small batches and gently fold into batter using a spatula. Remember to fold until you have a uniform mixture, whilst being careful not to over mix. The goal is to maintain as much of the aeration of the egg mixture as possible to ensure a light, spongy cake.
  8. Slowly pour the sponge mix into prepared cake tin and place on middle rack of oven and bake for 27 minutes or until a skewer comes out clean.
  9. Remove the tin from the oven. After a few minutes, gently lift the sponge out by holding both ends of baking paper and place onto a wire rack to cool.
  10. Once equipment has been cleaned thoroughly, prepare the cake tin again by lining it with parchment paper. Repeat steps 3 to 9 for second cake layer.
  11. Once cake/s have cooled down completely, prepare coconut whipping cream by adding whipping cream and honey to a stand mixer or mixing bowl and beat until light and aerated.
  12. Place one of the cakes on a cake board or plate and begin to add coconut whipping cream on top, smoothing it over the entire top of cake. Proceed to add the second cake and once again add coconut whipping cream on top.
  13. Decorate the top of the cake with seasonal fruits (e.g. sliced mango, mixed berries etc).