It had been a somewhat stressful week. And one thing that cheers me up when I can’t get together with the ones I love is to bake. I have been testing a recipe or two from a gorgeous book I got given for christmas – so watch this space. However, this recipe is from another book which is continuing to prove to be extremely reliable: The Gluten Free Dessert Bible.
This sponge cake is simple to make, even more so now that I know the trick for getting wonderful, stiff egg whites is to beat them until I can tip the bowl up and not have them fall out. I also learned another neat tip with folding egg whites, and that is to fold through a dollop of egg whites to loosen the mixture before you gently fold in the rest. This second tip works really well! And it makes the mix much lighter and easier to fold!
This sponge comes out lovely and golden and it holds its shape very well due to the arrowroot flour. It does become quite a thin sponge, but it’s still quite a sweet treat and when filled you don’t mind it’s lack of height. I filled mine with passionfruit whipped cream, although the original recipe used passionfruit curd. I recommend any of those sort of tangy/sweet fillings for this cake.
So a happy FF to all!
Adapted from the Gluten Free Dessert Bible’s
Light Lemon Cake with Passionfruit Cream
Serves: 6-8, Prep: 30-40 mins, Cook: 30-40mins
- 100g arrowroot, plus extra for dusting
- 4 eggs, separated
- 2/3 cup/150g caster sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Pinch cream of tartar
- Icing sugar for dusting
Passionfruit Whipped Cream
- At least 300ml thickened cream
- 1 tbsp icing sugar
- Up to 3 tbsp passionfruit pulp, strained if you don’t like the seeds
- Pre-heat oven to 160C (fan-forced) and grease, line and dust a 23cm cake tin.
- Beat the egg yolks, sugar, lemon zest and lemon juice in a bowl until pale and creamy.
- Sift the arrowroot over the egg yolk mixture and beat until well mixed.
- In a clean, dry bowl, whip the egg whites and cream of tartar until stiff. You should be able to tilt the bowl over and not have the egg whites slip and slide around. The really bold ones can try the true test of holding it upside down over their heads!
- Fold a dollop of the egg whites into the egg yolk mixture to lighten it up, and then gently fold in the rest.
- Pour the batter into the prepared tin and bake for 30-40 mins, or until the top is light golden and a skewer inserted into the centre of the cake comes out clean.
- Let cool in the tin for 5 mins, before turning out to cool completely.
- Once the cake is cool whip the cream with the icing sugar, and then gently fold through the passionfruit pulp.
- Cut the cake in half, spread the cream on the bottom layer, top with the second half of the cake and dust with icing sugar. Or alternatively you can spread the cream on top.