Christmas gluten-free sponge cake (FODMAP friendly)

Give the festive season a lift this year with this fantastic recipe for a gluten-free Christmas sponge.

 Having a wheat intolerance can be a bit complex as it is a combination of food types, Springy to touch, light to eat and sweet to taste – it’s the perfect thing to lift your spirits now that winter has arrived. Sprinkled with delicate icing sugar for that wintery look and packed full of delicious fruit jam and whipped cream, this cake is the perfect treat to serve to gluten or wheat intolerant friends or relatives this Christmas or simply as a treat for those on the FODMAP diet.

Sink your teeth into the soft and delicate texture for a true slice of heaven that won’t undo all your hard-work dieting. Fruity, sweet and oh-so filling, this is a recipe you can bring out time and time again in the New Year. 

Christmas gluten-free sponge cake

To make this cake, you will need:

·         5 whole eggs

·         1/2 cup of caster sugar (approximately)

·         1 and 1/4 cups of gluten-free maize cornflour (approximately)

·         1/2 tsp gluten-free baking powder 

·         2 tbsp gluten-free raspberry jam

·         300ml whipped cream

·         2tsp icing sugar (also known as confectioners’ sugar)

To make this cake, you will need to follow these steps:

1. Preheat the oven to 180°C or 160°C for a fan-assisted oven.

2. Grease two cake tins of equal size and line with baking paper on the bases. 20cm round tins are recommended.

3. Beat the eggs together for 8-10 minutes until thick and creamy. You may wish to use an electric mixer to do this.

4. Add the caster sugar 1tbsp at a time and beat until it has dissolved into the beaten eggs.

5. Sift the conflour and baking powder together before adding them both to the egg and sugar mixture.

6. Fold the mixture to combine all the ingredients. Be gentle when doing this to avoid beating the air out of the mixture and ruining the texture of the end result.

7. Spread the mixture evenly between the two cake tins.

8. Place the tins in the centre of the pre-heated oven and bake for 20-22 minutes or until the sponge is cooked through.

9. Turn the sponge onto wire racks covered with baking paper to cool.

10. Spread one of the cooked cakes with jam and the whipped cream when cool.

11. Place the remaining sponge cake on top to make a sponge sandwich.

12. Dust the top of the cake with icing sugar and serve.

If you think you may have a food intolerance, visit YorkTest the food intolerance experts to find out more

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