Island Life Magazine Ltd June/July 2018 | Page 122

Food & Drink
Gluten Free Summer Berry Sponge
Recipe by Richmond Bakery, Cowes
Ingredients Method
The two layers The two layers
14oz Coconut flour 1. Preheat the oven to 160°C
14oz Butter 2. Line two 8-inch round tins
(approx, 2 inches deep)
14oz Coconut sugar
7 Eggs
4tsp Gluten free baking
powder
1tsp Xanthin gum
Buttercream
9oz Butter
1lb Icing sugar
Splash of whole milk
1tsp Vanilla essence
Jam (flavour of your choice)
Fresh berries
3. In a mixing bowl, add butter and
sugar, beat until light and fluffy.
4. Add eggs, flour, baking powder
and xanthin gum and beat on
a high speed for approx 3 mins
until pale in colour.
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9. Add icing sugar, and whisk on a
slow speed until incorporated.
10. Judging on the buttercream, add
a splash of milk (the buttercream
should be quite firm, but fluffy
with the consistency of thick
whipped cream).
11. Add your buttercream to a piping
bag and ice the top of one cake,
leaving room in the middle.
5. Spread evenly between two tins
and bake for 35 - 40mins until
12. Add your jam and fresh fruit to
golden brown, and a cocktail stick
the middle of the sponge, and
comes out clean.
add the second layer on top.
6. Turn out of tin, and allow to cool.
13. Pipe the rest of your buttercream
Buttercream
on top of the cake, garnishing
with fresh berries.
7. For the buttercream, soften butter
slightly and add to mixing bowl.
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8. Whisk on high for approx. 3
minutes until pale and creamy.
14. Enjoy!