Gluten Free Colourful Victoria Sponge

Gluten Free Colourful Victoria Sponge

This is a tasty but colourful gluten free colourful Victoria sponge cake.

The recipe is based on the weight of two eggs

Ingredients

For each layer of the cake

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence
      • Food colouring (different colour for each layer)

For the filling

      • Strawberry jam
      • Whipped cream

Method

Cream the sugar and butter until you have a smooth consistency. I try and leave the butter out so that it is really soft.

Beat the eggs, add some vanilla essence. I then added athe food colouring to brighten the cake mixture.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon the mixture into a greased cake tin.

Repeat the process for the second (and if required third layer).

The bake the cake in a 180º normal oven or 160º fan oven for 25-30 minutes or until a metal skewer inserted into the cake comes out clean.

Cool and then construct the cake, spreading jam and then cream.

Finally dust the cake with icing sugar.

Gluten Free Chocolate Fudge Cake

Though I do make my own cakes I sometimes use mixes, both for convenience, but also sometimes to try something new.

One pack we recently used, and really enjoyed was Betty Crocker Gluten Free Devil’s Food Chocolate Cake Mix.

Despite what you see on the box, you don’t get the icing, so you need to buy that as an extra.

As well as the mix you also need:

      • 125ml vegetable oil
      • 250ml water
      • 4 medium free range eggs

There are three steps:

      1. Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
      2. Pour the cake mixture evenly into two greased cake tins.
      3. Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean. 

Once cool you can smother the cake with chocolate fudge icing.

It was rather good, and to be honest you wouldn’t know it was gluten free as it had the taste, texture and smell of a chocolate fudge cake even without the icing.

Colourful Gluten Free Cake

This is a tasty but colourful loaf cake.

The recipe is based on the weight of two eggs

Ingredients

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence
      • Yellow food colouring
      • Red food colouring
      • Green food colouring

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon a third the mixture into one side of a loaf tin. Then separate the remaining mixture into two portions.

With one of the portions, add some red food colouring to the mixture and stir it carefully until you have a nice consistent coloured mixture. With the other portion use green food colouring.

You can of course use whatever colours you like.

Spoon these cake mixture portions into the loaf tin.

I then used a knife to gently swirl the three coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.

The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.

Cool and then serve in slices.

Gluten Free Red and White Cake

This is a tasty but colourful loaf cake.

The recipe is based on the weight of two eggs

Ingredients

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence
      • Yellow food colouring
      • Red food colouring

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon half the mixture into one side of a loaf tin. Then in the mixing bowl add some red food colouring to the remaining mixture and stir it carefully until you have a nice consistent coloured mixture. Spoon the rest of the cake mixture into the loaf tin.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

I then used a knife to gently swirl the two coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.

The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.

Cool and then serve in slices.

Gluten Free Loaf Cake

loaf cake

This is a tasty plain loaf cake.

The recipe is based on the weight of two eggs

Ingredients

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

Cool and then serve in slices.

I used some yellow food colouring in the recipe, as we like to eat bright cakes….

To make a Maderia Cake version of this recipe, add the grated zest of one lemon to the egg mixture as you add the vanilla essence. Add 50g of ground almonds when you add the flour.

Gluten Free Chocolate Loaf Cake

Gluten Free Chocolate Loaf Cake

This is a tasty rich chocolate loaf cake.

The recipe is based on the weight of two eggs

Ingredients

3 standard eggs
Take the same weight of two of the eggs of soft butter.
Take the same weight of two of the eggs in caster sugar
Take the same weight of two of the eggs in self-raising gluten-free flour.
Two large spoons of cocoa powder.
Vanilla essence.

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence.

Stir the eggs into the creamed butter and sugar with some of the flour and the cocoa, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

Cool and then serve in slices.

Time for an incredible Harry Potter Cake

Harry Potter Cake

No I did not make this cake, but I saw it in the window at Patisserie La Reine in Broadmead in Bristol. I like the book form they have used, and have not gone for a simple closed book, it actually looks like an open book too. They have managed to catch the character of the sorting hat, though does a hat even have character? My only thought was why did they choose that colour?

Time for a rainbow cake

rainbow cake

Last year my daughter and I baked my wife a birthday cake. As my daughter is coeliac, it was gluten free. This was a great success.

For my daughter’s birthday I decided to bake her a cake. Last time we baked five different coloured cakes using Dr. Oetker’s Colouring Gel.

This time I decided to go with seven layers and used colouring gel from Aldi, which worked just as well as Dr. Oetker’s giving us bright strong colours.

Recipe

Take one egg and put this on your balance scale.

Weigh out an egg weight of caster sugar.

Same weight of soft butter.

Cream the sugar and butter.

Before adding the egg, weigh out an egg weight of Gluten Free self-raising flour, then add two eggs to the butter and sugar mixture and add some vanilla essence. Now add the colouring gel, we added a fair bit to have a strong colour.

We had a

Red cake using red colouring gel.

Blue cake using blue colouring gel.

Pink cake using pink colouring gel.

Orange cake using yellow colouring gel with a hint of red gel.

Violet cake using red and blue gels.

Green cake using blue and yellow gels.

Yellow cake using just the yellow colouring gel.

Mix the egg, gel, essence into the creamed sugar and butter.

Then fold in the flour, until the mixture is smooth.

You could add a little milk if you want to have a smoother batter.

The cake mixture was spread into a lined six inch cake tin and baked at 180℃ for about 15 minutes.

The cakes were left to cool and then the cake was built with a whipped cream and strawberry jam filling.

This is where things started to go wrong, as the cake was built it appeared to be stable and then it all started to slide apart. I managed to stabilise the cake with a wooden skewer, but lots of the cream had splurged out the sides. So I then tried to fix things by using a palette knife to spread the cream on the sides of the cake. This did not work and the cake looked a real mess…

I did dust the cake with icing sugar and then we presented the cake with flaming indoor fireworks. I was unable to cut the seven layers as single slice, so we took off the top four layers and put that on a separate plate and cut that into slices.

Though it looked messy, it was very light and very tasty.

Rainbow Cake

rainbow cake

My daughter and I baked my wife a birthday cake. As my daughter is coeliac, it is gluten free.

So we baked five different coloured cakes using Dr. Oetker’s Colouring Gel.

Recipe

Take one egg and put this on your balance scale.

Weigh out an egg weight of caster sugar.

Same weight of soft butter.

Cream the sugar and butter.

Before adding the egg, weigh out an egg weight of Gluten Free self-raising flour, then add the egg to the butter and sugar mixture and add some vanilla essence. Now add the colouring gel, we added a fair bit to have a strong colour.

We had a

Red cake using red colouring gel.

Blue cake using blue colouring gel.

Pink cake using pink colouring gel.

Orange cake using strong yellow colouring gel with a hint of red gel.

Violet cake using red and blue gels.

Mix the egg, gel, essence into the creamed sugar and butter.

Then fold in the flour, until the mixture is smooth.

You could add a little milk if you want to have a smoother batter.

The cake mixture was spread into a six inch cake tin and baked at 180℃ for about 15 minutes.

The cakes were left to cool and then the cake was built with a whipped cream and strawberry jam filling, dusted with icing sugar and served with sugar flowers.

Sorry, they also look disgusting…

These Kipling’s Witches Hat Fancies are described on the packet as: orange flavoured green sponge with a vanilla topping and black fondant icing.

These Kipling’s Witches Hat Fancies are described on the packet as: orange flavoured green sponge with a vanilla topping and black fondant icin.g

That whole combination really doesn’t appeal to me, but maybe that is the point..

In my previous blog post I said I wasn’t going to buy any, however on a visit to London, my sister-in-law bought some for the children as a Halloween tweet.

Now I didn’t eat any, but my son who did, said he enjoyed it, but then it probably just tasted of sugar! What put me off (apart from all the sugar) was that the combination of green sponge and black icing, meant after they were bitten into, they actually looked like they were mouldy French Fancies!

…and that may be the point!