This cake is just flawless! It is perfect for serving it to your guests for coffee or tea time.
The jam jam gives it that wonderful freshness, but feel free to replace the jam and fill it with whatever you like.
It may look to a Victoria Sponge Cake, but other than that it doesn't contain any fat, uses less sugar and you don't have to seperate the egg yolks from the egg whites and beat them fluffy.
This cake is gluten free and can be made sugar free and dairy free too.
The recipe is very simple and doesn't need many ingredients.
yields one 8 inch cake
Ingredients
cake:
4 eggs
150 g sugar
60 g brown rice flour
60 g almond flour
1 tsp baking powder
2 tsp vanilla extract
1 pinch of salt
assembling the cake:
150 g strawberry jam
150 ml heavy whipping cream
*for substitutions see notes below
Instructions
Preheat your oven to 180°C and line a 8 inch round cake pan with parchment paper or grease it with coconut oil (or oil of your choice) and set aside.
Beat the eggs, the vanilla extract, the sweetener and the salt with an electric mixer until it is light and fluffy for abou 3 to 5 minutes.
In another bowl mix together the flours and the baking powder.
Give about a quarter of the flour-mixture to the egg-mixture and fold it in with a spatula. Do this carefully as you don't want to mixout all the air.
Repeat it quarter for quarter with the rest of the flour-mixture. Look out that thereareno lumps left.
Transfer the cake dough into the prepared pan.
Bake for about 30 to 45 minutes or until a skewer inserted in the center of the cake comes out clean.
Let it fully cool on a wire rack before you slice it in the middle in half.
While your cake is cooling down, you can beat the heavy whipping cream until it forms stiff peaks. Put it in the fridge until you use it.
Once the cake is cool and halved, you can spread the jam on the under half and put the upper half of the cake over it, but leave about 1 tbsp of the jam for the whipping cream.
Then you can put the whipping cream on top and drop the ladt bit of strawberry jam over it. Take a fork or a skewer and swirl through it to create a marble effect.
Slice and enjoy!
Notes
Sweetener: To sweeten the cake you can replace the sugar with any granulated sweetener like xylitol, erythritol etc.
Almond flour: If you are allergic to almonds just finely ground seeds like sunflower seeds for example as a substitute. If you don't have almond flour on hand, you can just grind your own almonds until they are very fine.
Brown rice flour: You can easily replace it with white rice flour, or even normal all-purpose flour, cake flour or whole wheat flour.
Strawberry Jam: Instead of the strawberry jam you can of course use any other jam you like. For a sugar free version, just use chia cham. You can also use fruit compote if you want to reduce the amount of sugar or puree fresh fruits.
Heavy Whipping Cream: Tho make this even lighter you can also use cream cheese or a thick greek yogurt (this also fat free if desired). Or to make this dairy free, you can use coconut cream lr a thick dairy free yogurt of choice.
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