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Jam Sponge Cake (gluten Free/dairy Free/paleo)
I have spent many weekends trying to come up with a tasty jam sponge cake and this one was the clear winner. I am not a cake lover myself but even I thought that it tasted delicious, and my Dad gave it his seal of approval too (if only he knew I didn’t use conventional jam hehe).
Prep Time: 00:10
Cook Time: 00:30
1 cup coconut flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp unrefined salt
1 cup of ghee or coconut oil, melted
1/2 cup full fat coconut milk
2/3 cup real maple syrup or honey
4 tsp vanilla extract
4 egg whites
ghee or coconut oil for oiling pan
1Preheat oven to 175’C. (350’F. ) Oil two 9″ round cake pans and line bottom of pans with baking paper cut into a circle to fit the bottom.
2In a large bowl, sift together coconut flour, baking soda, baking powder and salt. Set aside.
3In another bowl, whisk together 6 eggs, fat of choice, coconut milk, honey, and vanilla until foamy.
4Add wet to dry and mix well to combine.
5In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
6Separate the mixture into the two cake pans.
7Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cakes are golden.
8Leave to cool
9Once cooled spread roughly 1/2 of the chia jam on to the cake that you are going to use as the base. After you have spread the jam place the other cake on top. Sift almond meal on top (optional).
NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs. This cake tastes super yummy, be sure to eat it quickly (of course!) as due to the nature of the ingredients it only keeps for a few days.
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