Inspired by the Great British Bake Off, I made a gluten and dairy free ‘schichttorte’ – a 20-layer* vanilla sponge. Gluten free company, Delicious Alchemy, have recently run their very own ‘Gluten Free Magic Bake Off’, so when I contacted them about my project, they kindly provided some cake mixes to use.
Of course, I couldn’t just leave it at that – so made a little video for your viewing pleasure, in case you fancy doing the same! But to be honest, it took blinking ages, if you need a cake fix and quick, I’d just use the mix to make a normal sponge ;)
The ingredients I used were adapted from the Paul Hollywood one on the BBC.
For the cake:
- 1 bag of Delicious Alchemy Vanilla Sponge Mix
- 11 eggs, separated (yes, really!)
- 110g dairy free margarine (or butter if your diet allows)
- Oil for greasing
- 6 tbsp seedless raspberry jam
For the chocolate glaze:
- 50g dairy free margarine (or butter if your diet allows)
- 1tbsp golden syrup
- 1tbsp dairy free milk
- 1tsp vanilla bean paste
- 75g dairy free dark chocolate (mine was 45% cocoa solids)
- Oil a 20cm round springform tin and line the bottom with baking parchment
- Beat together the cake mix, egg yolks and margarine
- In a clean bowl, whisk the egg whites until they form soft peaks
- Mix one third of the egg whites into the cake batter to loosen it, then carefully fold in the rest of the whites.
- Preheat the grill to high.
- Spoon about half a ladle-full of mix into the tin, and spread with a pastry brush to form an even layer (don’t worry, this get easier with the next layers)
- Grill until light golden-brown.
- Repeat for the next layer, and continue until all of the mix is used.
- Leave the cake to cool in the tin for 5 minutes, before turning out and leaving to cool completely.
- Melt the jam in a saucepan, and brush all over the cake – this helps the glaze to stick.
- To make the glaze, melt the margarine, syrup, vanilla and milk together and bring to the boil. Take off the heat and leave to cool for 5 minutes.
- Mix in the chocolate until it has melted together, and pour into a bowl to cool until it reaches coating consistency.
- Pour the glaze over the cake, spreading with a palette knife, and decorate as you like (I used red icing and freeze-dried raspberry pieces).
You might also like my gluten free epic rainbow cake video.
*we managed 17 layers, I counted