The following gluten-free recipe is an adaptation of Darjeeling Dream's Blackberry Champagne Layer Cake.
Instead of champagne, I used white Grapetiser, South Africa's well-known preservative-free, no added sugar-free sparkling grape juice. Any sparkling juice local to you would probably suffice.
The end-result of my baking experiment was remarkable. The cake batter (gluten-free) held together well and rose evenly. The buttermilk added a rich taste and gave a moist crumb. The cake was easy to slice and delicious to eat. A real all-rounder as far as cakes go (especially gf ones!)
Should you choose to try it, I hope it turns out as well for you as it did for me. Born-up-a-gluten-free tree!
- 2 level cups gf cake flour (see below for my suggestion)
- 2 level tsp baking powder (gf or see below for my baking powder recipe)
- 1 level tsp baking soda
- 113g + 2 Tbsp soft butter
- 1 cup sugar (I used Huletts treacle sugar)
- 1 cup buttermilk (I used Douglasdale as they don't use thickeners)
- 4 large egg whites
- 1/4 cup Grapetiser (champagne/sparkling wine/sparkling grape juice)
- Topping: jam (I used sugar-free St. Dalfour Strawberry Fruit Conserve)
- To serve: whipped cream
Butter two 23 X 4 cm or 20 X 5 cm round cake pans and place circular cut-outs of non-stick baking paper on the bottom of each, which I recommend buttering for good measure as well.
Preheat your oven to 175 degrees Celsius.
In a large bowl, beat butter and sugar till lighter and fluffier.
Mix in the buttermilk.
- In a seperate bowl, beat egg whites to soft peaks, and then add them to the main bowl. Don't mix it together yet.
Add the dry ingredients to the butter-buttermilk-egg white mixture and beat until just combined.
Stir in the Grapetiser gently. Don't overmix as the bubbles are what's going to give the batter "rising oomph".
Divide the batter evenly into the prepped cake pans and smooth the tops with the back of a spoon or spatula. Bake for 25 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 mins, and then put them on wire racks to cool completely.
- Spread the fruit conserve of choice onto the cake layers, sandwiching them together.
- I served slices with imperfect quenelles of whipped cream.
- 2 level tsp bicarbonate of soda
- 4 level tsp creme of tartar
- 1 level tsp potato starch