I’ve taken my Chiffon Sponge Cake recipe a bit further, using a shallow bun tin to create little gluten-free cakelets, swathed with my homemade Peach & Apricot Jam, some whipped cream, and fresh fruit.
I meant to make this before … well, just, before. The buttered tins’ve been in the fridge almost a week.
Makes: 24 cakelets
- Butter, to grease tins
- 285g gluten-free flour
- 120g golden caster sugar
- 2 & 1/2 tsp gluten-free baking powder
- 1/2 tsp ground mace (ground nutmeg is a fine substitute)
- 1/2 tsp ground ginger
- 6 large eggs, separated (they should total 360g-390g when weighed in their shells)
- 125ml (120g if weighing) vegetable oil
- 160ml / 160g water
- 1 orange, finely grated zest (for cake) and 1/2 of juice (for whipped cream)
- Peach and Apricot jam (or similar)
- 300ml double cream
- 1 apricot, finely sliced
- Two 12-hole mini-Yorkshire pudding tins, or similar shallow bun/cupcake tins
- 3 large mixing bowls
- Electric mixer (hand-held or stand)
- Spatula or large metal spoon, for folding
- Palette knife, for loosening (if required)
- Cooling rack
- Piping bag and decorative nozzle
- Preheat oven to 180 C (160 C fan-assisted). Butter your tin holes well, including the ‘lip’ around each hole, and get 3 mixing bowls ready.
- In the first bowl, mix the flour, sugar, baking powder, and spices together with a fork.
- In the second bowl, whisk the egg whites to stiff peaks, starting at low speed and gradually increasing to high speed.
- In the third bowl, whisk the egg yolks with the oil, water, and orange zest until trebled in volume and fluffy.
- Add the yolk mixture to the dry ingredients and fold together until fully combined and smooth. Remember, this is gluten-free so over-mixing isn’t a problem – in fact, incorporate as much air as you can.
- Add one-third of the egg whites, folding briskly, to loosen the mixture. Then add the rest of the whites and fold carefully until no white lumps or streaks remain.
- Spoon the batter into the prepared tins (about 2 large dessert spoonfuls per hole). Bake in the oven for 15-20 minutes, turning tins halfway through for even baking, until they’re golden, risen with a central dome, and a skewer inserted in the centre comes out clean. Cool in the tin for a couple of minutes, then use a spatula or palette knife to loosen each bun and remove to a cooling rack.
- While the cakelets are cooling, whisk up the cream with the orange juice until quite stiff. Place into the fridge until the cakelets are fully cooled. When cooled, spoon some cold jam around the peak, and put the whipped cream into a piping bag with the decorative nozzle of your choice. Pipe the cream around/over the peak, then place two small slices of apricot over the top as garnish.