Gluten-free celebration cake

Ingredients

Method

1. 1

   Sponge

   Whip the whites

   Separate the eggs. In a clean, dry bowl, whip the whites to a thick white foam using a stand mixer with a whisk attachment, a hand mixer or a balloon whisk. Keep whisking as you add the sugar for the whites in 3–4 batches.

2. 2

   Sponge

   Whip the yolks

   In a separate bowl, beat the yolks with the sugar for the yolks until pale and thick. The mixture should fall from the whisk in a broad ribbon. Add vanilla to the yolks and salt to the dry mixture.

3. 3

   Sponge

   Combine the batter

   Gently fold the yolks into the whipped whites with a spoon or spatula, lifting the mixture from the bottom. Mix the flour and both starches in a separate bowl. Add the dry mixture to the batter in 2–3 batches, either sifting it over the bowl or sprinkling it in a little at a time. Fold gently after each addition, just until no dry flour remains.

4. 4

   60–70 min · 200°C

   Bake the sponge

   Line the base and sides of a 24 cm round tin with two crossed sheets of foil. Add and level the batter. Bake at 200°C for 60–70 minutes in total. After 30 minutes, loosely lay a piece of foil over the top so it does not overbrown while the middle finishes baking. Check the centre with a toothpick towards the end.

5. 5

   Sponge

   Cool and slice into layers

   Once a toothpick from the centre comes out dry, turn off the oven, leave the door slightly open and keep the sponge inside for 10–15 minutes. Remove and cool completely. Remove the tin and foil, then slice horizontally into three layers.

6. 6

   Creams

   Make the sour cream filling

   Stir the sour cream and sugar with a spoon until smooth. For a lighter filling, beat with a hand mixer or a stand mixer fitted with a whisk. Add the optional lemon juice for a gentle citrus aroma and a little extra tang.

7. 7

   Creams

   Make the buttercream for the sides and, optionally, flowers on top

   Beat the soft butter until pale and fluffy. Add the icing sugar in batches, then gradually beat in the lemon juice. Optionally add cream cheese for a lighter consistency and 1 drop of food colouring.

   Take the butter out of the fridge ahead of time so it is soft and at room temperature. If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter: https://bakeagain.com/en/techniques/soften-butter

8. 8

   Assembly and decoration

   Soak and fill the three sponge layers

   If needed, lightly soak the sponge layers with apple juice or sweet tea, especially around the edges, so the tall cake is not dry. Place the bottom layer on a plate and generously spread over half the sour cream filling. Add the middle layer and the remaining filling, then the top layer. Use plenty of sour cream filling. Optionally add washed, well-dried fruit or berries, cut into small pieces, to each filling layer.

9. 9

   Assembly and decoration

   Coat the sides

   Optionally reserve some buttercream in a piping bag for flowers. Use the rest to coat the sides thinly. Refrigerate until the coating is firmer before glazing.

10. 10

    Assembly and decoration

    Combine the ingredients in a saucepan

    Combine the sour cream or cream, sugar, cocoa and butter in a small saucepan.

11. 11

    Assembly and decoration

    Warm the glaze

    Warm over low heat, stirring constantly, until completely smooth. Do not let it boil or allow the butter to separate.

12. 12

    Assembly and decoration

    Glaze the cake

    Let the glaze cool until barely warm: it should still flow without melting the cream. Try one drip on the chilled side first. Pour over the top and gently guide it towards the edges to create drips.

13. 13

    Assembly and decoration

    Decorate with fruit and flowers

    Once the glaze is no longer warm, optionally pipe buttercream flowers and arrange well-dried fruit or berries on top. Refrigerate the finished cake until serving.