Cooking with Dog’s castella sponge is my go to gluten free sponge as its so simple to make and was a decent substitute to finding gluten free sponge fingers and tastes damn good too!
(Of course if you find gluten free sponge fingers or don’t have to make a gluten free cake normal sponge fingers work excellently too but hit the link to the actual article for a guide on how to prepare them)
|For the gluten-free sponge:|
|6 medium eggs|
|3 tablespoons of honey|
|3 tablespoons of hot water|
|150g of gluten-free bread flour (you need bread flour for this recipe)|
|For the filling:|
|8 gelatine leaves (You could use vegetarian gelatine if needed)|
|400g of strawberries or 400g of strawberry purrée|
|325ml double cream|
|500g yoghurt or fromage frais|
|325ml double cream|
|200g of extra strawberries to serve/layer inside|
|Mint leaves (optional)|
- For the sponge whisk together the eggs and sugar till you reach semi-stiff peaks (not quite to the extent of a meringue but still so that the mixture has changed to a creamy/off yellow colour)
- Preheat the oven to 170ºc/160ºc fan assisted
- In a cup, mix the honey and water together and then pour into the mix, whisking to combine
- Fold in the bread flour to the mixture
- Pour into a lined baking tin, gently tap the tin against the worktop to remove a few air bubbles so that the cake bakes more evenly and bake for 35-45 minutes till cooked
- Meanwhile, for the Charlotte filling blend 400g of strawberries in a blender and pour into a wide pan over a medium heat till reduced by half
- Place the gelatine sheets in cold water and let to soak for 5-10 minutes
- When the strawberries have reduced add in the sugar, stirring till dissolved and then remove from the heat
- Remove excess water from the gelatine leaves and mix into the purée until dissolved. Leave to cool.
- Whip the double cream in a bowl till stiff and carefully fold in the yoghurt until blended
- Cut up the castella sponge into strips and line the inside of a cake tin
- Fold the cooled purée into the cream mixture. Pour half the mixture into the lined cake tin.
- Slice up strawberries and place on top of the mixture. (If you have any cake left you can add an intermediate layer of cake to break up the strawberry filling)
- Pour on the other half of the mixture and smooth.
- Leave to chill until firm
- Decorate with more strawberries and mint (optional)!