Gluten Free Custard Sponge Cake Recipe

I enjoyed baking this wonderful gluten free cake recipe so very much that I know you will love it too.

I sandwich together two thin gluten free sponge cakes using a thick and creamy vegan confectioners custard recipe that you can spread with jam.

My sponge cake is moist, soft, spongy and light.

I do not use wheat, gluten, dairy, eggs or even sugar in this cake recipe as I use xylitol to sweeten this cake but you can use sugar if you wish.

You can finish the cake by using powdered xylitol/sugar or you can garnish with fresh fruit for a fabulous presentation.

Can you resist this delectable gluten free custard sponge cake recipe ?

Ingredients for Jeenas Kitchen Super Gluten ,Sugar, Dairy & Egg Free Custard Sponge Cake Recipe

100ml Soya Milk
2 + 1/2 oz Xylitol (or 3-4oz sugar)
1oz Sunflower Margarine
1oz Ground Almonds
1 Tbsp Rapeseed Oil (or sunflower)
4oz Gluten Free Self Raising Flour
Jeenas Kitchen Dairy Free Confectioners Custard

How to Make Jeenas Kitchen Gluten Free Custard Sponge Cake Recipe

Mix together the gluten free self raising flour, xylitol and ground almonds in a mixing bowl.

Add the oil and margarine to the flour mixture and rub together with your fingers.

You will be left with a crumbly texture.

Pour in the milk and mix very well for a few minutes.

Pour the gluten free sponge cake mixture into a long cake tin that has been greased and floured.

Spread carefully and evenly for the cake mixture to reach the sides of the tin.

The cake mixture will only be a thin layer but will rise slightly in the oven.

Place into a hot oven at 180C for 13-15 minutes.

The gluten free sponge cake should be slightly golden and spongy to the touch.

Leave the sponge cake to cool then cut into four pieces.

Use a sharp knife to cut off all of the edges.

Turn one piece of sponge cake on its back and place a piece of vegan confectioners custard onto it. If desired you can lightly spread the other piece of cake before placing it on top of the custard.

Use an electric grinder to make powdered xylitol and dust the cakes generously.

You can add water and vanilla essence to the powdered xylitol to make a thick frosting to spread on top of the custard cakes.

Alternatively you can use powdered sugar.

Garnish with fresh fruit if desired.

Enjoy Jeenas Kitchen delicious gluten free custard sponge cake recipe.

See more Gluten Free Recipes from Jeenas Kitchen.

Vegan Confectioners Custard Recipe (Dairy Free Egg Free)

Could you beleive that this delicious confectioners custard recipe contains no eggs or dairy? Well you betta! My tasty treat of thick confectioners custard is egg free and dairy free.

The texture is just like confectioners custard as you know it, the flavour is of vanilla.

Somebody close to me has gone vegan and requested a vegan freindly custard recipe, they were so very delighted with this confectioners custard recipe, they loved it.

This vegan confectioners custard recipe can also be made with xylitol which makes it a sugar free confectioners custard recipe.

I do eat dairy products and this custard recipe was enjoyable for me too.

If you can not tolerate gluten, dairy or eggs then you do not need to miss out, try my sweet treat confectioners custard recipe for yourself.

Ingredients for Jeenas Kitchen Vegan Confectioners Custard Recipe
100ml Soya Milk
2oz Sugar
200ml Soya Milk
1oz Fine Corn Meal (fine polenta)
2 Tbsp Vanilla Essence
2-3 oz Sugar
1 tsp Arrowroot Powder
1 Tbsp Soya Milk

'Note...the amount of sugar can very slightly depending on how sweet you like your custard to taste.

Also xylitol can be used instead for a sugar free custard.'



How to Make Jeenas Kitchen Vegan Confectioners Custard Recipe

Without turning on the heat place the corn flour and 2 oz of sugar into a pan.

Pour in 100ml of milk gradually and stir well.

Turn on the heat to medium and warm up the mixture, stirring frequently to remove lumps.

As the custard mixture begins to thicken start to gradually add in the 200ml of milk.

Keep stiring.

When you have added appromimetly half of the 200ml of milk add the vanilla nd extra sugar.

Keep stiring.

Keep simmering the custard and stiring.

When your custard is very thick place 1 Tbsp of milk and 1 tsp of arrowroot into a little bowl and mix well.

Turn the heat off and pour the arrowroot into the custard and mix very very well.

The custard will thicken very quickly.

Pour custard into a large loaf dish.

Place the dish of custard into a tray of cold water until it cools down.

You may need to replace the water once or twice.

Finishing cooling in the fridge where the custard will set.

The custard should not be hot when you place into the fridge, the custard should not be compltetly cold either.

You can leave the custard for a few hours until you use it, it will not take long for the custard to set.

Enjoy Jeenas delicious gluten, dairy free and egg free vegan confectioners custard recipe.