When we discovered the reason for my daughters bloat and pain was caused by gluten… we had to get creative. My sweet Bria has a sweet tooth and loves cake, so I created this ‘volcanic’ dessert with activated charcoal to put a smile on her face! This is the recipe for the sponge cake… I have simply layered it with whipped cream and served it with vanilla ice cream. The shards are created using a basic tuile mix with charcoal added to it. Play around and have fun!
Gluten Free Charcoal Sponge Cake
Ingredients
- 1 tsp activated charcoal powder
- 45 g milk
- 3 eggs separated
- 50 g castor sugar
- 35 g grapeseed oil
- 1/2 tsp vanilla extract
- Pinch cream of tartar
- 30 g coconut flour
- 15 g cornflour
- 200 g cream whipped
Instructions
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Preheat oven to 160°C. Line a baking tray with baking paper.
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Whisk charcoal into milk, set aside.
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Whisk half of the castor sugar with egg yolks until light and airy (ribbon stage).
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Lightly whisk in the oil, charcoal milk and vanilla extract.
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Sift in the flours and gently fold through.
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Beat egg whites, cream of tartar and remaining sugar until stiff peaks and fold into batter.
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Pour onto the lined baking tray and smooth into a 1 cm thick rectangle. Bake 8 mins.
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Allow to cool.
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Smear with whipped cream and cut into 5 even strips. Lay strips on top of each other.
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Serve with vanilla ice cream and charcoal dusted chocolate crumbs etc.