Jubilee Gluten Free Celebration Cake
This cake is such a show stopper & I have worked so hard to make it extra special to celebrate such an incredible occasion and for such an amazing charity, Coeliac UK. I wanted to make a white cake with dramatic decoration so I hope you love it as much as we do. It is a four layer centrepiece, but if you want to simplify, just halve the recipe & make two layers instead.
Credited to: Jane Devonshire
Kcal: 988.0
Difficulty: More of a challenge
Ingredients
- 375g caster sugar
- 375g unsalted butter
- 6 large eggs
- 325g gluten free plain flour* (no xanthan or binding agent)
- 100g desiccated coconut
- 3/4tsp Xanthan Gum
- 1tbsp baking powder*
- 1tsp vanilla bean paste, optional
- 2tbsp white Rum, optional.
- 750g unsalted butter, room temperature
- 800-900g icing sugar, sifted
- 500g white chocolate*, melted.
- 300g passionfruit curd
- 1 passionfruit
- 300g frozen or fresh mango, cubed and well drained
- 300g fresh or tinned pineapple, well drained.
- Coconut flakes
- 3 rice paper sheets, optional
- Red, silver and blue food colouring or lustre.
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
To make the cake:
Preheat oven to 180C and line two 19cm spring form non stick tins with greaseproof paper
To make the cake, cream together sugar & butter until light and creamy
Add the eggs one at a time, continuing to whisk on high
In a separate bowl, stir the Xanthan Gum, baking powder and desiccated coconut into the flour and slowly add to the cake mixture, a couple of tablespoons at a time
Then add the vanilla bean paste and white Rum (if using) to the mixture
Split the mixture equally between the two tins and bake for about 30 minutes until risen and golden. Remove from oven and leave to cool completely
For the buttercream, place the butter in a mixer and whisk on high for approximately five minutes until white and fluffy. Slowly add the icing sugar, continuing to whisk on high, until all incorporated
Next carefully melt the white chocolate in a microwave making sure that it does not caramelise. Wait for the chocolate to cool for about five minutes and then whisk into the icing to a pipeable consistency. If the icing is a little wet, add another 100g of icing sugar to stiffen
To make the filling, finely chop or blitz the pineapple and place in a saucepan with the mango and passionfruit
Gently simmer until most of the liquid has evaporated, making sure it doesn’t get any colour
Remove from the heat and leave to cool completely. Once cooled, mix in the passionfruit curd.
To assemble the cake:
Ensure the cakes are cooled and cut each of them in half horizontally to give you four round sponges. Place the first half upside down on a board so the bottom of the cake is face up. This gives you a flat surface to pipe / layer icing on
If you do have a piping, bag fill it with 1/2 of your icing and gently pipe a layer onto the cake. Then pipe a ring around the outside so you have a well.
Put 1/3 of the passionfruit filling into the well, then top with a cake. Repeat the process until you have four layers stacked. To keep the cake straight use three bubble straws cut to size, or cake dowels/skewers, and place in the top
Use 2/3 of the remaining icing to pipe around the side and top of the cake and smooth out using a palette knife. Try to ensure no crumbs get into the icing.
Next pipe seven big swirls on top with the remaining icing and sprinkle with the coconut flakes. For additional decoration, please see recipe tips.
