This is a soft white sponge cake with a chocolate jelly topping that is both gluten-free and dairy-free
3 eggs separated egg from white.
With the egg yolks:
- olive oil 30 ml
- coconut milk 100 ml
- flour - white gluten-free self raising 55 gram
- sugar 25 gram
- salt to taste
- gluten-free baking powder 1/2 teaspoon
With the egg whites:
- 2 teaspoon lime juice
- sugar 35 gram
- agar agar powder 1 teaspoon
- cocoa powder 15 gram
- sugar 75 gram
- coconut milk 200 ml
- cornflour 1/2 table spoon
Sift all the dry ingredients for the batter together first.
In a separate bowl beat the white of egg until stiff, then quickly beat in the sugar and the lime juice, a little at a time. See the picture.
Now beat the yolks with the olive oil, add the coconut milk, then slowly add the dry mix continuing to mix well until uniform.
The next step is very important. Add the white of egg a large spoonful at a time and very gently mix into the batter. Gently!!
The oven should be at 180 C
Wipe the cake tin with a little olive oil before gently pouring in the mixture. (8inch / 20 cm cake tin, non stick)
I place a shallow tray of water immediately below the cake tin in the oven.
Bake for about 40 minutes. at 180 C
After the cake is cooked and cooled, prepare the chocolate topping.
Mix all the dry ingredients for this together in a pan, then slowly add the cold coconut milk while you continue to stir.
When it forms a runny solution with no lumps, place on gentle heat and continue to stir as you heat it up. You should see a change of colour as all the ingredients dissolve, bring almost to a simmer but don't boil.
Allow to cool until it just starts to form a skin on top, then pour over the cooled cake, and place in the fridge to set.