Baking Elf

In a whole new adventure my sister and I are baking a very special cake for my very special mum and making it edible for the other elf by making it gluten free.

We start with a simple sponge recipe which I have put below for anyone who wants to try it out.  We simply replaced the self raising flour with gluten free self-raising flour, we just used a supermarket home brand for this recipe.IMAG1596

We baked the four sponges in two batches and let them cool down completely before using a cookie cutter to cut a hole in the middle of three of the cakes.  We chose the cake with the smoothest top for the very top layer. IMAG1607

Next we layered up the three cakes with holes in them on top of IMAG1608each other, using low sugar jam and whipped cream to stick them together.  Then we put our surprise filling into the hole, we chose to use strawberries and raspberries, but you could just any fruit that is not too wet.  With one final coating of jam and cream we put the last cake (the one without the hole) on top.

Finally we iced the cake with mascarpone icing which we dyed pink to keep with the red berry theme.  And topped with wafer daises as a final touch!IMAG1614

This was a really pretty cake and a beautiful surprise with the berries hidden inside.  Most importantly it was delicious!  I will definitely be baking this again (maybe with less layers next time…it was very big!) and the gluten free flour worked well.  No one could tell the difference.  It rose nicely and had a lovely spring.





125g butter
125g caster sugar
2 eggs (medium)
125g self raising flour


  1. Preheat the oven to 180c
  2. Line/grease two cake tins (approx 18cm in diameter)
  3. Cream the butter and sugar until light and fluffy
  4. Slowly beat in the eggs
  5. Divide the mixture between the two tins
  6. Bake for about 20-25 minutes




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