INGREDIENTS:
65g of Soft margarine
90g of caster sugar/superfine
2 eggs
1/2 tsp of vanilla essence
1/2 cup of condensed milk
1/2 tsp of lemon juice (to sour milk)
100g of rice flour
15g of Tapioca flour
2 tsp of gf cornflour
15g of ground rice (use cream of rice or increase rice flour)
3/4 tsp of xanthan gum
10g of gf cocoa powder
1 tsp of gf baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1/2 cup of hot water
METHOD:
Pre-heat oven to 350F/GasMark 4
Grease and line the bottom of an 8" sandwich tin
In a large mixing bowl cream the margarine and sugar,
beat in the eggs and vanilla.
mix in the condensed milk and lemon juice
In a separate bowl combine flours, xanthan gum, cocoa,
baking powder, baking soda and salt.
Add to creamed mixture, mix well
add in the hot water, stir in quickly.
Pour into prepared sandwich tin, tap tin on counter to level mix.
this also releases any large air bubbles from the mix.
Bake for 35 - 40 mins or until
a cocktail stick inserted in the centre comes out clean.
Allow to cool in the tin for 5 - 10 mins before turning out
and cooling completely on a wire rack (place baking paper on the rack this avoids sticking)
When completely cooled slice in half to make 2 layers
sandwich together with whipped cream.
Cover top and sides with chocolate icing.
CHOCOLATE ICING:
4 Tbls of gf cocoa powder
4Tbls of caster sugar/superfine
4 Tbls of water
60g of butter
1/2 tsp of vanilla essence
METHOD:
Cook cocoa with water and sugar stirring constantly
remove from heat and add butter, stir until dissolved
add vanilla, allow to cool for about 5 - 10 mins
Pour icing over the cake and smooth over top and sides
with a spatula or palette knife
Refrigerate for 10 - 15 mins to allow icing to gel
.
Second variation is with a Coffee/Chocolate Butter cream.
.
TO MAKE THE BUTTERCREAM.
INGREDIENTS:
100g of unsalted butter (softened)
250g of icing sugar/confectioners
1 Tbls of GF Cocoa
1/2 cup of whipping cream
2 tsp of instant coffee granules/powder
2 tsp of coffee liqueur or cold espresso
or substitute 1 tsp of vanilla essence
METHOD:
Place the butter, icing sugar and the cocoa in a bowl and beat
with a hand held electric mixer, mix until fluffy.
Microwave the cream on MEDIUM 50% power until warm
(DO NOT BOIL)
.
Stir together the warm cream and coffee granules/powder until dissolved
allow to cool.
add cream mixture and liqueur to butter mix, beating until smooth
Sandwich the layers together and cover all over.
Allow to set in the refrigerator
.
